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Cowboy Coffee

There's something primal about brewing coffee over a campfire with nothing but grounds, water, and a metal pot. Cowboy coffee takes you back to a simpler time when cowboys gathered around the fire at dawn, waiting for that first bitter-sweet sip to shake off the cold and get them ready for a long day in the saddle. This recipe strips away the fancy machines and fancy filters, leaving you with a robust, full-bodied brew that tastes like authenticity.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Drinks and Beverages
Cuisine: American
Calories: 2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups cold water filtered if possible
  • 1/2 cup ground coffee medium coarse grind, about 4 tablespoons per cup of water
  • 1/8 teaspoon salt optional, but recommended
  • 2 tablespoons cold water for settling

Equipment

  • 1 metal pot or camping coffee pot (at least 4-cup capacity)
  • Measuring spoon
  • Measuring cup
  • Stirring spoon or stick
  • Heat source (campfire, stovetop, or camping stove)
  • Mugs for serving

Method
 

  1. Pour 4 cups of cold water into your metal pot. Use fresh, clean water because it's the base of your entire brew, and any off flavors in the water will show up in your final cup.
  2. Set your pot directly on the heat source, whether that's a campfire grate, stovetop burner, or camping stove. High heat brings the water to a boil quickly, which is what you want.
  3. Let the water boil for about 2 minutes until you see a vigorous, rolling boil. This ensures the water is hot enough to extract the coffee flavors properly.
  4. Pull the pot away from the heat for just a few seconds to let the boiling settle slightly. Immediately add 1/2 cup of ground coffee (or 4 tablespoons per cup of water) and stir gently to combine.
  5. Sprinkle in 1/8 teaspoon of salt and stir again. Salt smooths out the bitter notes in coffee and makes the flavor taste rounder and more balanced.
  6. Place the pot back on the heat for exactly one minute. This short burst keeps the water hot enough to finish extracting the coffee oils and flavors from the grounds.
  7. Take the pot off the heat and let it sit undisturbed for 2 to 3 minutes. The grounds will sink to the bottom of the pot as they become saturated and heavy with water.
  8. Slowly pour about 2 tablespoons of cold water into the pot. The temperature change helps the grounds settle faster and clears the liquid above them.
  9. Tilt the pot slowly and pour the coffee into your mug from the top, being careful not to disturb the settled grounds at the bottom. Leave the last half inch of liquid in the pot where most of the grounds have collected.

Notes

Use a medium coarse grind, not fine powder, or you'll end up with grounds in every sip. Don't skip the salt, even though it seems odd. That tiny pinch transforms bitter, harsh coffee into something genuinely smooth and pleasant. Let the grounds settle completely before pouring. Patience here makes the difference between a clean cup and a gritty one. If you get a few grounds in your cup despite your careful pouring, just let them settle for 30 seconds before drinking, or place a small piece of cheesecloth over the spout as you pour to catch any stragglers.