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Topic: coffee on the go (16 msgs / 489 lines)
1) From: Steve Bien
There are lots of travel coffee methods out there but nothing beats the
simplicity of mixing hot water and coffee for 4 minutes and the pouring it
through a sieve. No problems with leached chemicals and the equipment is
minimal (2 cups and a sieve + coffee). I am curious to know what others
think the difference between this and pour over or French press methods. 
Steve
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2) From: Allon Stern
On Jun 17, 2008, at 7:31 PM, Steve Bien wrote:
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I have an espresso machine and grinder at my office, but sometimes I  
want to grind and brew drip. Grind is no problem, just adjust the  
Rossi RR45 back to around 35 on the dial. To brew:
Take two of the paper (outside impregnated with foam) coffee cups,  
and cut out their bottoms - just poke them out, they come out pretty  
easily.
Turn 1 cup upside down, and center a paper filter (from the BUNN  
style brewers we have at the office) over the bottomless of the cup.  
Then stack the 2nd cup over that, sandwiching the filter between two  
cups that have no bottom. Then put the coffee into the inside cup,  
fill another cup with hot water, microwave until just boiling, wait  
for the boil to subside, and pour water into the cup. Can put the  
whole contraption into another cup to hold the brew for a time, then  
pull it up to let it drip. The small surface of filter will clog up  
pretty quick, but carefully separating the cups a little bit while  
holding the edge of the filter to keep it from falling out seems to  
do the trick.
Or I can remember to bring in my AP from home :)
-
allon
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3) From: David Martin
http://www.joeloya.com/writing/coffee.htmHomeroast mailing list
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4) From: raymanowen
It's basically what I do. With the sieve (Gold Mesh filter) set up and the
valve closed in the TV cone basket, it will hold 19 oz without overflowing.
Grind 25g - 30g (+) into the filter, set it in the preheated (from a pan of
boiling water) cone. Install 19oz boiling (202° F) water, dribbling the l=
ast
of it over the expanding bloom. This dribbling knocks down the bloom and
unleashes AROMA!
HOLY COW! It might be; It could be- It IS- *FABULOUS*!
I call it my Steinway- it's the best use of my Captain Morgan steins that I
used to collect.
Cheers, Mabuhay -RayO, aka Opa!
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"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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5) From: Lynne
David - thanks for sharing the link.
You know, it's going to be real hard not to think about how someone, in some
jail somewhere, is making some sock coffee on the sly, while I enjoy my
Chemex brewed homeroast... every time I brew some...
Lynne
(so grateful for what she has...)
On Wed, Jun 18, 2008 at 6:41 PM, David Martin 
wrote:
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6) From: Ed Needham
I use this method frequently when comparing coffees or roasts.  It's not 
quite  cupping procedure, but it works well for me.  I have a half dozen one 
cup Pyrex pots and I brew the coffee in those and pour through a very fine 
mesh strainer into a mug.  It makes great coffee.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

7) From: F.R. Parth
On Wednesday, June 18, 2008, at 12:58PM, "Steve Bien"  wrote:
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Hi, Steve,
We use this as a normal home brewing method, doing it in a french press pot. It results in more grinds and mud than the FP press filter, but we think it has better flavor also. 
Frank Parth
Who is not looking forward to another cup of hotel coffee this morning.
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8) From: sci
OK, I haven't done this, but my best friend is a "former active duty Marine
Corps Major" and he says that they would take instant coffee and simply
swallow a spoonful and take a swig of water when out on ops. How's that for
Coffee on the Go? It makes that prison brew sound pretty good.
Its all relative. When in college, desperate, and absolutely broke, we used
to get down to the snack room at 5 am and turn on the huge percolator with
coffee from the day before. After it regurgitated for 30 mins. we would
drink the swill and go to class.
What I'm drinking now from SM is pure heaven.
I think I'm going to have a cup of Sidamo DP right now as I contemplate this
coffee cosmos and karma.
Ivan
BTW, I have a one-cup Swiss Gold brewer, not bad, but not my fav., but
inexpensive too.
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Date: Wed, 18 Jun 2008 21:56:57 -0400
From: Lynne 
Subject: Re: [Homeroast] coffee on the go
To: homeroast
Message-ID:
       
Content-Type: text/plain; charsetO-8859-1
David - thanks for sharing the link.
You know, it's going to be real hard not to think about how someone, in some
jail somewhere, is making some sock coffee on the sly, while I enjoy my
Chemex brewed homeroast... every time I brew some...
Lynne
(so grateful for what she has...)
On Wed, Jun 18, 2008 at 6:41 PM, David Martin 
wrote:
<Snip>
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9) From: mvivit
My fiance is a former active duty Army man. He says on ops, he'd put a  
little grounds behind his lower lip. Sounds like it was quite the  
treat and would get him going...no cooking on ops, so you did what you  
could.
Mary in Utah
Quoting sci :
<Snip>
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10) From: John and Emma
Sounds like the type of chew (tobacco for those that don't know) for the
coffee addict. As long as you chose the grounds and roasted them yourself.
John H.

11) From: Tim TenClay

12) From: raymanowen
"Do you suppose long term coffee-in-the-lip would have potential cancer
risks?"
[Yes!] Iff you were predisposed to contract such a tumor, however. -ro
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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13) From: Barbara Wilson
In Colombia many years ago we brewed coffee in a cloth bag. I still use
that method today and it is quicker and tastes better and travels better
than any other method that I have used. I have a chemex and prefer the
"sock".  We can purchase the cloth bags here in Ecuador,
but I have no idea if you can find them in the U.S.  The downside is
that they need to be rinsed really well and I always rinse with purified
hot water just before using, which is a little more difficult while
travelling. Also, they are a bit tedious if you are making several cups at
a time. In Colombia we had a metal stand for the bag to hang on but I
haven't seen one of those in 30+ years. =
Barbara
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Barbara Wilson
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14) From: John and Emma
That was how they made coffee in Costa Rica as well. They used a wooden
stand though. I agree it makes a great cup.
John H. =

15) From: Scott Miller
Yes, the coffee sock method does work well... I have one, but use it rarely.
Here's a page with simple instructions on making your own... any DIY folks
who work with wood could have some fun with this. I'm not sure where to buy
replacement "socks", but imagine a little google-work could turn up
something.http://www.runnerduck.com/coffee_maker.htmcheers,
Scott
On Mon, Jun 23, 2008 at 11:20 AM, John and Emma  wrote:
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16) From: jdespres
I imagine  some fine unbleached muslin and a sewing mahine will do
the trick. If you want to  be super snobbish about it, use a light
weight linen.
John
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brewed coffee in a cloth bag. I still use =
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and it is quicker and tastes better and travels better =
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any other method that I have used. I have a chemex and prefer the =
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Ecuador, =
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U.S. The downside is =
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well and I always rinse with purified =
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using, which is a little more difficult while =
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Also, they are a bit tedious if you are making several cups =
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at =
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hang on but I =
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