Page 16 of 16 FirstFirst ... 61213141516
Results 151 to 160 of 160
Like Tree118Likes

Thread: A Cup of Joe

  1. #151
    Moderator Razorfeld's Avatar
    Join Date
    Jul 2013
    Location
    Forest Grove, Oregon
    Posts
    4,594
    Thanked: 960

    Default

    I have been making cold water coffee on and off for the last 50 years. It's nothing new, just new design and hype. Yes, it is good for what ails you but it gets pedestrian after a while. I'll dig through my rarely used kitchen contraptions and find mine and get a photo up shortly.
    "The sharpening stones from time to time provide officers with gasoline."

  2. #152
    Senior Member blabbermouth Geezer's Avatar
    Join Date
    Jul 2010
    Location
    EauClaire,WI
    Posts
    6,111
    Thanked: 2737
    Blog Entries
    1

    Default

    We used a large bowl and a floppy cheese cloth bag to hold the coffee in the water. As i remember it was two cans of water to one of coffee grind
    We put a plastic stretch wrap over the top and put the whole thing on the top of the fridge for about two days.
    Poured the brew into a pitcher and added it about a tablespoon per cup to hot water.
    Dried out the grounds and used them for other folks that liked strong coffee.
    Haven't done it in 30 years.
    ~Richard
    "There's a fine line between hobby and mental illness." - Anon.

  3. #153
    Forum mogwai thebigspendur's Avatar
    Join Date
    May 2005
    Location
    New Mexico
    Posts
    27,513
    Thanked: 4361
    Blog Entries
    4

    Default

    That product looks like a home method to make instant coffee. They say no oily components left in the coffee. That's exactly the part that has all the coffee components that gives coffee character and makes it what it is. You might as well just get instant.
    Morty, Geezer and rolodave like this.
    Every day without fail one should consider himself as dead-Tsunetomo

  4. #154
    I used Nakayamas for my house mainaman's Avatar
    Join Date
    Aug 2009
    Location
    Des Moines
    Posts
    8,459
    Thanked: 2502
    Blog Entries
    1

    Default

    Kalita pour over, works great. Makes Master Chef taste like decent coffee.
    Geezer likes this.
    Stefan

  5. #155
    Senior Member blabbermouth rolodave's Avatar
    Join Date
    Aug 2011
    Location
    Racine, WI USA
    Posts
    4,855
    Thanked: 1052

    Default

    Quote Originally Posted by thebigspendur View Post
    That product looks like a home method to make instant coffee. They say no oily components left in the coffee. That's exactly the part that has all the coffee components that gives coffee character and makes it what it is. You might as well just get instant.
    Agreed

    The oil carries the flavor
    Geezer likes this.
    If you don't care where you are, you are not lost.

  6. #156
    Senior Member MandoRob's Avatar
    Join Date
    Jun 2013
    Posts
    157
    Thanked: 19

    Default

    I roast my own beans in a hot air popper, grind them on a KitchenAid burr grinder, and use the french press. I'm pretty happy with this system but think I'll dig out the old Faberware stainless percolator to see how that compares to my current setup. I used to use the perc everyday prior to getting married.
    Geezer likes this.

  7. #157
    Senior Member
    Join Date
    May 2014
    Location
    Bryan, TX
    Posts
    1,095
    Thanked: 192

    Default

    Quote Originally Posted by Lolita1x2 View Post
    Interesting. What are your thoughts?
    Did I read correctly that it takes 24 hours for each brew?
    Yes. From what I've read so far, you get enough extract to make 10-12 cups of coffee. Two ounces extract then pour hot water, total 8 ounces. You can also use it to make iced coffee and also mixed drinks.


    Mike

  8. #158
    Forum mogwai thebigspendur's Avatar
    Join Date
    May 2005
    Location
    New Mexico
    Posts
    27,513
    Thanked: 4361
    Blog Entries
    4

    Default

    They also say you can pour over the coffee twice. That's the biggest sin in coffee making. Which is a good segway to using a percolator. It runs the water over the grounds over and over and over.
    Every day without fail one should consider himself as dead-Tsunetomo

  9. The Following User Says Thank You to thebigspendur For This Useful Post:

    Geezer (05-18-2015)

  10. #159
    I love Burls....... and Acrylic HARRYWALLY's Avatar
    Join Date
    Mar 2012
    Location
    Baden, Ontario
    Posts
    5,194
    Thanked: 2066

    Default

    This morning, it's Coffee from Costa Rica. This stuff is fabulous in my french press.

    Name:  IMG_20150518_084325_hdr.jpg
Views: 28
Size:  35.7 KB
    Name:  IMG_20150518_090004.jpg
Views: 30
Size:  52.8 KB
    Geezer, RezDog and Lolita1x2 like this.
    Burls, Girls, and all things that Swirl....

  11. #160
    Senior Member blabbermouth Geezer's Avatar
    Join Date
    Jul 2010
    Location
    EauClaire,WI
    Posts
    6,111
    Thanked: 2737
    Blog Entries
    1

    Default

    Today:
    Cremina, Latte Machiato, home roasted..Yirgh, Hawaiian, Salvadoran..to light City Roast.
    ~Richard

    PS. A Machiato is made by dumping the hot fresh shot into prestretched milk. Usually the shot is made, then the milk is stretched and the rapidly cooling shot dropped into it. That makes a big difference with some coffees.
    Last edited by Geezer; 05-18-2015 at 02:52 PM.
    HARRYWALLY and Lolita1x2 like this.
    "There's a fine line between hobby and mental illness." - Anon.

Page 16 of 16 FirstFirst ... 61213141516

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •