Have you tried coffee bags? You can get them at the grocery store in a box of about dozen or so. They are more expensive per cup than regular coffee, but are very easy to pack. Each bag is in an individual foil wraper. Just bring water to a boil, remove from heat, drop in a bag (just like a tea bag) and let it sit for a few minutes.

Also, as I travel and stay in motels, some of these have little 2-cup coffee makers that use a small filter pack. Same deal. Drop one of these in two cups of boiling water and fish it out in a few minutes.

You can also use the larger filter packs that are supposed to be used in a drip coffee maker in a larger pot. But, be careful as you fish it out. The larger bags tear easy.

That's why cowboys and civil war soldiers had long mustaches. They strain the grounds out of the coffee as you drink. <img src="/images/graemlins/grin.gif" alt="" />

Makes sense to me...

Craig, a long time ago I learned to cook over an open fire. That was "camping" when I was a kid. One reason I learned to hang the pot was you could cook easily while the fire was just started, not a bed of coals. You can keep the fire a roaring campfire and continue to cook, heat water, make coffee, whatever.
The method I learned was with a pole and a pot hanger made from a stick. If you notch it just right you can change the height above the fire for simmering, boiling and cooking. Takes a few minutes of work to make the arangement but is a very enjoyable way to cook. The pot gets really black on the bottom, so be careful what pot you use.
As for cooking in a small cup, I have, it is just not easy to cook anything large or to cook for 2, etc. I used to carry a small cartridge stove which had a cup cover when I was doing mountain rescues and used it when left out for the night numerous times. Boiled water for drinks and freeze-dried meals.
Anyway, the more methods you can learn about cooking and about how this works better, the merrier.
I have a habit on backpack trips to carry a filet mignon nearly cooked on my home grill, then freezing it in foil. Take it for the first night on a pack trip wrapped in my sleeping mat. When dinner time comes along, I warm the steak on a fire, which finishes the cooking and make a side dish on my stove. The look that people eating freeze-dried meals give me when they smell that steak and watch me eat it, well, priceless!

Good idea pre-cooking the steak! I bring butter, an onion, and some portobello mushrooms. Some people just can't believe what I'm cooking...

Oh Lord, I can't believe I am bringing this up again, but since you asked...

Pemmican in its many forms makes excellent camp cooking supply. You can add a lot of things to it to make it cook up like a soup or even a stew of sorts, and it is quite nourishing and holds up well. I've even mixed dried beef, minute rice, dehydrated refried beans, dehydrated onion, and chili powder in one and made quite a nice chili stew out of it.

Pemmican is a way to bind other ingredients together, preserve them better, and add a lot of energy. It goes from savory to sweet very easily. You can cook up a small amount and still have a substantial meal from it, making a small cup doable as a cooking utensil.

Again, from a survival standpoint, all the other ingredients make the most sense as additives to basic pemmican.

Okay, maybe I am getting slightly OCD about this, but so long as it keeps getting overlooked by others, I am going to keep having to mention it. I guess this is just going to have to be my mission in life.

I'd like to find a source of commercially prepared pemmican. I had some produced in a small tin, about the size of a shoe polish tin, about forty years ago on a winter Scouting trip in Canada. Been looking for that product ever since.

Bear

I have no idea if this is the real McCoy:
http://www.grasslandbeef.com/Detail.bok?no=642

What is your pemmican recipe benjammin?

The one I have you have to first make jerky (recipe) then you use that jerky to make the base of the pemmican (recipe).

That stuff looks about right, but gees, that is awfully expensive!!! I think you could do just as well and make just as much for less than $5.00.

I am in transit right now in Singapore on my way home. I'll post a couple decent pemmican recipes after I get home and get some rest. The next leg of this journey is an 18 1/2 hour non-stop flight from Singapore to Newark; the longest commercial non-stop flight in the world nowadays. Thank God I am flying buisness class. At 6'6" and 260 lbs, I don't do coach intercontinental.