Drinks • Camp coffee
Trail Tater Percolated Camp Coffee
Simple camp coffee for the stove, propane burner or campfire grate — and yes, there is a Scoutmaster Morning setting.
Ingredients
- 6 cups cold water
- 6 Tbsp coarse-ground coffee
- Optional: 1 extra Tbsp for stronger coffee
📄 Printable Trail Tater PDF
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
Trail Tater Method
- Pour 6 cups cold water into the percolator.
- Put 6 tablespoons coarse-ground coffee in the basket. Use 7 tablespoons for a stronger campground wake-up call.
- Assemble the percolator and place it over medium heat.
- When coffee starts bubbling into the clear knob, reduce the heat so it perks gently instead of boiling hard.
- Let it percolate for about 6–8 minutes.
- Remove from the heat and let it sit for about 1 minute so the grounds settle, then pour and serve.
Options
- Mild: 5 Tbsp
- Regular: 6 Tbsp
- Strong: 7 Tbsp
- Scoutmaster Morning: 8 Tbsp — nobody asks questions until the first mug is gone.
Trail Tater rule: don’t boil the living daylights out of it. A gentle perk makes better coffee.
Coffee bar: half-and-half, milk, sugar, brown sugar, cinnamon, vanilla creamer, caramel creamer, or hot chocolate mix for an easy camp mocha.
Coffee bar: half-and-half, milk, sugar, brown sugar, cinnamon, vanilla creamer, caramel creamer, or hot chocolate mix for an easy camp mocha.