i use a #4 filter cone and paper filters. i bring a vacuum bottle. i make my morning's coffee the previous night before going to bed and store it in the vacuum bottle. it remains fairly hot in the morning, but quickly cools to a very drinkable temperature. during breakfast i make coffee and store it in the vacuum bottle and drink it throughout the day. it takes an extra bit of space, but i have hot coffee in the morning and whenever i want it throughout the day.

at home i use brew using either press-pot or chemex brewer. i never really paid attention to how much more or less coffee either method uses, but they seem to make about the same amount of same-strength coffee. the press-pot produces coffee with more sediment and oils, which i guess could be a stronger or more flavorful cup. i have never used a gold mesh filter. maybe it is your water temperature or brew time? does your gold filter have a gap where water can rush past without infusing with your grounds?

for those who carry hand grinders, i am curious what model you use and what you think of it. it is difficult to beat recently-roasted, freshly-ground coffee, but i have yet to see a hand grinder that seems compact or light enough for touring. perhaps the zassenhaus turkish mill? like valygrl, i use supermarket grinders mostly