True camp coffee is nothing but grounds-and-water java. The trick to making it is to never let the coffee boil. That’s because the bitter tannic acid is released right at or above boiling point. So just bring the water to a rolling boil, take it off the heat source, dump in one generous tablespoon of ground coffee per cup of water, and let it steep (covered) for approximately five to 10 minutes. To settle the grounds, some people take hold of the wire handle on the pot, swing it with the speed of an aircraft propeller, and have complete faith in centrifugal force. I merely tap the side of the pot with a knife or spoon three or four times, and then make sure to offer the first and last cup of coffee to someone else in the group.