Can You Really Boil Your Coffee? Absolutely. In fact, half the world still does—and has for centuries.

Boiling coffee in a single pot might sound old-school, but it’s deeply rooted in tradition and still popular today, especially in parts of the Middle East, North Africa, and across rural and camping communities worldwide.

This guide focuses on the North American “camp coffee” method—not as refined as Turkish coffee, but charmingly rugged, incredibly simple, and surprisingly satisfying.

How to Make Boil-in-the-Pot Coffee

Also called “cowboy coffee” or “camp coffee,” this is the go-to method when you’re brewing outdoors—or just don’t want to fuss with fancy gear.

Step-by-Step: Boil-in-the-Pot Coffee

1. Grind Your Beans

• Use a coarse grind (like French press texture as opposed to powder-ground Turkish coffee).
• Too fine, and the grounds will cloud your cup and taste bitter.

2. Measure It Out

• A good starting ratio: 2 tablespoons of coffee for every 6 oz (177 ml) of water
• Adjust to taste (stronger or lighter).

3. Bring Water to a Boil

• Heat water in a pot until it reaches a rolling boil.

4. Add the Coffee Grounds

• Take the pot off the heat.
• Stir in the coffee grounds until fully saturated.

5. Simmer Gently

• Put the pot back on the stove over low heat.
• Simmer for about 5 to 10 minutes, watching to avoid overflow.

6. Let It Settle

• Remove from heat and let the grounds sink for a few minutes.
• Pour slowly to avoid stirring up sediment.

7. Serve and Savour

• Pour into your favourite mug (tin cup if you’re feeling rustic).
• Add sugar or milk if you like—or sip it black for the full frontier feel.

Real Talk: What to Expect

Strong & Bold:
Boiled coffee pulls everything out of the bean. That’s great for strength, but if you overdo it, bitterness can creep in.

Grounds in Your Cup:
This is unfiltered coffee, so don’t be surprised by some sediment. You can strain it with a fine mesh sieve or French press filter if you prefer a cleaner cup.

Tweak to Taste:
Play with grind size, water ratio, and simmer time until it hits just right. Boil-in-the-pot brewing is all about personal preference and adaptability.

Why This Method Still Matters

It’s not just for camping. Boiling coffee:

• Connects you to centuries-old traditions
• Works anywhere—no gear needed
• Delivers big flavour in a small pot

And sure, Turkish coffee is the original OG of boiled brews (you can find Bean Indigo’s take here), but this stripped-down North American version still has charm, character, and a place in your brewing toolkit.