It's how it was done during WWII..
In order to rashin coffee..

I recall being a teen at  out yocal country dances  .... small hall, wood-fired heater [no safety railing or barrier] near the entrance door.  Typically the orchestra* took a lunch break around midnight.  Coffee was a big enamel pot heated on the aforementioned heater with requisite amount of 1-lb. packets of ground coffee dumped into the boiling water.  I never heard anyone complain.

*  typically guitar or two, the [hall] piano, a fiddle, occasionally a banjo or a sax ... but in our neck of the woods it was an orchestra, not a band.

Methinks I heard my Pa mentioning chicory “coffee” being drank during the War

Is that a craps table there STUD. Could be why your coffee may be tasting ahumm crappy 

we bee coffee addicts too ,,,fer sure

Though I do not believe we are coffee snobs, we have learned to enjoy better coffee-at home. I still drink my share of coffee on the road and in cafes. However, at home we mostly do "pour over" into our own pour over cone strainers-with a paper insert. I use 2 scoops, wife uses 1.5 scoops. We buy whole beans, and use our burr grinder on demand. first bloom the coffee grounds in the cones with 160*F water, then while blooming, bring the water up to 175-180 and very slowly pour over the grounds. Occasionally we use our Aeropress, and with company the French press. (wife uses k-cups when I am out of town on jobs) But WE ARE NOT SNOBS! Brad

Campfire coffee making was great, but I don't camp anymore. Large granite ware pot. get water to boil, dump in a big hand full of grounds, let it steep a while then hit pot with a big splash of chilled water or an egg to settle the grounds-well most of it anyway. Brad

We need details ^^ Brad!!   

I even went so far as to ask my wife.  Her reply: "I couldn't tell you; I've never heard of that."   [So that makes two of us.]

I assume the egg goes into the pot??  ...broken or in the shell?   .... IF in-the-shell is it boiled or raw?   

Does the splash of chilled water go in the pot or on the pot?

Inquiring minds want to know!!

[Fwiw, our camping 2-cup-per-day addiction is currently being satisfied by a Braun drip type.   ]

Family joke:
"Giving decaf to Irene is like giving ketchup to a vampire: Right COLOR, wrong STUFF!"

After reading Brad’s non-snobbery description of his coffee-making method I get the sense I’m living in the Dark Ages. wow

I'm kind of glad that I am not addicted to it, but sure love the smell!

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Originally posted by STUD figmo Al

Mmmmm...

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This is how we made hot chocolate on a mountain top in Viet Nam  ....... steel helmet (may or may not have been washed), water, hot chocolate mix, and a heat tab from C-rations or with small piece of C-4 explosive (we were combat engineers and had plenty).  Also a photo of our luxiourious living quarters.

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Originally posted by Owen

We need details ^^ Brad!!   

I even went so far as to ask my wife.  Her reply: "I couldn't tell you; I've never heard of that."   [So that makes two of us.]

I assume the egg goes into the pot??  ...broken or in the shell?   .... IF in-the-shell is it boiled or raw?   

Does the splash of chilled water go in the pot or on the pot?

Inquiring minds want to know!!

[Fwiw, our camping 2-cup-per-day addiction is currently being satisfied by a Braun drip type.   ]

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The big splash of cold water INTO the pot ties up the grounds and sinks the mixture to the bottom.  Be gentle when pouring.  or, Take a raw egg crack it open so contents fall into coffee pot and stir.  The eggy stuff will bind with the grounds and hopefully sink.  We did not like to "waste" an egg that way, so we used the cold water from the stream or pulled off from an ice cooler.  Word of warning. you are still going to have some grounds in your mug, likely.

Cowboy coffee needs a very coarse grind, give time for grounds to settle, pour carefully, sip carefully, then spit out grounds! You do get a few clear sips but don't try to drink the bottom half of the cup.

^^posting the above while sipping my Nespresso.

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Originally posted by chuckv97

Methinks I heard my Pa mentioning chicory “coffee” being drank during the War

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Cafe Du Monde in New Orleans still makes it that way.  Supposedly an "adulterant" but I actually like it a LOT.

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Originally posted by banjo bill-e

Cowboy coffee needs a very coarse grind, give time for grounds to settle, pour carefully, sip carefully, then spit out grounds! You do get a few clear sips but don't try to drink the bottom half of the cup.

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Geez Bill-e, that sounds like it could be used along the same lines as starter for sourdough bread.   

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Originally posted by Mad Hornet

quote:

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Originally posted by chuckv97

Methinks I heard my Pa mentioning chicory “coffee” being drank during the War

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Cafe Du Monde in New Orleans still makes it that way.  Supposedly an "adulterant" but I actually like it a LOT.

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Do you add it to coffee or strait up?

What brand n where buy it.?

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Originally posted by STUD figmo Al

quote:

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Originally posted by Mad Hornet

quote:

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Originally posted by chuckv97

Methinks I heard my Pa mentioning chicory “coffee” being drank during the War

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Cafe Du Monde in New Orleans still makes it that way.  Supposedly an "adulterant" but I actually like it a LOT.

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Do you add it to coffee or strait up?

What brand n where buy it.?

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Here you go you can buy it on line:  https://shop.cafedumonde.com/product/coffee-beignets/cafe-du-monde-coffee-and-chicory/

Goes good with your beignets!

quote:

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Originally posted by banjo bill-e

Cowboy coffee needs a very coarse grind, give time for grounds to settle, pour carefully, sip carefully, then spit out grounds! You do get a few clear sips but don't try to drink the bottom half of the cup.

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after it brews you put an old sock in it to catch the grains,,, works purty good

Brad: "... Campfire coffee making was great, but I don't camp anymore. Large granite ware pot.....   ."

Every day's a school day   ....  I had to look it up .... Probably a case of in-one-ear-and-out-the-other, but for me they were just enamel pots.  

And just now this shows up on my Facebook feed:

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Originally posted by Mad Hornet

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Originally posted by STUD figmo Al

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Originally posted by Mad Hornet

quote:

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Originally posted by chuckv97

Methinks I heard my Pa mentioning chicory “coffee” being drank during the War

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Cafe Du Monde in New Orleans still makes it that way.  Supposedly an "adulterant" but I actually like it a LOT.

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Do you add it to coffee or strait up?

What brand n where buy it.?

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Here you go you can buy it on line:  https://shop.cafedumonde.com/product/coffee-beignets/cafe-du-monde-coffee-and-chicory/

Goes good with your beignets!

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Ordered a can...

Nevah had it..I'll try it.. :0)

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Originally posted by STUD figmo Al

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Originally posted by Mad Hornet

quote:

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Originally posted by STUD figmo Al

quote:

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Originally posted by Mad Hornet

quote:

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Originally posted by chuckv97

Methinks I heard my Pa mentioning chicory “coffee” being drank during the War

---

Cafe Du Monde in New Orleans still makes it that way.  Supposedly an "adulterant" but I actually like it a LOT.

---

Do you add it to coffee or strait up?

What brand n where buy it.?

---

Here you go you can buy it on line:  https://shop.cafedumonde.com/product/coffee-beignets/cafe-du-monde-coffee-and-chicory/

Goes good with your beignets!

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Ordered a can...

Nevah had it..I'll try it.. :0)

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report back what you think!

Brewing as I post...
If...
I ..servive the taste...
I'll report in a bit... ;0)

Used the same ray-she-o..of grinds as our normal stuff..
This came out a stronger brew..
I'll cut back a bit next time n see..
But it tastes good to me.. :0)