Recipe: Woodbadge Coffee

Seeing a post from Pete started my mind on a detour. (Not that that's terribly unusual.) When Pete and I first met online, we quickly discovered that we have a common history, working with the Boy Scouts. Each of us in our way had become distressed that this excellent organization which provides a worthwhile program of citizenship and outdoor skills had been hijacked by the right wing nut jobs. And each of us had been through a wonderful training program for adult advisors called Woodbadge. This program involves living in a sort of Scouting immersion for 10 days or so, away from phones and newspapers, where the leader is steeped in useful traditions and skills to benefit to the young people in the program. One of the traditions of Woodbadge is the preparation of "Woodbadge Coffee." The recipe is simple, but must be followed to the letter to produce genuine Woodbadge Coffee, and not some pale substitute. First you take a number 10 can (that's the size that bulk canned products come in at Sam's or Costco). Some people add a baling wire to the can to use as a handle, but I just accept the weight penalty of carrying a pair of Channel-lock (tm) pliers in my pack. Fill the can 3/4 of the way with water. Place on an open fire consisting of well-seasoned hardwood, which is available for free in your local forest. Be sure to use some sort of grill, because shifting firewood can make a holy mess of your cooking. I use a very light (4 oz.) grill made from aircraft tubing. Bring the water to a rolling boil - not the namby-pamby bubbling type of boil, but something enthusiastic. Add one cup or so of ground coffee and continue to boil for two minutes more-or-less. ("More-or-less" is a commonly accepted unit of time measurement here in the mountains.) Take the can off the fire, and slowly pour one cup of cold water into the coffee to settle the grounds. Pour and enjoy. You are permitted to add sugar to taste. However, cream is for sissies, and doesn't keep well in your pack anyway.