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Dreamboat Coffee
Percolators like your grandmother used aren't as popular as they used to be because the American public has become more educated about what makes a good cup of coffee. Don't listen to the Philistines who are using paper towels or coffee bags (a mixture of bad coffee grounds and instant coffee). A percolator will never give a great cup of coffee because it violates two fundamental precepts of good brewing: 1) Never pass water through the grounds twice, and 2) Get the heat off the bottom of that carafe. Percolators by their very nature recirculate water through the grounds repeatedly, extracting too much of the bitter acids that you'd rather not have in your cup. And heat at the bottom of the pot will "cook" the coffee (warp its delicate symphony of molecules) in short order into some nasty-tasting fluid only useful for stripping paint. To keep coffee hot, trap it's original heat in a vacuum (Thermos) bottle to extend brewed coffee's normal 25-minute window of good taste. Simple drip extraction is a far superior method of brewing. You Melita cone & carafe users out there are on the Golden Path. One pass through, then no heat on the bottom. And the clean-up is as simple as throwing the paper filter in the trash. The french press is a steeping method which also yields great results, but one must be willing to accept a certain amount of silt that the screen cannot remove, which is considered normal, and the extra clean-up. A slightly coarser grind can be helpful to minimize the dregs. Presses are more stable on a moving surface than the first minute of a top-heavey cone, and many prefer them for this "closed system" feature and other reasons (if you're a gadget person, the press probably fascinates you). Of course, a quality brand of coffee is important: if you're using supermarket brands like Folgers, etc., grab one of those fancy-looking bags on the next shelf: Starbuck's is always a safe bet, but experimenting can get you good beans cheaper. Yes, beans. When coffee beans are roasted, the essential oils begin to be released, and some migrate to the surface (French Roast stays in the roaster longer, and that's why it's so shiny; more oils on the surface of the bean). Now those oils are exposed to oxygen, which begins the countdown on their freshness. When the bean is ground, oxygen begins to get at those oils quickly, and they will turn rancid after a short march of days if left exposed to air. Grinding your coffee yourself, not long before you use it, is the best way to get a consistentily fresh cup. Freezing of beans and ground coffee is debated, but air-tight containers are the best bet to stop oxidation of those oils. A stove-top espresso maker uses infusion, i.e., forcing the water through the grounds under pressure. (Sorry, Benny, there's no "x" in espresso) When used with an espresso roast or French roast (deeply roasted, black, shiny beans) or even a Vienna roast, ground finely this time and tamped down gently, it will give you that dark, bitter syrupy substance that can be diluted with hot water to yield "café Americano." Guess how that was invented? Yup: requests from American tourists traveling in Europe. Espresso can of course be consumed in its concentrated form, but is an acquired taste, best worked up to. Best coffee? Quality beans, ground yourself, then drip or press.
Percolators like your grandmother used aren't as popular as they used to be because the American public has become more educated about what makes a good cup of coffee. Don't listen to the Philistines who are using paper towels or coffee bags (a mixture of bad coffee grounds and instant coffee). A percolator will never give a great cup of coffee because it violates two fundamental precepts of good brewing: 1) Never pass water through the grounds twice, and 2) Get the heat off the bottom of that carafe. Percolators by their very nature recirculate water through the grounds repeatedly, extracting too much of the bitter acids that you'd rather not have in your cup. And heat at the bottom of the pot will "cook" the coffee (warp its delicate symphony of molecules) in short order into some nasty-tasting fluid only useful for stripping paint. To keep coffee hot, trap it's original heat in a vacuum (Thermos) bottle to extend brewed coffee's normal 25-minute window of good taste. Simple drip extraction is a far superior method of brewing. You Melita cone & carafe users out there are on the Golden Path. One pass through, then no heat on the bottom. And the clean-up is as simple as throwing the paper filter in the trash. The french press is a steeping method which also yields great results, but one must be willing to accept a certain amount of silt that the screen cannot remove, which is considered normal, and the extra clean-up. A slightly coarser grind can be helpful to minimize the dregs. Presses are more stable on a moving surface than the first minute of a top-heavey cone, and many prefer them for this "closed system" feature and other reasons (if you're a gadget person, the press probably fascinates you). Of course, a quality brand of coffee is important: if you're using supermarket brands like Folgers, etc., grab one of those fancy-looking bags on the next shelf: Starbuck's is always a safe bet, but experimenting can get you good beans cheaper. Yes, beans. When coffee beans are roasted, the essential oils begin to be released, and some migrate to the surface (French Roast stays in the roaster longer, and that's why it's so shiny; more oils on the surface of the bean). Now those oils are exposed to oxygen, which begins the countdown on their freshness. When the bean is ground, oxygen begins to get at those oils quickly, and they will turn rancid after a short march of days if left exposed to air. Grinding your coffee yourself, not long before you use it, is the best way to get a consistentily fresh cup. Freezing of beans and ground coffee is debated, but air-tight containers are the best bet to stop oxidation of those oils. A stove-top espresso maker uses infusion, i.e., forcing the water through the grounds under pressure. (Sorry, Benny, there's no "x" in espresso) When used with an espresso roast or French roast (deeply roasted, black, shiny beans) or even a Vienna roast, ground finely this time and tamped down gently, it will give you that dark, bitter syrupy substance that can be diluted with hot water to yield "café Americano." Guess how that was invented? Yup: requests from American tourists traveling in Europe. Espresso can of course be consumed in its concentrated form, but is an acquired taste, best worked up to. Best coffee? Quality beans, ground yourself, then drip or press.
What they do at Starbucks Corp Office
I had the pleasure of attending a meeting at the Starbucks Corporate Offices and YES, we had coffee. They used a French Press and one of their brands of coffee (happened to be a Christmas seasonal brand at the time). EXCELLENT coffee and easy to make. If you can boil water - you can make excellent coffee in a French Press. My experience with "Percs" from many years at the family cabin and too many hunting and camping trips is that you run a pretty good chance of burning the coffee before you get anywhere near a strong brew. My vote is for a French Press - call it a Freedom Press if you are still pissed at the French.
I had the pleasure of attending a meeting at the Starbucks Corporate Offices and YES, we had coffee. They used a French Press and one of their brands of coffee (happened to be a Christmas seasonal brand at the time). EXCELLENT coffee and easy to make. If you can boil water - you can make excellent coffee in a French Press. My experience with "Percs" from many years at the family cabin and too many hunting and camping trips is that you run a pretty good chance of burning the coffee before you get anywhere near a strong brew. My vote is for a French Press - call it a Freedom Press if you are still pissed at the French.
Perc coffee
I used a percolator for the first time in years this last weekend. I found that getting it to boil, turning down the fire and percing for no longer than 7 minutes puts out a reasonable pot. Sporting goods stores carry percs for camping. Yes, the French Press produces the best but ya have to reheat it. The closest I've found is a good drip system to a carafe to maitain the taste and Ph balance. A warmer just makes fresh coffee into old bitter coffee. The secret to great coffee is the water, then the beans.
I used a percolator for the first time in years this last weekend. I found that getting it to boil, turning down the fire and percing for no longer than 7 minutes puts out a reasonable pot. Sporting goods stores carry percs for camping. Yes, the French Press produces the best but ya have to reheat it. The closest I've found is a good drip system to a carafe to maitain the taste and Ph balance. A warmer just makes fresh coffee into old bitter coffee. The secret to great coffee is the water, then the beans.
Drip coffee makers...
are better than a perc. Have an older Proctor-Silex self-contained thermoplastic perc that makes a great 4 cup pot with Folger's Breakfast Blend (vote #2 for its flavor--left coasters seem to prefer a stronger blend/brew). At home we have a B&D 8 cup drip unit (TCM-700) that uses a stainless thermal carafe instead of a glass pot--this would work well on a boat. A French press would be second choice, but a little messier with the grounds disposal. The drop-in "tea-bag" styles work well too in a drip pot, but are a bit more pricey. A Melitta pour-thu is OK, but takes a slow pour to get a good tasting cup.
are better than a perc. Have an older Proctor-Silex self-contained thermoplastic perc that makes a great 4 cup pot with Folger's Breakfast Blend (vote #2 for its flavor--left coasters seem to prefer a stronger blend/brew). At home we have a B&D 8 cup drip unit (TCM-700) that uses a stainless thermal carafe instead of a glass pot--this would work well on a boat. A French press would be second choice, but a little messier with the grounds disposal. The drop-in "tea-bag" styles work well too in a drip pot, but are a bit more pricey. A Melitta pour-thu is OK, but takes a slow pour to get a good tasting cup.
Melitta here too!
We have used a Melitta cone on a 1 liter S.S. carafe for years. It was the only practical way to brew a good pot of coffee wherever you may be. I never need to worry about shore power and it only takes about 5-7 minutes to boil the water in a kettle. We have opted for the larger 6 cup filters but the principal is the same. Think of it as a manual Mr. Coffee. Regardless of the method, it is best to start with a quality product. If you have a Costco in your area I would suggest that you try their coffee that comes in individual bags. It stores easily on the boat and keeps the product fresh. We tried the perc coffee but that was just short of cowboy coffee for my taste. PS: Cowboy coffee: take a hand full of coffee and throw it in a pan, fill with water and boil until it meets your desired consistency.
We have used a Melitta cone on a 1 liter S.S. carafe for years. It was the only practical way to brew a good pot of coffee wherever you may be. I never need to worry about shore power and it only takes about 5-7 minutes to boil the water in a kettle. We have opted for the larger 6 cup filters but the principal is the same. Think of it as a manual Mr. Coffee. Regardless of the method, it is best to start with a quality product. If you have a Costco in your area I would suggest that you try their coffee that comes in individual bags. It stores easily on the boat and keeps the product fresh. We tried the perc coffee but that was just short of cowboy coffee for my taste. PS: Cowboy coffee: take a hand full of coffee and throw it in a pan, fill with water and boil until it meets your desired consistency.
The bottom line is...
There is no wrong way as long as you like the finished product. The fact that you don't like it made by a particular process does not make it wrong. I know people who swear by instant and I wouldn't touch it. So, go...experiment, it couldn't hurt. Cheers, Bob
There is no wrong way as long as you like the finished product. The fact that you don't like it made by a particular process does not make it wrong. I know people who swear by instant and I wouldn't touch it. So, go...experiment, it couldn't hurt. Cheers, Bob
Dreamboat: Ask the Head Mistress on her forum. Last year she posted a procedure for good coffee (she said) using a percolater.
*pop Lots of Information
I am very pleased with the responses to my (simple) inquiry. I should have known that people would get so involved and passionate about coffee, but I'm still surprised by the number of responses and the amount of information.
I have seen and heard about French (Freedom) presses and Melita drips, but have not tried them. I guess the smart thing to do is what one of you suggested: Try them out at home, and see which we like best. Thanks again.
I am very pleased with the responses to my (simple) inquiry. I should have known that people would get so involved and passionate about coffee, but I'm still surprised by the number of responses and the amount of information.
I have seen and heard about French (Freedom) presses and Melita drips, but have not tried them. I guess the smart thing to do is what one of you suggested: Try them out at home, and see which we like best. Thanks again.
I Used to Use Melita
I used to use a Melita and it made great coffee. I also used to grind my own coffee on board. I used a small, portable inverter to run the grinder until the inverter stopped working. That's when I changed to the simple life of canned coffee with a percolator and I am just as happy!
I used to use a Melita and it made great coffee. I also used to grind my own coffee on board. I used a small, portable inverter to run the grinder until the inverter stopped working. That's when I changed to the simple life of canned coffee with a percolator and I am just as happy!
French Press
If you try the French Press and like it, I would suggest you get one made of Lexan (you know, glass and boat just don't mix) I picked mine up at REI several years ago and have been very happy with it. It also has a neoprene wrap that helps keep it hot. great price right now as well. good luck
If you try the French Press and like it, I would suggest you get one made of Lexan (you know, glass and boat just don't mix) I picked mine up at REI several years ago and have been very happy with it. It also has a neoprene wrap that helps keep it hot. great price right now as well. good luck
I usually use a Melitta...
straight into large thermal cups. Tried to make a cup on a choppy day and made a huge mess. Now it's Melitta in port and French Press underway. By the way, you can get French Press thermal carafes so the coffee stays warm.
straight into large thermal cups. Tried to make a cup on a choppy day and made a huge mess. Now it's Melitta in port and French Press underway. By the way, you can get French Press thermal carafes so the coffee stays warm.
French Press - Another User
Here is another vote for the French press. You can find one that is plastic, but it is a small press. Only 4 cups I think. We buy our coffee from Starbucks in bean form, grind only what we are going to use when on the boat, and seal it up in a tupperware container. You will have to weigh the clean up of the grounds against how good a cup of coffee you want doing it this way. For me, it's no contest...use the press.
Here is another vote for the French press. You can find one that is plastic, but it is a small press. Only 4 cups I think. We buy our coffee from Starbucks in bean form, grind only what we are going to use when on the boat, and seal it up in a tupperware container. You will have to weigh the clean up of the grounds against how good a cup of coffee you want doing it this way. For me, it's no contest...use the press.
HOLY _ _ _ _ !!!
The binders & chemicals in some paper towels are better than EX-Lax !! They aren't food grade, weren't intended to be. Voice of experience. Don't ask. But the whole crew would be glad to tell you all about it.
The binders & chemicals in some paper towels are better than EX-Lax !! They aren't food grade, weren't intended to be. Voice of experience. Don't ask. But the whole crew would be glad to tell you all about it.
colman has a gas burner auto drip
coffee maker that works just like your home electric model but is heated by a gas stove. Even has a "can't wait" valve like Mr. coffee. $40 at wall mart.
coffee maker that works just like your home electric model but is heated by a gas stove. Even has a "can't wait" valve like Mr. coffee. $40 at wall mart.
Stainless steel Java press
We used to use a 9 cup perc, but found a Stainless Steel Java Press. Works great and best of all, it will not break, adn it is also insulated, so it keeps the coffee warm for hours.... www.blyachting.com
We used to use a 9 cup perc, but found a Stainless Steel Java Press. Works great and best of all, it will not break, adn it is also insulated, so it keeps the coffee warm for hours.... www.blyachting.com
Stainless steel Java press
We used to use a 9 cup perc, but found a Stainless Steel Java Press. Works great and best of all, it will not break, adn it is also insulated, so it keeps the coffee warm for hours.... www.blyachting.com
We used to use a 9 cup perc, but found a Stainless Steel Java Press. Works great and best of all, it will not break, adn it is also insulated, so it keeps the coffee warm for hours.... www.blyachting.com
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