Today I'll be describing a method to to brew coffee that is little more that just boiling it over the stove. What comes of this method though, is a strong, powerful brew, with surprisingly different characteristics when compared to drip brewed coffee. This preparation process is still popular in Norway, and the northern reaches of Scandinavia.
A quick note before we begin: This is how I make coffee on the stove, but there are as many ways as there are stars in the sky, and really, all of them are right as long as they produce a wonderful cup of coffee.
In a small pot mix 3 cups of water with 1/3 cups coffee.
Bring mixture to a rolling boil, and let boil for a minute or two.
Once the coffee is done boiling, take it off the heat and let it settle for a few minutes.
Pour yourself a cup, and slowly add a small amount of cold water from the tap, to help settle any remaining grounds.
This coffee will be significantly cloudier than drip brewed coffee, but when prepared properly, shouldn't have an excessive amount of grounds floating around in it. Take care not to let the coffee and grounds sit together in the pot for too long, as the grounds will continue to excrete oils into the water, and your brew will eventually become undrinkable.