Old School Coffee

[therevjay]

My wife has a Keurig, and I'll admit that if your in a hurry a pod of Starbucks French roast isn't that bad.

But if I have time I'll brew up some Peets French roast useing my French press. (the nearest thing to real cowboy coffee)

And I'll have to agree with "Labworm" I kinda liked the burnt taste that GI coffee would develop late in the day.

 

[labworm]

My wife has a Keurig, and I'll admit that if your in a hurry a pod of Starbucks French roast isn't that bad.

But if I have time I'll brew up some Peets French roast useing my French press. (the nearest thing to real cowboy coffee)

And I'll have to agree with "Labworm" I kinda liked the burnt taste that GI coffee would develop late in the day.

And you didn't have to tip the waitress

 

[s1mp13m4n]

Do we have any espresso fans? I tried it and I like the punch and flavor. My normal pot of coffee is ground beans...five scoops in twelve cups filtered water. After the espresso that brewed coffee tastes like coffee flavored water. LOL.

 

[Krogen]

Aww heck. Y'all are gonna figure I'm a coffee snob, but I suppose I am...

I buy green coffee beans online and roast them myself. Usually I use a Technivorm drip machine, but sometimes a French Press or vacuum pot.

There's no equal to home-roasted coffee.

So, there it is: I'm a coffee snob.

 

[Fishslayer]

There's no equal to home-roasted coffee.

So, there it is: I'm a coffee snob.

I was thinkin' ya just had way too much time on yer hands...

 

[Krogen]

Could be some truth to that, Fishslayer!

 

[J. R. WEEMS]

Count me in..
The Kureg is good but nothing beats the " Smell" of the old Pyrex bubbling away..

Yes indeed. we got one for Christmas- works great, but the perk will always go with us camping. I think we have had the same pot since 1973/4 Mama uses a bit of suger stuff and 1/2 &1/2 but I still like mine black as 10 feet down.

 

[beach elvis]

Just gimme straight-ahead, b-flat Maxwell House and my trusty Black & Decker dripper. I make it a cup at a time and I'm a happy boy. (Funny thing is, Mrs. beach elvis makes better java than I and she's not a coffee drinker.)

On holidays, I spike my cup of Maxwell House with some brown sugar, a spoonful of honey, and 1/2 & 1/2. A treat for my unsophisticated palate, lemme tell ya.

I'm especially grateful for the existence of our beloved elixir of life on days like this. I got home from a gig @ 3:00 this morning, couldn't get to sleep, and today I have to split about a literal half-ton of firewood, using an 8 lb. maul.

I guarantee, the coffee I'm gonna be steadily injesting today will just about be strong enough to have its own gravitational pull. When the spoon stands straight up in the cup, she's good to go.

 

[williamlayton]

I like coffee threads and they always bring up some great stories.
In 1967 I was investigating a suspicious drowning for an insurance company. It took place between Houma and some God forsaken spot in the swamps.
I had gone to the inquest in Houma and was in the process of rounding up witness---who just happened to have forgotten english and reverted to that Cajun stuff while on the way back to the rig VIA a crew boat.
The ol boy in charge of the rig made me a cup of Community coffee, made with swamp water and the green stuff it comes with, and a a boiling pot.
Blessings

 

[mkk41]

It probably means points off the ol' man card , but anyone else just can't drink it black?

I need cream & sugar. White cane sugar and Cremora is OK , but an ex-G/F spoiled me on that 'Sugar in the Raw' and Southern Butter Pecan creamer.

"Sugar in the Raw' is natural brown Turbinado sugar and has a distinct molasses flavor.

When I was a young lad , my Grandma and Mom drank it with saccrine and evaporated milk!


Black coffee tastes like a wet ash tray!


Water!

Very important to have good clean water (and a pinch of salt). I have hard water here and use a Brita or PUR filter on my kitchen faucet. Or bottled spring water. Otherwise my coffee maker would be clogged by lime in a few weeks.

 

[1morethan8]

On the cheap drip coffee markers like Mr. Coffee, Black & Decker,
we can burn them out in 3 or 4 months. It got to be a real inconvenience to return them. We bought a better coffee maker, it was a Cuisinart, it was much better... we burn it up in 10 months!
We don't buy the cute little packs.. or the bags. We usually use a two pound can a week. The wife doesn't drink coffee while at work.
I started drinking coffee using cream and sugar... then with only sugar. By the time I started grammar school, it was black...
60 years ago.
Back when they said to much coffee will kill you... I just grinned.

 

[CAJUNLAWYER]

Well call me a man of bad taste but my favorite is CDM dark roast with chicory. Grew up on the chociry and really don't like pure coffee-not as strong or with that little twist as it goes down your throat.
Used to use an old white porcelain drip pot and it would come out as thick and black as the devil's blood-mix it half and half with scalded whole milk and it is the nectar of the gods. Now I short cut the process with a french press and drink it black as my wife won't let whole milk into the house and I WILL NOT put lo fat in coffee-just not the same.
Anyone who wants to drink french market coffee like they serve in the quarter, the secret is to use scalded milk in your chicory coffee. The scalding does something to the flavor of the milk. And always use whole milk scalded skim milk tastes like..well you know.

Regarding cowboy coffee, how do you get the grounds to settle out???

 

[Old TexMex]

Well call me a man of bad taste but my favorite is CDM dark roast with chicory. Grew up on the chociry and really don't like pure coffee-not as strong or with that little twist as it goes down your throat.
Used to use an old white porcelain drip pot and it would come out as thick and black as the devil's blood-mix it half and half with scalded whole milk and it is the nectar of the gods. Now I short cut the process with a french press and drink it black as my wife won't let whole milk into the house and I WILL NOT put lo fat in coffee-just not the same.
Anyone who wants to drink french market coffee like they serve in the quarter, the secret is to use scalded milk in your chicory coffee. The scalding does something to the flavor of the milk. And always use whole milk scalded skim milk tastes like..well you know.

Regarding cowboy coffee, how do you get the grounds to settle out???

Caj, I lived in the Crescent City brokering tugs and barges back in '80 an what you say is so!
Regarding the grounds in cowboy, that's what the eggshell does, makes the grounds fall out. Bring the water to a rolling boil, move the pot(or billy as its known in some quarters) throw 1 hand per quart and keep the pot on the coals but don't let it boil.
4-5 minutes move it off and throw half shells in. Give it half a minute and the grounds settle out. Leftover coffee goes in the gravy.

 

[carpriver]

Yesterday I roasted 1pound of Brazilian coffee bean to a dark chocolate color, this morning I am enjoying it in a French press pot. It hot and black with a thin glaze of coffee oil on the surface. A dark rich full bodied flavor with a hint of blackberry and cocoa. I roast coffee about every 4-6 days for myself.

 

[1morethan8]

You don't really need to put anything in the coffee to settle the grounds... start with cold water in the pot... put your coffee on top... when the water boils for a few minutes... set it off the fire for 5 minutes or so. The grounds will settle to the bottom.
... coffee is used to make "red-eye gravy" and best made with country ham!

 

[BigBill]

I like any coffee thats made right but i can't make it. My aunt makes a perfect cup of cowboy coffee too as well as the old perk pot. I do miss the smell of the coffee brewing but i do sniff my keurig while its brewing.