How to make coffee using Backpacking and Camp Coffee equipment.
We Do Campstoves discusses several methods for making Camp Coffee for Backpackers and Campers. Check out our information on the different ways that you can brew your morning cup of coffee while on your hike. We discuss Perked, Dripped, French Pressed and Espressed - We have you covered!
While you're here, check out our extensive line of 'field tested' Camping and Backpacking Coffee Making Equipment. We Do Campstoves carries Campstoves, Backpacking Stoves, Backpacking Cookware and Camp Coffee Making Supplies and Equipment. Whether you like your coffee Perked, Dripped, French Pressed or Espressed - We handle gear for all types of Camp Coffee.
Everyone loves coffee - Especially backpackers and campers. Only YOU know how you like to make your morning cup of coffee. Just because you're in the field doesn't mean that you have to settle for a weak or a boring cup of coffee.
What is the best way to make coffee? There are many ways to make coffee, but the best way is the way YOU like to make it - This is a personal thing here!
The difference between a good cup of coffee and a bad cup of coffee is all about the release of flavonoids. The first thing to understand about coffee is the caffeinated versus decaffeinated debate. Coffee beans are naturally caffeinated and that caffeine is rather difficult to separate from the bean meaning that decaffeinated coffee requires a great deal of processing in order to achieve a “decaffeinated” product. Typically, caffeinated coffee and decaffeinated coffees start from different beans; Arabica for caffeinated and Robusta for decaffeinated coffee. Robusta beans are easier to cultivate and hardier, thus less expensive and are often used for decaffeinated coffees and inexpensive mass-market blends. Robusta beans are typically regarded as inferior in flavor and more prone to bitterness than Arabica beans. Worse yet, the flavor of Robusta beans suffers quite a bit as a result of the decaffeinating process. As such, we would recommend always starting from fresh, whole, caffeinated beans that have been properly stored.
Once you have selected your preferred roast, you will need to determine how you are going to make your coffee as this affects the coarseness of your final grind. Outdoors Drip Coffee makers are likely the most familiar of coffee making methods and utilize a fine to medium grind for proper brewing. French Press coffee requires a very coarse grind and is generally considered to be the best tasting coffee brewing method. Percolator-type coffee makers require an even coarser grind. Espresso makers, on the other hand, use a fine grind.
Once you have selected the proper coarseness for your coffee maker, you should grind your beans using a conical burr type grinder to properly release all of the trapped flavor of your beans. GSI Outdoors’ JavaGrinder is one of these conical burr grinders, but there are many other models designed for home use available on the market. Only grind enough coffee for your immediate use. Once ground, a coffee bean’s surface area increases immensely and the exposure to air can very quickly degrade the flavor of your coffee. The next step is to start the brewing process which will differ from one coffee maker to the next.
For JavaPresses and Java Drip coffee makers, one should first boil enough water for their desired amount of coffee. Next, prime your JavaPress or Java Drip by adding a bit of boiling water to the carafe and swirling it around to raise the temperature of the press and to prevent it from drawing the heat out of your final brew. Allow the water to cool slightly to around 200˚ F (93˚ C). Add 2 tbsp. coarse ground coffee to the JavaPress or Drip Cone filter for every 6 fl. oz. of water.
If you are using a Java Drip coffee maker, note the max fill line on the drip cone. To avoid overfilling the Java Drip, simply wait a moment for the water level to drop before adding more water. Once all of your water has filtered through, remove the drip cone and your coffee is ready to serve. If you wish to dilute the strength of your coffee, add hot water after it has already finished brewing.
For the JavaPress coffee makers, quickly stir the mixture and replace the lid and plunger. Turn the lid on the JavaPress to make sure that it is closed and to insulate your brewing coffee. Now, let the JavaPress stand for 4 minutes. After the 4 minutes have elapsed, hold the JavaPress firmly at the base on a stable, level, non-slippery surface and gently depress the plunger. If the plunger begins to resist, pull the plunger back up and start to depress the plunger again, gently. Once the plunger reaches the bottom, turn the lid to open and pour your coffee into a separate, insulated container like a vacuum bottle to halt the brewing process and prevent heat loss. If you wish to dilute the strength of your coffee, add hot water after it has already finished brewing. Remove the already brewed grounds and clean your JavaPress before successive use. The first brewing process has already drawn all of the desirable flavors out of the beans. Any further attempts to brew the coffee will only result in bitter, nasty flavors which everyone should avoid.
For Outdoors Percolators, first fill the percolator basket with coarse ground coffee being careful to avoid overfilling or packing your grounds into the metal basket. Typically, a very smooth, low acid roast is the best choice for percolating due to the inevitable tendency of a percolator to boil your brew. Again, you should follow the 2 tbsp. coarse ground coffee to 6 fl. oz. of water ratio. Add the correct amount of water and reassemble the percolator. Do not overfill the pot as the water level must be below the level of the basket. Heat the percolator over high heat until coffee is seen perking in the clear knob. At this point, you should watch very carefully and remove your coffee from the heat as soon as the coffee stops perking. Do not allow the coffee to perk for more than 3 minutes. Once the coffee has brewed, pour your coffee into a separate, insulated container like a vacuum bottle to halt the brewing process and prevent heat loss. If you wish to dilute the strength of your coffee, add hot water after it has already finished brewing.
For Outdoors Expresso Makers, first fill the base of the espresso maker to the level of the safety valve with cool water. Next, fill the filter funnel with fine ground coffee. Replace the filter and screw the spout section of the coffee maker onto the base. Place a cup beneath the spout and heat the espresso maker over low heat. Once the coffee has stopped flowing from the spout, the espresso is done brewing and the heat should be turned off. Once again, if you wish to dilute the strength of your espresso, add hot water after it has already finished brewing.