How To Make Camp Coffee (aka The Best Coffee In CB)
So I've given up on the crap they pass off for coffee here in town and I'm sticking solely to DoubleShot Camp Coffee. It's delicious.
Since I couldn't figure out how to post all the pictures I took this morning while making my coffee, you can click on the one picture and it will take you to my Flickr page, where you can follow along with the other pictures.
First, I got all my gear together- stove, lighter, watch, cook pot, hand grinder, presspot, DoubleShot Carbon Credit Travel Cup, and Fresh-Roasted DoubleShot Coffee Beans. Then I walked over to the stream by my tent and filled up my cup with streamwater. I know, I know. You're going to tell me about giardia. People always warn me about that, but I find it really difficult to believe that this crystal-clear mountain stream water is contaminated with poop. I drink it every time I'm here and have yet to get sick. And besides, I stopped to fill up my water jugs last night in town and later realized if the streamwater tasted like the town water, I probably would think it wasn't safe to drink. The streamwater tastes way better, and that's important for making tasty coffee beverages.
So I put my water in the cook pot and light up the stove, bringing it to a boil. I brought a 4-cup Frieling stainless steel presspot, so I measure out a 1/4 cup of coffee beans and put them in the JavaGrind. It takes about the same amount of time to grind them up as it does for the water to boil. I let the water come off-boil for a minute (or add a splash of cold water) and pour the water into the presspot with the coffee grounds.
Now, look at your watch (with a second-hand) because in 4 minutes you need to press down the plunger. I usually push the plunger up and down a few times during brewing to stir up the coffee grounds and get a more consistent extraction. At the 4 minute mark, plunge.
Pour hot coffee into your cup, sit back in your camp chair, and enjoy.
I brought with me the new Sumatra Retro Mandheling. It's really good. A good bit different than the Iskandar. It's got a lot more earthiness of the type that people refer to when they're talking about something tasting like dirt. That's a very common component of Sumatran coffees. But it's pleasant and part of the reason probably is because the overtone is sweet. I think it's the taste of a coffee cherry. Sweet yet a little tart. Anyway, it's an easy drinking coffee and I'm really enjoying it in the mornings. You can read a little about it in the blog of my broker, Royal Coffee.
I'll try to get it up on the website as soon as I get back.
Today, I decided to rest my weary bones and hike up TR 403. It's really a biking trail that starts on the other side of the mountain (in Washington Gulch) and ends next to my camp. I hiked up it and then retraced my steps back to camp. It's around 2800 feet of climbing to a high-point around 11,300 feet. The views from the top are outstanding.
Tomorrow, I think I'm off to Moab. I think.
Since I couldn't figure out how to post all the pictures I took this morning while making my coffee, you can click on the one picture and it will take you to my Flickr page, where you can follow along with the other pictures.
First, I got all my gear together- stove, lighter, watch, cook pot, hand grinder, presspot, DoubleShot Carbon Credit Travel Cup, and Fresh-Roasted DoubleShot Coffee Beans. Then I walked over to the stream by my tent and filled up my cup with streamwater. I know, I know. You're going to tell me about giardia. People always warn me about that, but I find it really difficult to believe that this crystal-clear mountain stream water is contaminated with poop. I drink it every time I'm here and have yet to get sick. And besides, I stopped to fill up my water jugs last night in town and later realized if the streamwater tasted like the town water, I probably would think it wasn't safe to drink. The streamwater tastes way better, and that's important for making tasty coffee beverages.
So I put my water in the cook pot and light up the stove, bringing it to a boil. I brought a 4-cup Frieling stainless steel presspot, so I measure out a 1/4 cup of coffee beans and put them in the JavaGrind. It takes about the same amount of time to grind them up as it does for the water to boil. I let the water come off-boil for a minute (or add a splash of cold water) and pour the water into the presspot with the coffee grounds.
Now, look at your watch (with a second-hand) because in 4 minutes you need to press down the plunger. I usually push the plunger up and down a few times during brewing to stir up the coffee grounds and get a more consistent extraction. At the 4 minute mark, plunge.
Pour hot coffee into your cup, sit back in your camp chair, and enjoy.
I brought with me the new Sumatra Retro Mandheling. It's really good. A good bit different than the Iskandar. It's got a lot more earthiness of the type that people refer to when they're talking about something tasting like dirt. That's a very common component of Sumatran coffees. But it's pleasant and part of the reason probably is because the overtone is sweet. I think it's the taste of a coffee cherry. Sweet yet a little tart. Anyway, it's an easy drinking coffee and I'm really enjoying it in the mornings. You can read a little about it in the blog of my broker, Royal Coffee.
I'll try to get it up on the website as soon as I get back.
Today, I decided to rest my weary bones and hike up TR 403. It's really a biking trail that starts on the other side of the mountain (in Washington Gulch) and ends next to my camp. I hiked up it and then retraced my steps back to camp. It's around 2800 feet of climbing to a high-point around 11,300 feet. The views from the top are outstanding.
Tomorrow, I think I'm off to Moab. I think.
posted by Brian at 2:46 PM
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