Real coffee in the field

[Adi007]

Wow! Blast from the past - does that old Primus still work?

 

[jason01]

It certainly does, I have a few of em, love em but use em in the field rarely for fear of stinky leaking paraffin, they are as hot as any modern multifuel stove but no regulator on most of em.

You can still get spares for them believe it or not, that one has a new flame ring.

Jason

 

[Adi007]

Had several years ago (as a youngster) but eventually binned them all for a variety of issues (one had a leaky fuel tank, others just no spares at the time ... jets, flame ring and so on).

Great kit though and as you rightly say, powerful.

Feel sad now I threw them away if spares are available.

 

[Kath]

Do you guys plan on grinding your coffee beans in the field too? (Remember what happened when Billy Crystal tried it and made the cattle stampede! )

 

[jason01]

That is a shame Adi :-( theyre becoming collectible now too, particularly the very early ones. Parts availability is patchy depending on the model but there are people with old stocks and there were many models by Primus and Optimus with common parts, they mustve sold millions of them, popular in third world countries and middle east too, I have one with arabic text on it.

Optimus still make the Hiker range which are much the same but in a square tin with a regulator and SVEA still make the classic "Climber", both descendants of the type in my pic.

Jason

 

[Adi007]

Thinking back I don't think any of mine had english on them bar the name ...

Wish I hadn't thrown them away now ... the stoves and the Aladdin pressurized lamps! :shock: (got to a point where there were no parts for them - pre internet - but the other day I came across some in a local store!).

 

[jason01]

I think Optimus came up with the pressurised lamps first, I have one of those too fabulous thing, noisy as hell, very bright and stinks when its going! The Swedish (I think Optimus or Primus) pretty much started it with the invention of the pressurised paraffin blowlamp circa 1882, the stoves came out soon after. All of these things are great fun to light and quite spectacular if you turn on the pressure before the manifold is hot enough!

People forget that MSR multifuel stoves and the likes are just modern versions of these old paraffin burners!

Jason

 

[Keith_Beef]

If youre an espresso addict theres only one way to go, you need a mini mocha pot, these are widely available in outdoor shops. Mine gets used several times a day at home because it makes a perfect size double shot espresso for one and my other half dont like real coffee nothing else comes close, instant, filter, caffatiere...(except greek/turkish which is good too)

Mind you, Im quite fussy about using freshly ground beans of my preferred type but I havent yet resorted to carrying a grinder!

Heres a pic next to an old Primus for scale. My only complaint, its made of aluminium, would like a stainless one!

I can't find any pics of a kaffeinik, maybe if you know the Greek name for it, you'll have better luck.

I'll try to find the time to take pictures of mine this weekend.

In the meantime, have a look at the Bialetti site:
http://www.bialetti.it/nonsolomoka_eng.html

This claims:
Aluminium is porous and absorbs the coffee taste giving it back more fragrant with every boiling: just like a pipe!

Hmm...

As for grinding your own in the field, you could try crushing the beans between flat rocks, like you would grind chestnuts to make flour...


Keith.

 

[Martyn]

The only problem with fresh coffee in the field, is having it pre-ground. I find pre-ground coffee goes stale extremely quickly - 24 hours opened and it's tainted and tastes disgusting. At home, once I've opened my bag of beans, I keep the beans in a tupperware container in the freezer and grind them straight from frozen. They'll keep like this for months and every cup tastes like you're using freshly opened bag of beans. I suppose if your trip is only for a day or two, then you could get away with pre-grinding, but any longer and the coffee would go off for sure. I think for longer trips, the individually sealed coffee bags would be better.

BTW, Taylors Kenyan beans are delicious.

 

[stevec]

for those of you who want spares for old primus, tilly,etc stuff try this site.
http://www.base-camp.co.uk

 

[jason01]

The only problem with fresh coffee in the field, is having it pre-ground. I find pre-ground coffee goes stale extremely quickly - 24 hours opened and it's tainted and tastes disgusting. At home, once I've opened my bag of beans, I keep the beans in a tupperware container in the freezer and grind them straight from frozen. They'll keep like this for months and every cup tastes like you're using freshly opened bag of beans. I suppose if your trip is only for a day or two, then you could get away with pre-grinding, but any longer and the coffee would go off for sure. I think for longer trips, the individually sealed coffee bags would be better.

BTW, Taylors Kenyan beans are delicious.

Completely agree re freshly ground coffee Martin, and "Kenya AA" rocks

Jason

 

[jason01]

Anybody ever managed to sample Kopi Luwak? Also known as cat pooh coffee?

Allegedley this rare and expensive coffee from Indonesia attains an exceptional and uniquely smooth flavour from being eaten partially digested and then errrm poohed out by the paradoxurus, a tree-dwelling animal that is part of the sibet family. Long regarded by the natives as pests, they climb among the coffee trees eating only the ripest, reddest coffee cherries. The plantation workers collect the pooh and roast the bean which cost around $300 per pound!

For real!! Allegedley! ;-)

Jason

 

[Stew]

Anybody ever managed to sample Kopi Luwak? Also known as cat pooh coffee?

Allegedley this rare and expensive coffee from Indonesia attains an exceptional and uniquely smooth flavour from being eaten partially digested and then errrm poohed out by the paradoxurus, a tree-dwelling animal that is part of the sibet family. Long regarded by the natives as pests, they climb among the coffee trees eating only the ripest, reddest coffee cherries. The plantation workers collect the pooh and roast the bean which cost around $300 per pound!

For real!! Allegedley! ;-)

Jason

Firebox sell something similar (I've not tried either)

Weasel Coffee

 

[jason01]

Roflmao Ive just read the description for Weasel coffee, it sounds even more implausable than Kopi Luak, they couldnt make that up could they?!!!!

And check out the customer reviews!!!

 

[ChrisKavanaugh]

I carry a supply of whole beans. For crushing I use my Wetterling and toss them into my billy. Once boiled I take it off and add another cup of cold water. This settles the grounds.

 

[mamos]

Hi Guys

I have been using one of these for a couple of years now and they are fantastic.
http://www.lakelandlimited.com/is-b...tsqbxxuw0=?ProductID=IVDCy5OSXzUAAADnqr1uwHlq

Mamos

 

[Schwert]

A Turkish Ibrik is a small pot with handle, usually copper or brass.

Finely ground coffee is heated with water to boil up 3 times then decanted for a grand cup....usually with a fair amount of sediment.

Grabbed the image from:

http://www.natashascafe.com/html/ibrik.html

I usually drink tea in the field but I have used a Bodum nylon mesh tea filter device that sits in my mug. Grounds in the mug, add boiling water and cover to steep. I usually carry coffee that I have ground at home.

This place also lists a stainless mesh version:

http://shopstashtea.com/accessories-infusers.html

For large parties I usually just make Cowboy coffee...boil it up in a can and let settle with a splash of cold water.

I have made my own coffee bags with some tea bag envelopes but I find this too much trouble.

 

[Viking]

I like a good strong coffee too - I usually carry ground coffee such as Java Lava or the swedish stuff sold by Ikea.

Trick here is to fill your billy with cold water and add one spoon of coffee gounds per cup plus one for luck - bring this to the boil and remove from the flame.

Now (and I know this sounds daft) tap the side of your billy 3 times then leave it for a mo.

All the grounds should sink to the bottom of the can so you can dip in your cup without stirring up the dregs at the bottom and then enjoy your strong coffee.

This is an ideal time to use a flexi-cup or a Kuksa by the way - unless you have a ladle I wouldnt think a metal mug would be much use.

I have heard of a similar way to make coffe:
You should make it come to a boil and then take it off the fire and let it cool off and let it cool of a bit, this you should do 3 times and the last time you should add some a handfull of snow or some water. The snow/water are supposed to make the dreg fall to the bottom.

And if you are in lappland you might even get some salt in your coffe.

Not that I have tried any of it...

 

[DMBackpacker]

I take this along on solo trips:

http://www.rei.com/online/store/ProductDisplay?storeId=8000&catalogId=40000008000&productId=203977&parent_category_rn=4500495&vcat=REI_SEARCH

 

[Burnt Ash]

I like real (ie made from ground up coffee beans and hot water) coffee, especially in the morning. I know this is a bit of a luxury, but "any fool can be uncomfortable in the field" and I don't see any reason to deprive myself of it just because I'm out in the woods.

Interestingly Nessmuk devotes several pages to making coffee, so I'm not alone in this.

On the other hand - I don't want to carry a lot more kit, especially if heavy, bulky or easily broken, and I don't like bits of ground coffee floating in the cup.

Any tried and tested techniques?

Life is often about compromises. Unless you want to carry paraphernalia, you might consider really high quality instant coffee instead (e.g., Dow Egberts, Carte Noire). Make sure it's fresh and kept in watertight/airtight container. Sure, it won't be as good as the very best fresh-ground coffee made under ideal conditions, but I'd far rather drink the aforementioned brands of instant than a great many varieties of so-called 'real' coffee that I've tried. Crappy coffee is crappy coffee, whether real or instant (frankly, you can keep your roasted dandelion roots and acorns and boiled donkey droppings, etc.).

Burnt Ash