Is Camp Coffee Still Being Produced?

Quick answer

• Yes, Camp Coffee is still being produced and sold today.
• It’s a coffee-flavored chicory and coffee essence, not instant coffee or ground beans.
• It originated in Scotland in 1876, primarily for military use.
• You can typically find it in the UK and Commonwealth countries, and sometimes in specialty stores or online in the US.
• It’s used as a coffee substitute, a flavoring in baking, or as a syrup for drinks.
• Its distinct flavor comes from the chicory, offering a less bitter profile than pure coffee.
• Check the label for ingredients and best-by dates, as formulations can vary slightly by region.

Who this is for

• Anyone curious about the history and continued availability of Camp Coffee.
• Home bakers and cooks looking for a unique coffee-flavored ingredient.
• Individuals seeking an alternative coffee-like beverage, especially those exploring vintage food items.

What to check first

Brewer type and filter type

Camp Coffee is an essence, not ground coffee. It does not require a brewer or filter in the traditional sense. You simply add it to hot or cold liquid.

• What to check: Ensure you understand it’s a liquid concentrate, not a product for a drip machine or French press.
• Why it matters: Attempting to brew it like ground coffee will not work and could damage equipment if mistaken for grounds.

Water quality and temperature

While Camp Coffee is an essence, the quality and temperature of the water (or milk) you mix it with will affect the final taste.

• What to check: Use filtered water if your tap water has a strong taste. For a hot drink, ensure water is hot enough (around 195-205°F) but not boiling, which can scorch the flavor.
• Why it matters: Chlorine or mineral notes in water can detract from the essence’s flavor. Too-hot water can make the drink taste burnt, while lukewarm water won’t fully activate the aroma.

Grind size and coffee freshness

These factors are irrelevant for Camp Coffee, as it is a pre-made liquid essence. It contains no coffee grounds.

• What to check: Disregard any concerns about grind size or bean freshness when using this product.
• Why it matters: Focus instead on the product’s “best by” date and storage instructions to ensure its quality.

Coffee-to-water ratio

This is crucial for achieving your desired strength and flavor with Camp Coffee.

• What to check: Start with the manufacturer’s recommended ratio (often 1-2 teaspoons per 8 fl oz of hot water or milk) and adjust to your preference.
• Why it matters: Too little essence will result in a weak, watery drink; too much can be overpowering and bitter.

Cleanliness/descale status

Since no brewing equipment is used, cleaning and descaling are not concerns directly related to Camp Coffee.

• What to check: Ensure the spoon and cup you are using are clean. Store the Camp Coffee bottle as directed, usually in a cool, dry place.
• Why it matters: Contaminated utensils or improper storage can affect the taste and shelf life of the essence.

Step-by-step (brew workflow)

Using Camp Coffee is less of a “brew” and more of a “mix.” Here’s how to prepare a simple hot drink with it:

1. Gather your ingredients:

• What to do: Have your Camp Coffee bottle, a mug, hot water (or milk), and a spoon ready.
• What “good” looks like: All items are clean and within reach.
• Common mistake and how to avoid it: Forgetting a spoon; keep one handy.

2. Heat your liquid:

• What to do: Heat water to just below boiling (around 195-205°F) or warm your milk.
• What “good” looks like: Water is steaming but not vigorously boiling; milk is hot but not scalded.
• Common mistake and how to avoid it: Using boiling water, which can make the drink taste harsh. Let water sit for 30-60 seconds after boiling.

3. Measure Camp Coffee:

• What to do: Add 1-2 teaspoons of Camp Coffee essence to your mug.
• What “good” looks like: You’ve measured consistently, perhaps using a measuring spoon for accuracy.
• Common mistake and how to avoid it: Guessing the amount, leading to inconsistent strength. Start with a measured amount and adjust.

4. Pour hot liquid:

• What to do: Carefully pour about 8 fluid ounces of your hot water or milk over the essence in the mug.
• What “good” looks like: Liquid is added steadily, mixing with the essence.
• Common mistake and how to avoid it: Splashing hot liquid; pour slowly and steadily.

5. Stir thoroughly:

• What to do: Use your spoon to stir the mixture until the essence is fully dissolved and evenly distributed.
• What “good” looks like: The liquid has a uniform color and no concentrated essence remains at the bottom.
• Common mistake and how to avoid it: Insufficient stirring, leading to an uneven taste. Stir for at least 15-20 seconds.

6. Taste and adjust:

• What to do: Take a small sip to assess the strength and flavor. Add more essence for a stronger taste, or more hot liquid to dilute it.
• What “good” looks like: The drink matches your desired strength and flavor profile.
• Common mistake and how to avoid it: Not tasting before committing; always taste and adjust.

7. Add sweeteners or cream (optional):

• What to do: If desired, add sugar, honey, cream, or milk to taste.
• What “good” looks like: Your drink is customized to your preference.
• Common mistake and how to avoid it: Adding too much sweetener or cream initially. Add incrementally.

8. Enjoy your Camp Coffee:

• What to do: Sip and enjoy your coffee-flavored chicory drink.
• What “good” looks like: You’re savoring the unique taste and aroma.
• Common mistake and how to avoid it: Drinking too quickly when hot; allow it to cool slightly.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Treating it like instant coffee	Expecting a pure coffee flavor and aroma.	Understand it’s a chicory and coffee essence with a distinct taste.
Using too much essence	An overly strong, potentially bitter or medicinal taste.	Start with the recommended amount (1-2 tsp per 8 oz) and adjust gradually.
Using too little essence	A weak, watery, or barely flavored drink.	Increase the amount of essence by half a teaspoon at a time until desired strength is reached.
Using boiling hot water	Can scorch the delicate flavors of the essence, making it taste burnt.	Let water cool for 30-60 seconds after boiling, or use water around 195-205°F.
Not stirring enough	Undissolved essence at the bottom, leading to an uneven taste.	Stir vigorously for at least 15-20 seconds until fully incorporated.
Storing improperly (e.g., in direct sunlight)	Degradation of flavor and potentially reduced shelf life.	Store in a cool, dark place, away from direct sunlight and heat.
Ignoring “best by” date	Subpar flavor, aroma, or potential spoilage.	Check the date and consume within the recommended period for best quality.
Expecting a modern coffee experience	Disappointment if you’re looking for a fresh-brewed coffee taste.	Appreciate it for its unique historical flavor profile and versatility.
Using it as a direct coffee substitute in recipes	Recipes may not turn out as expected due to flavor differences.	Adjust recipe amounts or consider the flavor profile carefully; it’s not a 1:1 substitute for brewed coffee.

Decision rules (simple if/then)

• If you are looking for a strong, pure coffee flavor, then Camp Coffee might not be for you because it contains chicory and has a distinct, milder profile.
• If you enjoy unique, historical food items, then try Camp Coffee because it offers a glimpse into past beverage choices.
• If you are sensitive to caffeine, then check the label for caffeine content because it’s typically lower than brewed coffee due to the chicory.
• If you want a coffee-flavored ingredient for baking, then use Camp Coffee because its concentrated liquid form mixes easily into batters and frostings.
• If your Camp Coffee tastes weak, then add more essence to your drink because the concentration affects strength.
• If your Camp Coffee tastes too strong or bitter, then add more hot water or milk because dilution will balance the flavor.
• If you’re unsure about the right amount, then start with one teaspoon per cup because it’s a good baseline for adjustment.
• If you prefer a cold drink, then mix Camp Coffee with cold milk or water and ice because it dissolves well in cold liquids too.
• If you see sediment in the bottle, then shake it well before use because natural separation can occur.
• If you find it in a specialty store, then consider buying it because it’s less common in regular US supermarkets.

FAQ

Is Camp Coffee actually coffee?

Camp Coffee is a coffee-flavored essence that also contains chicory. While it does have coffee extract, the chicory gives it a distinct, less bitter, and often milder flavor compared to pure brewed coffee. It’s more of a coffee substitute or flavoring.

Where can I buy Camp Coffee in the US?

Finding Camp Coffee in standard US supermarkets can be challenging. Your best bet is often specialty British or international food stores, or online retailers. Availability can vary significantly by region.

How do you use Camp Coffee?

You typically mix 1-2 teaspoons of Camp Coffee essence into 8 fluid ounces of hot water or milk to make a drink. It’s also a popular flavoring agent in baking, for desserts like cakes, cookies, and icings, or even in cocktails.

Does Camp Coffee have caffeine?

Yes, Camp Coffee does contain caffeine because it includes coffee extract. However, due to the presence of chicory and its concentrated nature, the caffeine content per serving is often lower than a typical cup of brewed coffee. Always check the product label for specific caffeine information.

What does Camp Coffee taste like?

Camp Coffee has a unique, slightly sweet, and earthy flavor with notes of coffee and roasted chicory. It’s often described as less acidic and smoother than black coffee, with a distinct, almost caramelized undertone.

Is Camp Coffee an instant coffee?

No, Camp Coffee is not instant coffee. Instant coffee is dehydrated brewed coffee, whereas Camp Coffee is a liquid essence made from coffee extract and chicory. You don’t add hot water to dissolve crystals; you mix a liquid concentrate into a beverage.

Can I use Camp Coffee in baking?

Absolutely! Camp Coffee is a popular ingredient in baking. Its concentrated liquid form and distinct flavor make it excellent for adding a coffee note to cakes, cookies, frostings, and other desserts without adding excess moisture or requiring brewed coffee.

What this page does NOT cover (and where to go next)

• Detailed history of chicory as a coffee substitute
• Specific brand comparisons for other coffee essences
• In-depth recipes for baking with Camp Coffee
• The environmental impact of coffee vs. chicory production
• Global distribution specifics and regional variations of the product
• Health benefits or drawbacks of chicory consumption