I've got the same thing all packed into a Stanley Adventure cookset https://amzn.to/2SGJRAs and love it!For backpacking trips it’s a BRS stove, Toaks 550 ml ti mug, and Starbucks via columbian. Really hard to beat the weight.
That’s not quite true, most drip coffee makers are not comparable to pour over for two main reasons. First they don’t get the water hot enough for a proper extraction and secondly they don’t allow the coffee to bloom because they don’t have a pre-infusion setting. There are exceptions to this but they aren’t generic coffee makers and are usually very expensive.Almost every generic Mr.Coffee and industrial sized coffee machines cranking out brew in cheap greasy spoon cafeterias are now basically gourmet "pour over" coffee makers.
community coffee is my choice and there's no other way than to perc in my opinionNo help from me, percolater coffee pot and some version of ground coffee over a fire. Given my choice, Cafe Du Monde w/chicory or Community. Well boiled and scalding hot with a touch of Bushmills Black
Couldn't agree more! I've posted in this thread about using the $3 Melitta single cup filter holder and #4 filters. Simple and great coffee (if you use good coffee). But as of late, at home anyway, I've gone back to using a Moka post AKA stovetop espresso. I love espresso but my old machine died and it's a lot of effort and $$ for a couple ounces of brew. The Moka pots (I have two Bialettis, a 6 oz and 12 oz - sold as 3 cup and 6 cup models) make great Italian style coffee and are, for all practical purposes, percolators. Now, that's fancy! I haven't taken them camping because clean-up is a bit of a nuisance compared to tossing a #4 filter full of grounds. BTW, my coffee of choice is freshly ground daily (when possible) San Francisco Bay French roast whole beans (Costco).I love that "pour over" is considered a gourmet way of brewing coffee now.
I grew up watching my dad do gourmet "pour over" coffee with a plastic filter holder and his tub of Folgers in the morning.
Almost every generic Mr.Coffee and industrial sized coffee machines cranking out brew in cheap greasy spoon cafeterias are now basically gourmet "pour over" coffee makers.
8-10 years ago they were demonizing Mr.Coffee and filter based brewing because it traps a lot of flavorful oils in the paper of the filter. The only REAL way to do it was french press... Then aero press...
Now we're back to filters. So fancy!
I'm still waiting for the coffee hipsters to rediscover percolators, it's only a matter of time.
BRCC Caffeinated AF. My absolute favorite coffee that just happens to have twice the amount of caffeine as a regular cup.Good for you..
Speaking of coffee , though I am pretty well hooked on caffeine I'm always in search of max caffeine.
My research has discovered the less roasted the bean the higher caffeine, basically, the darker, richer , stronger means the beans are roasted longer which means the caffeine has been cooked off.
I love the taste of " good strong" coffee flavor but I also love caffeine.
I probably need an intervention..