Rating: 5 / 5
Mike Clelland's article, "Techniques and Gear for the Lightweight Backcountry Coffee Connoisseur" (BackpackingLight Magazine, Issue 6) was a home run for me. I sorta, kinda, oh maybe a lot, enjoy a good cup of coffee.
What I'm finding works well for me is cowboy coffee. I always knew that cowboy coffee would produce a tasty cup. Finally, Mike has shined the light on what helps solve the final puzzle, how to deal with those pesky grounds? I had a MSR Mug Mate Coffee Filter sitting on the shelf. After receiving for Christmas a while back, I'd decided that its suggested steeping technique for coffee was just too weak to enjoy. But now with cowboy coffee, there's good contact between the grounds and hot water. The cowboy coffee steep in the pot produces a quality, life-giving extraction. The MSR filter works much better as Mike suggests for a pour through filter rather than a steeping device.
Obviously, the lid included with the MSR Mug Mate is not needed. It's gone. Next will come a look at how to trim down the fat on this .63 ounce beauty.
After suffering through bad instant, lackluster coffee in bags, a poor use of the MSR filter, I've finally found a reasonable approach for backcountry coffee.
YEA!!! BIG EAR-TO-EAR GRIN. WHOOOPEEE!
I realize that there are some poor, decaffienated souls out there. This review will seem like a piece of lunacy to you. But there are those that will immediately understand just what I mean.