How to Make Cowboy Coffee (Because Starbucks? In This Economy?)

Cowboy coffee is traditionally coffee boiled in a vessel, like a pot, over an open flame. Like coffee made in a drip machine, all that’s needed is ground coffee and water. It’s been a thing since the 1700s, according to Wrangler Coffee Company, since coffee became the go-to drink for colonists after the British Empire imposed higher taxes on tea. Cowboys and ranchers needed a method for quickly making coffee while on the trail.

They’d simmer grounds in hot water over an open flame, sans filter. To combat the bitterness and acidity, a result of leaving the grounds in for too long, eggshells and salt were occasionally added. Of course, we have plenty of espresso machines and gadgets nowadays that could make cowboy coffee obsolete, and you can cook it on any type of stovetop instead of an open flame, but campers and folks who appreciate its rustic charm keep the tradition alive.

• Add cold water to the pot before serving: This helps the grounds fall to the bottom, allowing you to more easily pour or ladle the coffee sans-grounds into cups. This step sort of replaces the role of a filter.
• Don’t be afraid to boil the brew: You may have heard that boiling water is too hot for a tasty cup of coffee. But here, the idea is to quickly extract as much flavor from the grounds as possible. The lack of a filter also leaves more oils and fine bits of coffee behind, which both offer flavor. This may result in a bitterer cup than you’re used to, but if you don’t have a machine at your disposal, you can fix that by adding milk and sugar to your liking. (Alternatively, you can try the eggshell or salt trick. If you choose the former, just be sure to ladle carefully to avoid any shell bits in your drink.)
• Tinker with the ratio of grounds to water: In my research, I found that the preferred ratio seems to be 2 tablespoons of coarse grounds for every 8 ounces of water, and that’s been pretty reliable for me. However, you may need more grounds than you think to get the flavor just right, or you may find that some roasts work better than others for your taste. Speaking of grounds, you want them coarse; this helps them settle at the bottom of the pot and prevents over-extraction.
• Use bagged coffee grounds instead of loose grounds: To keep the grounds out of your cup, there are bagged options on the market. However, note that it’ll require more stirring and a longer cook time to properly extract the grounds, according to Maciej Kasperowicz in an article for Trade.

Ingredients

• 4 cups water
• ½ cup coarsely ground coffee

Directions

1. In a saucepan or pot over medium heat, add the water. Once it’s warm but not boiling (about 200°F, if you have a thermometer), in 8 to 10 minutes, add the grounds.

2. Bring the mixture to a boil and steep for about 4 minutes. Stir and steep for 2 minutes more, then repeat.

3. Turn off the heat. Add ½ cup cold water to the pot so the grounds fall to the bottom. Serve immediately.