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The Extraction Is Made From Fully Traceable Microlots Grown By Ewoks

If mergers and acquisitions are anything like the birds and the bees, then Spring is very much in the air this week. Milwaukee business news publication BizTimes reported that Canadian…

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Vava Angwenyi on Economic Empowerment and the Next Generation in Coffee

Vava Angwenyi lives in Kenya, but she works wherever coffee takes her. She is the “Chief Coffaolic” and founder of Vava Coffee, a social enterprise working to improve future prospects…

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Cowboy Coffee Recipe – 1865 Arbuckle’s Grocery

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 appearing in your cup.

Like today’s consumer though, for the cowboy on the range convenience was the key, and in 1865 when Arbuckle’s Grocery in Pittsburgh developed a special roasting and coating technique that kept beans tasty for long periods it soon became the cowboy’s brand. Arbuckle had devised a special egg and sugar glaze that sealed flavor in the roasted bean. Soon cowhands were asking for Arbuckle’s at cow camps and ranch houses across the prairie.

Cowboy Coffee near campfire

Photo by Tim Wright


  • 4 qt. water
  • 1 1/2 cups freshly ground coffee (coarse grind – same as French Press)
  • 1 eggshell
  • 1/2 cup cold water

Bring water to a boil in a large saucepan or coffee pot. Add coffee grounds and eggshell to boiling water. Return to a boil, remove from heat and let stand for 2 minutes. Slowly add cold water to settle grounds to the bottom. Let stand for 1 minute to allow grounds to settle. Use any remaining coffee to extinguish the campfire.

Now don’t be surprised if, in a wave of nostalgia for the days of the pioneer, you attempt to brew your own Cowboy Coffee and find it less than palatable. Our suggestion is that you add some sugar to this potent brew, or take your chances. We suspect that is what made Arbuckle’s coffee so popular: their egg and sugar glaze probably added just enough sweetness to satisfy the palate without offending the big tough ranchers ‘taste for adventure’.

Also, unless you normally go through a gallon of coffee, you might want to scale the recipe down a bit. Yippie Oh Kiay, podnuh!

arbuckles coffee wooden crate

Photo by Clem Onojeghuo


Camp Kitchen recreation store with Cowboy Coffee gear (Amazon USAAmazon UKAmazon Canada)

Arbuckle’s Coffee Roasters (Amazon USA)

Collectible Arbuckle’s Coffee items (eBay)

Cowboy Coffee, Backpacker Style – INeedCoffee article with recipe.

The Smoothest Cup You’ll Ever Drink – Swedish Egg Coffee – INeedCoffee brewing tutorial that uses an eeggshell-likecowboy coffee.

Preparing a Traditional Turkish Coffee – INeedCoffee brewing tutorial.

Pittsburgh was the Coffee Capital of America! – The story of Arbuckle’s Grocery.

Cowboy on horse photo by Matt Lee

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Advancing the Farmworkers Discussion at the SCA Expo

The Specialty Coffee Expo takes place this week in Seattle, bringing together coffee sustainability leaders from all over the world to advance discussions that are crucial for the future of coffee…

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The Extraction Comes With Zen in Kyoto, Pot in Canada and Death in Bangkok

While the SCA is gearing up for its annual Expo in Seattle, the 121st International Coffee Council ran from April 9-13 in Mexico City. The convening of the governing body of the…

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Making the Case for Better Coffee through Bees

By now it’s common knowledge that bees are in jeopardy throughout the world. As agricultural practices have intensified and pesticide use has increased, bee populations are being decimated. New research…

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Roast Oolong Tea at Home

A tea that many coffee drinkers like is roasted oolong. It shares some similar characteristics with coffee, such as nuttiness with a rich body. And just like coffee, how long the tea is roasted will greatly influence its taste. Last year I decided to e…

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