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Coffee Kings of the Old West: Folger Was First, Then Arbuckle​

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"In the mid-1800s, as westbound emigrants left behind the Eastern cities where they could buy pre-ground coffee, they brought coffee beans with them, despite the added weight to their wagons. But those green beans weren’t ready to use until roasted in a frying pan, on a stove or over an open fire and then run through a handheld coffee grinder."

"The next step for drinkable coffee was to toss a handful of grounds into a pot of water and bring the whole thing to a boil. As the water cooled, the grounds sank to the bottom. Not all the grounds sank, though, so people often drank by the “saucer and blow” method, pouring coffee into a saucer, blowing to cool it and then slurping to avoid any remaining grounds."

"This time-consuming, unrewarding task of preparing brew presented a business opportunity for James Folger in California in the early 1850s and John Arbuckle in Texas in the 1860s." READ MORE

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In the year 2025 I’m grateful that I don’t need to search far and wide to find coffee grounds. I’ve brewed a cup o joe in many different ways as needed. I could live without it, but I don’t need to remove it from my life so I won’t. No matter where I am or no matter the hour of day it’s always a morale boost for me.
 
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