australia:coffee
the perfect coffee when camping
the lazy camper's coffee
"expresso" coffee makers for camping
classic aluminium moka pot
great for simplicity, price, ergonomics and durability but low pressure 1 to 2 bar (100 to 200 kPa) so minimal crema
need to follow the process:
water to just below the level of the valve
coffee grinds to fill the coffee chamber evenly to the top without leaving air spaces but generally does not need to be tamped
coffee chamber must be perfectly sealed without dents as these will allow steam to bypass the coffee and you will just get water in the percolate
top part of the pot must be firmly screwed in place to ensure optimum seal
heat should be medium only to avoid too rapid a percolation process
Bialetti Brikka high pressure aluminium moka pot
incorporates a weighted valve as a pressure regulator on top of the nozzle that allows pressure to build up inside the water tank in a manner similar to a pressure cooker.
As pressure builds up more quickly in this method (since there is much less leakage of vapour) compared to the standard moka pot, it reaches the level required for water to rise through the ground coffee in a shorter time. However, the weighted valve allows pressure to accumulate and temperature to rise somewhat further before the liquid bursts through the nozzle.
The result is coffee brewed at a higher pressure and temperature than the standard pot, making it more similar to espresso and therefore with more visible crema, but still not the same as a pumped expresso.
Campfire Compact Expresso Maker
Wacaco Nanopresso Portable Espresso Maker
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incorporates a manual pump to give a maximum of 18 bars (261 PSI) of stable pressure during extraction
works best with finely ground coffee that is tamped hard
80mL boiling water must be added to chamber
336g
optional NS Adaptor for Nespresso-type pods
Wacaco Minipresso NS Portable Espresso Maker
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NS version uses Nespresso-compatible pods
GR version uses ground coffee
incorporates a manual pump to generate 8 bar which is sufficient psi to give crema
uses 70mL boiling water
350g
I would recommend doing 1 or 2 runs with boiling water without coffee to heat it up so your expresso is not too cold
Aeropress
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perhaps the best option as it is light, easy to clean, unlikely to break, relatively compact and simple to use to make a reasonable expresso or Americano but you won't get crema
only 226g and is 14x11x10cm (excluding paper filters and filter holder and funnel
works best with finely ground light roast coffee and there are many recipes such as:
Expresso:
as per Aeropress directions, 1 heaped spoon (14g) add 80degC water to the 1 marker, stir for 10sec, then insert plunger and plunge gently
if making a cold brew do the same but use cold water and stir for 1 minute not just 10secs
convert hot expresso to Americano by adding hot water to fill a 237mL mug
convert hot expresso to Latte by adding hot milk to fill a 237mL mug
Americano:
optionally get a coffee storage container designed to fit inside the Aeropress:
optionally match it with a hand grinder that fits inside it such as the:
if you have money to spend and more space and don't mind more weight, consider the 1Zpresso JX-Pro or the very expensive Kinu M47 hand grinder
the expresso coffee process
crema
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crema is the brown foam on top of the expresso which is formed from the release of carbon dioxide from the roasted coffee beans into the pressurised steam (low pressure moka pots tend not to form much crema) which is released from the de-pressurised water as it percolates up and then trapped as bubbles within a surfactant created by melanoids and other hydrophobic lipid molecules
the crema tends to have the most bitterness and this is in part to it often containing coffee bean particles, and many prefer to scoop it off
crema tends to be a sign of a well made expresso
crema is maximised by:
australia/coffee.txt · Last modified: 2022/04/26 08:22 by gary1