For many people, going hiking without the equipment necessary to make a pot of coffee is tantamount to heresy. Norwegian Turkaffe - literally hiking coffee - is one of the oldest coffee traditions northerners have. Normally prepared outside over an open fire or gas burner, it is an almost ritualized part of any hiking experience. Some of us might share this relationship with our morning coffee, a small ritual, unspokenly cherished.
In recent years the act of physically preparing your own coffee is resurfacing, and Turkaffe is no exception. Coffee in general (Fika) is an important aspect of Nordic cultures; for many of the same reasons we love it here in North America. Coffee breaks are associated with socialization, relaxation and a time of the day to sit back and refuel. The same principles apply while brewing a fresh pot of coffee mountainside; whether alone or with others it provides an opportunity to sit down, reflect, relax and offer a hot cup of fresh brew to fellow hikers.
The essentials; A pot and coarsely ground coffee and a few mugs. A gas burner is optional, Turkaffe can be equally well brewed over an open flame. Simply boil the water, pour in the coffee, let it steep until the coffee is ready and serve.