Backpacking Coffee Solutions

Map checks and morning mochas (see Gatorade bottle) | Badlands Traverse, 2016.

I love to backpack. I love a morning coffee. The conundrum lies in the fact that during three season hikes, I rarely carry a stove. For winter excursions, I generally only cook at night. It’s one of those “going lighter” things. 😉

The solution?

A combination of Starbucks ViaNIDO Whole Milk Powder and cold water. All shaken (not stirred) together in a reconstituted sports drink bottle.

If you want to get fancy, add some Swiss Miss Chocolate Powder and you have yourself a “backcountry mocha.” I know, I know……….it’s not quite a steaming hot cuppa of your favourite brew. But personally speaking I like the taste, it’s easy to prepare and it saves both time and weight.

 

 

 

 

 

 

 


Comments

Backpacking Coffee Solutions — 8 Comments

  1. Hi,
    That’s a bit hard-core for me!!!!!
    I tend to take a homemade alcohol stove with me even if I’m only going out for a few hours…you gotta have a “brew”.
    Perhaps it’s a U.K. thing!!!!

    • Hmm……sounds like a misquote to me. Backcountry mochas are definitely not fu-fu. Frontcountry and town mochas are another matter entirely. 😉

  2. My favorite is cowboy coffee (black and strong): Boil water, toss in a palm-full of coffee from home and stir. Wait 3-4 minutes and hit the side of the pot with a stick to encourage grounds to sink. Skim off the remaining grounds from the surface. Pour a great cup of coffee.
    My simple coffee: Starbucks instant… Coffee from creek water in the woods is fantastic however you make it:)

  3. Instant coffee ☕️ from Starbucks? I can’t even drink the regular let alone the acid filled freeze dried instant. I would just eat some fresh roasted beans from a local roaster.

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