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How to Get Great Flavor from Your Coffee Pot

Making great coffee is important. And if you haven’t seen it yet, we’ve got our famous Cowboy Coffee recipe HERE.

But getting great flavor from coffee doesn’t just come from the coffee itself, but from your coffee pot. Just like cast iron, a coffee pot needs to be seasoned. Once you have it properly seasoned- and clean it properly- you’ll notice be on your way to having the best coffee in your life!

Cleaning: Never use soap on a coffee pot! Soap will eat away at any of your coffee seasoning and can also flavor it poorly. You’ll just need some good hot water and a good rinsing. Be sure to let your pot to air dry completely before putting it up.

Boiling Coffee: For new coffee pots, pots you’ve recently purchased you’ll need to build up some of that inside coffee seasoning. Fill your coffee pot with water and add the coffee ground. Bring it to a good rolling boil for about 10 minutes. Remove it from the heat and let is set all day. Letting the coffee absorb into the inside of the pot will help build a great flavor.

I recommend using a graniteware or enamel pot. You can use stainless steel, but it may take longer to build a good seasoning.

For more tips on how buying a coffee pot, storing and more check out our Video…


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Cowboy Coffee- How to Make the Best Cup of Coffee

One of my favorite things to do in camp is make cowboy coffee on our ol’ wood stove, Bertha. Contrary to popular belief cowboy coffee isn’t strong, it isn’t thick and it’s the simplest thing in the world to make because it’s got three ingredients: coffee, water, fire. The biggest secret is in the boiling.
When you boil coffee you take the acid out of the bean. People who drink this coffee are hooked because they won’t have indigestion or acid reflux. It’s not one of those drip drop, spittin’ and spewing coffeemakers. Those don’t get water hot enough to do any good.  So, if you want to make coffee and you want it to be the best coffee ever…boil it.
Let’s start by filling a 3 quart coffee pot with water just under the spout. I like to use graniteware or enamel coffee pots, but you can even do this is a saucepan or pot. This is the kind of pot we use at the house: For larger pots, like the ones we use on the wagon, check out Ebay or antique and junk stores.

Now you want to let the water warm over a high heat. When it’s warm go ahead and add the coffee grounds – about ¾ cup. 
Now you want it to come to a good rolling boil.I’m not talking bubbling, but rolling for about 2 to 3 minutes.
After that, take the pot off the heat and let it set a minute to settle. Pour about ½ to 2/4 cup of cold water down the spout.Why cold water? The cold water settles all the grounds to the bottom of the pot. That’s it! Now some folks will claim cowboy coffee is the kind that you put the grounds in a sock, or drop an egg in it to settle the grounds. True cowboy coffee just requires a little cold water and somewhere to enjoy it.
3 quart coffee pot
¾ cup grounds
½ – ¾ cup cold water

Watch the Video…

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BTA’s and Shannon’s Summer Sangria

Before I met Shannon I HATED an avocado. Not because I’d ever had one but because guacamole looked like something I had stepped in way too many times in a pasture. But come to find out the little fellers are pretty dang good. So why not throw some bacon in there with them and an even creamier texture with cream cheese?
Shannon got to making some sangria punch too, ’cause I’ll never turn down a refreshment.
Time: 15 minutes Makes about 2 cups
4 slices thick cut bacon3 medium avocados, pitted3 ounces cream cheese, softened1⁄2 cup diced tomatoes1⁄4 cup diced purple onion1⁄2 teaspoon garlic powder, or more to taste black pepper and saltBaguette, crackers or garlic toast for serving
1. Chop the bacon into pieces and place in a skillet over medium-high heat. Cook the bacon until crispy, about 10 minutes.
2. Meanwhile, spoon the avocado into a medium bowl and mash with a fork until smooth. Whip in the cream cheese with the fork. Stir in the tomatoes, onion, bacon and seasonings, to taste.
3. Spoon the mixture onto bread, crackers or garlic toast and serve.
Tip: If you don’t have thick-cut bacon, be sure to add a few more slices of bacon to enhance the flavor.
Shannon’s Summer Sangria
1 (750ml) bottle red moscato wine1/3 cup peach schnapps, or more to taste2 cups ginger ale2 heaping cups frozen fruit (I like to mix peach and strawberries)
Combine the wine, schnapps and ginger ale in a large pitcher. Stir in the fruit. Place in the refrigerator for about 2 or until the fruit softens. Serve chilled.