Best for: Low-fuss caffeine addicts
Convenience: 3 out of 5 stars Taste: 4 out of 5 stars
Grind: Fine; small granules impart full flavor despite quick percolating.
Brew it: Loosely deposit dry grounds in your filter and position it atop a wide-mouth mug, taking care to ensure that it won’t tip. Slowly pour hot water into the filter cup, gently shaking it to saturate the grounds evenly. Coffee is ready when the water finishes draining.
Tip: Use a flat-bottom mesh filter (see “Gear,” right), which provides more even extraction and makes a richer cup than paper filters and cone-shaped models.
Tasting notes: The rich mouthfeel complements the low-acid brightness.
Test Kitchen: CoffeeWe perked more than 100 caffeinated cups to find the best trail-brew technique. Here’s how to choose your method, gear, and grounds.