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What's everyone's favorite method of making large quantities of coffee on the river? Percolators seem to take too much time/gas. Drip coffee/filters ain't gonna keep up. Thoughts?
 

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Cowboy coffee. Boil big pot of water, turn off heat, dump in bag of ground coffee. Let it steep for a while, then strain into a big Igloo beverage cooler/dispenser.
 

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we use a blaster to boil a 36 cup tea pot...
https://www.amazon.com/dp/B0035GYMO...t=&hvlocphy=9029182&hvtargid=pla-304995850070

after boiling, it is removed from heat, and then the appropriate amount of coffee is set to steep in a paint strainer bag https://www.grainger.com/product/2A...4357!&ef_id=WZNPHwAAAEgZlRSq:20170824192818:s

This has worked great for us time and time again...

if you really want to nerd out about your coffee, there are several other great methods, but as you pointed out pour over, for y'all, just takes too long. I get that, especially with a large group.
 

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First of all, one person has the designated job title of Barista. Best filled by an early riser that appreciates a good Cup o' Joe. The barista is a busy position for an hour or two.

Then either-
Three 12 cup percolators on a 2 burner stove, keep 'em going and about 2 rotations will cover the needs of even a heavy caffeine addicted group
-or (better)-
A big kettle and 2 or 3 stainless steel french presses. They make 1 and 1.5 liter presses out of double wall stainless, they work great and they are fairly inexpensive. Look up a youtube or two on using a french press, the stirring and wait times are critical to good coffee. The double wall insulates effectively for an hour or more.
Peace.
 

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we use a blaster to boil a 36 cup tea pot...
https://www.amazon.com/dp/B0035GYMO...t=&hvlocphy=9029182&hvtargid=pla-304995850070

after boiling, it is removed from heat, and then the appropriate amount of coffee is set to steep in a paint strainer bag https://www.grainger.com/product/2A...4357!&ef_id=WZNPHwAAAEgZlRSq:20170824192818:s

This has worked great for us time and time again...

if you really want to nerd out about your coffee, there are several other great methods, but as you pointed out pour over, for y'all, just takes too long. I get that, especially with a large group.

I second this method, especially for big groups. Less clean up too.
I also fully support a Barista...
 

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Cuzin:

I make cowboy coffee in a 36 cup pot. It started life as a percolator, but percolating sucked so I took the percolator parts out and just use the Pot.

For fast, strong coffee for 15-25 people:

1) Fill with water up to bottom of spout holes.
2) Boil, pour a little boiling water into a thermos to prime thermos for coffee.
3) Pour 2.5 cups of course ground coffee in the pot.
4) Stir vigorously with large spoon.
5) Let sit for two minutes, open top, grounds will have floated to the surface and formed a stiff cake. Smash up cake of grounds and stir vigorously again.
6) return to low heat for 8 or so minutes.
7) Open lid and stir vigorously.
8) Pour 1 cup of cold water into top of vortex of funnel formed by vigorous stir, do not pour into middle of vortext straight to the bottom.
9) Cold water will settle to the bottom and pull grounds that were in the center of the vortex to the bottom as well.
10) Pour first pour into thermos and fill thermos for later.
11) Serve directly into mugs with a nice selection of Whiskey, Bailey's Irish Cream, Half and Half, etc.
12) Make your friend clean the grounds out of the pot.

Best of luck,

Tom
 

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There are several ways to make large quantities of coffee and all of them work for specific people. I have used many of them IE cowboy, multiple perks, filters into a big thermos container etc. A good friend of mine uses cloth bags of coffee he tosses in a big 5 or so gallon drink dispenser type cooler full of hot water and it works super well.

What I am using now is two stainless steel Bodum coffee presses. Expensive but I watched amazon and got mine some time ago on the rare sales amazon has. These stainless steel units are bomber and last forever even on float trips. We get a big container of water going by the early risers. I have the coffee measure containers set out and make sure folks understand the procedures. First run is both presses. Both of them are insulated. As more folks show up more runs of which ever is empty press are done. Tea / chocolate drinkers just brew from the hot water pot. Any left over coffee is usually put in a small thermos for those who want a mid morning coffee break.
 

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First person up boils a bunch of water and sets up the Aeropress station. Self served, less than 30 seconds a cup, nice and fresh unlike the last few cups out of a french press.
 

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I generally don't do trips longer than 3/4 days as a rule of thumb. And I like to cook. Therefore, there is usually significant action making breakfast in my camp kitchen. One of the advantages to making one big pot of cowboy coffee is that it minimizes the number of people in your way in the kitchen if you are making pancakes/burritos/french toast, etc.

For a quick, no dish line, hot water for drinks and oatmeal breakfast, the presses and individual Aeropress would probably beat my system hand's down. Fort a kitchen crew of 3-4 whipping up breakfast for 15-25, the big pot and a thermos lets you break everything down quickly.

Tom
 

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Hot coffee and fast Benihana style breakfast

Have it set up at night and just light the burners in the morning, hot water and hot coffee ( 30-45 min.). Put the griddle on, a few dozen eggs, bacon, sausage or corn beef hash and Texas Toast. Go at it Benihana speed and style.
 

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Have it set up at night and just light the burners in the morning, hot water and hot coffee ( 30-45 min.). Put the griddle on, a few dozen eggs, bacon, sausage or corn beef hash and Texas Toast. Go at it Benihana speed and style.
If you roll with white gas on that green stove, you might want one of the propane converters, they let you run the old green stoves with green tanks, way easier to deal with.

https://www.amazon.com/dp/B004RDQT92
 

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seantana " six one way or half a dozen"

Both fuels work good, from my experience. In hunting camp when it gets cold ( 20° 30° )the green bottles tend to lose pressure in the Colman white gas stoves because of the engineering design, not specifically being made for propane, causing the heat out put to be severely diminished. I do carry an adaptor in all of my Colman white gas stoves though.
 

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A big ass pot and a good Blaster.
Boil the water, turn it off and dump in a crap ton of coffee, let er steep, then pour through a sieve. Some type of insulated holding container is key, like what a caterer uses, or what you would see at a coffee shop. An insulated water cooler works for at least a couple weeks to, until the heat ruins the seal on the spigot.
 

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We boil a large pot of water with the blaster and use three Melita drip filter systems in tandem that go right into a thermos. Just did a Main Salmon trip with 18 and worked just fine. Much easier to adjust how much you need to make as well. Your crew won't need to pull coffee grounds out of their teeth either.
 

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Fortunately our butler once worked as a barista and makes the most devine caramel mocha lattes. We typically bring along a professional-grade espresso machine and portable Honda generator (they're nice and quiet) to power it. Jeeves is usually up at the crack of dawn whipping up lattes on demand for the crew. We let him defer his cooking and cleaning duties while he's making everyone's lattes.
 
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