With Comstock’s wild west heritage, we thought it only fitting to say a few words this month about Cowboy Coffee, and the brand that became synonymous with coffee ’round the campfire, Arbuckle.
Cowboy coffee was not a brand, but a brewing method developed, naturally enough, by the roaming cowboys of the prairie out of necessity. It is surprisingly similar to the ancient practice of Turkish coffee, however not as refined. Cowhands expected their coffee to be ‘brown gargle”, hot, black, strong and thick enough to float a six-shooter in.
It is ironic to realize that, whatever you think about the taste before 1865 cowboys drank fresher coffee than most Americans do today. That was because, though preparing coffee on the range was a tedious and time-consuming task, cooks had no choice to buy green coffee and roast it fresh in a skillet themselves before brewing. Contrast that to most of today’s supermarket brands -coffee roasted months in advance, kept stored in cans, then finally…
Read the full story at I Need Coffee!