How to Make Coffee in a Percolator
Let’s start with a caveat. Nearly any coffee expert will tell you that a percolator is about the worst possible way to make coffee. Because the water is heated to a boil in order to perk, it’s really too hot for the coffee. It gets overextracted, and you end up with the bitterness and acidity that made coffee a ‘grownups only’ drink. That said, there are people still who prefer perked coffee to any other kind. Taste is, after all, a matter of taste. In addition, those enormous coffee urns are still the best way to make lots and lots of coffee for a crowd.
A coffee percolator consists of five parts. There is the percolator coffee pot, into which you put your coffee. There is the stem, a hollow metal tube that fits into the bottom of the pot. In non-electric percolators, it has a flat, round bottom. There is the filter basket, which slides onto the tube and holds the ground coffee. There is the filter basket cover, a round perforated lid that fits on top of the filter basket and makes sure that the water showers the entire basket of coffee evenly. Finally, there is the coffee pot lid, which often has a glass bubble in it. The glass bubble just might be the most fun part of the entire contraption. It lets you watch the coffee splurting up from the tube and splashing inside before it spills back down onto the lid.
Coffee percolators come in two distinct types – electric and non-electric. The electric percolators include coffee urns that can make up to forty cups of coffee at a time. Stovetop percolators are great for bringing along on camping trips. Both can actually make decent coffee despite their horrible reputation, if you follow a few simple guidelines.
1. Keep all parts of the percolator clean.
That means washing the entire thing with dishwashing liquid and hot water every time you use it. To clean inside the stem, use a pipe cleaner or a long, thin brush.
2. Use freshly ground coffee.
Obviously, this may present a problem if you’re on a camping trip with no electricity miles from nowhere. In that case, carry your ground coffee in a vacuum container with a lid to prevent the air from getting at it and spoiling the flavor.
3. Disassemble the Coffee Percolator. Put the coffee stem in place.
4. Fill the Coffee Percolator with water to below the line on the stem where the filter basket will rest.
5. Put the filter basket in place.
Add one heaping tablespoon of coffee for each cup of water in the pot.
6. Fit the basket lid into place inside the percolator.
7. Here’s where we branch off in two directions. – If you are using an electric percolator, plug it in and turn it on. The coffee pot is now on its own until its done perking. If you are using a stove top percolator, put it over a low flame to heat the water. As soon as the first splurt of coffee hits that little glass bubble, turn the heat down. We now return you to your regularly scheduled directions. For both electric and stovetop pots:
8. Watch the pot carefully.
As soon as the pot stops perking, remove it from the heat.
9. This is the most important part of making coffee with a percolator.
Being careful not to scald yourself, remove the lid of the percolator and remove the entire filter stem from the pot. If you leave it in there, the steam from the coffee will continue to condense, drip over the spent coffee grounds and drip into your coffee.
10. Fill your cup and enjoy.
February 18th, 2008 at 8:19 am
Electric percolators do NOT boil the coffee; they brew at 200 degrees. Most everyone who enjoys coffee made in a percolator nowadays has switched from the lame, inferior drip machines. Yet, those who claim percolators are “the worst way to make coffee” have probably never even used one. Stop repeating erroneous second hand information that you simply heard from some other supposed coffee expert. Doing this simply makes you look stupid when people realize that you were so wrong.
March 30th, 2008 at 8:56 am
I simply wanted to know how much coffee to put into a 50 cup perculator.
April 9th, 2008 at 1:37 am
I just have to second Eric. I couldn’t have said it better. Thank goodness the stupid drip one broke and I had to pull out the old Farberware percolater. Why did I ever stop using percolater? The usual coffee machines seem engineered to give out too. Better coffee and takes less space. Doesn’t boil it!!!
April 12th, 2008 at 8:43 am
I grew up w/my Mom perking it on the stove even tho she was given an electric percolator. I’ve tried the drip ones – ugh! I want the taste of the coffee! Percolators rule!
April 13th, 2008 at 2:21 am
You two guys(Eric + Besty) are doing exactly what you are accusing the author of, trashing one method of brewing coffee over another. It’s a matter of individual taste. I have tasted v.good coffee produced using both methods. The ingredients are the most important items, fresh beans ground properly shortly before you make the coffee.
April 19th, 2008 at 10:05 pm
I agree with Eric also. After many years of luke warm coffee from the Mr. Coffees, I went out and bought a Farberware Percolator. Yum…..and it doesn’t matter what kind of coffee you use. One of the best tasting is Chock Full O’ Nuts New York Style. Gavalia Sperl is also a good choice and the best thing is it stays nice and hot…..
May 18th, 2008 at 5:34 pm
I’m a french press fan myself but where I work I find my self having to use the mega 42 cup peculator and since I love coffee and the since of coffee I’m in charge of making it. However I’m still trying to figure out a good mixture for that amount of coffee. Any tips? How many table spoons in a 42 serving?
May 20th, 2008 at 5:33 pm
If you use 1 tablespoon (T) of coffee per serving (5-6 oz), then a 42 cup percolator will need 42 T to brew a full pot. 42 T = about 2 2/3 cups. I used the conversion of 16 T = 1 cup.
I had to make percolator coffee recently after years of using an electric drip machine, and I discovered I like percolator coffee as well or better than drip.
Some folks say a percolator makes the brew bitter, but that’s not necessarily true IF you use decent coffee AND brew at a gentle simmer for ONLY the recommended length of time.
I used fresh, good quality coffee ground for auto drip. When the pot started perking, I reduced the heat until there was a gentle “perk” every 1-2 seconds, then brewed for 5 minutes. I removed the pot from the stove immediately to stop the perking action. The results were excellent — mellow and rich.
The coffee my grandmother and mother used when I was young made a bitter cup regardless of brewing method. Since percolators were the most common brewing method back then, percolators got a bad rap, when it really was the coffee that was inferior.
A common myth is that a percolator puts boiling water over the grounds, but that won’t happen unless you bring ALL of the water in a percolator to a roaring boil. If you perk correctly, that won’t happen.
I agree the water at the bottom of the stem needs to be at a strong simmer to create a density difference and start the percolating action. As the water rises through the stem, however, it is cooled by the main body of water in the pot. By the time the water in the stem reaches the coffee in the basket, it’s at a good brewing temperature.
So … use good coffee. Adjust the temperature to a gentle perk while brewing. Time the brew cycle carefully. Remove the coffee from heat promptly.
June 10th, 2008 at 3:22 am
The key to a perculator pot is, not over cooking it. when the perc ing slows take it off the stove.
The big elctric pots, I make 42 cup with 8 +1 mountain sized tablespoons (1 per 5/6 oz cup + 1)
I know it’s way less than what they say but it does work. And the best water, we use 5 gallon bottles of spring water.
June 13th, 2008 at 5:47 pm
can’t we all just get along….:)I am going to buy a coffee urn for meetings @ my home, any tips on what type of decaf to buy(evenings, people want decaf)and how much for say 30 cups…No offense Jeff, but yours didn’t sound like enough…
June 22nd, 2008 at 8:54 pm
my farberware electric just went to coffee hell and I had to pull out the stove top corningware. WHAT A DIFFERENCE! Stove top perc is the best with Chockful O Nuts coffee. I felt like I was in coffee utopia. I will never use electric again.
June 26th, 2008 at 11:10 pm
I recently purchased a farberware electric percolator and tried several ways to make the coffee. It always comes out disappointing, weak with no flavor. I’m wondering that it might be that anyone that likes coffee made from this pot prefers a blander kind of coffee.
July 3rd, 2008 at 5:40 pm
My drip coffee maker broke down this morning. I wound up taking out my old Revere Ware SS stove top percolator. I haven’t used it in so long I had forgotten what a good cup of coffee it made.
If you find your coffee tasting a little bitter, next time add a quick dash of salt to the coffee grounds, it takes the bitterness away.
July 24th, 2008 at 12:54 pm
I have to admit, I don’t make coffee daily (usually when my Navy hubby is deployed, I don’t make it, when he’s here, I do) but the main reason is because I always felt like my own coffee stunk, and I couldn’t enjoy a cup unless someone else made it! Especially if it’s my dad’s coffee. I think I’m starting to realize that I like it so much because he uses the percolator, (& chockful o’nuts that everyone keeps raving about) and it really just makes a full bodied, rich tasting cup of coffee. We like our coffee on the strong side, so we use a rounded tablespoon per 6oz serving. It can be made with less and still taste ‘ok’ but that’s our idea of a good cup of coffee. Some people seem to make a decent cup from a drip maker, but usually the ones I’ve had, always needed a higher quality of coffee to accomplish this. My favorite cup will always be going home to visit mom and dad, and pouring it right from the percolator.
August 14th, 2008 at 9:05 pm
I must say that my old vintage GE automatic percolator (with cloth cord) is simply the BEST! Drip is just drippy. Maybe a really expensive machine can do it, but I love my $25 on ebay perc!
August 16th, 2008 at 1:40 am
Every holiday making the coffee was a big to do. My Italian grandmother and great aunt were always making it together so it turned out just right. They used a Farberware perculator and Chock Full of Nuts coffee or Foldgers. Living in Seattle, we’ve become accustomed to avoid the basic brands but I’m not sure if it was just the coffee or drinking it out of a china cup that tasted better than any of the coffee cafes here. Boiled or improper, my vote is a perculator.
August 27th, 2008 at 6:35 pm
we have tried every way to make coffee. Wound up with a stove-top percolatero (Revere) frm a flea market. There is nothing to compare to the taste of that coffee. Nothing.
September 20th, 2008 at 6:00 am
thanks for the tip – i have a wedding tomorrow and a perk pot and no idea how much to use. You saved the day…..
September 24th, 2008 at 1:27 pm
I’m glad I came herre.
I went to an auction last Saturay and bought a lot of stuff and in this stuff was a almost new electric perculator…..well my drip coffee maker stopped working for me. So I am in luck. I have never tried perked coffee before. I just made some for the first time and that was easy! It taste great too.
September 26th, 2008 at 9:55 pm
Great, helpful information! I was cleaning out the kitchen and found a brand new stainless stove top perc ( Norpro )! Thanks for all the tips guys!
October 10th, 2008 at 2:37 am
I have a vintage coffee pot with no guts…I need to find a 7-71/2″ tall stem with a 4″ diameter basket and lid…I have looked everywhere I could. Do you have any ideas? All your information has been great so far. I enjoy your articles.
October 30th, 2008 at 3:12 am
I really enjoyed this website. I found an old corningware stove top at a yard sale for $5.00 and it makes the best coffee. I’m just sorry it sat under the counter for so long until my drip machine died. I will be useing my 1960’s perc. for many years to come. Best $5.00 I’ve ever spent!!
October 30th, 2008 at 8:20 pm
My Mom used a stovetop percolator and I always loved the taste of the coffee. Because I was a kid she would only let me have a cup as a special treat. Then drip makers came into style and I could not tolerate the taste. Plus, as a cup of coffee from a drip maker cools off the taste becomes horribly bitter! When a cup of perc’d coffee gets cold the taste doesn’t change, it’s still good if you don’t mind cold coffee. I was using a Farberware aluminum pot and that coffee was good. But now I’ve purchased a vintage Pyrex Flameware all-glass coffepot off eBay, and their motto, “taste the coffee, not the coffee pot” is true! Not only that, but I live in a part of the country that usually loses power during snowstorms. I can still get out my Farberware pot and make great coffee in the fireplace. You can’t do that with a drip coffee maker.
November 2nd, 2008 at 1:49 am
To all that say perc coffee is the best, I have to completley agree with you, I couldn’t figure out why the coffee at work taste great but my coffee at home was horrid, same brand same amount yet work was good home was terrible and then I realized what it was work, had a different coffee machine, they don’t use a perc but the idea is the same NO PLASTIC PARTS and it KEEPS IT HOT without cooking it, I remember having perc coffee growing up so I went to my local walmart and got a percolator and now the coffee is absolutely spectacular! So to let everyone know it’s not the fact that drip pots are inferior its the fact that they are made of plastic and the plastic off gases when it gets hot and puts a wierd flavor into the coffee(which is why I think some people like it so strong your tongue tries to run away)
November 4th, 2008 at 4:22 pm
[...] 8:30am I go over to our polling place to check out the length of the line (still inside the building) and to talk to the folks in charge about bringing over some coffee for the voters. I get the all clear and come back home to make it in a pot I borrowed from the Women’s Club, with a little help from the interwebs. [...]
November 10th, 2008 at 5:48 am
You all have inspired me to get out my grandma’s old farberware!! I French Press currently, hate my Krupps drip—YUCK! I am CLRing as I write. In meantime, I bought a vintage Pyrex flameware pot–can I use that directly on my old Wedgewood stove over the flame? Does anyone know–I know from previous posts to keep the flame low and steady– but do I need the heat spreader–or was that for electric only?
Thanks! Looking forward to the morning! Woohoo!
November 12th, 2008 at 10:18 pm
This is in response to Emily from Nov. 10th. You only need a heat spreader for electric stoves. If you have a gas stove you can just put it right on the burner without a heat spreader. Enjoy your coffee!
November 22nd, 2008 at 5:45 pm
I just bought the coolest retro coffee percolator from a thrift store yesterday. It is roundish like a diving bell helmet, has a flip forward coffee pouring release and just made a really great cup of coffee! I used two scoops more of coffee than I normally would and it is very smooth and strong at the same time. Wasn’t sure how to tell when it was done… I just unplugged when I thought the water showing through the top piece was slightly colored. Now the test is how long will it stay warm? I’m into contemporary so this is perfect I love it!
November 24th, 2008 at 8:06 pm
I am a receptionist and have an electric percolator in my lobby so that I can have coffee for guests (and for myself). I find that I have to make a full 12-cup pot every day, whether guests drink it or not, because people like my coffee better than the coffee in the break room which is drip type. I use the same coffee but just perk it instead. I like more flavorful, stronger coffee. When you think about it, a drip coffee maker just puts the water through the grounds once, while the percolator puts it through repeatedly. It stands to reason that you get more flavor from perked coffee.
November 24th, 2008 at 9:40 pm
I just purchaded a 8-30 cup Party Perc by Cory for $5.00 at a local flea market…what a steal! I have been trying to find one for years and very recently I had to rent one. Please refresh my memory about how much coffee I need to brew the whole 30 cups.Thank you in advance.
December 2nd, 2008 at 3:52 pm
A few days ago the glass pot for our B&D plug -in- the- wall socket, auto-start,built-in clock broke. Being in Florida, and semi-prepared for the possible hurricane, I had a metal stove top percolator stuffed away back in the kitchen cabinet. Pulled it out , cleaned in it and told my wife that I would make coffee using it. Had not made coffee this way ever, just seen my grandmother make it in the mornings. And of course there were no directions with it. So I put in about six cups of water, filled the basket with six table spoons of Chock=Full-O-Nuts coffee and put it on the stove. Well, of course it boiled over. but it still wasn’t too bad/ remember, I’m used to the super automatic electric coffee maker.
So we’re now three days later. Can’t find a replacement pot for the coffee maker. This morning I googled on the internet to find the proper way to make coffee using the stove top percolator. Made some minor corrections in my method: took the pot off when it started perking, poured the coffee into a carafe, and am now enjoying a good cup of coffee. think I’l quit looking for the replacement glass coffee pot. the one advantage that it had was that it started automatically, and I had a cup of fresh coffee when I got out of bed. Beyond that, the perc wins, hands down!
December 7th, 2008 at 2:52 am
FOR THE HOW MUCH TO USE QUESTIONS: You should be able to do 1/2 cup of (good quality/fresh) grounds per 10 cups of water and get a decent brew – adjust up or down per taste. For instance, I have a 55 cup perc., so I use 2-3/4 c. grounds (1/2 c x 5 = 2-1/2 cups, and 1/4 c x 1)
December 12th, 2008 at 2:43 pm
I am having a country western wedding, it will be quite authentic does anyone know how to make Cowboy Coffee? I have an old coffee pot from my greatgrandmother which holds about 12 cups.And the tripod to use to make the coffee over a fire.Any help would be appreciated. Thanks!
December 17th, 2008 at 6:09 am
cowbay coffee is just coffee beans grinded and thrown in the pot with water==boiled over the open fire and drank—some would pour the coffee through a cloth, into a cup, some would drink it down-grinds and all. that was cowboy coffee
December 18th, 2008 at 4:22 am
Glad to see how many people were following this thread. I wish to apologize for the “stupid” remark in my original post. Meant only to say that it is a huge error to repeat information without first verifying the accuracy of the info. That being said, coffee is a matter of personal taste. The only two rules of coffee brewing (the actual cycle) are time and temperature. Fresh coffee and clean water (and equipment) go without saying. Most electric percolators brew at 200 degrees, and at about 8 minutes for a 10-12 cup pot. This is the recommended ideal brew temp and time. The water repeatedly cycling over the grounds does nothing chemically different to the coffee than letting it steep in a presspot before plunging.
I think where most people have had bad experiences with percs is in cleanliness. It’s easy to assume that stainless steel is somehow “self cleaning”, and low maintenance. The filter basket, and pump tube need to be washed with hot soapy water after each use. I’ve seen buildup inside of pump tubes that is worse than any of my tobacco pipes. This will produce bad coffee.
Anyone looking for a good deal on a perc (or replacement carafe for their drip machine) should look in thrift stores. These are great places to find bargains on coffee percolators that still have many years of life left. I’ve even found brand new ones, probably donated to charity by someone who received it as a gift and didn’t want it.
One interesting note in all this. The first auto drip machines were actually percolators that ran the water over the coffee once, before it dripped into the pot. If you take the top off of an early Mr. Coffee machine, you will find a short pump tube attached to the spray nozzle. The pump tube sets inside a small steel heating well, just like the well in a coffee percolator. The water is heated a little bit at a time, and percolates up through the tube, and over the coffee grounds.
Newer models eventually incorporated a design in which the water is gravity fed from the resevoir, through an aluminum tube that is directly heated by a heating element, and up through a tube to the spray head.
So, everyone enjoy their coffee; perked, boiled, dripped, or freeze dried. It’s however you like it that’s important.
December 24th, 2008 at 8:51 pm
I am a percolator devotee and have found that different pots make coffee that varies in flavor quite a bit. I tried a modern Farberware and the coffee was not very good to my taste. I have a Universal from the ‘50 and a Sunbeam from the early ’60s that make the best flavor in my opinion. I have a beautiful Hamiton Beach 40 cup urn that always leaves the coffee tasting slightly burned… so if you try one percolator and are not impressed, try another.
January 4th, 2009 at 5:15 pm
My grandma put anegg shell in the coffee grounds, she sead to nutralize the acid or bitterness. It must have worked because she made great coffee. Has anyone else heard of this?
January 5th, 2009 at 4:47 am
Yes Jerry, I have heard of that before. It’s been so long ago, I had forgotten about it. Thank you for the reminder.
You can also add broken egg shells to your plant’s soil, which is supposed to be good for some plants.
January 8th, 2009 at 7:04 pm
I just started using a 12 cup all stainless percolator after a lifetime of drip coffee. I LOVE IT! No more brewing plastic for me!
January 9th, 2009 at 4:29 pm
Just as I was getting repulsed by the coffee at the local convenience store, I found an old aluminum five-cup percolator at a thrift shop. What a trip. My parents used to coffee in a larger version the ’50s and ‘60’s. I could not stop chuckling and as I looked forward to trying a pot. When I got home, I pulled out my Dunkin’ Donuts coffee and perked a pot.
During the first couple of attempts, I left the basket in when I poured the first cup, and then burned my fingers on the hot glass bubble. The coffee tasted like the strong brew I remember when I first started drinking coffee at home. Also, the unique aroma that filled the kitchen smelled better than it tasted! Of course, using the aluminum pot may not compare to using a glass pot and a coarser grind reduces the quantity of the crunchy treats.
January 11th, 2009 at 3:22 am
I had a perc’d cup of coffee over Christmas and it was GREAT! It is the coffee I have been searching for instead of the coffee flavored water from the drip pot. I can’t decide if I want a stove top model or electric. I have an electric stove. Any advice would be great. I can’t wait to have real coffee again
January 17th, 2009 at 12:02 am
I found the advice of DeeAnna in message #8 quite helpful for a nice brew.
A $2 brush that fits tight enough to perfectly clean the pump of a vintage pyrex percolator 4 cup or 6 cup model: Espresso Supply 1/4-Inch Port-a-Filter Brush sold by ES at their Amazon store. The complete overall length of the brush is 6-3/4 inches, and if that is long enough then it would also fit the 9 cup model.
January 27th, 2009 at 12:29 am
OK – have just started brewing in a percolator, and it works fine with, say, twelve cups of water. But if I only want to make four cups, it just doesn’t perk no matter how long it’s on the stove! What am I doing wrong here? Can percolators usually make smaller amounts?
January 28th, 2009 at 12:13 am
Use baking soda twice a week to clean your stove top percolator. First, wash the pot and filter basket as you would normally with hot soapy water. Then pour about 3-4 teaspoons of baking soda in filter basket. Fill your pot with water and put basket in. Then “perk” for about 10 minutes. Remove from heat and rinse everything thoroughly in cold water. Everything will be squeaky clean!
January 29th, 2009 at 3:25 am
Great thread! Came here because I couldn’t remember how to set up and operate a plain old s.s. “campfire” percolator. Now I have more help than I need…
Re: the egg shell- my dad was on a Navy survey ship in Greenland during the Korean War. They kept a big old pot simmering on the stove in the galley at all times. From time to time, dump in some more grounds and more water.
When it came time to return to their base and the admirals who would be bound to inspect the ship they scrubbed everything mast-to-keel and stem to stern. One of the casualties of the scrubdown was the coffee pot. Dad swears to this day that when they dumped it, a number of Roi-Tan cigar butts emerged along with the grounds and the occasional egg shell.
He claims that on their next cruise the coffee just wasn’t very good.
W
January 31st, 2009 at 6:29 am
I have tried drip and french press coffee, but the electric perc we use up at the cabin is the best, no contest. When we camp and make cowboy coffee we throw the grounds, water and crack an egg into the perc and cook over the open campfire. The grounds are collected by the egg (which cooks) and the coffee is less bitter as well.
February 4th, 2009 at 8:47 pm
I prefer to perk. The only coffeemaker I liked better was a vacuum pot from 1946. It did boil the water, though, and the coffee was strong, an economical alternative since I used less. I find, too, that to really perk well you have to grind the coffee rather coarsely. If it is milled as fine as the ground coffees you buy in the store you get too much sediment and the coffee is bitter.
February 4th, 2009 at 8:58 pm
Question: When you add the egg to the grounds in a percolator, do you add the egg first (it would drip through), grounds with egg in the middle, or egg on top? Do you scramble the egg first? I’ve always heard about the benefits, but it just seems messy.
February 5th, 2009 at 3:44 pm
I spent some time looking up the “egg” info, so here’s what I found. The egg shell is made of calcium carbonate which neutralizes the acid of the coffee making it smoother. Adding the egg itself is only done when there is no filter or filter basket. If you have a coffee pot of water on the stove, not a percolator with a stem and basket, you mix a raw egg in with the grounds and cook the concoction over the flame. The egg congeals around the coffee grounds as it cooks, trapping the grounds and therefore “clarifying” the coffee. Egg can’t be added to any maker with a filter. Eggshells can. Once they are cleaned and dried, you ground them up and add them to the coffee grounds before brewing. They neutralize the acid and the filter removes their sediment. Wow…seems like a lot of effort for a cup of coffee! I also heard that the cheaper coffees are a higher grade. For the large coffee companies to get bulk they buy “B” grade coffee and process it for bulk consistency. The better “A” grade is past on, at lower costs, to the smaller coffee producers. It may not be as consistent, but it is generally better. Any comments?
February 6th, 2009 at 6:15 pm
Okay…I ran an experiment using calcium carbonate in my perc basket to reduce the acid. I picked up a bottle of calcium supplements at the local drugstore, knowing that it would be food grade calcium. The main ingredient is calcium carbonate, in ingredient in eggshells that reduces the acid. The other ingredients were minimal. I ground one tablet, 600mg, and stirred the powder in the grounds before percing. The result, smoother coffee, no indigestion, and no residue. Yes, I have a lot of time on my hands. But at least it was fun!
February 7th, 2009 at 2:52 pm
When the brewing process is finished with an electric perc. do you unplug it/shut it off? Or are you supposed to keep it on to stay hot? Thanks.
February 9th, 2009 at 3:43 pm
Alison, it all depends. Most electric percolators have a warming heater after the percolating cycle is complete. But if you’re going to empty the pot quickly or if you don’t need hot coffee all day, unplug it. The percolator, being virtually sealed, will keep the coffee fresh for about a day, sometimes two. I personally like to unplug. The microwave heats the coffee later that day and I save a little energy.
February 9th, 2009 at 7:00 pm
I don’t have a question about coffee or making it.
I am trying to find a replacement cord for my GE 42-cup coffee urn! Can anyone help? I’ve looked all over the internet, and had no luck. Thank you
February 9th, 2009 at 8:53 pm
Sindy, most coffee makers, especially the larger ones, use a standard countertop kitchen appliance cord. These can be found at most older hardware stores. These same cords can be found on lots of older appliances, from waffle irons to griddles. Check the yellow pages for the oldest hardware store in your city. Sears used to carry them, too.
February 9th, 2009 at 10:25 pm
Finally, I am glad to see that there are still people who know what to expect from a cup of coffee. Drip coffee makers do not make good coffee; percolators do. My experience is that the type of percolator matters not – electric or stovetop are both excellent. The type of coffee and how much or little is used is the key. It is the coffee you taste, not the percolator. Drip coffee is this: the water drains through the coffee once and that’s it. Yuk. With percolated coffee the water keeps going through the coffee grounds long enough to get the flavor.
February 10th, 2009 at 4:20 am
Sindy, I just brought my percolator to Ace and they fixed me up with a cord!
February 11th, 2009 at 3:06 pm
I want to purchase stove top percolator, what I read the glass top breaks after a few uses.
February 11th, 2009 at 10:19 pm
Sadie, avoid the glass stove top percolators. Unless you are extemely careful, you will break it. If you can find stainless steel, make that investment. I’d also avoid enameled steel, it tends to crack and chip.
February 12th, 2009 at 5:24 pm
Please take a seat – i like to write
I just bought a ‘very new’ second hand Corning Ware 9 cup stove top percolator. It’s really a classy table top coffee pot that my Mom would have put out for my rich visiting Uncle and Aunt in the 60’s.
I figured i should give it a try, as some people swear by percolator coffee ( as above). I also once dated a German nanny in the 80’s who worked for this wealthy family who used an aluminum camp style stove top percolator for even their guests ( mind you it never made it to the table).
As I watched the pot work it’s magic today for the first time, i noticed it took forever to come to a boil ( something I’m sure was not the aluminum version’s problem). I then wondered “what if i keep the percolator gadgets out of the pot, bring the water to a boil fast and then place in the coffee & percolator gadget once it boils”. That just seems like too much work & time.
I thought the magic of these things in the 50’s was the fact that you put it on the stove at 7:30am and came back for coffee at 8:00am. Is that roughly the time it takes? Kinda’ long – but i’m willing to wait for the perfect coffee. Also do I have to watch it constantly to regulate the heat?
The best home made coffee i had recently was from a press…but it was not hot.
Would love to experience the magic and joy of percolator coffee.
any thoughts would be welcome
cheers
February 12th, 2009 at 10:33 pm
Mike, by Corning you mean glass, and it does take longer to heat than aluminum. I wouldn’t bother with adding the stem and coffee after its hot, seems dangerous and I’m sure you have a life that’s not centered on brewing coffee. The first time you brew you need to watch the pot. Make your heating adjustments and time the cycle. From then on you’ll just have to duplicate the process and return to find the coffee ready. I used to do this with sausage and eggs in the morning, letting everything cook as I prepared for my day.
February 22nd, 2009 at 7:49 am
While going through some boxes in our storage locker today, I came across an old (1950’s or 60’s I think) decorative glass percolator of my mother’s and brought it home, anxious to try it out, particularly so after reading all your thoughts and experiences here. I too have a question … we have a glass top stove. Do I need to put a heat diffuser under the pot or can it go directly onto the cook top surface? Thanks in advance and happy sipping everyone!
February 23rd, 2009 at 12:52 am
Great resource. Thanks, interwebs!
So, I’m planning on making a lot of coffee for a lot of people in a couple of days. I have what I call a giant “church” coffeemaker, an electric percolator with marks on the side for 40, 60, and 80 cups! It hadn’t been used in quite a while, though I don’t think it’s vintage, but I didn’t know if it worked or what kind of coffee it might brew. This forum heartens me! So, I cleaned it up (there are still stains and calcium residue that aren’t coming off easily), filled it with water to the 60 cup line and switched ‘er on. The light didn’t come on, but I reviewed the instructions printed on the machine. They said the light came on when coffee was ready. Okay, but how do I know it’s working? A couple of seconds later, I heard a “perc”, and got glad again. I set up a stopwatch to see how long things would take. Well, 55 minutes later, I’m done reading these forum entries and still no light, but the sound the machine is making has become steady, and steam is coming out the edges of the lid. I decide to keep waiting, and after a few more minutes, I hear a click. The light came on! Then the percolating stopped. Does this sound trustworthy? An hour sounds like a long time for coffee to brew, but I know it’s a lot of water. Does the fact that the percolating stopped indicate that I don’t really need to worry about pulling the basket out immediately? (Well, the directions do say to pull the basket out, so I will.) I’m going to get some coffee ground today, and some good filtered water. Is it important I get all that calcium off before the big brew? There is a bit in the heating well and clinging to the base of the filter stem. Any recommendations? Thanks so much!
February 23rd, 2009 at 9:34 pm
Rosemary, your glass stove top is ideal for a glass percolator. The top diflects convective heat naturally while the heat is radiated to the percolator. Just set the percolator on the heating element before turning on the stove so they both heat equally.
February 23rd, 2009 at 9:37 pm
Stephen, you are blessed with a great gift! The “church” percolator sounds like it is working perfectly and will serve you well. The only problem I ever ran into was getting 60 or 80 people to enjoy the same strength of coffee! I tend to make mine stronger, the weaker stuff turns me off. Those who like it weaker can, as my wife says, always add water. I’d brew one good test to get it down pat. The coffee you make can always be refrigerated and served iced later.
February 24th, 2009 at 6:03 pm
Thanks for the reply, Russ. The Mardis Gras Morning March has come and gone already this morning, and the champagne and tangerines were more popular than the coffee, but I was impressed with how the coffee turned out. Glad to have the advice on iced coffee. I’ll do it!
February 28th, 2009 at 4:03 pm
Hi, great guide.
Today I bought a stove top percolator in a charity shop – it’s a metal Sona circa 1970. I have two questions, the basket is fixed to the stem – do I use the same procedure as described above – ie fill with water to just below the basket? Secondly, I have an electric cooker with solid metal hobs, these really hold the heat and I envisage a problem when trying to regulate the temperature – anybody got any tips? Thanks, Angela
March 1st, 2009 at 2:59 am
Angela, the water needs to be just below the basket. This allows for the water to drip back down into the pot. The metal cooker will react like a cast iron pan, slow to heat and slow to cool. Make sure you have the percolator on the cooker before turning on the heat. Always turn it to the highest setting to start and anticipate turning it off midway through a good perc. Practice will make perfect.
March 1st, 2009 at 8:32 pm
I Love Percolated Coffee, I Pan Roast Coffee, And I Welcome Any Challenge, Hands Down, I Will Beat Any Regular Coffee Pot With My Percolator N Pan Roasted Beans. It’s All In The Grind, And The Freshness OF The BEAN
(|_|
March 5th, 2009 at 4:15 am
I use a Faberware electric perc I found stashed under my mom’s kitchen counter. It’s over 30 years old and never used. Read somewhere that perced coffee even make Foldgers taste good. Tried it and tossed out my drip maker. I use 8′Oclock coffee. Way better than in my drip. Finally told a friend who loves coffee about how much better the coffee tastes and he started laughing because he had switched to a perc and was afraid to tell his friends. He thought they would think he was crazy. I always unplug mine after brewing and pour the left over into a caraffat, which I found stashed also. Keeps it hot all day. I also read somewhere that there are over 250 compounds in coffee and it takes about 180 to 190 degrees for 6 to 8 minutes to release most of them. Most tested drip machines never reach that temperature except for the last minute of brewing if at all. In the test I saw only one achieved that because it had a copper heating element and was quite expensive while the others had aluminum elements.
I think I saw the report in Consumer Reports a while back. Happy Percing
March 5th, 2009 at 4:50 am
Oh, by the way. Those drip makers that don’t get hot enough only release about 6 of those compounds. Maybe that’s why the house smells so good when perking. Hope this page isn’t heavily viewed or it’s going to be hard to find those old perculators.
March 5th, 2009 at 3:24 pm
I want to share a solution to a common problem with percolators. You know the glass, and more often, plastic tops that let you see the coffee percolate? They often break, as many of us know. It used to be that any hardware store carried a supply. Not any more. I met a lady recently who couldn’t find one even though her percolator was fairly new. Her husband, being a man, went to the hardware store and improvised. He picked up a stainless steel drawer pull, a stainless screw, and a stainless washer. The top of her percolator is now invincible! The coffee still percs, you just hear it rather than see it. The minor drawback is that the knob stays hot. But that’s how she broke the plastic one in the first place, trying to tilt the lid while it was hot.
March 7th, 2009 at 2:08 pm
Thanks for the advice Russ. I’ve been making stupendously good coffee for a week now!
Long live the perc.
Angela
March 10th, 2009 at 1:05 am
Angela, you’re quite welcome. I have a delimma now, though. Over the past two weeks I’ve had to switch to decaf coffee. The withdrawal headaches are beginning to subside, but I can tell you, going from a pot a day of caffeine to zero has been painful. My problem now is that I can’t seem to find a good decaf coffee. Those of us who are serious coffee drinkers know immediately when someone has served us decaf. I’m hoping that either my taste will change and I’ll grow accustomed to the new flavor, or that someone will point me in the direction of a good decaf brand. Any suggestions?
March 10th, 2009 at 8:04 pm
Well, what a wonderful site this is! I googled on to find out which of my two old Farberware 4 cup percolators (left by my dad after he died) is newer and found all kinds of really great information here. Thanks, guys. I just discovered this week what everyone has been saying about how HOT this perked coffee is and want to give my son one of mine for his wife who nukes her coffee after it comes out of her Mr.C pot just to get it hot enough. So, now, question: Since I want to give him the newer one, and I can tell which pot is older, but NOT the stem tubes. One has a ceramic (I think) sleeve around it, much stained by the coffee, and the other one does not. What is the reason for the sleeve and did it come on the newer one or the older one. Can I get a replacement if it is needed for the other one?
March 10th, 2009 at 10:26 pm
Margy, I’ve seen ceramic sleeves before but neverknew what they were for! I used to have a Proctor-Silex that had a dial on the stem for adjusting the strength of the brew, maybe it is something like that. Anyway, I’d try brewing without the sleeve. If it’s not needed to percolate the coffee, just hang onto it until you know what it is, especially if it is unsightly.
March 10th, 2009 at 10:48 pm
It is kind of “attached” to the stem, being in between the bottom of the spring and the collar that slips down inside the hole in the bottom of the pot. I thought maybe it had something to do with heat retention perhaps when the water was going up the tube? A stretch, but it looks more like an insulator than not. I have been using this one, but in the morning I will try the one without the sleeve and see if there is any difference. Thanks so much for the quick response!
March 12th, 2009 at 3:26 pm
Margy, your ceramic stem sleeve wouldn’t leave me alone! So, after much web searching, I called my local appliance shop, who re-directed me to the oldest shop in town. They knew the purpose of the ceramic sleeve. Apparently the spring wasn’t crimped tightly around the stem and the ceramic sleeve was simply a spacer! That’s it! It kept the spring from sliding down the stem. They told me that the stems are fully interchangeable within the same manufacuter’s brand. So, for authenticity, keep the stem. For practicality, give away the regular one. Whew! Now I’m at peace, too.
March 12th, 2009 at 5:44 pm
Russ!! Sonovagun! You are absolutely right. I went and looked closely and the spring on the stem with the ceramic sleeve is NOT attached very well, in fact, not at all. (I found I can slide the spring up and then also the sleeve to remove it entirely–but aha the basket slides down to the bottom!). The spring without the sleeve is firmly attached to the stem. And the sleeve is just exactly the same length as the distance between the bottom of the spring and the collar at the bottom on the other one. Mystery solved. I would say that maybe the stem with the sleeve is the older stem — or my dad who was a “problem?-fix-it!” kinda guy just found something to correct the sliding spring. Anyway, I have enjoyed this chat and thanks so much for the background story! Best regards!
March 13th, 2009 at 8:43 pm
I’m back! First attempt involved cleaning up a groundsy brown mess on my stovetop after the (carefully watched except for about 10 seconds when I left the room) … pot boiled over. But still, even with coffee at a rolling boil when I entered the room, what great tasting coffee!! I’m thrilled to have found this site. So enjoyable to read all your posts.
Anyway, this morning I stayed put for the whole procedure. I was surprised at how quickly the water colored after the first perk, almost immediately… and the aroma was heavenly. Here’s where I need some more info because I can’t find anything stating just how long to leave the pot on the heat. I turned it right low, played around with it so it was perking but short of a boil. After a couple of minutes of gentle perking, the fragrant coffee aroma turned to a slightly burnt one. The directions at the start of this discussion say ‘as soon as the pot stops perking remove it from the heat’ however, I believe the pot will perk ad infinitum (or until it boils dry
would it not? So my question is … how long is tooooo loooong? BTW the coffee still tastes great, not burnt or bitter.
Thanks all!! Isn’t this fun?? What a trip down memory lane … even the action of cleaning out the basket and strangely seeing, in place of my now wrinkled hands, those of a young girl, carefully guiding the corner of the dishcloth under the rim so as to get off all the residue, a strict rule in my mother’s kitchen. Cheers!
March 14th, 2009 at 9:56 pm
I have a stainless steel stove top percolator. The little clear, plastic knob on the top of the lid turned cloudy and cracked. Ace Hardware has a universal replacement glass knob for about $3 to $4. My pot is like new.
March 16th, 2009 at 9:39 pm
Rosemary, I was at an antique store this weekend with my teenage daughters and the proprietor had a glass percolator brewing on a hot plate behind the counter. My sixteen year old noticed the aroma and sought it out. The gentleman had it down to a science and proudly showed us all the start of a new pot, after graciously sharing some with us. The process is gentle, no need to hard boil. It only took four or five minutes of percolating before he turned off the heat. It was exceptionally good coffee, although I had to limit because of the new decaf discipline. I hope this helps.
March 17th, 2009 at 3:48 am
Rosemary, I heat my stovetop perculator on high till it starts percing then reduce the temperature enough to just keep it percing since it’s already boiling hot as to not ‘burn’ the coffee. I pull it off at about 6 minutes or so of percing. Probably a matter of taste and coffee brands. You’ll have to play with it. Lots of tasting!!!
March 20th, 2009 at 3:25 am
I just purchased a vintage 4-cup electric percolator (can find no name and/or brand on it – there is no light, etc. How long should I perk? I’m not sure it is designed to shut off. Coffee is good but it was a guess on how long to perk,
March 30th, 2009 at 6:19 am
Today I found my mom’s old CorningWare glass stovetop percolator, and I scrubbed it out to use tomorrow. I didn’t know how long to let it perc, or what heat to do it on, so I Googled and found this site. Fantastic! Great info! I read that there was supposed to be a perforated top over the basket, which this percolator lacks. If I tried it without that top, would I wind up with a cupful of coffee grounds? I had so been looking forward to the sights and sounds and yummy smell.
March 30th, 2009 at 2:58 pm
Linda, I accidentally left that perforated “distributor” off the basket one day and only had hot water in the pot after brewing. On a spring loaded stem and basket, that perforated piece makes the seal at the top that forces the hot water down into the grounds. Without it, at least on my percolator, the water just ran down the sides of the pot. When you put the pot together, does the basket seal tightly to the lid? If so, I’d try to make a pot. Even if it doesn’t, a little test perc can’t hurt.
April 4th, 2009 at 11:24 pm
After reviewing this site I found that 5 or 6 minutes is the best brewing time for a stove top
percolator. Reduce the heat after first perk and dump the basket after brewing. My antique shop find, Revereware stainless steel 8 cup, makes the best coffee I have ever tasted. I purchased the pot for power outages, but after tasting a cup, I tossed the drip maker.
April 5th, 2009 at 9:32 pm
Well, last Monday I tried making a pot in the CorningWare stovetop without the perforated basket. Lots of grounds wound up in the pot, which I strained out with each cup. I think next I’ll try it using a cutout of a paper filter over the basket and see what happens. But one thing I can say, and that is that you sure can’t mistake the resultant coffee for Mr. Coffee produce! My dad liked strong coffee, and this must be why my mom used this one. There’s probably nowhere to get a perforated basket top. Rats!
April 6th, 2009 at 5:05 pm
Don’t give up. You have the basket, just sure a paper coffee filter (put coffee grounds in and fold paper filter over. It works great, I know, I just did it recently with an vintage 4-cup percolator I purchased from E-Bay. You may be able to find a basket cover on Corning Ware website; also check E-Bay and your local Goodwill store.
April 6th, 2009 at 5:08 pm
One more comment to LindaK, “use” a paper filter (I misspelled). Also, don’t give up. I remember asking my mom why she left a little bit of coffee in her coffee cup and she said it was a habit of the days of on-stove percolated coffee – there were always grounds on the bottom of the cup.
April 7th, 2009 at 8:55 pm
I figured you meant “use”; as a touch typist I have done my share of letter reversal, so I may not use “spelcheker”, but I try to proofread before hitting send. You have some good ideas.. I’ll try the paper filter packet ploy first. In the immortal words of John Paul Jones, “I have just begun to fight!” Or a stitch in time saves nine….or pride goeth before a fall….something like that….
April 8th, 2009 at 9:03 pm
LindaK, sounds like a fun plan. I’m watching for a used percolator at Goodwill. The one I got from E-Bay only makes two (2) cups and even though it is electric, it has some age on it. My husband thinks I’m goofy but I’m finding it fun.
April 9th, 2009 at 2:32 pm
Patty, you might want to try a local antique shop if you’re looking for a percolator. In the several shops in our city there is quite a selection, percolators ranging from the 1920s through today. If you ask the shop owner politely they may let you test the pot there by running it through its cycle with plain cold water.
April 9th, 2009 at 4:17 pm
Russ, thank you …. I never thought of a local antique shop. We have a great antique mall that I visit occasionally.
April 10th, 2009 at 7:10 am
Does anyone know how to use the larger Revere Ware percolators that have more than one section or basket? I have one large pot that is all one piece, but seems to almost have two baskets; one fits inside of the other. Maybe the smaller, top basket functions as the cover? It has two stems, as well. Likewise, one fits inside the other. The shorter, stouter stem has a circular base near in size to the diameter of the pot. The other stem is taller, narrow, and has a smaller diameter base.
Somewhere I have another Revere Ware percolator that comes apart in two sections. I don’t remember what the inside of that one looks like. I’ll have to hunt it up over the weekend. I’ll be away and may not be able to check email for a couple of days, but thanks for any info, and Happy Easter!
April 10th, 2009 at 8:21 pm
Does anyone here use a Bialetti? I have a 3-cup Bialetti stovetop percolator (since last week) and it makes good coffee but I find there is some very small coffee residue in my coffee every time. I used medium coarse grind coffee and a very low heat to brew the coffee. Does anyone know why or what I can do to fix this? Coarser grind perhaps?
April 12th, 2009 at 2:49 pm
Deb,
Our church used to have a Revere percolator and if I remember the smaller “basket” is the cover, the holes distribute the water evenly. The stout stem with the larger base is the bottom stem. If I remember, the two stems go together??? It’s been a long time…I’m an advocate of experimenting to find out what works, just use plain water, though, no coffee until your machine starts to make sense. Good Luck and Happy Easter!
April 12th, 2009 at 2:52 pm
Sammy,
Most if not all percolators leave a residue of “coffee dust”. This is the fine powder left by the grinding/milling process. Melita makes disc filters that fit the bottoms of most perc baskets. These cut down that residue a lot, but not totally. And, yes, the coarser the grind, the less residue. In fact, percolators require the least grinding (is “coarsest” a word?).
April 12th, 2009 at 10:26 pm
Yes, Russ, that is the way it was all together, so I suspect you are correct. I expected to be attending an event this weekend where I could try it out, but our motorhome developed a loose belt, and rather than break down in the middle of nowhere, we turned back. I’ve always used the smaller Revere Ware percolators, which are the simple single stem and basket. I have a few other ones as well, being a life-long camper and Scouter.
I’ll give it a try. Thanks!
April 17th, 2009 at 6:09 pm
Does anyone know hot a electic perc keeps coffee? My husband thinks ours is not making hot enough coffee. How hot should coffee be served? Thanks!
April 19th, 2009 at 12:23 am
Wow, hello to all of you from Australia. I bought a Corning Ware ceramic from a local op shop the other day and Googled how to make coffee in it, ended up here. I am VERY impressed with the amount of information, and am sitting here drinking my very first per’d cup of coffee. My Dad uses one, my Nunu used to make coffee this way when I was a little kid, and I am as happy as…well, just happy! Thank you.
April 19th, 2009 at 5:44 pm
I just bought a perc at a yard sale yesterday. I love how the coffee tastes made in the perc, it’s steaming hot unlike my drip coffee maker. And some might say it tastes bitter but that’s how I think coffee should be. When I make it in the perc it is strong and has that full coffee flavor. It all dependes on a person’s preference thoiugh I just like the taste of coffee from the percolator
April 20th, 2009 at 7:39 pm
Maura, most electric percolators will keep the coffee hot througout the day. Some have timers for three hours, too. The temperature of served coffee is always up for discussion. I like mine cooler, hating to sip and risk a burn. My parents like theirs so hot that you can’t touch the cup! No percolator is the same either. If your husband wants hotter coffee, consider microwaving his cup. If the percolator is brewing, then it’s reaching hot enough temperatures to make the coffee.
April 24th, 2009 at 1:30 am
Hi, Mel, Russ, everybody! I tried one potful without the basket top and got a bunch of grounds in the coffee, which I managed to drink after pouring the coffee through a strainer; nice and strong. Then a few days ago I tried again putting the coffee in a paper filter, but I couldn’t get it to stay closed even after tucking it around the stem. Oh well, I still have my trusty strainer! Still had some grounds, but again, tastes pretty good. Next time I use TWO paper filters! It just makes me feel so happy watching the water spurting like a tiny geyser and smelling so good….Salud, guys!
April 29th, 2009 at 4:46 am
how many cups coffee do I need to make 100 cups coffee in an urn
April 30th, 2009 at 5:12 pm
Russ– get some Peet’s decaf. Major Dickinson blend is a good one. It is expensive, depending on where you live, you may have to get it shipped. I switchd to decaf then spent months trying to figure out how to make a decaf cup taste like a regular cup. Went through a number of coffees in my stove top espresso maker, then gave up on that and looked for a better way to make coffee. (Aeropress filter is a great way to make one cup but I kept losing the parts and wanted to make more than one cup at a time.) Finally found the stovetop perc. First run today — great — but I am using really good decaf coffee and a lot of it — 4 2bsp scoops for 4 cups of coffee
April 30th, 2009 at 6:55 pm
…And here I was thinking I was the only one!Greetings fellow coffee enthusiasts… I am a transplanted Yank living in London now for 8 years. Fed up with lousy coffee and the sheer expense, and not wishing to do as my good friends and buy a crazy-expensive espresso based coffee maker (£600 anyone?); I searched and found a percolator at a car boot sale (like a flea market but items are sold out of your car’s boot (trunk)). Well, as so many of you have written: …so many memories of so many after dinners poured out of that delicious machine. Wonderful. Just found a 90 cup maker at another car boot sale for events at my children’s school!
April 30th, 2009 at 6:57 pm
Oh … and if anyone has an answer for Dorothy … I’d be much-obliged as well…
May 1st, 2009 at 6:40 am
Hi Russ, I didn’t see that anyone had answered your question about decaf. I’m also a recent decafer and really like Starbuck’s Pike Place Decaf. I know, I know: Starbuck’s… but it is really great. I’m not sure if it’s in grocery stores. I get mine at the local starbuck’s. Let me know if you’ve found another good choice. Enjoy!
May 1st, 2009 at 12:20 pm
3 to 4 cups depending on how strong you like it
May 2nd, 2009 at 12:41 am
These folks make very decent coffee, and have decaf. It’s readily available at local supermarkets and Walmart, and has even won accolades over Starbucks.
http://www.eightoclock.com/
May 2nd, 2009 at 4:27 pm
What a great place for information about percolated coffee! I have been a fan of this method for many years and have collected a number of unique electric percolators. Up until my most recent purchase, they have all had an auto shut off of the percolating phase so I’ve never had to time the process. Obviously, I’m going to have to unplug the device at some point…does anyone have suggestions for how long I should let the coffee percolate? Is there a “formula” for number of minutes per cup?
In response to Russ looking for a good decaf, I also like Peets’ Major Dickinson blend. I don’t drink decaf all the time, but when I do, I don’t want to sacrifice taste!
May 5th, 2009 at 3:45 pm
Thanks to all for the recommendation on decaf coffees. I realize that we all live in different parts of the world and some of the recommendations are not available here in Akron, Ohio, USA. But, I have purchased samples on-line and am looking forward to taste testing. We had relatives for this past weekend and, even though they are serious coffee drinkers, they didn’t know they had decaf one day…by accident, mind you. I honestly think that brewing in a percolator brings out the best rich flavor of any coffee. The decaf I served was a generic store brand, not being able to find much decaf selection in the grocery stores here. I think, too, that since I reduce the acid, all of the coffee tastes smoother, allowing me to make a stronger brew. The following site will help:
http://www.ehow.com/how_4876830_reduce-acid-coffee.html
Thank you again, everyone,
Russ
May 6th, 2009 at 4:20 pm
I am ready to go out and by a percolator; I’m tired of bad coffee out of an automatic drip. Reading these comments has really helped me and I can’t wait to begin tasting great coffee again. Thank you to everyone and the more suggestions that keep coming, the more informed I will be!
May 6th, 2009 at 4:23 pm
Nope; I’m fine; just forgot to check off receiving comments via e-mail. Also, going to visit local thrift shops to see what I can find; but if buying new, which should I be looking for?
May 7th, 2009 at 4:22 pm
Pat, I have a Farberware automatic 12 cup. It has a large docking base so that the pot “plugs in” when set on the base which houses all of the electric parts. It’s nice because you don’t ever have to unplug a cord. It has a timer, which I don’t use because it is too difficult to program. What I do like, too, is that after three hours of keeping the pot warm, the heater times out and shuts off. I manually turn it off with a button to save energy. Any stainless steel electric pot is good, but stick to the name brands. Always avoid aluminum or plastic. For stovetop, choose glass. I just like the convenience of electric. Happy shopping!
May 7th, 2009 at 4:27 pm
Deb, thanks for the Eight O’Clock recommendation. My Mom just gave me a coffee grinder with a bag of Eight O’Clock, unfortuanately it’s not decaf, but I tried it and like it very much. I guess I’ll try their decaf, too. It’s funny that no matter how the coffee tastes, it gets used in our house. Isn’t that what flavored cream and sugars are for?
May 7th, 2009 at 10:27 pm
Russ, it’s all good, right? Fun to try, even sometimes when it actually turns out it’s not very good. I have a confession. Even with an 87 year old Dad who drinks hot coffee 24/7, and serving in the Navy, I am not a daily coffee drinker. And often when I drink it, I enjoy flavored decafs. I have been accused of having a little coffee with my sugar. But I still love a good cup of coffee from time to time. And by virtue of being a camper and Scouter, have enjoyed finding and using different percolators. I was buying decaf expresso one time at Barnie’s, a Fl chain, and had the clerk smile and ask “What’s the point?” Well, I thought, young man, someday when you’re older you may find yourself not being able to have the high test, either. I told him the point was “I might enjoy it.” Barnie’s is a great place; the smell of their year round “White Christmas” brewing is heavenly. My Dad’s more of a purist. He has come to enjoy French Vanilla, and sometimes will have some of my coconut syrup. When he’s stayed with us, I’ve even managed to sneak decaf past him when he has his 9-10pm cup. The Eight O’Clock is one of his favorites. Now you can grind it at Walmart, just like I remember waiting to see done at the A&P many decades ago.
May 7th, 2009 at 10:35 pm
Thank you for the info Russ… I’ve begun looking but stores don’t stock as many as they do the drip kind. I have seen more of them online. But I’m not a great online shopper – I’m a toucher and need to see it and look it over first. But once I get it and have any questions, I’m going to be asking you!!!
May 9th, 2009 at 7:48 pm
I have a percolator that looks like a cowboy coffee pot – blue with white speckles. It looks like it is about a 10-12 cup pot, but I only want to make 4 cups. Is there a minimum amount of water I should use?
I love coffee of all kinds and brewing methods. Thought I would give this one a try too. Just another one of my coffee adventures!
thanks!
May 12th, 2009 at 2:38 pm
Diane, most coffee percolators do have a minimum, especially the electric ones. Four cups is generally that measure. For a stovetop, something I’ve never been able to master like my Mom did, it means brewing shorter with a little less heat than for a full pot. Mom could make any number of cups but she had honed those skills for years. A percolator is a pot that must be watched, and it does eventually boil.
May 12th, 2009 at 3:47 pm
This is so cool! I have an 8 cup perc pot coming in the mail. Decided last week that enough was enough. I wanted a hot cup of coffee, a cup of coffee that wasn’t tepid after 10 minutes in the cup. To Pat above: I typed percolator into Google and of the several sites to visit..up popped Amazon! My 8 cupper was on sale for $19.99. Also, we have a pot for camping that has no innards……truly cowboy coffee…grounds and all. I’m not thrilled about the grounds so devised a delivery method of my own. Using my sewing machine, stitched 2 filters together leaving a couple of inches open to put the coffee in…measured my favorite coffee into the filters and stitched it closed. Fill the pot with water, throw your coffee in and let her rip… Works great over an open fire.
May 17th, 2009 at 7:07 am
Hey Russ,
We’d be glad to send you some samples of our fresh roasted organic and fair trade decafs, so if you’re interested, write me at info at stjohnscoffee.com (Website coming soon!) At home we brew with a glass vacuum brewer and it is a science,as well as a great early morning ritual for those days we are not in too much of a hurry!
May 26th, 2009 at 10:50 pm
was wondering what I’m doing wrong when brewing from a percolator…the coffee has only come out correctly a few times…most of the time it is barely released from the stem…about twice has it flowed out properly…any ideas on what I could be doing wrong?
May 27th, 2009 at 3:14 pm
Mr. Riley, a percolator works on heat and pressure, the water beneath the stem heating it until boiling causing the steam to rise taking the water with it, that’s the intermittent pumping sound you hear. All of this depends on a good seal at the stem base. If you are using a stove top pot, the stem has a wide base. In an electric pot the stem is held firmly in a well that houses the heating element. In both it is important that the stem rest firmly on the bottom of the pot, usually held in place by the other parts, the basket, basket cover, a spring, and the lid. I would guess that something is not aligned and the stem isn’t set firmly, or, your percolator is missing a part. Watch carefully how you assemble the pot. Do so without coffee in the basket, just plain water in the pot (no need of wastes). With a little experimentation you may find the missing key.
May 27th, 2009 at 4:21 pm
i have a GE perc a couple years old- it doesnt always perc. what am i doing wrong?
May 27th, 2009 at 10:25 pm
John, electric percolators work on bi-mettalic switches that often go bad. When first plugged in, the high heat element turns on to perc the coffee. When the temp rises to a given setting, it turns off and a lower powered element stays on to keep the coffee warm. On older models the element shuts off completely. By not percing, does that mean not heating? If so, check the cord, outlet, plugs, etc. If all is working, it may be the pot. If it is heating but not making coffee, adjust the basket and stem as stated in the comment above.
May 27th, 2009 at 10:26 pm
russ, thank you for the pointers…and thanks for the recommendation on experimenting with water only…have wasted about half a bag of espresso…:\ I will figure this out! Thanks again. Thomas R.
May 30th, 2009 at 5:03 pm
Again, I love reading about people’s adventures into percolating coffee, and I’m still hoping someone can advise me on this… I own several unique coffee pots, and up until my most recent purchase, they have all had an auto shut off of the percolating phase so I’ve never had to time the process. Obviously, I’m going to have to unplug the device at some point…does anyone have suggestions for how long I should let the coffee percolate? Is there a “formula” for number of minutes per cup?
May 31st, 2009 at 3:54 pm
Gwynne, the brewing cycle on an electric pot is automatic. After the coffee brews the pot switches to a lower heat setting to keep the coffee warm. You should only have to time a stove top percolator. If your electric pot doesn’t stop brewing in 5-10 minutes, it may be time to get another percolator.
June 1st, 2009 at 2:31 am
I recently bought a GE 42 cup metal coffee maker and I cannot find filters to fit it. The manual says nothing about a filter but I know the must be needed. Can anyone advise what kind of filters that I need and where I an find them?
June 1st, 2009 at 2:02 pm
Jerry, the small holes in the filter basket are supposed to “be” the filter. But since we don’t normally ground our own coffee, we generally use a finer ground than intended. For a percolator you should use a course ground. For small percolaters there are a variety of filters available, usually by Melita. They solve that muddy residue problem of finer grounds and also help remove the oils. For your percolator, try a large capacity paper filter, like the large Bunn variety. Poke a small hole in the middle, enough to get over the stem and flatten the filter to the bottom of the basket before adding the coffee. I like to have the basket slightly wet so the filter sticks when I position it. The large filters are very inexpensive, too.
June 3rd, 2009 at 1:46 am
I have two vintage electric percolators, a caffetiere and infusion microwave tea/coffee pot. I prefer my 1948 Swan, not only does it make lovely coffee, it looks fab too. The nice thing with percolators is you can see how well the coffee is doing by the glass dome on the lid, well mine both have. Here you can stop the coffee when its dark or less perked as it were. Percolators like these give you the choice, which caffetieres and drip drip types dont. IMO however a good medium roast suits percolators because they really do get the optimum flavour out. if the coffee is bitter its probably a rubbish coffee!
June 3rd, 2009 at 1:48 am
older models of percolators dont stop brewing. u switch them off when your done, much like the stove top versions.
June 4th, 2009 at 5:09 pm
I love this site! Just had a vintage corningware electric perculator given to me. Everybody is so right this is the best coffee ever! I cleaned mine with denture cleaner! Of course the basket and element enclosure is stainless and will not corrode as other metals might. That is a trick I learned from my grandmother for removing stains and water mineral buildup on glass. It worked like a charm! In today’s economy I could not afford to go out and purchase coursely ground coffee so I simply did what I just saw Russ said to do. I tore a small hole in a paper filter and perced my coffee. Delightful!
June 5th, 2009 at 3:42 pm
Ditto on Eric. Those who diss percolators because “the coffee gets boiled again” or some other witchcraft are just repeating old lines that have no basis in reality. (I drink it black – no sugar, no cream, no milk – so I’m getting the real thing.) I’ve tried the Euroglass things and they’re pretty good; drip though I find does OK with excellent coffee, but terrible with ordinary coffee.
I don’t mind a few grounds in the bottom of the pot, I just put some more water in
and use that finer grind.
As for the automatic shutoff… man, I sure wish I knew how to adjust that. My 40 year old Farberware unit is starting to shut off around two minutes too early.
June 10th, 2009 at 5:56 pm
Can someone please tell me how (low heat vs. high heat) and how long to brew coffee in a Corningware 9 cup? Love the coffee, but it seems to take FOREVER for it to be ready, 6 cups or 9 cups, it does not matter. It also seems I am boiling away alot of the water. Don’t mean to be a dope, and I love the coffee it makes, just want to make sure I am doint it right! Thanks for any help!
June 14th, 2009 at 4:23 am
Can you use Folgers in a 30 cup electric perc?
June 19th, 2009 at 4:55 pm
As Jerry commented above, my grandmother also put eggshells in with the grounds of her percolator. I can still remember the smell of the coffee as we walked in her door. It does work to make the coffee less bitter. She used A&P store brand and I think later on Chock Full O Nuts. This was back in the 60’s and 70’s when we didn’t know much about coffee. My husband roasts beans and makes his own blends, but my grandma’s coffee was still better than drip.
June 22nd, 2009 at 12:53 pm
Eggshells have to be washed before used in coffee, a time consuming prospect. Try the calcium carbonate tablets for convenience.
June 22nd, 2009 at 12:54 pm
Here’s the site:
http://www.ehow.com/how_4876830_reduce-acid-coffee.html
June 26th, 2009 at 12:46 am
I am currently assisting a company who is looking for a technician to service Espresso machines in the Seattle area. Does anyone know anybody?
July 3rd, 2009 at 1:36 pm
Jeff above mentions using spring water. That MAY taste good, but it worst for the percolator. bottled waters and spring waters have purposely-added minerals to them. this leaves mineral deposits. softened water that you’ve put through a brita filter will be best.
July 8th, 2009 at 5:48 pm
I just bought a stove top perculator coffee pot. I have noticed the coffee is very weak. any suggestions ? I’m using regular old Maxwell House coffee. Any tips would be appreciated.
July 9th, 2009 at 12:59 am
Ted, to increase the strength of your stove top perked coffee either increase the percolating time or add more coffee. The rule of thumb is one tablespoon per cup. I use one cup coffee per twelve cups water. If you decide to brew longer, you will get more acid and tannin and run the risk of bitterness. Its all a matter of taste, though.
July 10th, 2009 at 4:37 pm
Thanks Russ. I used about the same amount of coffee i would use in a Mr coffee type pot but I guess the percs require more ? I’ll give it a try. Thanks
July 14th, 2009 at 11:23 pm
I have an upcoming camping trip where as chief cook I will be called on to make coffe on a campfire. I have the pot, and have used it on the stovetop. Any suggestions or changes for over the fire?
July 15th, 2009 at 4:36 am
If it is a percolator with a basket, you do it pretty much the same as at home. Use decent water (take jugs with you if need be), not lake water, and remember the whole pot will be hot. Take mitts or something sturdy to handle the pot with. It’s best to sit the pot over coals rather than an open flame. I usually have a Coleman stove or two with me, and use that. I’m guessing since you specified fire, you are boon docking. If you were camping at a park or campground with an electric hook-up, you would have other options, like taking a hot plate to heat the coffee on.
If you’re using a boiler (no basket), not a percolator, there are many, many variations of “cowboy” or “camp” coffee, that involve everything from adding just the right stick to a sock to swinging the hot pot to settle the grounds. Hopefully, you won’t have to resort to that.
The best thing about being a camp cook out in the wild is that when those campers crawl out of their tents in the morning, especially if they’re sore from sleeping on the ground or sleepy from listening to unusual sounds all night, they will be very grateful just to even smell coffee. If you have a large group, and a small pot, take a thermos to transfer it to while you make the next pot (if it lasts that long). Take along a box or two of creamers, regular or flavored, that don’t require refrigeration, and a container for sugar with a tight seal. And even if you’ve told the campers to bring their own mugs, count on some of them forgetting, and take along a pack of styrofoam cups and some plastic spoons. If you have only one percolator, you could also make just a pot of hot water, and offer a selection of tea bags, hot chocolate, and instant decaf. You can’t do it on Scout trips, but depending on your group, you can also take a mini bottle or two of flavored liqueurs and make Mexican coffee, etc. You can find all sorts of recipes from Rachael Ray and others online.
July 15th, 2009 at 4:37 am
I meant that last comment for after dinner coffee…not breakfast!
July 16th, 2009 at 3:34 pm
I have made coffee with all kinds of expensive Bunn machines, pod machines, french presses etc. All of the above make horrible coffee. I finally tried a vintage GE immersible percolator from the early 7o’s and it makes fantastic coffee. The best I ever had. My question is even though I use c. grinds a few end up in the bottom of the pot. Is this normal? Any suggestions?
July 23rd, 2009 at 7:17 am
I was helping my cousin move to her new apartment and she gave me a vintage Proctor Silex glass percolator. She was going to throw it away and I thought no way. So I drug it home from Ohio to Illinois and am just now cleaning it with vinegar. I’ll perk a second cleaning solution of baking soda water. Hopefully that will get rid of most of the baked on coffee stains on the metal parts. And when I get groceries I am going to try Chock Full of Nuts seeing as everyone is raving about it. I’ve been an Eight O’Clock coffee fan, especially the Columbian, for several years but am willing to try a new brand.
July 24th, 2009 at 5:09 pm
My grandmother had a percolator that she used to drag out, rusty and dusty, for family dinners. Unfortunately, it was never cleaned before use, nor did she ever buy beans or even ground coffee. What did she use, you ask? Instant.
July 25th, 2009 at 2:08 pm
hello how long do we let it perk for a 12 cup
July 26th, 2009 at 2:01 pm
Gene, if you’re using an electric it should be automatic. If you’re using a stovetop, 5 to 7 minutes.
July 31st, 2009 at 10:12 am
Hi,
I been a coffee drinker my whole life which is nearly 48 years now, and I too agree with Eric as far as the percolator being a much better coffee over the drip automatic. But using the percolator is not about how much time to spend in using one, or a special kind of grounds, as much as it is watching that perk very closely and turning down the burner the second that thing starts to perk. After that you let it perk at a very nice gentle slow perk until the desirable smell of your coffee and somewhat the color of it through the site glass until it smells just about right for you. Let your smell be the judge if it, not how many minutes. Two things especially to remember. Always perk real slow the second it starts to perk, and let your nose be the judge.
August 7th, 2009 at 12:31 am
I just bought a Farberware 12 cup percolator and after 4 attempts, my coffee still comes out extremely weak. I tried the recommended amount for medium coffee, strong coffee, the amount I used to use in my drip coffee maker and a little more the last time and it is still weak. I am using Starbucks Espresso which is very bold usually.
My failed attempts are getting pretty expensive since I waste coffee at home and end up buying a cup from the coffee house.
Please help.
August 7th, 2009 at 5:01 am
To Anasa, Get rid of that China made Farberware and buy a vintage GE or vintage Farberware on ebay. Try to get one from the 70’s. They make super hot, rich coffee!! I promise it will be the best!! My ge is 40 years old and still brewing every morning. What I do is use 1 tablespoon per cup and add 1 more and it comes out fantastic!!
August 7th, 2009 at 4:17 pm
Anasa, check to see if there is an adjustment on the bottom of the stem. Some coffee makers let you choose the strength of the brew by turning a graduated dial on the bottom of the stem. Also make sure the stem, basket, basket lid, and top lid are secured before brewing. Since the percolator forces hot water up the stem, through the coffee grounds, and then down into the pot, it sounds like the water isn’t taking the right route. If all is working well the coffee should be strong. Also, check to see how hot the water is after brewing. You may have a faulty thermostat that is stopping the brew too soon.
August 11th, 2009 at 3:54 pm
Wow… I thought I was the only throw back to perc’ed coffee. My Black and Decker was removed from my house when the X spousal unit wanted it keep it – I found a CorningWare perc pot at a consignment store and have been using it for about a week. The aroma, the richness, the “hot” cup of coffee… I just needed a tweak on brewing as I think I was letting it sit on the heat too long.
I don’t think I’ll be buying a new drip maker. I have been re converted back to my percolator. Cheers! and a hot cup of java back to you.
August 11th, 2009 at 10:32 pm
drip pots break often when hand washed not worth the price of replacement after busting two
August 12th, 2009 at 1:15 am
thanks for all the GREAT info. used my percolator once camping and the coffee was gross. now i know what i did wrong…everything. going again this weekend. i bet the coffee will be better. since it is a essential to start my and my hubbies day, THANKS!
August 13th, 2009 at 9:33 am
If you like coffee made in a stainless steel percolator, then you REALLY need to try using a glass (Pyrex) percolator, if you can find one. I got mine on THE online auction house.
August 16th, 2009 at 3:49 am
Love love love this page, it’s been instructive and productive since my foray into perked coffee.I found a used 12 cup electric percolator at a thrift store and it worked twice and then the coffee was weak and luke warm. Took it to a Mr. Appliance store(apparently a franchise) and they replaced the thermostat and the heating element for $30. That sounds expensive but the thing cost 4 dollars and was made in the U.S.A.-a truly vintage piece-and a new one is 50 to 60 dollars. So for the folks out there who have thrift store finds that are missing pieces or not working properly go to an appliance parts store or search ebay. It’s truly worth the price.
As for the grounds in the coffee, I get those even though i use filters. The wrap around filters work a little better but I usually use the basket type and just gently poke a hole in it over the tube.
One question-Do you generally use more coffee for perked vs drip? I’ve found that i use more for the perked kind.
Thanks for all the info
August 18th, 2009 at 4:58 pm
Start with cold water! That is important to a decently strong brew as well as to not “boiling” the coffee trying to get it stronger.
Also, the writer says: “As soon as the pot stops perking, remove it from the heat.” This works with electrics, but on a stovetop it won’t really stop perking so you’ll need to judge when to take it off the heat.
I did not see these mentioned though I didn’t have time to read every word of each post.
August 26th, 2009 at 3:30 am
Not to mention that the plastic in drip coffee makers breaks down and leaks god knows what into every cup you brew.
August 26th, 2009 at 10:33 am
Hi I have a coffer perc , it has a suspended container with small holes that sits in the top of the bell bottomed base and an aluminium cap with holes in it that fits on top of it , then the lid goes on no glass bubble , no pipe or stem etc Does the steam just rise thro the coffee condense on the aluminium lid , it has holes in it as well, then drip back into the water beneath taking the grounds with it ? Very odd set up nothjing seems to be misssing ? Seems to take for ever to fire up and then turns the coffe fround to a thick goo . Help ,thanks, derek
August 26th, 2009 at 8:51 pm
I just purchased a retro “Jet-O-Matic” model 10 electric percolator…looks great, cleaned up super well. Now the bad side… it does not get the coffee very hot, nor very strong. Could it be burnt out? Ran it with just water and got 150 degrees. Ran it with coffee and got something resembling hot tea. Help!
August 26th, 2009 at 9:09 pm
Ok, I took off the bottom, and it looks like at some point it got wet. There is a rivet rusted off of the heating element (?). Can someone recommend somewhere to send it for repair that won’t cost an arm and a leg?
August 28th, 2009 at 9:13 pm
For Amanda W.: Many electric percolators have two heating elements, one to boil the water at the base to get it hot enough to perc (perc means the bubbles from the boiling water blow water up the tube to the top which then drips down through the basket of ground coffee), and then another heating element that is a lower temperature heat used to keep the finished coffee warm. Sounds like your brewing (perc element)may not be working. Does the red light come on at the end of the brewing cycle? Sorry, I don’t know where to find repair parts, but if it’s just the corroded rivet a real handyman sort might be able to repair that connection. But, any repair is likely to cost more than you would pay for a replacement. Ask a friend that’s handy with minor electrical repairs to look at it.
August 28th, 2009 at 9:35 pm
amanda, try looking for a mr. appliance store in the phone book. they sell parts as well as repair. my farberware percolator did the same thing-luke warm water and the coffee was really weak. that means the heating element is bad as well as the warming thingy that keeps the coffee hot.if you know what part is which just take them in to an appliance store and they should have them. i just shelled out the thirty bucks and had them do it. the parts are probably a lot cheaper. good luck and good coffee!
August 28th, 2009 at 9:40 pm
i might add that i rationalized the thirty dollars because a new electric 12 cup percolator costs sixty dollars and is made in china and from the reviews in amazon they last about two years tops before repairs are needed. plus i thinks it’s cool to have a percolator with “brooklyn, ny” on the bottom instead of another country.
August 31st, 2009 at 4:03 am
oh yeah, i guess i should say “appliance parts store” not appliance store, big dif.
September 3rd, 2009 at 6:56 pm
Well…. I just used my fabulous eBay purchase – a 2-4 cup Farberware Made in USA glass knob – percolator and am enjoying the coffee. I bought some Peet’s ground for a percolator and so far so good. And I bought it in the first place because paper filters are a PITA, press coffee isn’t good due to the grounds just sitting in the water, and I read how fabulous perc coffee is despite its old bad rep.
September 4th, 2009 at 1:44 pm
Well, I found a guy locally who looked at the Jet O Matic (by Duncan Hines no less! LOL), and he said the pump was bad, so David M, you hit it on the head! He is holding onto it for me for parts, since I like the design/shape of that particular percolator. Found another one (with a white handle?) on ebay last night for $21. Will try again!
September 4th, 2009 at 1:47 pm
Just curious…as much as I am a coffee fanatic, I simply *love* the deco-retro styles of some percolators. Is this a draw to others as well? I also figure if I can find a vintage perc that still functions, it ought to just about go forever, rather than the plastic $100 wishy-washy coffee makers I have been buying!
September 8th, 2009 at 12:19 am
I have been a stove top user for 40 years, I have tried so many different machines none of which make great coffee at home, If I have guests I bring out a espresso machine machine and make cappuccino for them. For myself I use my stove top, I drink it black with no sugar thats the only way you can taste the pure coffee taste.
personally I dont think it makes a lot of difference using spring or filtered water , Good coffee doesnt need to be flavoured with nuts or anything else, I keep my coffee dry in a cupboard. at the end of the day its all a matter of personal taste, my wife cant drink my coffee she thinks its way to strong.
September 8th, 2009 at 5:51 pm
I just found an unused Revere Ware copper clad bottom 8 cup coffee percolator in our basement. All the tags were still inside but there were no usage instructions included. I called Revere Ware and they told me they will try to find instructions and mail them to me. Please help me try to use this vintage percolator to make a great tasting cup of coffee. THANK YOU to anyone/everyone who can give me much appreciated advice and directions.
September 9th, 2009 at 6:20 pm
Hey Rebecca, welcome to the world or “percs.” The top of this article pretty much says it all about stove top percolators except that i use a filter either regular drip filter and just push it over the pump tube or the wrap around type especially for percolators. Since I generally forget about stuff on the stove I set a timer once the first perc hits the glass top. I set it for 7 minutes for a little stronger brew, some folks may like 5. After that I lower the flame then put a heat diffuser under the pot to keep it warm and not perc. I don’t usually remove the basket. Just too lazy and the coffee doesn’t last that long anyway. Hope this helps and percolate in good health.
September 10th, 2009 at 4:51 pm
Thank you. I will try and hopefully will be successful.
September 15th, 2009 at 8:31 pm
I have a question. I just bought an electric percolator at a garage sale. On the stem, there is another tube – it’s dark grey and has a rough texture, it fits loosely so you can slide it off, and it’s about 1/8″ thick. What is this, and what’s it’s purpose. It seems like some kind of stone???
September 16th, 2009 at 4:17 pm
Hi – had the same question earlier this year and Russ found out for me that it is there to hold up the spring, which, on some models is not “attached” to the stem. Without the ceramic sleeve to hold up the spring, the basket would fall to the bottom. Also, DipIt cleans that ceramic to almost white. Great stuff for the whole pot, but get the powder box.
September 18th, 2009 at 1:01 am
I just purchased 2 vintage electric percolators, 1 is a Universal with a red glass dome and bakelite feet and the other is Manning-Bowman Co. I started them both with a vinegar mixture to clean them out and they perked along happily forever! I want to use them. Do I assume they are too old to have the “Stop Perking” cycle? They start bubbling quite quickly and then go into full perking mode in about 8 minutes. Would that be when I unplug them? I am anxious to enjoy the aroma!
September 20th, 2009 at 7:10 pm
I recently re-discovered “good coffee” when I paid $3 for a vintage GE perc I could not pass up at the Salvation Army Store, cleaned it and checked the electricals then, next morning drank the best cups of coffee I’ve made in years. You can find good deals at those stores, i.e., replacement cords, pots/pans, bread machines, etc., at fantastic prices, which are brought in/donated daily. Its a good trade. They obtain funds and we obtain bargains/items no longer made and/or made in the USA. That plastic Chinese crap in stores these days does not cut it plus, I’m big on recycling/using a well made item until non-repairable. Special note: A pinch or two of salt (alkaline/base) in the basket will do the same as egg shells to neutralize the coffee acidity.
September 21st, 2009 at 4:21 pm
I too had a hard time figuring out how to make coffee in a large urn, until a friend who is a minister’s wife told me how she made it at church. For a 50 cup pot, she used a plain white paper towel as a filter in the bottom of the basket, making a small hole in the center for the stem. She put 2 1/2 cups of good coffee over the towel and folded the outer edges of the paper towel in, then locked the cover in place. It takes about an hour to perk 50 cups. When the light comes on, carefully unlock the lid, remove the basket/stem and replace the lid. It’s ready!
September 21st, 2009 at 7:45 pm
Additional comments to my previous yesterday. I feel that everyone should drink what they enjoy. I find artsy fartsy coffees w/steam/camels milk, etc.,stirred by finger of a virgin to be a special treat but day-in-day-out coffee should be simple, enjoyable and non-expensive. During my years as a marine surveyor in the Port of New Orleans I examined many thousands of tons of all types green coffee from all parts of world and developed a taste for “the right coffee”. I discoverd that most coffee importers/roasters purchase good beans but some small label high profit operations buy “trash coffee” from certain parts of Africa, etc.. No matter the quality of green beans (not trash)the roasting process determines the product one drinks. I suggest that one stick with what one knows or what parents/friends drink or at least select a label that has been proved over time. Black/dark/oily French roast is for espresso, etc., but too heavy for casual drink, to my taste. Select a medium roast which brings out the real coffee taste and can be adjusted via amounts. Light roast is a waste of coffee/money. Drink tea.! Use a drip machine(?) borrow or obtain an old perc from family attic and experiment. One level tablespoon of grounds per 8 oz cup and try medium and strong settings..Apinch or 2 of salt to neutralize acid.
New Orleans type coffee with chicory (ground roasted root) is an acquired taste and best when drank there. Water is as important as the coffee. All tap water has been treated with chlorine gas which rapidly dissipates when exposed to the atmosphere but if it smells of such, simply fill a sauce pot full and let set for 15-30 minutes or bring to boil on stove, or run through a filter that removes chlorine. Don’t waste money on bottled water most which came from plants tap and distilled is tasteless due to minerals removed. Keep it simple. Old perc not have timer to allow fresh coffee when one awakens, simply add a timer device to wall socket. Duh? or Duh! Life is a “hoot” when stating the day with a pleasant coffee so, enjoy!
September 23rd, 2009 at 12:35 am
So glad I stumbled on this site. I am a backpacker who has turned to car camping with a toddler and bought an enamelware set that came with a perc. I plan to make my first batch this weekend and all of the info was very useful. If it’s good, I may have to perc at home and dump the drip. Thanks again.
October 8th, 2009 at 7:09 pm
I’ve unearthed a 35-year old Farberware percolator and would agree with anyone who proclaims that the percolator produces coffee that is as rich and mellow as any drip coffeemaker and maybe even French press. But the little clay insulator that goes at the base of the stem has shattered and our local stores in Virginia say they haven’t seen clay insulators for years. Anyone know where such can be found?
October 9th, 2009 at 1:34 am
Bill, See the exchange between Myself (Margy) and Russ of March 10 and 12 of this year.
Russ has such good information for all of us!
October 9th, 2009 at 7:18 am
Reply to Bill Cooper: I suggest the Internet with all its links plus take broken parts to old neighborhood appliance and hardware stores to possibly match with similar shape/size of metal/glass. Use imagination/improvise. As I mentioned before, check Salvation Army and other discount shops.
October 10th, 2009 at 8:28 pm
Coffee perc it is! I was all set to buy a Faberware electric perc at Bed and Bath yesterday, but stopped myself. After many years of drinking electrically made coffee, I had enough. I kept remembering the ’60’s, when I had a lovely Corningware stove pot and made this wonderful coffee. I thought those days were gone until I went on the web and found one, just like the one I used to have. It isn’t here yet, but the comments of everyone boosts my patience; I can hardly wait for that special cup. I might add, everyone loved my coffee. I used to make 2 or 3 pots a day. It was always wonderful.
October 14th, 2009 at 11:28 pm
For so long, I was stuck with instant coffee on camping trips (solo). I bought one of those blue “denim” enameled percolators, thinking I might use it reasonably well. I bought disc filters to put in the basket before adding ground coffee; I was disappointed at how much of the grounds/sediments it allowed to pass. I was back to instant, but not willingly…or for long. I discovered “wrap around” filters! These have the usual center hole that slides over the stem. You add your coffee and then fold the corners over; the corners have holes, too, so they go over the stem and completely enclose the grounds. Now that coffee was good!
October 18th, 2009 at 9:43 pm
Enjoyed this blog, I’m only down to about the 90th message and am running out of time. Will be back.
A couple of comments:
We had a nice Cuisinart electric percolator. Eventually the clear plastic knob on the lid came loose because the tabs holding it down wore out. Cuisinart was very kind – they send a replacement for the knob for free. That was a few years ago. Eventually the plastic base warped, though, and we ended up shopping for another. Couldn’t find another Cuisinart, but we now use a Betty Crocker. Excellent machine. It keeps the coffee very hot all day with no loss of flavour.
This past week or two the coffee quality went down, and I think it’s because we used a finer grind than usual and the basket holes became clogged. I’ve cleared them now, and am looking forward to the next pot.
Nabob’s Full City Metropolis coffee is a dark roast that I find nice and strong.
It used to be common to add salt to coffee made in restaurants around 35 – 40 years ago to reduce bitterness, but there wasn’t the variety of coffee available that we have now. I don’t know if they still do that.
Cowboy coffee sounds much like Swedish kokkaffe (cooked coffee). You put coursely ground coffee grinds into a saucepan or kettle, and boil it a while. The caffeine content is high, and you drink it with a sugar lozenge between your front teeth (Swedish sugar lozenges don’t melt as quickly as North American cubes do).
October 22nd, 2009 at 9:37 pm
I have a question about an odd “coffee” behavior I noticed in an old (1930s) film. Norma Shearer was making coffee with a stove top percolator. Once it finished brewing she took off the top of the percolator, poured a little coffee into a cup and then immediately pour that coffee back into the filter basket. She put the top back on and then served the coffee! What did she do that for? Thanks!
October 23rd, 2009 at 3:52 am
Kelly, what she did was likely check the color as a gage for quality/strength when using a stove perc whereas an electric perc does the job via the setting..I set my perc at strong and adjust according to the roast(I prefer medium which provides enough flavor w/o the bitterness/oil of dark/french roast) plus, as I get half way/near the bottom I pour a cup of hot water over the grounds basket to extend my pleasure drink, if desired. I no longer buy the expensive Columbian dark roast needed when I utilized a drip machine because my perc circulates the heated water enough times to properly “cook” not “boil” the grounds. By the way, left-over coffee makes an excellent rich base for roast beef, etc., gravy/sauce, w/o coffee taste. Something else I learned living in New Orleans.
October 24th, 2009 at 3:11 am
I guess you can find anything on the web. I am having some folks over tomorrow night for a “cowboy” cookout and am going to make some good old “cowboy” coffee over a fire. I usually don’t mind a few grounds in my coffee and sometimes I think it’s actually better the longer it goes. I’ve even put the left overs back on the fire the next morning. I know it goes against all coffee experts preach, but sometimes we just need to go back to the old ways and enjoy things the way our grandfathers did when life was much simpler and care free. Thanks for all of your comments!
October 24th, 2009 at 9:01 pm
Can you use a 12-42cup automatic(westbend party perk)to make or just keep hot chocolate hot? any rules will it get and stay too hot or should I just use this to heat and keep water hot and give out pkts of H.C. thanks
October 25th, 2009 at 4:11 pm
Hi Mark. I vote you just use the perk to keep the water hot and then have packets of instant hot chocolate available for folks to make their own. You can be the ultimate party host and offer other “instant” hot drinks at the same time like a variety of teas (herbal, flavored, plain, chai) and cider. Put all of your packets in a nice bowl and offer cream, sugar, honey, lemon, etc on the side for a sort of hot drink bar. It might be a little to fru fru for a cowboy party, but hey – nothing wrong with a little luxury with your bonfire! Anyway, you will make it your own and I’m sure it will be FABULOUS and your guests will be impressed!!!