These days every backpacker has to have a coffee press or a cappuccino thingy. But making Greek coffee is pretty quick and easy.
Choose a fairly strong coffee, medium roast, and finely grind or pulverize it before you leave. In camp you can use your sauce pan or cooking pot. Place about 2 Tablespoons of coffee and 4 Tablespoons of sugar. Mix well then add two cups of water. Heat until it rises in a froth. Remove from heat. Repeat twice. Add a very little cold water and pour out gently (adding cold water makes the grounds sink or you can just wait until they cool and they will sink on their own). Some of the muddy lees will go into the cup but don't worry, that's expected. You never drink a Greek coffee to the bottom. You can adjust the sugar slightly to meet your personal taste. Then sip the coffee slowly.
