To brew coffee without a coffeemaker, measure 1 to 2 tablespoons of ground coffee per cup of hot water. Steep the mixture for six minutes, stirring once, and pour it through a single cup filter to strain the grounds.
Measure water into a saucepan, adding a little more water than the desired amount of finished coffee, and turn on the heat. When the water comes to a rolling boil, remove it immediately from the heat, and add the coffee at a ratio of 2 tablespoons of coffee to each 6 ounces of water. Add an egg shell, if desired, to take out the bitterness and keep the coffee clear. Cover, and wait five minutes, or long enough for the coffee grounds to settle to the bottom. Pour slowly off the top, or use a ladle.
To create a coffee version of a tea bag, place 2 tablespoons of ground coffee into a single coffee filter, and twist and tie with string or twine, leaving enough string to hang over the edge of the cup. Pour hot water directly over the bag and steep for three to four minutes, adjusting the time for stronger or weaker coffee.
With instant coffee, pour heated water over 1 to 2 teaspoons of granules spooned into a cup, stirring to mix well.