Posted in Kafevend Blog
The origin of camp coffee itself, as the legend goes, is that it was created after a request for a quick and easy way to make coffee in the army. These days, Camp coffee is made from water, sugar, 24% chicory and a fairly modest 4% coffee essence. At first glance, you'd be forgiven for thinking marmite had found a way to sneak into Denmark, but the dark brown gloop is somewhat runnier than the knife twiddling spread, and for some folks, probably tastes a damn sight better too.
First produced in 1876 by Paterson & Sons Ltd in Scotland, camp coffee pre-dated soluble coffee granules as a form of instant coffee by around a quarter of a century. Whilst instant coffee is nowadays very much dominated by soluble coffee, camp coffee is still used, both to make coffee and often as an ingredient in several recipes for cakes and the like.
Camp coffee is a very recognisable brand, with a distinctive glass bottle and label- the image in particular is quite unique. It depicts a Gordon Highlander soldier and a Sikh soldier sitting in front of a tent drinking, what I assume, is camp coffee, with a flag reading 'ready aye ready' flying above the tent. Allowing for Scottish dialect, the aye reads as always, rendering the phrase as a nod towards the liquid's ability to make a quick drink.
If you fancy giving this old favourite a go, try adding two to three teaspoons to a glass of milk with a couple of ice cubes.