Let’s start with something that might make coffee snobs cringe. 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 over extracted, and you end up with the bitterness and acidity that made coffee a “grownups only” drink back in the day.
But here’s the thing the experts don’t want to admit – sometimes they’re wrong.
I used to be one of those people who turned their nose up at percolated coffee. Pour-over this, French press that, anything but that ancient contraption bubbling away on the stove. Then I spent a weekend at a friend’s cabin where the only coffee maker was his grandmother’s old stovetop percolator. I was prepared for the worst. Instead, I had some of the most satisfying coffee I’d had in months. Rich, full-bodied, and it just worked. Made me realize the problem isn’t the percolator – it’s how people use it.
That said, there are still people who prefer perked coffee to any other kind. Taste is, after all, a matter of taste. And let’s be honest – those enormous coffee urns are still the best way to make lots and lots of coffee for a crowd. Try making coffee for 40 people with your precious pour-over setup and see how that goes.
Why Percolators Get a Bad Rap (And Why It’s Not Always Fair)
The reputation problem comes from decades of people doing it wrong. Too fine a grind, too much heat, too long on the burner – and yeah, you’re going to get bitter, over-extracted swill. But that’s not the percolator’s fault any more than a burnt steak is the grill’s fault.
The science behind it is actually pretty straightforward. In a percolator, boiling water gets forced up through a hollow stem, sprays over the coffee grounds, then filters back down through the grounds and into the pot below. The cycle repeats until you turn off the heat. Done right, this creates a strong, full-bodied coffee. Done wrong, and you’re basically boiling your coffee grounds into submission.
Most people’s percolator horror stories come from leaving the thing on the stove too long, using coffee ground fine enough for espresso, or both. It’s like judging all grilled food based on hockey pucks someone left on the barbecue and forgot about.
The Parts You Need to Know
A coffee percolator has five main parts, and understanding each one helps you avoid the mistakes that give percolators their bad name.
There’s the percolator coffee pot itself, into which you put your water. There’s the stem, a hollow metal tube that fits into the bottom of the pot – in non-electric models, it has a flat round bottom that sits on the base. There’s the filter basket, which slides onto the tube and holds the ground coffee. There’s the filter basket cover, a round perforated lid that fits on top and makes sure the water showers the entire basket evenly. And finally, there’s the coffee pot lid, which often has a glass bubble in it.
That 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. Weirdly mesmerizing, like a little coffee fountain show happening right there on your stovetop.
Electric vs. Stovetop: Which Should You Choose?
Coffee percolators come in two distinct types – electric and stovetop. Each has its place, and honestly, both can make decent coffee despite their horrible reputation if you follow a few guidelines.
Electric percolators, including those coffee urns that can make up to forty cups at a time, are the set-it-and-forget-it option. They’re consistent, they shut off automatically, and they’re perfect for offices, church basements, and anywhere else you need to caffeinate a crowd without babysitting the process. The downside? You give up control over timing and temperature.
Stovetop percolators give you complete control, which is both a blessing and a curse. You can adjust the heat exactly how you want it, but you also have to pay attention or risk over-extraction. They’re great for camping since they don’t need electricity, and there’s something genuinely satisfying about the hands-on process. One of our readers pointed out they work differently at altitude too – at 5,300 feet, water boils at about 201 degrees, and percolators run roughly 10 degrees cooler than that, which actually makes the coffee come out better than at sea level. I thought that was fascinating.
How to Make Perfect Percolator Coffee
Here’s how to make percolator coffee that won’t make you question your life choices:
- Keep all parts of the percolator clean. This isn’t optional. Wash the entire thing with dishwashing liquid and hot water every single time you use it. Coffee oils go rancid faster than you’d think, and old residue will ruin even good coffee. Use a pipe cleaner for the inside of the stem. I learned this the hard way after wondering why my coffee tasted like the bottom of a week-old pot.
- Use freshly ground coffee – and make sure it’s coarse. This is where most people mess up. That pre-ground coffee from the grocery store? It’s ground for drip coffee makers and it’s too fine for percolators. You want a coarse grind, more like sea salt or coarse breadcrumbs. If you don’t have a grinder, look for coffee labeled as coarse grind, or ask your local coffee shop to grind it coarse for you. On a camping trip with no electricity? Carry your ground coffee in a vacuum container with a lid to keep the air out.
- Get your water level right. Disassemble the percolator and put the stem in place. Fill with water to below the line where the filter basket sits. Too much water and you’ll get weak coffee. Too little and it won’t perk properly.
- Don’t be stingy with the coffee. Put the filter basket on and add one heaping tablespoon of coffee for each cup of water. Some people go up to two tablespoons if they like it strong, but start with one and adjust from there. Put the basket lid in place.
- Start the heat. If you’re using an electric percolator, plug it in and turn it on – it’s on its own now. If you’re using a stovetop, put it over medium heat. Not high, not low – right in the middle.
- Watch for the magic moment. As soon as the first splurt of coffee hits that glass bubble, turn the heat down to low. This is crucial. You want just enough heat to keep percolation going, but not so much that you’re boiling your coffee. You’ll hear it change from rapid bubbling to a gentler, slower rhythm.
- Time it right. For most people, 4-8 minutes of perking is the sweet spot. Start checking at 4 minutes – the coffee coming up through the bubble should look like actual coffee, not weak tea. Don’t overthink it.
- Stop the process immediately. As soon as the pot stops perking or you decide it’s strong enough, pull it off the heat.
- Remove the filter stem – this is the step everyone skips. Carefully take off the lid and pull out the entire filter stem assembly, not just the basket. If you leave it in, steam from the coffee keeps condensing, dripping through the spent grounds, and making your coffee progressively more bitter. This is how perfectly good percolated coffee turns into undrinkable swill in about ten minutes.
- Let it rest, then enjoy. Give it about 30 seconds so any grounds that escaped can settle, then pour yourself a cup. You might be surprised by how good it actually is.
When Percolators Actually Shine
Despite what the coffee cognoscenti will tell you, there are situations where percolators are not just acceptable but actually the best choice.
Camping and outdoor adventures. Try bringing your French press on a camping trip and see how long it lasts. Percolators are practically indestructible, work on any heat source, and make coffee strong enough to get you moving after sleeping on the ground.
Large groups and events. Need coffee for 20, 30, or 50 people? A large electric percolator urn beats making pot after pot with any other method. They keep coffee warm for hours without that burnt taste you get from drip makers with hot plates.
The ritual of it. Sometimes the process matters as much as the product. There’s something deeply satisfying about the sound of a percolator bubbling away, the anticipation as you watch that glass bubble, the ritual of removing the basket at just the right moment. It connects you to decades of coffee drinkers who found comfort in exactly the same process.
Troubleshooting Common Percolator Problems
My coffee tastes bitter and terrible. Nine times out of ten, you’re using too fine a grind, perking too long, or both. Try a coarser grind and shorter brewing time. And make sure you’re removing that filter basket immediately when done.
My coffee is weak and watery. Not enough grounds, or the grind is too coarse and water’s flowing through too quickly. Try adding more coffee first, then adjust grind size if needed.
My percolator won’t start perking. Check that the stem is seated properly and the water level is right. It can take 5-10 minutes to get going, especially with electric models. Be patient.
The coffee is muddy and full of grounds. Your grind is definitely too fine. You want pieces about the size of coarse sea salt, not coffee dust.
Best Coffee Beans and Grinds for Percolators
Not all coffee works equally well in a percolator. Medium to dark roasts are your best bet because they’re less acidic and more forgiving of the longer extraction time. Brazilian, Sumatran, and other low-altitude coffees tend to be naturally lower in acid, which plays nicely with percolation.
French roast and Italian roast are particularly good choices. The roasting process has already broken down some of the compounds that turn bitter with extended brewing, and the bold flavors hold up well against the strong extraction.
For grind size – think coarse, then go a little coarser. If you’re grinding your own, aim for something that looks like coarse breadcrumbs or sea salt. Too fine and you get muddy, over-extracted coffee. Too coarse and the water flows through without pulling enough flavor.
The Bottom Line
I’m not going to pretend that percolated coffee is better than a well-executed pour-over or a properly pulled espresso shot. But it’s also not the coffee catastrophe that the experts make it out to be. Made properly – right grind, proper timing, remove the basket – percolator coffee is rich, full-bodied, and satisfying in ways my pour-over never quite manages.
The real problem isn’t the percolator. It’s people who don’t know how to use one. Master the technique, use good coffee ground to the right size, pay attention to timing, and you might find yourself reaching for the percolator more often than you’d ever admit in polite coffee company.
After all, our grandparents drank percolated coffee for decades. They weren’t wrong about everything.
Frequently Asked Questions About Percolator Coffee
Not if you do it right. The bad reputation comes from over-extraction – too fine a grind, perking too long, or forgetting to remove the filter basket after brewing. Follow proper technique and you might be genuinely surprised by how good it can be.
4-8 minutes depending on how strong you like it. Start checking at 4 minutes and taste-test. The coffee coming up through the glass bubble should look like actual coffee, not weak tea. Stop before it gets too dark or you’ll end up with bitter brew.
Coarse grind, like sea salt or coarse breadcrumbs. Fine grinds will give you muddy, bitter coffee that’s impossible to enjoy. If you’re buying pre-ground, look specifically for “coarse grind” or ask your coffee shop to grind it coarse for percolators.
Usually over-extraction from perking too long, grind that’s too fine, or water that’s too hot. Try shorter brew time, coarser grind, and lower heat once percolation starts. And make sure you’re removing the entire filter stem immediately when brewing is done – not just the basket.
Most store-bought ground coffee is too fine for percolators. It’s ground for drip coffee makers and will give you muddy, over-extracted results. Look for coffee specifically labeled as coarse grind, or better yet, grind your own beans.
Start with 1 heaping tablespoon per cup of water. If you like it stronger, go up to 2 tablespoons per cup – but don’t just brew longer to get more strength. That’s how you get bitterness. More grounds, not more time.
Yes, immediately. This is the step most people skip, and it makes all the difference. Remove the entire filter stem assembly, not just the basket. If you leave it in, steam keeps condensing and dripping through the spent grounds, turning your coffee bitter within minutes.
Electric is more convenient and consistent, plus it shuts off automatically. Stovetop gives you more control over heat and timing, and works great for camping. Both can make good coffee with proper technique. It really comes down to how hands-on you want to be.
Check that the stem is properly seated in the bottom of the pot and the water level is correct – it should be below where the filter basket sits. Be patient too. It can take 5-10 minutes for the water to heat up enough, especially with electric models.
Use fewer grounds rather than reducing brew time too much. If you cut brewing time too short, you’ll get weak, sour coffee instead. You can also dilute strong percolated coffee with hot water after brewing – think of it like making an Americano.
Wash all parts with hot soapy water after every use. Use a pipe cleaner or long thin brush for inside the stem – coffee oils build up in there and will make your next pot taste rancid. Once a month, run a cycle with white vinegar and water for a deep clean.
Let the water heat until it just starts to perk, then immediately drop the heat to low. You want hot enough to percolate but not a rolling boil. The percolation should be gentle and steady, not violent bubbling.
Use more coffee grounds rather than longer brew time. A darker roast also gives more intense flavor without extra bitterness. Some people swear by adding a tiny pinch of salt to cut bitter notes, though that’s definitely a personal preference thing.
Interestingly, many people with coffee-related heartburn actually find percolated coffee easier on their stomachs than drip. The longer brewing process and higher heat can break down some of the acids that cause problems. Dark roasted beans help even more with this.
Drop them in the comments below. With over 500 comments from fellow percolator users, our community has probably faced your exact issue before – and there’s always someone willing to share their hard-earned wisdom.
584 Comments
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.
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.
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?
I meant that last comment for after dinner coffee…not breakfast!
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.
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?
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
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.
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.
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.
I am currently assisting a company who is looking for a technician to service Espresso machines in the Seattle area. Does anyone know anybody?
Here’s the site:
http://www.ehow.com/how_4876830_reduce-acid-coffee.html
Eggshells have to be washed before used in coffee, a time consuming prospect. Try the calcium carbonate tablets for convenience.
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.
Can you use Folgers in a 30 cup electric perc?
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!
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.
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!
older models of percolators dont stop brewing. u switch them off when your done, much like the stove top versions.
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!
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.
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?
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.
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?
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.
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.
i have a GE perc a couple years old- it doesnt always perc. what am i doing wrong?
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.
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?
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!
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.
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.
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!
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!!!
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.
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?
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!
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?
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!
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
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!
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/
3 to 4 cups depending on how strong you like it
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!
Oh … and if anyone has an answer for Dorothy … I’d be much-obliged as well…
…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!
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
how many cups coffee do I need to make 100 cups coffee in an urn
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!
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.