Camp Coffee: Best Ways to Brew Coffee Outdoors

Methods compared

Cowboy coffee

Cowboy coffee is coffee grounds steeped directly in a pot of hot water and then settled. It needs no gear beyond a pot, and done carefully it tastes surprisingly good.

Pour slowly and leave the last bit of liquid with the grounds in the pot. Don’t keep the grounds boiling — that’s what makes cowboy coffee notoriously bitter.

AeroPress

The AeroPress is a durable plastic brewer that uses gentle hand pressure to push coffee through a small paper or metal filter. It is a favorite with hikers because it’s nearly unbreakable and very forgiving. A simple recipe: 15 g medium-fine coffee, 230 g hot water, stir, steep one to two minutes, press for about 30 seconds. Used filters and the compact coffee puck pack out easily in a zip bag. Travel versions and smaller models save more space.

Collapsible pour-over

Silicone or folding metal pour-over cones weigh very little and make a clean, bright cup. Use a slightly coarser grind than at home because pouring precisely from a camp pot is harder. Bring cone-shaped paper filters in a zip bag so they stay dry. Technique is the same as in our pour-over guide.

Coffee bags and instant

Steeped coffee bags work like tea bags: dunk, wait four to five minutes, squeeze and remove. Instant coffee needs only hot (or even cold) water, making it the lightest and fastest choice for alpine starts. Pre-measure portions at home to save weight and fuss.

Car camping: French press, moka pot and percolator

• French press: choose a stainless or plastic model rather than glass. See our French press guide.
• Moka pot: makes strong, concentrated coffee on a camp stove. Use medium-low heat and remove it as soon as it starts to sputter.
• Percolator: the classic enamel camp pot. Keep the percolating time short, around 5–8 minutes, on low heat; long boiling makes it bitter.

Brewing at altitude

Water boils at a lower temperature as you climb — roughly 1°C lower for every 300 meters (about 1,000 feet) of elevation. At around 3,000 meters (10,000 feet), water boils at about 90°C (194°F), which extracts coffee more slowly. Compensate by grinding a little finer, steeping a minute longer, or using slightly more coffee. Keep a lid on your pot to save fuel.

Water safety

Brewing coffee doesn’t automatically make creek water safe. Bringing water to a rolling boil for one minute kills disease-causing organisms; the CDC recommends three minutes at elevations above about 2,000 meters (6,500 feet). If your coffee water doesn’t reach a full boil for that long, filter or treat it first.

Leave No Trace with coffee

Coffee grounds are food waste and don’t belong in the backcountry, even though they are “natural.” They decompose slowly, look unsightly, and can attract animals.

• Pack out used grounds, filters and bags in a sealed zip bag.
• Strain wash water to catch grounds, pack them out, and scatter the strained water at least 200 feet (about 70 adult steps) from lakes and streams.
• Never wash pots directly in a creek, even with biodegradable soap.
• In bear country, store coffee and used grounds with your food and other scented items in a bear canister or as local regulations require.

Packing tips

• Pre-grind at home for short trips, or carry a small hand grinder for the freshest coffee.
• Store beans or grounds in an airtight bag with the air squeezed out.
• An insulated mug with a lid keeps coffee hot on cold mornings.
• For cold mornings when you want no fuss, prepare cold brew concentrate at home for a car-camping cooler.