How To Make The Best Wyoming Cowboy Coffee

I like to think that I can quit anything at any time without a problem. That's likely true for everything BUT coffee. It's not a good thing for me, for you, or for anyone I come into contact with daily if I don't have my coffee.

I was a late bloomer when it came to coffee drinking; except for a cup here and there with my grandparents, I didn't start drinking coffee daily until 2009. Until then, I was a two or three Mountain Dew per day drinker.

One day, I decided that I was done drinking soda, pop, soda pop, Coke, or whatever you call it. I was done. The only soda I've had since is an occasional Root Beer, and that's only one a year.

When I made the switch to coffee, I was trying to avoid extra-sweet drinks, so black it was—no cream, no sugar or sweetener, just good ol' black coffee. The older I get, the stronger and blacker I like it to be.

I don't think I would consider myself addicted to caffeine. Outside of my morning coffee, I don't really drink any caffeine for the rest of the day, but I love my coffee.

When you're a daily coffee drinker and like to spend time in the outdoors, you may not always have access to electricity to flip on the coffee maker. When you're in that situation, knowing how to make cowboy coffee is crucial.

Take your perculator, fire building supplies, coffee, and some water with you, so you can get your coffee fix.

I've always trusted Cowboy Kent Rollins to keep me updated on the best practices when cooking outside. That's the same when it comes to making that good-tastin' cowboy coffee.

Check out how I learned from the Cowboy.