how to cut coffee weight

There lots of good instant coffee choices now that compete with Via. The big mistake I was making with them was pouring water that just boiled onto the instant grounds which made the coffee bitter. Now I let the water cool for a minute or two before pouring. It made a huge difference in the quality of taste.

Axel. That’s a good tip. ^^  If I’m using filtered water, I don’t heat to boiling anyway, but it explains why my fancy instant sometimes tastes bitter.

Also, I substitute a hydration tab with caffeine for my afternoon coffee. It doesn’t satisfy the palette like coffee, but is easy to drink while hiking.

The optimum water temperature for instant coffee is supposedly between 195°F and 205°F. Don’t forget that the boiling point of water goes down as you go up in elevation. At 5000’ water boils at 203°. At 7,000’ water boils at a bit over 198°. So if you are in the mountains you will likely want to bring your water to a boil.

FWIW, I really like the Verve Coffee Roasters instant coffee packets.

i wonder how many backpackers are worrying about coffee weight while carrying electronics that require a solar panel?

What do we want?

More coffee! Less watts!

when do want it?

In the morning!

I can see how temperature is important for tea – you want to extract all the desirable chemicals from the leaves.  Too cold – won’t extract all the desirable chemicals.  Too hot – will start extracting undesirable chemicals.  Most of us will not be able to tell the difference : )

Instant coffee – everything will be dissolved by any reasonably warm temp.  I suppose you would be able to better smell the compounds coming off the hot coffee, but outside, everything will get blown away.  I have to let it cool down before I drink it so I don’t burn myself.

For brewed coffee, you probably have the same temperature criticality as tea.

195 F – rolling bubbles start coming off the bottom, a pre-boil.  You don’t need a thermometer.  This is what I try to do for black tea.

below 165 F (the temp to kill bugs in your water) bubbles will form on the bottom of the pot, but only occasionally break free.

at 165 F, the many bubbles start breaking free.  A noise starts as it’s making small bubbles.  No need for global warming inducing thermometer

BP = BP₀ − (H × 0.0018)

Where BP = boiling point of water at altitude H = altitude in feet

BP₀ = boiling point of water at sea level (212°F)

At 6,600’, by the time I do pour over or use the Aeropress, my coffee is often cold. I’ve seen it superheated at sea level. Few bubbles until you add coffee, then it boils over.

Terran, try 185F/85C for Aeropress. Has made a noticeable difference for me.

I bring it to a boil. I find that I often have to preheat everything with a little hot water. It’s just not very efficient.