MSR Backcountry Cafe: Steeped Coffee

Steeped coffee tastes great and is easy to make in the backcountry. The equipment is among the lightest and most compact available, and the finished brew is a step above any of the instant coffees. In fact, many coffee aficionados believe this method produces one of the richest cups you can make. The key to success is choosing a good coffee and following the steps carefully. The Coffee: You’ll need about one ounce of coffee per finished cup. It should be ground at a coarse to medium setting and stored in an air-tight container. Look for a coffee from Kenya, Guatemala or El Salvador. Any coffee will make a decent cup, but these tend to be the best. The Water: Use clear, filtered water from a stream or lake. The…

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MSR Backcountry Café: French Press Coffee

A French press can produce rich, strong coffee that will supercharge your day in the backcountry. Collapsible presses allow you to use your cooking pot for a brewing vessel, saving weight and space in your pack. Best of all, good French press coffee is simple: get the grind and water temperature correct and you’re likely to have a great cup, or three. The Coffee: You’ll need about one ounce of coffee per finished cup. It should be course-ground and stored in an air-tight container. With French Press coffee, an even grind is important – use a burr grinder rather than the blade type. Normal drip coffee will work if you can’t find the proper grind; our presses are designed to work with generic drip grounds too. The Water: Backcountry water…

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