Belly-Wash and Six-Shooters
For years, coffee sellers had been trying to process and sell roasted coffee but it just wouldn't keep.
That explains where all those missing socks go. LOL
And in case you're wondering, here's the current recipe for a decent cup of Arbuckles coffee...
It’s basically three steps:
• Boil your water and remove from the fire.
• Add 2 to 3 tablespoons of perk-ground coffee per cup of water.
• Let it steep for 4 to 5 minutes before drinking.
The grounds usually settle by then. If they don’t add a splash of cold water, which sinks and carries most of the grounds to the bottom of the pot. A few grounds remain in the bottom of each cup. But, that's the nature of any unfiltered coffee.
Keep the pot close to the edge of the fire to keep it warm enough to drink. Don't put directly over the fire to cause scorching.
So; brew up a pot, pardner' and enjoy the sunrise.
And no, I'm not getting a kickback for promoting Arbuckle coffee here, but I found this other nice video on their site and since Western is my favourite type of music (after gospel), I thought I'd invite you to grab your own cup of coffee, sit back, and soak up the cowboy atmosphere for a couple minutes.
This post came about because of my western research for one of my manuscripts. And while writing it, I realized how blessed I truly am to be able to open a cupboard and have a fresh cup of coffee in under 2 minutes.
Question for the day: What kind of coffee do you favour: belly-wash or six-shooter?
Resources used in this post include:
Western Words by Ramon Adams, University of Oklahoma Press, 1968
Wagon Wheel Kitchens: Food on the Oregon Trail by Jacqueline Williams, University Press of Kansas, 1993