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Somene mentioned that having a few luxuries would be nice in any SHTF situation.
Coffee:
Woodpile Report
The author recommends a French press. Most laudable, but second best. I've given various methods a couple year's trial and settled on cold brewing. Brews overnight, or twelve hours minimum. Mine's a Takeya. Nineteen bucks or near enough. Two of 'em, one for drinking while the other's brewing in the refrigerator. Pour a cup 'n heat it in the microwave. Every cup is a fresh cup. Those who don't know why "cafe Americain" is on offer abroad will want to dilute it.
If your idea of "real" coffee is Starbucks, hot brewed from burn-roasted so-so beans, you have a pleasant surprise in store. Even store brand supermarket coffee grounds taste smooth and satisfying when cold brewed. I use dark roast, whatever's on sale. No need to go Full Fanatic and hang around the waterfront for incoming beans to roast and grind yourself. It's coffee, not a calling.
The Takeya blurb says, "The traditional hot brewing process releases undesirable acids and oils, resulting in bitter flavor and acidity that is intolerable to many. With cold brewing, only the naturally delicious coffee flavors are extracted, leaving behind the bitter oils and fatty acids, creating a perfectly balanced, smooth extraction of concentrated coffee." If it's over the top it ain't by much. Here's a field expedient: use a Mason jar as a canister and make a "coffee bag" from a coffee filter. Works at 33°F and above.
If you want to use one purpose made.
https://www.amazon.com/Takeya-Coffee-Maker-1-Quart-Black/dp/B00FFLY64U
Add Coffee
Add 14-16 tablespoons of your favorite medium roast, coarsely ground coffee to the infuser, then twist into lid.
Brew
Add 32 ounces of cold, filtered water to the TAKEYA pitcher, fill 3/4 full, then lower infuser into water.
Seal lid airtight, shake well and store in refrigerator overnight or up to 36 hours to cold brew. Occasionally twist open and swirl infuser. Remove infuser when brewing is complete. The result will be a brew of concentrated coffee.
Serve Hot or Cold
Hot Coffee - mix 1 part coffee concentrate with 2 parts boiling water. If desired add sweetener and creamer of your choice.
Iced Coffee - simply pour coffee concentrate and add milk or soy over ice.
A French press screen in a mason jar can work too - or any screen filter.
Save the grounds, you'll need a garden in the brave new world.
(Sorry - but I do not see any images in my original post - don't know what's up with the graphics.)
View attachment 306820 View attachment 306821
Coffee:
Woodpile Report
The author recommends a French press. Most laudable, but second best. I've given various methods a couple year's trial and settled on cold brewing. Brews overnight, or twelve hours minimum. Mine's a Takeya. Nineteen bucks or near enough. Two of 'em, one for drinking while the other's brewing in the refrigerator. Pour a cup 'n heat it in the microwave. Every cup is a fresh cup. Those who don't know why "cafe Americain" is on offer abroad will want to dilute it.
If your idea of "real" coffee is Starbucks, hot brewed from burn-roasted so-so beans, you have a pleasant surprise in store. Even store brand supermarket coffee grounds taste smooth and satisfying when cold brewed. I use dark roast, whatever's on sale. No need to go Full Fanatic and hang around the waterfront for incoming beans to roast and grind yourself. It's coffee, not a calling.
The Takeya blurb says, "The traditional hot brewing process releases undesirable acids and oils, resulting in bitter flavor and acidity that is intolerable to many. With cold brewing, only the naturally delicious coffee flavors are extracted, leaving behind the bitter oils and fatty acids, creating a perfectly balanced, smooth extraction of concentrated coffee." If it's over the top it ain't by much. Here's a field expedient: use a Mason jar as a canister and make a "coffee bag" from a coffee filter. Works at 33°F and above.
If you want to use one purpose made.
https://www.amazon.com/Takeya-Coffee-Maker-1-Quart-Black/dp/B00FFLY64U
Add Coffee
Add 14-16 tablespoons of your favorite medium roast, coarsely ground coffee to the infuser, then twist into lid.
Brew
Add 32 ounces of cold, filtered water to the TAKEYA pitcher, fill 3/4 full, then lower infuser into water.
Seal lid airtight, shake well and store in refrigerator overnight or up to 36 hours to cold brew. Occasionally twist open and swirl infuser. Remove infuser when brewing is complete. The result will be a brew of concentrated coffee.
Serve Hot or Cold
Hot Coffee - mix 1 part coffee concentrate with 2 parts boiling water. If desired add sweetener and creamer of your choice.
Iced Coffee - simply pour coffee concentrate and add milk or soy over ice.
A French press screen in a mason jar can work too - or any screen filter.
Save the grounds, you'll need a garden in the brave new world.
(Sorry - but I do not see any images in my original post - don't know what's up with the graphics.)
View attachment 306820 View attachment 306821