Camp coffee has a bad reputation it mostly does not deserve. The gritty, bitter cup people remember is almost always the result of one mistake: pouring water that is still at a rolling boil straight onto the grounds. Water off the boil, rested for thirty seconds to around ninety degrees, changes everything.
The simplest reliable method is the one soldiers and shepherds have used forever. Coarse grounds straight into the pot, hot water poured over, lid on, four minutes to steep. Then a small splash of cold water down the side — it drags the grounds to the bottom so they stay there when you pour. That is the whole trick.
If you want a cleaner cup, a collapsible silicone dripper weighs almost nothing and packs flat. A paper filter takes the sediment out and gives you something close to a cafe pour-over on a folding table in the woods. Bring pre-ground coffee in a sealed jar; a grinder is one more thing to lose.
Water quality matters more outdoors than people expect. If you are filling from a tap of unknown character, run it through your normal filter bottle first. Coffee is mostly water, and campsite water can be heavy with minerals that flatten the flavour.
Finally, warm the cups. A cold enamel mug pulls the heat out of a good brew in seconds on a chilly morning. Slosh a little of the hot water round each mug first, tip it out, then pour. It is a tiny ritual, but the first coffee of a cold morning under canvas is worth doing properly.