Your grandmother's coffee. Better than you remember, worse than you've been told.
INSTRUCTIONS
Fill the bottom chamber with cold water. Add coarse ground coffee to the basket — about 60g per liter.
Place on medium heat. The goal is a slow percolation cycle, not rapid boiling. Watch the glass knob on top — you want a gentle bubble, not a violent one.
Once you see the first bubble, reduce heat and percolate gently for 5–7 minutes. Remove immediately — don't let it keep cycling after brewing is done.
TROUBLESHOOTING
Burnt / bitter: Heat too high or brewed too long. Percolators are sensitive to over-extraction. Pull early.
Weak: Increase coffee dose or percolate for 2 more minutes.
FAQ
It has a bad reputation mostly because people boil it too long at too high heat. Done correctly — medium heat, 6–7 minutes, pulled early — a percolator makes a robust, full-bodied cup that's genuinely good.
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