The grid is down, the kettle is electric, and the day is already long. None of that matters. People were brewing coffee for centuries before the outlet, and the old ways make a genuinely good cup. You need heat, water, ground coffee, and something to hold all three.
1. Cowboy coffee - the pot method
The original. Coarse grounds go straight into the pot: about two tablespoons per 8oz of water. Bring the water to a boil, pull it off the heat, stir in the grounds, and let it sit four minutes. Then add a splash of cold water - it drags the grounds to the bottom - and pour slowly. Bold, honest, and exactly as strong as it sounds. Black Sun was made for this.
2. French press - the forgiving one
No paper, no power, no skill required. Coarse grounds, water about 30 seconds off the boil, four minutes of steeping, slow press. Heavy-bodied and hard to mess up. Ratio: 30g of coffee to 450g of water. End of Times Blend is built for it.
3. Pour-over - the patient one
A cone, a filter, and a slow hand. Medium-fine grounds, water just off the boil, poured in spirals over three and a half to four minutes. The cleanest cup of the four, and the one that shows you what your coffee actually tastes like. Last Light shines here.
4. Cold brew - the no-heat one
No fire at all? Coarse grounds in cold water, 1:8 ratio, 12 to 24 hours at room temperature, strained through cloth or a filter. Smooth, sweet, and strong. It also concentrates well - cut it with water and it keeps in a sealed jar for days.
Grinding without power
A hand grinder is the right tool. Without one: a mortar and pestle, a rolling pin and a bag, or a hammer and some patience. Grind coarse - fines make mud. Or sidestep the problem and order your bags ground for auto-drip before the lights go out.
More ratios and temperatures for the powered world: the full brewing guide.