So many campers have no problem leaving modern conveniences at home: air conditioners, TVs, even beds. But the one thing so many people can’t do without—even deep in the wilderness—is that morning cup of coffee. Whether you’re a comfort camper, a high-adventure camper or even a basic camper, we’re laying down the brew voodoo that’s perfect for you.
Drip Brew
We’re going to start off easy with the machine that does just about everything for you, except pour it into your cup. The Coleman® 10-Cup Portable Propane Coffeemaker works like the drip machine most people have in their homes. Just throw in a coffee filter, scoop in as much coffee as it takes to get you going in the morning, pour the water into the top and let the coffeemaker do the rest. The higher you set the temperature, the faster the coffee will brew. When it’s done, turn it to low or shut it off completely to keep the coffee from burning.
If you’d rather use your Coleman® camp stove to get your drip-brewed coffee, pick up a coffeemaker accessory for your gear. It works just like its propane-powered brother; it just gets its heat from a stove burner.
There are campers who would rather pack less, much less. For them, a percolator, French press or classic cowboy coffee is the way to go.
French Press
A French press will brew a great morning pick-me-up, but you have to do it just the right way. First, the easy part: boil some water, either on your camp stove or on the campfire. While that’s heating up, scoop a tablespoon or two of coffee grounds, depending on how strong you want it, into the press pot. Once the water is boiling, pour as much as you want into the pot and gently stir it about a half dozen times, just enough to get a frothy bloom on the top. Snap on the lid and let it brew. Don’t wait too long, something like two to four minutes, depending on how much coffee you’re making. Then slowly plunge the filter straight down to the bottom and pour.
Percolator
Some campers would rather go old school and take along a stovetop percolator. These can be tricky beasts, but they can be tamed if you brew the coffee just right. First, always clean it thoroughly before you head to the campsite. We’re talking getting-a-pipe-cleaner-or-long-thin-brush-into-the-stem-and-scrubbing-hard-until-you’re-sure-it’s-clean kind of clean. Now that you’re ready to get the java going, make sure the stem is in place and fill the pot with water. Just don’t let it go over the line on the stem. Slide the basket onto the stem and add a tablespoon of coffee grounds for each cup of water you have in the pot and then snap on the lids. Put the pot on a low heat, either on a camp stove or a campfire, and watch for the first splash of coffee on the glass top. That’s when it’s time to reduce the heat. When the coffee stops perking—it will stop hitting the top—grab a potholder, take the pot off the heat and remove the filter system. Leaving it in there any longer than you have to will cause the condensation to work its way through the spent grounds, and that’s when it starts to leave a bad taste in your mouth.
Cowboy Coffee
If you really want to rough it with your morning java, try brewing up some cowboy coffee. You won’t need any special equipment, just a willingness to try something new. First, put four to six cups of water on the camp stove or campfire. Once you’ve got a rolling boil, add a tablespoon of coffee for each cup of water in there. (Don’t worry. You’re not going to end up chewing what you’re brewing.) Let it simmer there for about three minutes, then turn down the heat or move it to a cooler area on the campfire for another two minutes or so. Now it’s time to filter it. Just set some cheesecloth or a coffee filter inside the top of a thermos or coffee pot and pour in the coffee slowly. You should be able to catch all the grounds in the top and enjoy the taste of a good caffeine breakfast with what’s left.