Kokekaffe

Also kokkaffe, boiled coffee, cowboy coffee

Nordic boiled coffee: coarse grounds and water brought to the boil in a pot and left to settle. The campfire method of Norway and Sweden.

FilterServed hotFrom Norway

Volume: 240ml8.1 US fl oz
Espresso: 0shots
Caffeine: 96mgderived, USDA FDC
Glass: Mug300 ml

The build

Watch it made, step by step

Mug, 300 ml. Layers in pouring order from the bottom, drawn by volume.

coarse coffee boiled…240 ml100%

Volume: 240ml
Caffeine: 96mg
Espresso: 0shots

Cup size 240 ml

Scales every component together, so the ratio holds; caffeine scales with the coffee.

Around 60-70 g of coarse coffee per litre boiled or steeped off the boil and left to settle; the Nordic traditional method.

Caffeine

Derived

96mg

in a 240 ml kokekaffe

USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171890 (Beverages, coffee, brewed, prepared with tap water) 40.0 mg/100 g x 240 ml.

USDA FoodData Central record 171890 · read 2026-10-26

A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.

Variants by country

Name	Country	How it differs
cowboy coffee	United States	Same method over a campfire.
kaffeost	Sweden	Served over cubes of cheese.
buna	Ethiopia	Jebena pot coffee, boiled.

History

Popular account

Wikidata records kokkaffe as coffee boiled with coarse grounds in a pot. It was the Nordic household method before filter machines (popular account).

Norway and Sweden; boiled coffee without a filter.

Popular account

Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.

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