7 Ways to Brew Campsite Coffee in the Backcountry (That Aren’t a Total Grind)
When you’re practicing leave no trace backcountry camping, what you pack matters. Loaded up on your back, every ounce counts. Each item’s size, weight and function is examined with forensic concentration. You’ll have to make decisions about comfort, hygiene and contingency items, but when it comes to coffee, an unwillingness to compromise might be as strong as a triple-shot Americano. Here are seven ways to get your caffeine fix in the backcountry that will satisfy even the most discerning coffee drinker.
A special word about disposing of coffee grounds:
Coffee grounds may be biodegradable, but proper leave no trace disposal still means you should still pack them out with you.
For the purist: camp coffee
True camp coffee—sometimes called cowboy coffee—is nothing but real grounds-and-water-in-the-pot coffee.
Brewing instructions: Bring water to a rolling boil and then remove it from the heat source. Add one generous tablespoon of coffee grounds into each cup of water. Let it steep (covered) for approximately five to 10 minutes.
The most crucial element of making “true grit” is to never let brewed coffee boil. Old-timers used to say that boiled coffee tastes like rotten shoe leather, and they’re right. The reason for the poor taste of boiled coffee is thanks to bitter tannic acid and flavoured oils. The tasty oils are released at 86°C, while the bitter acids are released right at, or just above, the boiling point.
Another important factor is how to settle the grounds before serving the coffee. Some people add a few pieces of eggshell or toss in a few round pebbles. We’ve even witnessed campers take hold of the wire handle on the pot, swing it with the speed of an aircraft propeller, and have complete faith in centrifugal force. This action will pull the grounds to the bottom of the pot, guaranteed. But generally, we find that tapping the side of the pot three to five times gets the job done.
For the connoisseur: a portable French press
If your thirst for a cup of good coffee doesn’t exceed 275 grams, an Avventura Outdoors French Press Coffee Mug brings complex brews right to your campfire.
Why does French press coffee taste so good? Traditional drip coffee makers use a paper filter, through which coffee-imbued water percolates. During this process, the grounds’ tasty oils are absorbed by the filter. In a French press, a steel plunger forces water through the loose grounds, trapping them at the bottom, producing a much richer, bolder brew.
Brewing instructions: Add ground coffee and pour hot water into the vessel. Let the mixture sit for two minutes before gently pushing the plunger through the blend. Enjoy.
For the DIY-er
Much the same as tea, coffee can be steeped in hot water using a tea bag. Skip the pre-made versions which can go stale on the shelf and DIY it yourself using chlorine-free, biodegradable hemp tea bags.
Brewing instructions: Boil water in a pot and transfer to a cup. Steep the coffee bag for one to three minutes depending on your preferred strength.
For the Jetboil owner
Jetboil is a popular cooking system in the outdoor community and it does not neglect coffee lovers. The Flash JavaKit Geo includes a French press plunger accessory and a package of coffee. Those who already own a system can purchase the plunger separately.
Brewing instructions: Prepare using the instructions that accompany your Jetboil.
For the compromiser: a single cup filter cone
We totally get it. You want a proper cup of full-strength coffee using real beans, without the hassle of fishing out the grounds, and you’re willing to carry a bit of weight. A single cup, reusable filter cone might be the compromise you can live with. Plastic versions are lightweight (about 50 grams) and hardy enough to be packed inside a compact backpack. However, it will still require a paper filter. And while the stainless-steel version doesn’t need a filter, you’ll be left wondering how to pack out the grounds without the mess.
Brewing instructions: Set the cone atop a cup and insert the filter. Add a tablespoon of ground coffee and slowly pour over with boiling water.
For the minimalist: pack in a pre-made cold brew
Depending on the duration of your hike, both in terms of nights gone and kilometres travelled, you might consider bringing a bladder or thermos of pre-made, chilled cold brew. The upside of this method? No coffee grounds to pack out and it requires zero equipment. Weight is the obvious downside; each millilitre of liquid weighs one gram, so four cups adds a kilogram to your load. However, the weight will diminish as it’s consumed.
Brewing instructions: Brew one litre of black coffee at home, to your liking. Cool and store in a leak-proof bladder or thermos.
Instant coffee: for the unfussy and unabashed
At home in regular life, we’re of the mind that instant coffee is imposter coffee. But out on the trail, exceptions can be made—and the instant beverage industry has evolved light-years beyond its 1990s reputation. From flavoured cappuccinos to Colombian dark roast, we can’t deny the no-mess ease and lightweight benefits of instant coffee. It also might be a more palatable option for those who don’t like black coffee—or those who aren’t willing to pack in sweeteners and milk substitutes.
Fun fact: In 1771, Britain issued a patent for instant coffee and variations of the beverage can be traced back to the American Civil War.
Brewing instructions: Dissolve the pre-packaged contents into a cup of hot water (much as you would with hot chocolate). Stir thoroughly before enjoying. Pro tip for a smooth blend: vigorously mix the dry powder into 1/3 cup of hot water with a spoon for two minutes, then add the balance of the hot water.
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