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Old 01-10-2019, 06:02 PM
 
Location: The South
4,825 posts, read 3,355,770 times
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Quote:
Originally Posted by charlygal View Post
Dude, when were you born?
Born in 1937, 81 years old. Good bourbon and good coffee.
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Old 01-10-2019, 06:51 PM
 
4,312 posts, read 3,671,006 times
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In the mountains coffee made over the campfire & served with pan fried brook trout is the quinessential Montana breakfast. Both come from ice cold creek water that is snow melt. Bacon & biscuits and gravy is an ok substitute for trout if you are a lame at fishing, but coffee is mandatory. & Sego canned milk is in everybody's pack pannier.

Some people throw eggs shells in the pot to enrich the coffee.


I make expresso at home, but in the mountains on a frosty morning cowboy coffee tastes wonderful.
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Old 01-10-2019, 06:53 PM
 
Location: North Beach, MD on the Chesapeake
33,001 posts, read 40,434,812 times
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Quote:
Originally Posted by hertfordshire View Post
Well he's using Folgers, so I highly doubt that's the best coffee I'll ever have.
Concur on the Folger's. It gives dreck a bad name.
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Old 01-10-2019, 08:00 PM
 
1,365 posts, read 873,632 times
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Quote:
Originally Posted by Southern man View Post
My Mom, born 1898 made coffee this way. If her coffee was too hot drink, she would pour it in a saucer and drink from that. Lots of old folks drank it that way.
I prefer pourover coffee.
like Pea Eye in "Lonesome Dove."
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Old 01-10-2019, 08:13 PM
 
1,365 posts, read 873,632 times
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Quote:
Originally Posted by Mouldy Old Schmo View Post
I would guess this was the typical way coffee was prepared in the US before electric percolators and automatic drip machines.
Doesn't a perculator need to get the water to boiling point to get it up the tube to then rinse over the grounds?

My camping perculator requires getting the water hot enough to start to push through the tube into the clear glass knob in the lid, then you lower heat (if you are using a stove) or move it to a less-hot part of the grid over the campfire to just keep it pushing water up the tube to rinse over the grounds for six-to-eight minutes.

At what temp would the water push up?

Great coffee, compares well to our French Presses and Chemex pour over (both using 200-degree water from an electric kettle). However, we don't use Folgers. Never compared it to drip as we have not had a drip maker for many years.
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Old 01-11-2019, 05:37 AM
 
5,355 posts, read 2,419,324 times
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Mmmmm......I'll have a cup of kava over an open fire.

Primitive doesn't make it less tasty....
I've had breads made in old stone ovens...

Oh well. ...blind fold a person and you'd be intrigued at how the taste bud compensates...my ex hubby often said my meals tasted better if he didn't have to look at it
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Old 01-11-2019, 07:24 AM
 
Location: Texas Hill Country
9,308 posts, read 5,101,915 times
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Well, to each their own......by my practice, that old guy is the coffee snob. I use a stove top camping perk pot and I just deal with the grounds when that last swig of the first cup of coffee hits my mouth.


All part of life.


Cowboy coffee is something I have been wanting to do, but more from the stand point of getting simpler out there on the camp site.
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Old 01-11-2019, 07:33 AM
 
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I've had coffee like this when camping, no complaints. When camping everything tastes good though, so there's that.
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Old 01-11-2019, 11:35 AM
 
3,129 posts, read 1,864,605 times
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growing up in the Philippines, we plant, harvest and roast our own coffee.

and yes, we brew our coffee like that cowboy. we dont add cold water though. we just pour it into our cup once it boiled and simmer.

i dont see any difference because i add creamer to my coffee
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Old 01-11-2019, 02:50 PM
 
5,161 posts, read 2,711,473 times
Reputation: 23026
Sounds interesting. I may have to try it.
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