Cowboy Coffee

BY Kent Rollins TIMEMarch 20, 2019 PRINT

Cowboy Coffee

It may be hard to believe, but my most requested recipe is for coffee. Folks can’t get over how smooth it is. I’ve had people tell me they haven’t been able to drink coffee because of their acid reflux or sensitive stomachs, but they’re able to drink mine. The secret is in the boiling. Boiling takes the acid out of the bean and makes it smooth. The trick to settle the grounds is to pour a little cold water down the spout.

Prep Time: 15 minutes

Total Time: 15 minutes

Makes about 10 cups

  • 3/4 cup coffee grounds 

Fill a 3-quart graniteware coffee pot with water to the bottom of the spout.

Place the pot over high heat and allow the water to warm. When the water has warmed, pour in the coffee grounds.

Let the water come to a good roiling boil. Reduce the heat to medium and let boil for 2 to 3 minutes. Be careful the water doesn’t boil over. Remove the pot from the heat and let sit for 1 to 2 minutes. Pour 1/2 to 3/4 cup of cold water down the spout to settle the grounds. Serve hot.

Tip: You can also use a saucepan if you don’t have a graniteware coffee pot. We estimate 1/4 cup of coffee grounds to 1 quart of water, so you can adjust to the size of your cooking vessel. Feel free to adjust the coffee grounds measurement and length of boiling to suit your taste.

Recipe reprinted with permission from “A Taste of Cowboy, Ranch Recipes and Tales from the Trail,” by Kent and Shannon Rollins (Houghton Mifflin Harcourt, 2015).

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