Cabin coffee is simplified to take up less space in a small kitchen.
But not at the expense of taste–after all: we aren’t savages.
photo: brian w ferry
- Use fresh coffee. Roast your own or buy coffee that is no older than a few days. The clock is always ticking on roasted coffee and there’s nothing anyone can do about it, so brew it within two weeks of the roast date.
- Grind it right before you brew it. Use a burr grinder for a uniform grind. No power? Use a manual grinder. Adjust the grinder to produce coffee particles the size of cracked pepper.
- Brew in good-tasting water that is 195° to 205° F. If you don’t have a thermometer, you may roughly gauge the temperature in relation to the boiling point of water which is 212° F at sea level.
- Infuse the coffee for about four minutes. This infusion time is a good benchmark for simple brewing methods including French Press, Aeropress, or Cowboy.
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