People who worry too much if they are getting the “best possible” coffee are really approaching life all wrong, in my opinion.
Hey I even liked the coffee they made an Army bivouac that you ladled out from a huge pot. A Chaldean friend once made Turkish coffee for me and it tastes exactly like the Army coffee.
People who worry too much if they are getting the “best possible” coffee are really approaching life all wrong, in my opinion.
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As an 80 year old coffee drinking Norwegian since high school I must say that what makes the best brew is a highly individual preference. I’m amused at my son who has an elaborate coffee brewing routine. He grinds the fresh coffee and weighs it for volume. Then he heats the water to boiling in a kettle, puts the ground coffee in a tapered filter holder over a cup and pours the hot water slowly over the coffee. It’s a good cup of coffee, but I’m partial to how my dear departed mother made it, which was the old fashioned informal Norwegian way in a large 12 cup coffee pot with no drip basket. The pot was filled about 3/4 full of water and brought to boil. While that was heating up, she took a standard coffee cup and filled it about 3/4 full of regular ground coffee. In the cup with the coffee she cracked open one whole egg and mixed its contents together in the cup with the coffee, coating all the coffee grinds. With the water boiling, the coffee grounds went into the pot and then it had to be watched closely so the pot would not boil over like a volcano (which it did on occasion) because the coffee grounds and egg would immediately congeal in the hot water, forming a cap on the water’s surface and as the water came back to a boil, the cap would be pushed up and over the top of the pot. To prevent the volcano from happening the cap was broken up with a spoon and the coffee was allowed to boil for a short while. Mom would then give the coffee one last brisk brief stir, turn the heat off, cover the pot, and let it seep for about five minutes and it was ready to drink. The Norwegians would not be able to wait for the hot coffee to cool down so they would carefully sip it from the cup at first. The egg coated grounds would settle to the bottom in the big pot which had a screen on the inside at the spout outlet to keep any stray loose grounds in the pot. It was the smoothest cup of coffee ever, not the kind that the Starbucks burnt bean lovers enjoy.