One of life’s great pleasures is waking up in the wild, and making yourself a good, and we mean really good, cup of coffee. We’ll even go as far to say other *essential* camp items take second priority to coffee beans and gear when packing. Controversial but true!
Our mates at Proud Mary Coffee tend to agree, which is why we teamed up to make the ultimate camp brew – available for a limited time here.
Our special release beans are best enjoyed outside with great mates. Unsure how to go about it? Here’s a quick guide on how to make an epic pour-over coffee outdoors.
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Equipment you need:
- 15g of amazing coffee ground to a medium coarseness. Proud Mary recommends a grinder like the Chestnut C2 Hand Grinder.
- Something to boil water. We recommend a Winnerwell Camping Billy over the Homecamp Firepit & Grill.
- Gooseneck kettle – important for having amazing control of the water as you pour.
- Hario V60 cone or Homecamp Dripper and filter paper
- Bamboo paddle (or a spoon or chopstick will work, too)
- Scale
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Recipe:
- Grind beans while water is boiling
- Ratio is 15g of coffee to 250ml water (at or just off of the boil) – 1:17 ratio
- Rinse the filter paper which preheats the brewing vessel at the same time, toss the water
- Put the coffee into the V60 and give it a tiny shake to flatten the top of the bed
- Start a timer and pour 50ml of water into the bed of coffee and agitate a bit, front to back, and left to right, then let it sit and de-gas for 30 seconds.
- At 30s, slowly and steadily pour the remaining 200ml of water in circles and aim to finish pouring at 50s – a constant and controlled flow rate is the aim!
- Give the whole cone a gentle swirl, helps catch any coffee grinds left high and dry
- Coffee should finish running between 2:30 and 3:00, depending on the varietal or blend you’re using.
Let your coffee cool a bit, then take a sip and enjoy the view.
Shop Homecamp x Proud Mary Coffee here
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