I read through all of the responses and while orthogonal to the original, I only saw one mention of cold brewing coffee. I drink almost all coffee iced and 95% of what I brew at home is cold brewed. Making cold brew is simple, just use a quart container and 70 grams of coffee or so. Give them two shakes or stirs, 15 minutes apart to make the coffee sink, then put aside or refrigerate until the next day. Filter the coffee. People do this with French presses, just plunge the coffee the next day. Unless you refrigerate it, it can go bad, just like tea can, so I would not suggest keeping it more than a day.
Even if you like hot coffee, you can cut the concentrate with 1 part water to 2 parts
coffee or one part water to one part coffee. Then you can heat the result to your drinking temperature, which for many is as low as 120F.
At this ratio, (70gm to 1 liter) the coffee comes out strong and much less bitter than when made by other methods. At home I use a Japanese glass pot that contains the grounds in a plastic basket with fine nylon mesh. But on a boat I would likely crack a plastic bottle of water and add ground coffee, then seal it back up. If I had ice in a cooler or a fridge it would come from and go back in there.
Suddenly my boiling water problem is solved
. But even if you like hot coffee, try this.