While I was doing some research for another post, I got lost down a somewhat obscure rabbit hole (something not unusual for me). I came across some information on a style of coffee most commonly referred to as “Mud Coffee”. It was intriguing. Mud coffee meets the basic definition of a manual brewing method so I felt compelled to head to the brewing coffee manually labs and do a little experimenting. 

I should mention that mud coffee is not the same thing as the popular coffee substitute, Mud\WTR.  

Let’s get one other thing clear. There is no mud in this beverage. Please excuse the misleading nature of the cover photo.

Well, what is mud coffee and how do you make it? I will give you my version in the post below. 

What is Mud Coffee?

Mud coffee is manual coffee brewing at its most basic. To make it,  combine hot water with ground coffee in a mug or glass. Drink your coffee once it cools and the grounds have (hopefully) sunk to the bottom.

It is pretty simple. 

There are quite a few origin stories surrounding mud coffee. The Polish, who call it “Kawa Plujka,” claim it was a result of learning to make do with what you have. In Indonesian, it is called “Kopi Tubruk.” They add a little sugar to the mix. People have also referred to Turkish and Greek coffee as mud coffee, although they use an Ibrik and also include sugar. 

Since brewing mud coffee is about the simplest form of making a cup of coffee, I am not surprise there are a few cultures who claim it’s origin.  

For the purpose of this post, I am going to be exploring the Polish, “Kawa Plujka” version. I put my own mark on the recipe by nailing down some important parameters like coffee dosage, water temperature and grind size. 

Kawa Plujka roughly translates to “Spit Coffee.” This is a reference to the fact that if you drink a cup of this coffee down to the dregs, you will get a mouthful of coffee grounds and have to spit it out. (Something you may have already experienced if you get a lot of drive-thru coffee.)