HomeRoast Digest


Topic: Desert camping coffee (3 msgs / 60 lines)
1) From: Sean McIntyre
Many thanks to those who responded with advice on preparing my homeroast out
in the Sonora and Mojave deserts.
I like the idea of using SM's valve bags to hold the pre-ground coffee but
missed the ball and didn't order them in time. I considered (agonized over)
purchasing the Zass turkish mill that SM's carries but couldn't stomach the
cost. Instead I got a metal filter at REI that screws into a standard hard
nalgene water bottle for making FP-style coffee. I will pre-grind coffee and
put in zip-lock baggies.
But that's just the "back-up" method. I figure since I'll be in the desert,
I might as well try bedouin-style (some call it Turkish). A friend loaned me
a what-cha-ma-call-it (sounds like "fin-jin") to make true desert coffee.
I'll pick up a mortle and pestle at a local latin foods market and bring raw
sugar and cardamom (which I purchased today from an Indian market for less
than 10% of the usual N. American supermarket cost). Put the
what-cha-ma-call-it over my gas stove, heaping spoon of pulverized coffee
with some sugar and a touch of cardamom, call out a few Allah-rahkbars into
the desert air and I should be sipping away like a true Bedoin.
Cheers, Sean
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2) From: Michael Dhabolt
Sean,
Love the attitude.  Waiting to hear how the 'Bedouin Experiment' turns out.
Mike (just plain)
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3) From: Allon Stern
On Mar 25, 2009, at 11:43 PM, Sean McIntyre wrote:
<Snip>
I've been eyeing that grinder for a while, and finally decided to buy  
one.
Sorry, we are currently sold out of 'Zassenhaus 175 M Turkish Mill'.  
This is probably just a temporary outage, so check back soon ...  
Please use your browser's Back button (not the button below) to  
return to the previous page.
Dang. I just emailed SM to find out when they'll be back...
-
allon
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