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This is how all the "old folks" in my family did it. But some of them were so frugal that they just kept the grounds in the pot and added a little every day. On Sunday they'd finally start a fresh pot. You didn't want to visit my Aunt Lottie on a Saturday.
That was coffee that would "grow hair on your chest" as my dad would say, laughing.
All the churches served egg coffee which, while it doesn't sound very good, is actually a nice, clear cup of coffee. I make it sometimes when I have family company and still have the large enameled pot like in the video. I don't know what in the world has happened to the inside of that pot but if I were him I'd check to make sure the base metal isn't toxic.
I'd also beware of that rolling boil he's got going there. To both boil it at a rolling boil and to steep it would make it pretty bitter, I think. Just needs to be brought to a gentle boil.
I have to joke here - if it's so darned good how come he pours it on the ground?
Lol at cowboy coffee. My mom used to make this when I was a kid. In fact everyone I knew made coffee in such manner along with espresso machines.
We also make coffee basically like this when we go camping.
That's really weird coffee for cowboy coffee. Folgers is cheap robusta. The big attraction is high caffeine. Arabica beans have better flavor.
Also, cowboy coffee does not require ground coffee, and there are no coffee grounds to deal with. Use a rolling pin or other solid object to mash the beans and toss them in the pot. By the time the coffee is cooked there will be plenty of flavor in the water.
Using a cook stove to make coffee is pretty civilized. Cowboy trail coffee is made over a campfire.
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.
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.
Regarding cowboy coffee in a modern setting, let me paint you a picture.
You and a group of friends are camping in a beautiful national park, surrounded by mountains. A couple of campers are in charge of making breakfast, and they are skilled in the arts of making biscuits and eggs in massive cast iron cookware. And they make cowboy coffee. They even have little cans of evaporated milk for those who like "cream" in their coffee.
Even though I'm a little bit of a coffee snob, I'm delighted to be able to have coffee in such primitive surroundings. It's like heaven.
Of course, if it was just me I would bring my pour-over setup. But preparing coffee for a big group is hard to do with a pour-over.
That article you referred to, silibran, was interesting. The Bachelor Farmer was the restaurant where the Obamas ate when they visited.
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