Cowboy / boiled coffee (kokekaffe)
Coarse coffee boiled or steeped in an open pot with no filter and poured off once the grounds settle. The Nordic kokekaffe and the American campfire pot are the same method.
Boiled
- Ratio
- 1:13.3to 1:18.2
- Temperature
- 90–100°C
- Time
- 4–7 min
- Grind
- Coarse
How it works
Cut away, step by step2:50
Let it stand 4-5 minutes
Parameters
Working ranges- Ratio, coffee to water
- 1:13.3 to 1:18.255–75 g per litre
- Dose
- 30–70 g
- Water
- 500–1,000 ml
- Water temperature
- 90–100 °C194–212 °F
- Contact time
- 4–7 min
- Grind
- Coarse
- Pressure
- Atmospheric
- Filter
- None; grounds settle
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their sourceNo competition or certification body publishes figures for this method.
Origins and brewers
Origins of the method
- Year
- not published
- Where
- Scandinavia; North America
Traditional; the Nordic kokekaffe and American campfire methods are the same idea
Brewers
TurkishPercolator