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Old 08-03-2017, 01:47 PM   #57
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water at 375 degrees

Quote:
Originally Posted by Foiled Again View Post
375 degree water..
I use my NuWave induction burner set at that temp rather than a lower temp
It Will boil away quickly but it does also get a lot hotter while it does. Must use a whistling kettle or risk steam cleaning the whole interior too!

Foiled Again, Here is why the water seems hotter to you.

1. It takes 100 calories/ gram to go from water at 0 degrees C to water at 100 degrees C

2. It takes 540 calories/gram to go from 100 degrees water to 100 degrees steam!!

3. That's why the "water" seems so much hotter to you. It changed into steam. That is over 5 times the heat compared to the water at the same temperature! A steam burn is much worse than a hot water burn.

wolf146
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Old 08-03-2017, 02:30 PM   #58
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An espresso machine generates steam which is probably hotter than 212 which may be why coffee made that way tastes differently.

The apparent confirmation that your technique of "hotter water" produces better coffee may be an example of some kind of confirmation bias, or some such deal . . . [IMO]
While an espresso machine produces steam, it doesn't use steam to produce espresso. Steam is used to steam milk, some machines may pump water through that boiler to help heat it as the boiler is under pressure and has a lot of energy "stored" that can transfer to water being pumped through it.

Espresso is so different from other forms of coffee for these reasons:
  • Very finely ground coffee beans
  • Grounds are compacted tightly
  • Water is pumped by force through the grounds at 9-bar (~130psi)
  • "Extraction" is completed in 25 seconds or less

Those are the attributes that drive espresso to be different. The water used for espresso is targeted for 185-195 degrees when it *hits* the grounds in the portafilter. If the water is too hot it will be too acidic and not something you want to drink, if it is too cool it won't extract enough oils in the 25-second or less extraction window....if you extract for longer than 25-seconds you get nasty flavor profile due to over-extracting.

The lowest water consuming way to produce coffee and to cleanup, while also coming as close to espresso flavor profile as possible is with an Aeropress as others mention. It can be used with zero wasted water, the water is pressed out of the coffee beans so no waste (also reducing weight in the waste bin), and the device can be "cleaned" with zero water as the plunger is self-cleaning of the tube.

The coffee produced by an Aeropress is far more concentrated than that of other methods, other than espresso and perhaps toddy cold brew, so you can dilute it...I love my Aeropress for iced coffees, but you can also add it to hot cocoa to have a "mocha", etc. At home I generally use an espresso machine, the French press is too much work to clean. I do break out the Aeropress or pour over (Chemex or V60 cone) frequently though...which are both really great options for camping in general.

--resident coffee snob, future AS owner
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Old 08-04-2017, 02:21 AM   #59
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Thanks for the clarifications.

Peter
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Old 08-04-2017, 05:27 AM   #60
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Thumbs up

KISS

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Old 08-04-2017, 03:34 PM   #61
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Tight seal with no drips. Comes with a drip tray for something to set it on.
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Old 08-05-2017, 07:57 AM   #62
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Hi

The Chemex is a very pretty coffee maker. It certainly works well.

I've been trying to avoid glass as much as possible. It does not bounce well when dropped. I blame all of the "experiments" at bouncing such things on the dogs ... a wine bottle failed the test about three days ago In that case dog + leash + opening door + wine + chair + lack of attention all contributed ...

Bob
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Old 08-13-2017, 02:42 PM   #63
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We use a Thermal French Press Caraffe that holds 32 ounces. I Bought it from REI in 2012. This caraffe keeps coffee hot for about an hour. I love that we never have to drink burnt coffee.

Chris bought a hand cranked coffee bean grinder. No power outage will ever deny us our cup(s), of coffee! It is a beautiful handmade item, and because I have a SLAP tear I can never grind the beans myself. I have made Chris promise to live longer than me. For Chris the making of the morning coffee is a zen process.

Chris used to buy 25lbs of green coffee beans at a time and do his own roasting in a popcorn pot that we found in a thrift store, it was the best coffee we ever had! But roasting had to be done outside, much smoke, intense smell, and you couldn't do more than a pound at a time otherwise the flavor would lose it's peak freshness. He did it for two years before he decided that costco carried some damn fine brands of coffee beans for about the same price and with much less effort. No, it's not ever going to taste as good. We've been spoiled. But it does taste better than anything you'll find at the grocery store.
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Old 08-14-2017, 05:58 AM   #64
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Spotted one of these yesterday at a friends house. Seems perfect for trailer camping and home use. All thick stainless. Carafe is double skinned. Virtually unbreakable with normal use and care. Nice size, 32 and 50 ounces available.

https://www.amazon.com/Secura-Stainl...s+french+press
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Old 08-15-2017, 07:21 AM   #65
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Spotted one of these yesterday at a friends house. Seems perfect for trailer camping and home use. All thick stainless. Carafe is double skinned. Virtually unbreakable with normal use and care. Nice size, 32 and 50 ounces available.

https://www.amazon.com/Secura-Stainl...s+french+press
Hi

Did you sit down and try the coffee?

Bob
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Old 08-15-2017, 09:05 AM   #66
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I often wondered, do French Presses use a more coarsely ground coffee? It seems it would prevent the last few ounces from having grounds in it.

I recall in my backpacking days, putting grounds directly into the hot water, then throwing the eggshells in also. The theory was the eggshells kept the grounds from floating to the surface.
Pretty good coffee!
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Old 08-15-2017, 09:59 AM   #67
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Quote:
Originally Posted by Mollysdad View Post
I often wondered, do French Presses use a more coarsely ground coffee? It seems it would prevent the last few ounces from having grounds in it.

I recall in my backpacking days, putting grounds directly into the hot water, then throwing the eggshells in also. The theory was the eggshells kept the grounds from floating to the surface.
Pretty good coffee!
A coarser ground works well w/ a French press, since you can let it steep a bit longer to compensate for not having a fine grind and the press does a better job of filtering out coarse grounds than fine ones. Even a good burr grinder is going to give you something of a range of fineness, so you'll likely still get a little grit past the plunger.
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Old 08-15-2017, 11:38 AM   #68
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Thumbs up For those who "SQUISH".......

...their coffee while dock'n found this at Liquid Planet.

Bob
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