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Old 12-22-2019, 01:35 AM   #281
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Quote:
Originally Posted by John in Santa Cruz View Post
I just add a sploosh of water to my wife's cup, perfecto!

Simple science. The dilution solution.
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Old 12-22-2019, 01:58 AM   #282
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We're the inverse of that, I like mine brewed strong, my wife not quite so much so.

So I just add a sploosh of water to my wife's cup, perfecto!
John all good whatever it takes ! Pat
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Old 12-22-2019, 06:31 AM   #283
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I remember attending one of my first rallies in Nebraska, put on by the Scamps/Casita group (Escapes were not that popular back then). This group had been meeting for years, owners mainly out of Wisconsin and Minnesota. There was an old gentleman with a older 5th wheel, I think his name was Layton. Long story short he made his well known to others, but not to this city slicker, "Cowboy coffee" which every one raved about. It seems he would put on a 12 cup pot in the am and just keep adding water throughout the day. Strong was the word in am and weak was there after lunch. Here he is looking at an unseen before Escape. Really nice place for a rally https://www.tripadvisor.com/Attracti..._Nebraska.html
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Old 12-22-2019, 06:34 AM   #284
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When I still worked my boss always made what he called navy coffee 3 times the grounds it sure got us going in the morning lol
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Old 12-22-2019, 07:51 AM   #285
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Hi: All... I don't do mornings well before coffee. In that case yesterdays leftovers in the nuker while todays pot is brewing. Still making drip coffee by the pot.
IMHO Keurig is an expensive way to buy coffee. Just like buying water from the soda makers. Alf
escape artist N.S. of Lake Erie
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Old 12-22-2019, 07:53 AM   #286
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One thing to consider, no matter how you brew your coffee, is that the biggest boost in flavour is grinding the beans right before they get hit with the water for extraction of the good stuff.
What he said.
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Old 12-22-2019, 08:16 AM   #287
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I have made lots of cowboy coffee over the years, especially in early adulthood when backcountry camping. Made some wickedly strong stuff until I learned how to properly make it. Now I can brew up a very respectable pot of cowboy coffee. The best way I have found to eliminate the acidic taste is to first boil the water, then pull it off the heat source letting it cool a wee bit, then add the grounds and let that set for about 5 minutes. After that I pour out the coffee, either into cups or a thermos if you have one. Most of the grounds will have settled, and if you wish you can pour through a mesh filter, mine is the kind you can fit in/on a cup. This results in a great cup at whatever strength you make it.

If you apply any further heat while the grounds are still in the mix, you never let it get to boiling as this pulls the strong acidity out of the beans. Some folks insist on keeping it simmering for ages, and if they really like that better, good for them.
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Old 12-22-2019, 08:58 AM   #288
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I know nothing ( probably could stop right there) about coffee. I drink two cups a week on Tuesday morning and that’s it. When I was a kid my folks used a percolator with one of those glass tops. From April to October my mom spread the grounds out and let them dry in the pantry. Then I would spread them over the top of my Nightcrawler worm farm. All the Bohemies I knew did that. Otherwise, out to the garden and turned in when we prepped the garden in the spring. Folgers, drip grind, big metal can when we had the money, otherwise the one pounder.
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Old 12-22-2019, 09:16 AM   #289
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I know nothing ( probably could stop right there) about coffee. I drink two cups a week on Tuesday morning and that’s it. When I was a kid my folks used a percolator with one of those glass tops. From April to October my mom spread the grounds out and let them dry in the pantry. Then I would spread them over the top of my Nightcrawler worm farm. All the Bohemies I knew did that. Otherwise, out to the garden and turned in when we prepped the garden in the spring. Folgers, drip grind, big metal can when we had the money, otherwise the one pounder.
Iowa Dave
Hi: Iowa Dave... Always wondered why there were so many fishing worms in my compost pile. Alf
escape artist N.S. of Lake Erie
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Old 12-22-2019, 09:27 AM   #290
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I never drank coffee as a child and it was not until I was in boot camp and went to the sarge and complained that my insides were not "moving". He suggested that I drink the coffee in the mess hall, next day I was good. Took me awhile to wean off the coffee laxative effect....
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Old 12-22-2019, 09:28 AM   #291
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Hi: Iowa Dave... Always wondered why there were so many fishing worms in my compost pile. Alf
escape artist N.S. of Lake Erie
I’m not much on deducing the reason for things that occur, but my anecdotal experiences have given me considerable insight for the things I enjoy. Have you ever seen a grey fox or a woodchuck climb a tree? They look funny sleeping on a limb 15 feet off the ground. Gotta be quiet to get up on them though.
Merry Christmas
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Old 12-22-2019, 09:32 AM   #292
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We have some feral cats in the hood that sleep up in a tree hollow...
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Old 12-22-2019, 09:54 AM   #293
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Have you ever seen a grey fox or a woodchuck climb a tree? They look funny sleeping on a limb 15 feet off the ground. Gotta be quiet to get up on them though.
Saw that for the 1st time last fall at a state park just outside York PA. One groundhog up in an apple tree on our site knocking the apples down to his/her partner on the ground. Watched that for a long time.
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Old 12-22-2019, 09:56 AM   #294
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Must have been getting ready for Groundhog Day.....
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Old 12-22-2019, 11:44 AM   #295
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We have some feral cats in the hood that sleep up in a tree hollow...
Hi: cpaharley2008... Most of the time I'm the one "Up a tree". Alf
escape artist N.S. of Lake Erie
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Old 12-22-2019, 02:13 PM   #296
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I know that if I run my Nespresso through the same pod twice to make a larger cup of coffee, it makes a truly awful cup of coffee.
Yep, bad idea. If it is an Original Line Nespresso (the small capsules), it is a high-pressure (they say 19 bar, so 1900 kPa or about 19 times atmospheric pressure) extraction machine - like conventional espresso machines - and over-extracting will quickly make the coffee bitter. If it is a Vertuo machine it extracts by centrifuging... which probably has a similar result.

With Nespresso Vertuo machines you likely have no control (the machine reads a bar code on the capsule and follows a standard program for that capsule), but a typical Nespresso Original machine lets to choose between a couple of volume settings (espresso and lungo) and you can even tune those volumes (from the standard 40 ml and 110 ml, if I recall correctly). They recommend specific volumes for specific coffee varieties, despite every Original capsule having the same amount of ground coffee in it, because different varieties have different tolerance for the extent of extraction.
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Old 12-22-2019, 08:19 PM   #297
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Iowa Dave, we still use an old aluminum percolator pot for our camping coffee. Probably bought it used at least 30-40 years ago. And I didn’t drink coffee or beer till I went to West Germany (1968) to study at age 19. Learned to speak German and drink beer. Due to drinking beer, I really needed coffee the next morning so I could study. The law of unintended consequences I guess. BTW, I still like German beer and strong coffee.
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Old 06-28-2020, 04:42 PM   #298
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Do you bring along roast coffee when going on the road for a prolonged time? I found it a royal pain trying to find it last winter.
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Old 06-28-2020, 04:50 PM   #299
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Do you bring along roast coffee when going on the road for a prolonged time? I found it a royal pain trying to find it last winter.

Our friends who we camp & fish with a lot have the solution: They bring the beans, then we roast them in a dutch oven over the campfire. We all take turns stirring. The big decision at night is, are they done yet; don't want to burn or over-roast.


(Edit: Woohoo: 2000th post! do I get a free coffee.)
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Old 06-28-2020, 05:16 PM   #300
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i've never had any issues finding whole bean coffee on the road. I'll bring as much as 3 pounds from my home roaster, that will last about 3-4 weeks. My biggest issue is finding beans as good as we get at home, we're a fan of single origin Arabicas that are light to medium roast
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