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A FEW TIPS
COFFEE • At home grind up 3TBSP of coffee and place in a zip loc bag. This will serve 16oz of pourover coffee for one person. (repeat this step for as many cups off coffee you want on the trail). • Cream - if you tolerate Goats Milk I prefer to bring dehydrated goats milk and have a latte on the trail! If not Native Forest dehydrated Coconut Milk is another great otion! • Honeysticks
Boil water. While the water is boiling prepare your GSI coffee filter over your mug with your coffee grinds. When the water is ready use your best pourover techniques to make yourself a nice cup of jo’! Depending on your preference, add the dehydrated milk of choice and honey stick. Stir vigrously and you might even get some “foam.” Having a cup of delicious coffee in the morning on the trail is something I SO look forward to. I even go to bed thinking about it the night before.
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• Spork
• Bowl or mug - often we use our mug as our bowl. The only downside is at breakfast when you have coffee and also need a bowl • Larger pot - this is for boiling water but also for making your stews in • Small plate (optional) - we use our small plates quite often. However, you can make the meals without these. • Camping stove - for years we used the MSR Whisperlite. Now, we are BIG FANS of the $25 stove from Amazon, Terra Hiker 3500 W Camping Gas Stove
• Dish rag
• Biogradeable dish detergent - REI sells CampSuds. Another option is Dr. Bronners • Ziploc sandwhich bags - we often use these bags to repackage our food into lighterweight packaging and get rid of any excess packaging. We also package indivudual meals as “ready to dump (into the pan)” in these bags. • Gallon bags or stuff sacks - we organize our meals into larger “breakfast”, “lunch”,
“dinner”, and “snack” bags
• 3L of water carrying system
• Water filter - I didn’t talk much about this but we use the Katadyn Hiker Pro • Tiny containers - for bringing seasoning • Knife - your pocket knife will also do just fine
• GSI pourover coffee filter
• Visualize your trip - every trip is different. Every person is different. Packing the food that you think you will need/want to eat on your specific trip is important!
Here are a few of the questionsI encourage clients to think about when planning your food. How tired will I feel? What will the weather be like? How much time will
I have to stop for lunch? Who on the trip do I need to communicate with? • Prep as much as possible at home - repackage everything to minimize trash you’ll have to carry out. Also organize, weigh, pack your bag, repack your bag, put your snacks in easy to access compartments. • Take notes during your trip - each trip is a learning opportunity. An opportunity to make tweaks and adjusments for your next trip! Problem is, often tims by the time our next trip roles around we forget what we were going to tweak. Write yourself notes and create an ever learning document. • Understand your values - although these meals in this document place a higher value on health and balanced nutrition, understand that they will take longer to prepare and also may weigh a bit more than the averag freeze dried meal. If you’re valuing speed and weight on a trip, these may not be a great solution. • Play the points game - one of the games we enjoy playing while backpacking is the points game. Meaning, at the end of each trip you get a point for everything you did not use. We count up our total points and whoever has the most points loses.
In our home the loser washes dishes for the next week!
