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Topic: Poco Fundo + Cowboy Coffee =mmmm (5 msgs / 86 lines)
1) From: Justin Nevins
I have only done the cowboy coffee thing a few times & normally when
desperate, but this time I just did it so I would have less stuff to wash
when I got finished. I had some Poco Fundo FC+ that I found at the back of
my cabinet that was "well rested" (translated: a week and a half old). It
was just enough to make a cup. It's really balanced! it is weird, I was
expecting over extracted chemically stuff, but I like it. I guess though it
isn't real cowboy coffee, because I just poured water that was 30 seconds
off of a boil into the cup...more like a french press without the press.
Anyone else have good cowboy coffee experiences?
Justin Nevins

2) From: Jeff Oien
Justin Nevins wrote:
Ken Mary made a post a while ago about microwave cowboy coffee. I've 
been doing a modified version this about once a week for something 
different than my normal drip brewer with Swiss Gold.
I do 7 ounces water with 10.3g coffee. It's ground about as fine as 
typical drip or slightly finer. Add cold water. Put in microwave for 45 
seconds at a power of 6. Stir. 45 seconds at power of 8. Stir. 30-35 
seconds full power and stop it just when the first boiling bubble 
appears. Stir. Wait 45 seconds for grounds to settle. Remove grinds 
floating on top. Pour slowly until sediment appears, without filtering, 
into a mug.
I agree--like French press without the press. Gives me a little more 
fruit and acidity than the drip. I've been using it mostly with Brazils too.

3) From: Les
When we go camping we do "cowboy" coffee this way.  We pop Popcorn in our
Adrock Popper and make a few batches.  While we are enjoying the popcorn, we
roast coffee over the fire in the Adrock to hopefully a nice city to full
city roast.  Roasting over fire is really fun.  In the morning, I have an
old stainless steel vac pot that I will often brew in, or if I want that
real "cowboy" type coffee, I like to pull out the old peculator and let it
really cycle the coffee.   A few times, I have just dumped the grounds in
water than has just been pulled from a boil,  and let them steep.  Following
the brewing I strained the coffee in a clean cotton sock.  Grinding is done
with a Zass.
On 6/23/07, Justin Nevins  wrote:

4) From: Justin Marquez
Sometimes I will take coffee to the office in a thermos. I brew it by
boiling the water, tossing in the ground coffee, stir and steep for about 4
minutes and decant it straight into the thermos thru a goldtone cone fliter
in a cone pourover filter holder.  The goldtone filter (a cheap-o Swiss Gold
knockoff...). If I use a regular cone filter it takes FOREVER to pour it
thru. As I am decanting it, I end up with some sludge thru the filter but
not as much as with a french press. And, it cleans up a lot easier than a
Coffee made this way is excellent.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 6/23/07, Justin Nevins  wrote:

5) From: Robert Joslin
The whole idea of being able to make a good cup in such a low tech way is a
very satisfying bit of knowledge to most coffee enthusiasts.  The deliberate
experimenters aside, I think it  happens for most people in unusual or
"desperate" circumstances, and it always seems to be such a pleasing
discovery.  My epiphany came in the wilds of Alaska in the mid 80s.
You REALLY CAN make a GREAT TASTING cup with nothing more than ground coffee
and hot water!!!  Imagine that! I would submit that a good travel grinder
(ideally a Zass knee) and resealable plastic container or bags to protect
your beans from moisture are helpful assets. Even though my backpacking
career is waning, I often brew a cup or two in this fashion at home and can
relive some wonderful memories of special places while savoring a cup
of cowboy brew.              Josh
On 6/24/07, Justin Marquez  wrote:

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