Home of the Plainsmen -1830 to 1885-

Climb down off your horse, have some coffee and share some news about the trail!
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 Post subject: Arbuckle’s - Coffee
PostPosted: Wed Feb 12, 2014 4:34 pm 
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Cowboys love their coffee and back in the old wild west days they had a few names for the hot beverage:

Six-shooter skink
Float a Horseshoe
Arbuckle’s
Brown Gargle
Jamoka

Here’s a peek into the history of cowboys and coffee from American Cowboy MagazineDuring the first few years along the Cattle drives, roasted coffee beans were not readily available. The green Coffee bean would require roasting before used and the cook normally roasted up several days worth to have on hand. Green beans will last years if stored in a cool dry area. However, roasted beans until canning did not stay fresh as long. Everyone who appreciated coffee knows the fresher the bean, the better the taste.

However, with the Arbuckle brothers, they patient a method to preserve roasted beans by coating in egg white and sugar during the 1865. Other coffee companies would follow with different blends of roasted coffee during the later trail drives.

The morning began with the chuck wagon cook getting up around three in the morning. He would take coffee pots from the spit and pour what was left over from the night before. Sometimes into perhaps the boiling stew for added flavor.

Adding fresh water to his pots he would bring to a boil and set aside the spit to stay warm. Good coffee should be 180 to 200 degrees (f) when the coffee is added. 2 1/2 cups of grounds per 20 cups of coffee or in modern 12 cup conversion, 7 tablespoons to 12 cups. The grounds were placed directly into the water to cook. After about 5 minutes, the coffee was done, but to serve the cook added one cup of cold water to the pot. This allowed the grounds to immediately settle to the bottom of the pot. Sometimes egg shell was placed in the pot to help the grounds settle but always cool water does the trick. The coffee was fresh, hot and served black. If you were a green horn, well sugar and dry dairy of evaporated milk may be added. But then, you had to deal with the real cowboys who would tease you as a green horn.

Depending on the crew size, pots normally were 20 to 36 cup types made in either copper, cast iron, steel or enamelware. Pots were never boiled dried and coffee was always on the spit when the chuck wagon was not hitched up. Pots were washed daily and about once a week the inside cleaned with vinegar. Nothing truly tasted better than a fresh cup of the cowboy coffee with the aroma of wood burning and the fresh roasted grounds brewing.

By Marin Thomas author.


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