Cabin coffee is simplified to take up less space in a small kitchen.

But not at the expense of taste–after all:  we aren’t savages.

photo:  brian w ferry

COFFEE RULES

1. Use fresh coffee.  Roast your own or buy coffee that is no older than a few days. The clock is always ticking on roasted coffee and there’s nothing anyone can do about it, so brew it within two weeks of the roast date. 
2. Grind it right before you brew it.  Use a burr grinder for a uniform grind. No power? Use a manual grinder. Adjust the grinder to produce coffee particles the size of cracked pepper.
3. Brew in good-tasting water that is 195° to 205° F.  If you don’t have a thermometer, you may roughly gauge the temperature in relation to the boiling point of water which is 212° F at sea level.
4. Infuse the coffee for about four minutes.  This infusion time is a good benchmark for simple brewing methods including French Press, Aeropress, or Cowboy.