Mailport March 2014 Issue

Mailport: March 2014

Galley Coffee Making

Photo Courtesy of Doug Blacke

Reader Doug Blacke offers advice on making the best coffee. His Island Packett 420 is docked at Shelter Island, Calif.

I just read your article on coffee making aboard (PS, January 2014), and feel compelled to reply with my path to the perfect cup o’ java (perhaps the 21st expert in the galley!).

The grind is by far the most important piece of the puzzle. As you’ve said, fresh beans are an obvious preference, but grinding to a proper and consistent size is critical. And of course, the optimum size is a function of the brewing method employed. The Hario Skerton Coffee Mill is a manual grinder made of stainless steel and high-quality plastics that uses ceramic cones to grind, is adjustable from coarse to fine grinds, is very affordable ($35), uses no electrical power, and provides a minor aerobic benefit as well.

I prefer a French press method of brewing, and strongly recommend the Frieling stainless-steel products. Cleanup doesn’t seem that challenging to me: While underway, dump the grounds overboard and rinse the carafe, then wash with fresh water. In the slip, it’s a tad messy but certainly worth the effort. And I make my brew powerful enough that the effort is no problem!

Doug Blacke
Bijou de la Mer, Island Packet 420
San Diego, Calif.

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