Recipe · Serves 4 · 10 minutes · 2 September 2026
Campfire coffee in the pouring pot
No filter, no press, no plunger. Coarse coffee, a pot of water and a splash of cold to settle the grounds.
This is how coffee was made on the hob before anyone owned a filter, and it is still the best way to make it on a camp stove. You need our Pouring Pot or any enamel pot with a lid, and nothing else.
What you need
- 1 litre of water
- 60 g coffee, ground coarse (like sea salt)
- A splash of cold water
- A pinch of salt, if your water is soft
Method
- Boil the water in the pot, then take it off the heat for 30 seconds. Boiling water scalds the coffee and makes it bitter.
- Stir in the coffee and the pinch of salt. Put the lid on.
- Leave it four minutes. Do not put it back on the flame.
- Settle the grounds with a splash of cold water poured over the surface. The grounds drop to the bottom within a minute.
- Pour slowly so the grounds stay behind. The last half-cup is sludge; leave it.
Why enamel works
Enamel is glass, so it holds no flavour from last night’s stew and it does not give the coffee a metal taste the way a bare steel pot can. It also sits straight on a camp stove, a wood burner or an induction hob.
The Pouring Pot makes eight cups. Pour it into a Camp Mug and you have the whole kit.
