Coffee

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JTWilliams wrote:
Wed Dec 04, 2019 4:19 pm
I don't understand why, around here anyway, if the hipsters "love" their PBR, why are they so uptight and precious about their coffee? Shouldn't they be drinking, like, Tasters Choice? Or something made in a percolator?
Heeyyyyy... Let's keep the percolator out of this discussion. No need to drag a perfectly fine way to make coffee down to the level of PBR.
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houtenziel wrote:
Wed Dec 04, 2019 5:36 pm
JTWilliams wrote:
Wed Dec 04, 2019 4:19 pm
I don't understand why, around here anyway, if the hipsters "love" their PBR, why are they so uptight and precious about their coffee? Shouldn't they be drinking, like, Tasters Choice? Or something made in a percolator?
Heeyyyyy... Let's keep the percolator out of this discussion. No need to drag a perfectly fine way to make coffee down to the level of PBR.
Oh no, nothin wrong with 'em. Just figured their retro-ness would make it a darling of the hipster crowd.
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JTWilliams wrote:
Wed Dec 04, 2019 5:40 pm
houtenziel wrote:
Wed Dec 04, 2019 5:36 pm
JTWilliams wrote:
Wed Dec 04, 2019 4:19 pm
I don't understand why, around here anyway, if the hipsters "love" their PBR, why are they so uptight and precious about their coffee? Shouldn't they be drinking, like, Tasters Choice? Or something made in a percolator?
Heeyyyyy... Let's keep the percolator out of this discussion. No need to drag a perfectly fine way to make coffee down to the level of PBR.
Oh no, nothin wrong with 'em. Just figured their retro-ness would make it a darling of the hipster crowd.
I am just heart broken because my recently acquired corning perc died on me after 3 pots.

Honestly though.. I make coffee for the whole house in the morning, and my usual method is to skip coffee paraphernalia entirely, make it en masse in a saucepan cowboy style, and transfer it to a vacuum carafe. I've yet to find a method that can make coffee as rich and oily as cowboy coffee.
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Just made a cup of Joe that's half community house blend & half community pecan praline. I can't overstate how much I love that pecan praline in everything
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Waiting for the whole pot to be made and rested for a minute. Will be drinking this gingerbread flavored coffee out of an old thermos all day. Don't usually go for flavored coffees, but I enjoy this one. ☕

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houtenziel wrote:
Wed Dec 04, 2019 6:00 pm
JTWilliams wrote:
Wed Dec 04, 2019 5:40 pm
houtenziel wrote:
Wed Dec 04, 2019 5:36 pm
Heeyyyyy... Let's keep the percolator out of this discussion. No need to drag a perfectly fine way to make coffee down to the level of PBR.
Oh no, nothin wrong with 'em. Just figured their retro-ness would make it a darling of the hipster crowd.
I am just heart broken because my recently acquired corning perc died on me after 3 pots.

Honestly though.. I make coffee for the whole house in the morning, and my usual method is to skip coffee paraphernalia entirely, make it en masse in a saucepan cowboy style, and transfer it to a vacuum carafe. I've yet to find a method that can make coffee as rich and oily as cowboy coffee.
How do you handle the grounds? Your style reminds me of camping coffee which was made in a Syrup Bucket over a fire. When it was finished some cold water was poured into the bucket and that would hopefully make the grounds sink to the bottom.

FWIW, Dad bought Sorghum Syrup in gallon buckets from a neighbor who made it every fall.
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Bro Uhaha wrote:
Sat Dec 07, 2019 8:50 am
Waiting for the whole pot to be made and rested for a minute. Will be drinking this gingerbread flavored coffee out of an old thermos all day. Don't usually go for flavored coffees, but I enjoy this one. ☕

Image
That one would be right up my alley too. I normally do a half and half mix of a flavor and a regular to bring the flavor to more of a team player instead of star of the show
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Bamarick wrote:
Sat Dec 07, 2019 9:00 am
houtenziel wrote:
Wed Dec 04, 2019 6:00 pm
JTWilliams wrote:
Wed Dec 04, 2019 5:40 pm
Oh no, nothin wrong with 'em. Just figured their retro-ness would make it a darling of the hipster crowd.
I am just heart broken because my recently acquired corning perc died on me after 3 pots.

Honestly though.. I make coffee for the whole house in the morning, and my usual method is to skip coffee paraphernalia entirely, make it en masse in a saucepan cowboy style, and transfer it to a vacuum carafe. I've yet to find a method that can make coffee as rich and oily as cowboy coffee.
How do you handle the grounds? Your style reminds me of camping coffee which was made in a Syrup Bucket over a fire. When it was finished some cold water was poured into the bucket and that would hopefully make the grounds sink to the bottom.

FWIW, Dad bought Sorghum Syrup in gallon buckets from a neighbor who made it every fall.
My process is pretty much the same. Bring pot of water to a boil and remove from heat, add two heaping teaspoons of coffee per 8oz cup and a tiny pinch of salt. Set timer for 6 minutes, lift lid and stir at 4 minutes, add a small sprinkling of cold water at 2 minutes. When the time has elapsed, all the grounds are settled and I pour the coffee into the thermal carafe very carefully. I have a little tea sieve that I put on the top of the carafe just in case some grounds don't settle, but there usually isn't any.
Honestly, it probably isn't any different than making french press coffee, but I don't have a press large enough to make four 8oz cups of coffee in one shot.
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houtenziel wrote:
Sat Dec 07, 2019 10:12 am
Bamarick wrote:
Sat Dec 07, 2019 9:00 am
houtenziel wrote:
Wed Dec 04, 2019 6:00 pm
I am just heart broken because my recently acquired corning perc died on me after 3 pots.

Honestly though.. I make coffee for the whole house in the morning, and my usual method is to skip coffee paraphernalia entirely, make it en masse in a saucepan cowboy style, and transfer it to a vacuum carafe. I've yet to find a method that can make coffee as rich and oily as cowboy coffee.
How do you handle the grounds? Your style reminds me of camping coffee which was made in a Syrup Bucket over a fire. When it was finished some cold water was poured into the bucket and that would hopefully make the grounds sink to the bottom.

FWIW, Dad bought Sorghum Syrup in gallon buckets from a neighbor who made it every fall.
My process is pretty much the same. Bring pot of water to a boil and remove from heat, add two heaping teaspoons of coffee per 8oz cup and a tiny pinch of salt. Set timer for 6 minutes, lift lid and stir at 4 minutes, add a small sprinkling of cold water at 2 minutes. When the time has elapsed, all the grounds are settled and I pour the coffee into the thermal carafe very carefully. I have a little tea sieve that I put on the top of the carafe just in case some grounds don't settle, but there usually isn't any.
Honestly, it probably isn't any different than making french press coffee, but I don't have a press large enough to make four 8oz cups of coffee in one shot.
Yep, just like the French Press.. Our Campfire Coffee was boiled instead of being steeped. That's probably the reason a spoon would stand up in it and as a teenager I wouldn't sleep for some time after drinking a cup or two :)
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Went ahead and bought the giganto can of Community American Classic and I think it might be my ideal coffee. It tastes like.. coffee. As ol' Martha Stewart says.. It's a good thing.
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