How to Make Swedish Kokkaffe (Easy & Quick Recipe)
Last updated on June 24th, 2025 at 04:05 pm
Ever feel like your coffee routine’s getting a little too… predictable? I don’t know much about Sweden. I mean never been there, can’t pronounce half the cities.
But one thing I have recently discovered is their coffee. Not the fancy pour-over kind. I’m talking about kokkaffe, their old-school boiled brew.
I stumbled on it by accident while watching a camping video. The guy had a kettle, a campfire, and this muddy-looking coffee… and I was hooked.
So I gave it a shot. No machinery needed. Just a pot, some coarse grounds, and a bit of patience. The result? A bold, earthy brew that surprised me.
In this guide, I’ll walk you through what kokkaffe is, how to make it, and a few tips I learned the hard way. So let’s start brewing!
What Is Swedish Kokkaffe?
The word “kokkaffe” literally means “boiled coffee,” and it’s exactly that. You don’t need any fancy machine, paper filters, or pressure gauges. Instead, only water, coffee, and heat. And that’s part of the charm.
Kokkaffe is deeply rooted in Swedish tradition, especially among people who spend time in nature. You’ll find it brewing over open fires during camping trips, in little cabins tucked into the woods, or even at family picnics in the countryside.
I’d say it’s similar to Sweden’s version of cowboy coffee. But with its own twist. Some even say it shares similarities with Turkish coffee. However, it’s less intense and doesn’t use as fine a grind or added sugar.
The process is simple but purposeful. You boil water, stir in coarsely ground coffee, and let it steep while the grounds settle. That’s it.
No filter to remove oils or fines. For this reason, you get a full-bodied, bold brew. Plus a little grit at the bottom (which you either avoid or embrace, depending on your mood).
Step-by-Step Swedish Kokkaffe Instructions
Equipment
- Small saucepan or camping kettle (preferably enamel or stainless steel)
- Spoon for stirring
- Mug or thermos
- Optional: cloth or fine strainer for filtering
Ingredients
- Cold water
- Coarsely ground coffee (medium-dark roast works best)
- Optional: pinch of salt or crushed eggshells (yes, really—they help with clarity)
Instructions
- Measure Your Ingredients: Start with a ratio of 1 tablespoon of coffee per 6 oz (or about 180 ml) of water. If you like it stronger (like I do), bump it up slightly. The grind should be coarse similar to French press-style.
- Boil the Water: Bring your water to a full boil over medium-high heat. You don't want to rush it. Just let those bubbles go wild for a second before you move on.
- Add the Coffee Grounds: Now this is the fun part. Stir in the grounds and boil for about 30 to 60 seconds max. Any longer, and you’ll risk pulling out bitter notes you don’t want.
- Let It Steep: Turn off the heat and let it sit for 3 to 5 minutes. This is when the magic happens. The grounds begin to settle naturally to the bottom—kind of like how tea leaves drift down in a pot.
- Pour and Serve: Now pour slowly into your mug. Try not to disturb the settled grounds at the bottom. If you're feeling fancy, you can pour through a cloth or spoon off the foam on top. This part is optional.
Video
Notes
Bonus Tip:
Let it rest for an extra minute after steeping if the grounds are still floating around. It helps them settle more cleanly, and your cup will have less grit. It’s a tiny step, but it makes a smoother difference.Kokkaffe Brewing Tips
Want your kokkaffe to hit that bold, smooth sweet spot? Here are a few tips I’ve picked up:
1 – Use Fresh Coarse Grounds
If there’s one thing that levels up your kokkaffe instantly, it’s fresh, coarse-ground coffee. You shouldn’t use pre-ground espresso or finer grinds. It makes your coffee muddy and for this brew.
Instead, you want a grind like sea salt—chunky but not giant. I recommend searching for whole beans labeled as French press or coarse grind.
I’ve had great results with Löfbergs Medium Roast. It’s Swedish, flavorful, and works beautifully with kokkaffe. If you’re grinding your own, use a burr grinder and dial it way up toward the coarse end.
Though blade grinders can work in a pinch, the grind is less even.
2 – Don’t Over Boil
Seriously, this one’s easy to mess up. Once you add the grounds, only let it boil for 30 to 60 seconds. Any longer and it pulls out all the bitter compounds and leaves you with something that tastes like burnt twigs.
3 – Add Salt or Crushed Eggshells
I know, sounds weird. However, a small pinch of salt mellows out bitterness and helps balance the flavor, especially if your water’s hard. Now, crushed eggshells? Old-school trick. They help clarify the brew and settle the grounds faster.
If you’re camping or making a big batch, the eggshells really come in handy. Just make sure to rinse them first. I mean, no one wants scrambled notes in their kokkaffe.
Best Times to Enjoy Kokkaffe
So here are my favorite times to enjoy it:
Camping or Hiking in the Outdoors
Kokkaffe was basically made for the outdoors. I first brewed it on a foggy morning at a campsite near the lake. Just me, a little pot, and that bold smell filling the air.
No filters, no machines, just fire and a tin pot. Honestly? It was one of the most enjoyable cups I’ve ever had.
Cozy Winter Mornings by the Fire
When it’s snowing or raining outside and you’re bundled up with a blanket, kokkaffe hits different. It’s strong and bold, the kind of brew that warms your bones. I like to sip it slowly while watching the fire crackle. If you’ve got a wood stove or even just a stovetop and some peace, try it. It’s like hygge in a mug.
Fika with Cookies or Cinnamon Buns
If you’ve never done fika before, kokkaffe is the perfect excuse to start. Fika is Sweden’s version of a proper coffee break. You can pair it with pastries. I usually go with a cinnamon bun or oatmeal cookie. The richness of kokkaffe balances sweet snacks so well.
Last Thoughts
Have you ever brewed kokkaffe yourself? I’d love to know how it turned out and where you were when you made it. Whether it was deep in the woods or just on your kitchen stove, drop a comment and share your experience.
