Cowboy Coffee: The Strongest Brew on the Open Range

Howdy y’all, Chip Schweiger, here. Welcome to another edition of Way Out West.

The podcast that takes you on a journey through the stories of the American West, brings you the very best cowboy wisdom, and celebrates the cowboys and cowgirls who are feeding a nation. 

IMAGINE The stars stretched wide above an endless prairie, a blanket of silver light spilling across the open range. 

A soft wind stirs the dry grass, whispering through the camp, carrying the scent of sagebrush and well-worn leather. 

Somewhere out in the dark, cattle shift and snort, their low murmurs blending with the distant howl of a coyote.

And at the heart of it all, there’s the fire—flickering, steady, warm. 

And beside that fire? 

A battered tin pot, bubbling with the richest, blackest, strongest brew a cowboy could ask for.

Before the first light of dawn, before boots hit stirrups and the long day begins, there’s always that first, sacred cup. 

It scalds the tongue, wakes the bones, and fuels the ride ahead.

This isn’t just coffee—it’s cowboy coffee. 

So today on the show we’re talking about this magical drink boiled under the open sky, sipped from a tin cup, and shared among men who measure the day not by the ticking of a clock, but by the rising of the sun and the miles left to ride.

So pour yourself a cup, settle in by the fire, and let’s ride back in time to a place where coffee wasn’t just a morning ritual—it was a way of life.

After the episode, check out the show notes at WayOutWestPod.com/cowboycoffee

[MUSIC]

Howdy and welcome back. 

Today, we’re talkin’ about something that kept cowboys goin’ through long nights, cold mornings, and grueling cattle drives—cowboy coffee.

Now, if you’ve ever had a cup of coffee so strong it could float a horseshoe, you might already have an idea of what cowboy coffee is all about. 

It’s simple, rugged, and, let’s be honest, it ain’t for the faint of heart.

But here’s the thing—cowboy coffee isn’t just a drink. 

It’s a piece of history, a daily ritual, and in some cases, a survival tool. 

Now the joke about me is I don’t drink a lot of water. Just never saw the purpose in it.

In fact I get most of my daily water intake by several cups of coffee in the morning 

and a few whisky’s at night. 

So, this episode is near and dear to me and my ability to stay hydrated.

Let’s uncover the origins of cowboy coffee, how it was brewed, some of the legends and myths behind it, and why it’s still around today.

Chapter 1: The Early Days of Coffee on the Frontier

And we’ll start with the early days of coffee on the frontier. 

Before cowboy coffee became a staple of the cattle drive, coffee had already made its way into American life. 

It arrived with European settlers, but it really took off during the American Revolution. 

By the 1800s, coffee wasn’t just a luxury—it was a necessity, and the West was no exception.

Out on the frontier, life was hard. You didn’t have convenience stores or fancy coffee shops. 

Everything had to be hauled in by wagon or packed on a mule. 

And let me tell ya, if a cowboy had to choose between carrying a pound of coffee or a pound of anything else, he’d take the coffee every time.

The first real cowboys, the Mexican vaqueros, likely brought their own coffee traditions, though their brewing methods were different. 

Some vaqueros roasted their own beans in a dry pan over the fire and ground them up using a rock or a knife handle. 

Others boiled their coffee just like the American cowboys would later do. 

Either way, caffeine became a must-have for anyone spending long hours in the saddle.

By the time the great cattle drives kicked off in the late 1860s, coffee had already established itself as a cowboy’s best friend.

Chapter 2: The Chuckwagon and the Coffee Pot

Now, if you were riding with a trail crew, you weren’t makin’ your own coffee—you left that to the chuckwagon cook. And if there was one thing a good cookie knew, it was how to keep the coffee pot full.

The chuckwagon itself was the heart of the cattle drive. It carried everything—flour, beans, salt pork, bacon, and of course, coffee. 

The coffee was usually green coffee beans, unroasted and packed in sacks. 

The cook would roast ‘em in a pan, coarsely grind ‘em up, and toss ‘em in the pot. No filters, no French press—just water, fire, and coffee.

Now, every cook had their own way of makin’ it just right. 

Some swore by throwin’ in a horseshoe—

if it floated, the coffee was strong enough. 

Others claimed that crushin’ eggshells into the pot helped settle the grounds. 

And if you were lucky, the cook would add a little cold water at the end to bring the grounds to the bottom.

One old trail cook named Ol’ Gus McGinty used to say, “If you can see the bottom of the cup, you ain’t drinkin’ cowboy coffee—you’re drinkin’ warm water.”

But one thing every cowboy knew—if you ever complained about the coffee, you’d be the one making it the next day.

Chapter 3: A Day in the Life—Mornings on the Trail

Picture this. It’s just before dawn on the open range. The cattle are bedded down, the stars are still out, and the only sound is the occasional snort from a horse.

Then, like clockwork, the chuckwagon cook is up, rattling tin cups together, yelling, “Roll out, boys! Coffee’s hot!”

That first cup of coffee in the morning wasn’t just a drink—it was a lifeline. 

Cowboys had long days ahead—riding, roping, watching for strays, dealing with river crossings, stampedes, and sometimes outlaws or rustlers.

And coffee? 

Well, it wasn’t just about waking up. It was about warming up. 

Cowboys would crawl out of their bedrolls, shiver in the cool morning air, and head straight for the fire where the big ol’ pot was boiling away.

Now, not every cowboy drank coffee. 

Some preferred hot water with sugar if they were lucky enough to have any. 

But for most, coffee was just as important as their saddle or their spurs.

Let’s take a quick break and when we come back, we’ll talk more about one of my favorite subjects and dispel a few tall tales. Be right back

Chapter 4: Myths, Legends, and Tall Tales

Welcome back. Now, I mentioned earlier that cowboy coffee has its fair share of myths, and let me tell you—cowboys love a good story.

One of my favorites is about a trail boss who had a rule: if you weren’t awake within five minutes of coffee being poured, you weren’t gettin’ any. 

You had to be quick, or you’d be left behind.

Then there’s the tale of a legendary chuckwagon cook who claimed to make the strongest coffee in Texas. 

They say if you left a spoon in his coffee overnight, it’d be dissolved by morning. 

Now, that might be a bit of an exaggeration, but I wouldn’t put it past some of those old cooks to make a brew strong enough to curl your mustache.

Chapter 5: Cowboy Coffee Today

Now, you might be wonderin’—does anyone still drink cowboy coffee? The answer is absolutely.

Ranchers, hunters, and campers still make it the old-fashioned way. Some folks even argue that cowboy coffee is smoother than most modern methods, because boiling the grounds brings out oils that a drip machine would never touch.

I join a bunch of buddies on an annual trail ride and every morning, the guys in my camp start with a big ol. pot of the good stuff. 

So if you want to make cowboy coffee at home, here’s how you do it:

1.  Start with cold water—about a quart for every handful of coffee.

2.  Bring it to a rolling boil.

3.  Toss in your coffee grounds.

4.  Let it boil for about 3-4 minutes.

5.  Take it off the heat and let it sit for a few minutes.

6.  If you want to settle the grounds, toss in a splash of cold water.

Pour yourself a cup, and if you really wanna go authentic, drink it out of a tin cup by the fire.

Chapter 6: Final Thoughts & Call to Action

So there you have it—the history, the legends, and the secrets of cowboy coffee. 

From the chuckwagons of the 1800s to the campfires of today, it’s a tradition that’s stood the test of time.

If you’ve ever tried cowboy coffee—or if you’re fixin’ to—let me know! Drop a comment, send a message, or share a picture of your brew.

Ok, we’re almost done for this week, but before we go, we’ve got one more thing

[BULL SOUND]

Yep, that distinctive call from Buster the Bull means it’s time for the cowboy glossary term of the week. 

And this week’s term is "Purt' Near" So, Purt Near is a cowboy way of saying "pretty near" or "almost." Used to describe something that’s close but not quite there.

You may hear it as

• "That bronc purt’ near threw me, but I stuck it."
• "We’re purt’ near outta coffee—better boil up another pot."

It’s a classic cowboy phrase that keeps things simple and to the point—just like life on the range.

[OUTRO MUSIC]

That does it for this week's episode. Thanks for riding along with me today Way Out West. Until next time, keep your coffee strong and your saddle cinched tight.

We’ll see ya down the road.