- Coffee
- 30 g
- Water
- 500 g
- Ratio
- 1:16,7
- Grind
- Coarse
- Water at
- 93 °C
- Time
- 5:00
Unfiltered coffee in a saucepan, just like at camp: water that’s almost boiling, four minutes, and a splash of cold water to settle the grounds.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialCazoEl método más antiguo y sencillo: café y agua en un cazo, reposo y decantación. Sirve para el café de puchero, el de vaquero y hasta el turco.€10–30approx.
- OptionalMolinillo manual de muelasMuelas cónicas y una manivela: molienda uniforme y ajustable por poco dinero. La mejor inversión para mejorar tu café.€60–300approx.
- OptionalBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
Method
Boil 500 ml of water in the spleen, remove it from the fire and wait 30 seconds, up to about 93 ° C.
Add 30 g of thick ground coffee and remove to wet everything.
Let it rest for 4 minutes, out of the fire.
4 min
It splashes the surface with about 50 ml of cold water: the pose will sink. Don't move.
Wait one more minute and serve slowly, bowing the spleen little by little and leaving the pose in the background.
1 min
Tips and warnings
- There's always a bit of a pose left: leave the last sip in the cup.
- If you don't have a grinder, ask for the thick ground coffee, as for the French press.
- If you prepare it in the field, put out the fire when it's over.
- No spleen: any pot suitable for fire serves; at home, a French press gives a similar and cleaner result.
One last thing
Cowboy coffee – unfiltered and straight to the point. If you’ve enjoyed this, would you treat us to a Ko‑Fi, stranger?