Behold the Campuccino, the Ultimate Campsite Coffee

Let’s be honest: If you’re making and enjoying our camp cocktails during a long night by lantern light, you’re going to need a serious cup of coffee in the morning. So, we challenged Sunset assistant editor Magdalena O’Neal, who spent three years working as a barista across California (and “yelling at people about the power of a proper pour-over,” as she says), to create a caffeinated beverage easily made at any campground.

The equipment? Snow Peak’s Field Barista Set plus a Camelbak bottle and camp mug.

The result? A frothy, creamy, iced coffee that you’ll be craving long after you leave.

Campuccino

2 oz. coffee beans
1/4 cup heavy cream (or coconut cream)
1 tsp. brown sugar
Makes 1 drink

1. Grind: Place coffee beans into a grinder and turn handle to grind.
2. Heat: Heat 1 cup of water in Snow Peak’s kettle.
3. Pour: While the water is heating, set up a filter in a coffee drip. Once water is hot, wet the filter with 1⁄4 cup of water and dispose of the water that drips through. Add ground coffee to the moistened filter and slowly pour remaining water over it, making sure to dampen all grounds. Let drip for a minute or two.
4. Shake: Fill a bottle with ice and pour coffee over ice. Add cream and brown sugar to the bottle and screw on the lid. Shake for 1 minute or until the bottle feels cold to the touch.
5. Serve: Pour the contents of the bottle into a mug and enjoy!

Get the Gear

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Snow Peak’s Field Barista Set comes with a grinder, kettle, and collapsible coffee drip. $260

Grab Camelbak’s MultiBev 22 oz. Bottle and Horizon 12 oz. Camp Mug, made with insulated stainless steel for easy transport. $50; $25

San Diego-based Canteen Coffee Roasters’ ethically-sourced beans brew up balanced and sweet in the wild. $18.95

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