There’s a certain hush to camp mornings when the creek is still in shadow and the only sound is a stove clicking to life. Boulder Brook Camp Cold Brew is my go-to for those starts—coffee that’s ready before you are, poured straight over ice while you shake the chill out of your hands. The slow overnight steep pulls out deep cocoa notes and a steady strength without the bite, so it drinks smooth even from a battered enamel mug.
This is a make-ahead, no-fuss method: coarse-ground coffee and cold water do the work while you sleep, then you strain and you’re set. It’s ideal for car camping and van life when you want café-level flavor with minimal ingredients and easy cleanup—no filters fluttering in the breeze, no scorched percolator, no waiting for a pot to finish. Pack it in a jar, stash it in the cooler, and you’ve got a strong base for black coffee, a splash of milk, or a camp “iced mocha” with a pinch of cocoa on top.
Boulder Brook Camp Cold Brew
Equipment
- large mason jar or bottle
- fine mesh strainer
- Spoon
Ingredients
- 1 cup coarse ground coffee
- 4 cups cold water
- to serve milk or cream optional
- to serve ice cubes
- to taste sugar or syrup optional
Instructions
- Add ground coffee and cold water to large jar. Stir to combine.
- Seal and let steep in cooler or shady spot for 12 hours (overnight works well).
- Strain through mesh or cheesecloth into clean bottle.
- Serve over ice with milk or cream if desired.