On Sun, 27 Apr 2008 03:14:39 +0000, Larry wrote:


My favorite coffeemaker, ashore or afloat. Uses 600 watts off the inverter
for about 2 minutes per cup. Uses NO FILTER PAPER, but has a gold plated
ultrafine metal filter that's permanent and washes very easy using little
water. Just dump it over the side for the crabs and shrimp...only spent
grounds. Everyone gets a fresh cup of coffee, no matter when their watch
starts with NO WASTE. Very small footprint, too, on limited counter space.

about $12 on several websites Google finds....even the nice thermal cup
comes with it, but any cup will fit under it.

Zero Propane, very little house battery AH load, no genset necessary. If
you want to make 5 cups, use 2 tablespoons drip coffee for the first cup
and simply add one teaspoon for each additional cup until the little filter
is half full of grounds, then dump it and start over. It uses NO POWER to
store heated coffee as it's unnecessary making every cup fresh.....

AND NO GLASS TO BREAK FROM GODDAMNED FRENCH PRESSES!

Hi Larry,
My Bodum brand "french press" is made of unbreakable polycarbonate or
somesuch. I also use it to brew herbal teas such as a mixture of thyme
and marjoram for relaxing.

Funny, nobody has mentioned the other common types of coffee maker
which I have aboard the boat.

1. stove top espresso. The ground coffee sits in a metal insert which
fits in the top of the bottom half which is filled with water. Screwed
tightly on top of these is the "jug" for the brewed coffee. The
superheated water is forced - all at once - up through the funnel
shaped meatl insert - through the coffee grounds and up into the jug
at the top of the contraption. Excellent though not as good as 15 bar
plus espresso machines.

2. stove top Greek/Turkish coffee. Finely ground (powder fine) coffee
is spooned into water in a small metal jug shaped pot with a long
handle. Sugar may be added at this stage. The coffee is heated and
then removed from the heat so that the froth rises to the top of the
pot three times. It is left briefly so that most of the suspended
grounds fall to the bottom and then poured into small cups.

Different to italian espressp coffee but is the original coffee making
method that is still used in the Middle East. I prefer it straight
with no sugar as I do other coffee but it often is drunk straight at
funerals and with honey or sugar at such as weddings.

I have read references to espresso machines in this thread but they
are only worth having if the pressure is a minimum of 15 bar. The
cheaper and lesser wattage 9 bar ones do not produce the crema - froth
- and hence the taste is not as good. I have a 15 bar one at home with
the steamer attachment for capuccino which gets a hammering by the
owner.

In all this, good old instant coffee is a lot more handy and easier to
make when you need to rush below to grab a quick cup of coffee. The
body doesn't care. It just wants the caffiene.

cheers
Peter