title_body: How to prepare good coffee during an outdoor trip?
upvoted_answer: I'm going to focus on the "old-school" aspect of your question.
  
  From my perspective/experience, the classic way of producing "camp coffee" is a percolator. To use this device, you put grounds in a basket on the top, water in the bottom, assemble the apparatus, and put it over a heat source (e.g., camp fire, stove, etc.). If you want a stronger brew (as it sounds like you do), you can also use a moka pot (some call this a "stovetop espresso maker", though I don't care for that term) -- there are some very compact moka pots like this one that are targeted for backpacking/camping. This will give you very good moka-pot-strong espresso-like coffee, but you won't mistake it for espresso out of a professional espresso machine. You get the full experience of brewing a pot of coffee in the wilderness, which I enjoy. See also my related q/a on the difference between a percolator and a moka pot. Those are my preferences for camp coffee.
  
  For a little more technology, you can use integrated heater/container systems like the JetBoil; they also have small accessories like this French press insert so you can minimize the extra gear (e.g., you can use the setup for heating water for other cooking, and (separately) use it to make coffee).
  
  On the extreme end of low-weight and low-technology spectrum, you could use instant coffee or try coffee bags such as these, which are like tea bags, except that they are filled with coffee. You could even make your own coffee-bags (see instructables and MtBoE). Though there are tradeoffs and reasons you might not want to do this, from Seasoned Advice. These single-serve coffee bags have the advantage of minimal clean-up, and the whole package may be compostable. Also you don't have to worry about hot gear if you're packing up to get on the trail quickly (e.g., backpacking). Bags and instant are passable, ultra-light substitutes for actual coffee that get the job done but are less enjoyable to drink (for me).
  
  Storage of beans and/or grounds is tricky -- especially already-ground coffee goes stale very quickly. You can minimize the damage by keeping everything sealed and dry. See also questions about storage in general and vacuum-sealing. You could always use a hand grinder, but that's more gear and more weight.
  
  In sum: I go "fast and light" for coffee on the trail: gear that's reasonably light, that I can use quickly (for me, this is moka pot) so I can get the caffeine-dose done and get back on the trail. Pre-grind the coffee into a zip-top bag and evacuate as much air as possible. Deal with the slightly-stale taste and focus on being outdoors!