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I like leather bags for storing my coffee, and a coffee bag is easy to make.

My bag is sewn from bark tanned reindeer hide (home tanned), but anyWoods vegetable tanned leather could be used.

It is smart to draw the bags pieces on paper and use the when cutting the leather, but I didn’t bother.

The bag could be made from 4 or 5 pieces depending on the bottom piece.

I cut the bottom piece as a whole strip. It means one less seam.

Begin sewing the bottom piece to the side panels using a glowers needle and some suitable tread.

I use waxed linen.

I sew the bag with running stitches but saddle stitch could also be used.

I cut the top piece when the bottom was sewn together.

That way I ensured it would fit the bottom.

I didn’t make the paper models.

When the top piece is sewn to the bottom you sew the vertical seam. After one have sewn 2/3 of the seam one cut a narrow strip of leather, about 4-5 cm long and fastens it to the bag like a loop. You can see it in the pictures below. This is to hold the thong used to close the bag.

After you sewn the bag together you fasten a leather thong of suitable length to the bags loop and treat it with mink oil etc. I cut a long narrow strip from the reindeer hide, wet it, and made a 2 ply string to close the bag. Lastly I treated it with a home made, mystery leather balm (Soya oil, bees wax......)

These bags could be made in any sizes and be used to carry all sorts of goods. I’ve added a small leather loop to the bag for belt carrying (Viking possibles bag).

The Saamis usually sew in leather or felt welt between the pieces.

Making real coffee

Now that you have a coffee bag it is time to make real coffee. First you make a fire. Good coffee is made over open fire.

Cook fresh water in a vessel of your own choice.

When the water is boiling, or better, merely boiling, add the coffee grounds of choice.

Just be sure the coffee grounds are of the cooking type, not filter coffee or any other modern stuff.

Add enough coffee to make a little “ant hill” on top of the water.

About 60-70 grams per litre for those who must have an exact measurement.

Let the brew rest for about 6-8 minutes and enjoy.

Some people also give the water and grounds three additional short, rolling boils to make it set faster.

Why three, one might ask? Well one or two is too little and four is too many.

Don’t mind if you should get any grounds in your mouth while drinking, just spit them out.

Some people use a pinch of salt in the kettle to remove its bitterness and enhance the flavour.

I like putting slivers of dry, lightly salted meat in my coffee cup.

It does the same thing and you have a little snack as well.

And a little moonshine in the coffee makes the coffee transform from regular to luxury.