Cowboy Coffee
Strong, dark coffee brewed directly in a pot over an open fire, with coarsely ground grounds settled by a splash of cold water before pouring. It's the standard brew method at ranch camps and roundups across Wyoming.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 5 kcal
Equipment
- •Camp pot or percolator
- •Open fire or stovetop
Nutrition
Per serving, approximate
- Calories
- 5 kcal
- fat
- 0
- carbs
- 1
- protein
- 0
- calories
- 5
Instructions
- 1
Fill a camp pot with water. Heat it over the fire or stovetop until it almost boils.
- 2
Take the pot off the heat. Stir in the coarse ground coffee.
- 3
Add crushed eggshell if using. This helps the grounds settle to the bottom.
- 4
Let the coffee steep off the heat for 4-5 minutes.
- 5
Splash in cold water to help the grounds sink.
- 6
Let the pot sit still for 1-2 minutes.
- 7
Pour slowly so grounds stay in the pot, and serve hot.
Chef's tips
Use coarse coffee so grounds settle fast, and never let it boil hard or it will taste bitter.
Storage
Best brewed fresh; leftover coffee can be refrigerated up to 1 day and reheated.
Reheating
Reheat gently over low heat without boiling.
Common mistakes to avoid
- •Grinding the coffee too fine, which leaves gritty grounds in the cup
- •Letting the pot boil hard, which makes the coffee taste bitter
Serving suggestions
Cooked Cowboy Coffee?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Wyoming
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
