Vacuum Coffee Pot on Board?

[fieldmedik]

Dean loves his coffee in the morning. He uses a travel french press and manual grinder. We also have a frother.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[weavis]

Got a new coffee maker.
surprised how good it is..

https://www.gourmia.com/pdf/GCM3500.pdf

[Auspicious]

Originally Posted by Dockhead

But tastes differ -- I always found percolated coffee to taste burned.

Originally Posted by CptCrunchie

My aunt taught me how to make perked coffee. The trick is to turn the burner down the moment you hear the first perk. You want it to perk slowly, like 1 every 5-10 seconds, like a 'gurgle ....perk'. From there, go by the smell. Trust me, you will know exactly when that is.

Originally Posted by Shrew

We use the Melitta disk-style filters. The key to stove top percolation is to watch the percolation. Turn it on high until it starts to hard boil in the sight glass, then turn it down to medium low for 5 minutes. Once done take it off the stove. People either over cook it, or keep it 'warming' on the stove, which burns it. We pour the pot into a large thermos to keep it hot.

With all due respect DockHead, you aren't using the percolator correctly. CptCrunchie and Shrew have it right.



Percolated coffee is really good when done correctly. If it tastes burned that is because you burned it. Sorry. If you burn rice in a pot, is that the pots fault? If you dry and burn chicken on the grill, is that the fault of the grill?



Here is what works for me. I buy fresh ground coffee regularly. I take no issue with grinding your own. Percolator. I use purpose-made Melitta filters (https://www.amazon.com/Melitta-Coffe.../dp/B000GHI7FM) for the percolator which reduce the water consumption for cleaning. When the coffee is done (about 10 minutes on a low simmer) I transfer to an Air Pot. These are vacuum containers (like Thermos) with a pump on the top for dispensing. I've accumulated three of them. These are the big ones you see in conference rooms and meetings. Two percolators to fill it. I have so many as offshore I may have--depending on crew--coffee, hot water for tea, and chicken broth all lined up.

[CarinaPDX]

Interesting. Something similar applies to mocha espresso. If the coffee and cold water are placed in the cold device, then heated, the coffee tends to burn before the water reaches it. One recommendation (from Stumptown Coffee) is to pour very hot water into the bowl just before closing it up and putting it on the burner; that way the brewing starts before the coffee can be burned.

Stumptown has instructions for brewing coffee by many methods on their website. It is a worthwhile read and download.

Greg

[charliehows]

Originally Posted by 2020

nothing comes close to this.
can be heated on gas, fire, electric, anything. is light. Isn't fragile, doesn't rust, doesn't need cleaning all the time, uses coffee from anywhere and most importantly, produces a seriously good coffee. Ask ANY italian.

yep, I've been using one of these on the boat for a decade, and after a number of expensive steamy doodah expresso machines having lived and died at the land residence, I use an Iti. style perc. there now as well. Fits in well with my general KISS principles.

[Dockhead]

Originally Posted by weavis

Got a new coffee maker.
surprised how good it is..

https://www.gourmia.com/pdf/GCM3500.pdf

Bingo. Vacuum pots were the original topic.


Now I will order one of these myself.


As to percolators -- I have no doubt that I was doing it wrong, but nevertheless I don't think I will be going back that way.