Outside magazine, July 1996
"Don't skimp on great coffee in the place where you just may need it most," demands Flagstaff river cook Blake Spalding. "Get the best beans and grind them just before your trip." When it's time to brew, bring a pot of water to a boil and then turn off the stove.
Pour the ground coffee into the water--two heaping teaspoons per cup, plus an extra handful for good measure. ("You can dilute strong coffee," notes Spalding, "But you can't repair weak coffee.") Give the pot one stir and then wait ten minutes; the grounds will settle to the bottom.