Hello, everyone. For several years now, I have been brewing coffee in
both a press pot and an automatic drip with varying results.
Ultimately, I enjoy the results of the press pot, but always end up
making drip coffee for guests, since it makes more servings.

So, for the next time I have guests, I was thinking of just brewing
about 12 cups worth in a saucepan on the stove and straining it through
a filter into a thermal carafe. Has anyone here ever done that? It
doesn't seem like it would make a difference, but before I ruin a batch
of the good stuff, I thought I would check first. Seems so simple...

Thanks,
Joseph

Joseph O'Brien wrote:
Hello, everyone. For several years now, I have been brewing coffee in
both a press pot and an automatic drip with varying results.
Ultimately, I enjoy the results of the press pot, but always end up
making drip coffee for guests, since it makes more servings.

So, for the next time I have guests, I was thinking of just brewing
about 12 cups worth in a saucepan on the stove and straining it through
a filter into a thermal carafe. Has anyone here ever done that? It
doesn't seem like it would make a difference, but before I ruin a batch
of the good stuff, I thought I would check first. Seems so simple...

I've certainly made coffee in a pan when on holiday. One tip - after it
has brewed for the required time (3 to 4 minutes), take a teaspoon of
cold water and sort of dribble it over the surface of the brew. This
settles the grounds and enables you to carefully strain into cups.

That's a common way of brewing in northern Europe in the old days. I do it that
way at the cottage and put it through a filter in a thermal carafe and it's good
enough coffee for the working day. My two cup filter plugs up fast, so you may
want to look for a bigger or coarser filter, or strainer. I find it tastes
better with a lighter roast of coffees than the dark ones.
At home it's always dark roast espresso.

Dave


In article .com,
"Joseph O'Brien" wrote:

Hello, everyone. For several years now, I have been brewing coffee in
both a press pot and an automatic drip with varying results.
Ultimately, I enjoy the results of the press pot, but always end up
making drip coffee for guests, since it makes more servings.

So, for the next time I have guests, I was thinking of just brewing
about 12 cups worth in a saucepan on the stove and straining it through
a filter into a thermal carafe. Has anyone here ever done that? It
doesn't seem like it would make a difference, but before I ruin a batch
of the good stuff, I thought I would check first. Seems so simple...

Thanks,
Joseph

Alan wrote:

One way of preventing the grounds from getting into the poured cup(s) of
coffee is to break an egg into the coffee when it is just about done
brewing.

Don't know about the egg, but adding egg SHELLS is a well know method
for settling grounds.

"Joseph O'Brien" wrote in message
oups.com...
So, for the next time I have guests, I was thinking of just brewing about
12 cups worth in a saucepan on the stove and straining it through a
filter into a thermal carafe. Has anyone here ever done that?

Yes, Mark Prince has done something similar in his CGeek item
http://tinyurl.com/477nc OK it's a fancy $70 Eva Solo, but the method of
extraction is the same as your thermal carafe method. It's worth noting his
comment "total immersion brewing. What does that mean? It means that all the
coffee is in contact with all the brewing water for the same period. In my
opinion (and an opinion shared with most coffee professionals), total
immersion brewing is the best way to make coffee outside of espresso." If
you googled up a cheap washable filter similar to :-
see KC104 http://tinyurl.com/5ggss and combined it with the carafe or vacuum
flask, you have a winner. It's also worth noting Mark's suggested immersion
time of between 4 and 12 mins depending on your taste. The grind will depend
on the gauge of the filter you buy - prob between drip and press .

Pete