Camping - but still great coffee

I have learnt the hard way that roughing it ain't so rough with good coffee. This technique is simple and you don't need anything fancy to ensure yourself great coffee 'in the bush!'.

All you need is:

An airtight jar of your favourite coffee, filter grind

paper coffee filters

Gas cooker

A tea pot with built in removable tea strainer (of course you might have 'real' coffee pour-over equipment but my tea pot did me fine!)

Also you need the obvious things like water and cups!!

Assemble the above items and boil two cups of water on the gas burner.

Here you can see the tea strainer, perfect for placing your coffee paper filter into.

Here the paper filter is in the strainer, and add 4 tablespoons of ground coffee (more or less according to taste of course)

Carefully pour water (I allow it to boil then remove from heat and pour from about 20 cm away which allows water to cool a little before hitting the coffee) over the coffee beans. Stop half way to gently stir ensuring there are no air pockets.

Pour remaining water and allow to run through.

Pour and enjoy!

Not just a Flat White...

For those days you feel like something a bit different, here are a few options to experiment with! Know what any of them are?

A Melbourne Classic...

 Popular amongst older Italian Gentlemen...

Enjoyed by the ladies...

In Volume Three We'll let you know what they are and how to make them!

With Eddie, from Let Me Be Frank in South Melbourne...

Brew Class: Chemex, with David from The Abbotsford Club

Brew Class: Chemex

The Abbotsford Club

(Coffee Supreme)

28-36 Grosvenor St  

Abbotsford VIC 3067

It was great attending a brew class this morning at The Abbotsford Club at Coffee Supreme. David ran though the equipment and techniques required and demonstrated the process from beginning to end. I'm so pleased I came along - like anything the first time is a bit daunting but David insists that practice makes perfect and that the Chemex is user friendly even for beginners. As always I will let the pictures do the talking:

The lab-inspired chemex is a thing of beauty to behold...

David talks about the grind and the 'recipe'

Folding the filter paper...

Fold and fold again and open the cone to place in mouth of the Chemex...

The paper must be soaked through with boiled water to warm the equipment and to remove the papery taste from the filter.

Keep the hot water in the Chemex until ready to start brewing to keep it all hot...

Discard the water and add 30gm ground coffee (medium 'sand-like' grind) to center of the filter cone.

Soak all the coffee with water (ideally 92'C). Pour just enough to give a good soaking.

Agitate to ensure all coffee is soaked. Allow to soak in at least 30 seconds until coffee loses the wet look.

Now pour remainder of water (about 500gm/500ml)

Another brief agitation to ensure even coverage. Once water has filtered through discard filter paper and grinds.

And there you have it....

Time for the taste test.

The coffee is light and clean yet full flavoured. 

Time for attendee's to have a go.