For many of us, heading into the backcountry for a multi-day trip means that we’re carrying more than just a loaded backpack. The monkey of caffeine addiction rides along as well, and you’ve got to feed it or face the logy, headpounding consequences. And, hey, coffee tastes good anyway. So what’s the best way to make a great cup of wilderness joe?

GET THE DRIP One of the cheapest and lightest options is a simple cone filter drip. Just set it on your mug and add filter, coffee, and hot water. Voilà. A variety of styles are available, from cheap $2 versions at the supermarket to the five-ounce collapsible Snow Peak Coffee Dripper ($25). It can be a time-consuming process, however, as you fill the small filter with water, watch it slowly drip…drip…drip…then repeat. Coarser grounds speed up the process, but weaken the brew. Paper filters are a hassle; try a reusable mesh filter instead.

CONCENTRATE, CONCENTRATE Forget the beans and get some concentrated super juice instead. Tiny quarter- and half-ounce packets of coffee concentrate are available from companies like Javette and Java Juice (roughly $1 per packet). Simply add the contents to eight ounces of hot water, and you’ve got a steaming cup to go. They’re light and easy to use, though taste falls somewhere between instant coffee and the stuff you buy at gas stations. (And unless you want to grow hair on your tongue, don’t even think of using it like energy gel.) Coffee "tea bags" are available as well, which are strong enough to make a small coffee-flavored cup of hot water.

PERK UP A lightweight percolator is an excellent way to ratchet up brew power, cook on a campfire, or make coffee for a large group. Numerous designs and sizes are available, though most are relatively bulky and heavy. Look for models that feature a good handle, which should be far enough away from the main body that you don’t sear your knuckles picking it up. Also avoid handles made of scalding-hot metal if possible. Be careful not to over-perk—which adds a burned flavor—and use coarser grounds to prevent the internal filter from backing up and spewing everywhere.

TAKE THE ESPRESSO TRAIN Looking to mainline some caffeine? You can actually make espresso in the backcountry with the GSI Expresso Maker, specifically designed for backpacking. Available in one- and four-cup sizes, the device produces a mighty good—and mighty powerful—cup of coffee. The all-metal body is heavy, however (seven and 15 ounces, respectively), and the entire unit heats up to magma-grade temperatures that make it difficult to handle.

PRESS ON Manufacturers have modified the French press to create a slew of backpacker-friendly designs. Stand-alone units are good for larger-capacity brewing, while others are integrated into existing vessels. The Big Sky Bistro ($17) is an ideal one-man device that incorporates a two-ounce plunger into the lid of an insulated mug, Jetboil offers a 1.2-ounce French press accessory ($20) for their lightning-fast cooking systems, and the highly-engineered Press-Bot ($20) fits inside a one-liter Nalgene bottle (though getting it back out is a challenge). Beware the chunky grounds at the bottom that escape the plunger—Snow Peak makes a six-ounce titanium model ($50) that features a plastic seal around the press to keep grounds out.

COWBOY UP Forgot everything but the grinds? Time to brew like a Marlboro man. Simply add grounds to a pot of water, bring it to a boil, and let it sit for about five minutes until the grounds settle. Then scoop off the top. For proper strength, add about 50 percent more coffee than you would normally use. Cowboy coffee is not exactly good to the last drop—it gets gritty near the bottom—but you can use a bandana or other item of clothing as an improvised filter to maximize grounds-free drinking. Mmmm, taste the frontier.