Now, let me just say: Coffee made with the percolator is not meant to be brewed in the same way as your drip brewer. Most people take their drip-brewer approach to the percolator and end up with watery, bitter coffee out of the machine. That’s because you’re using medium grounds in that machine, something that doesn’t work here.
What works here? Prepare your beans for a repeated cycle of circulation. According to the visual guide, do not use fine or medium grinds with this machine. The smaller ground clogs up the filter basket and makes water churn above the extracted grounds. This extracts the harsh compounds from coffee. Instead of using sand-like ground coffee, think more like sea salt, use something that is much coarser so that the water flows freely through it and doesn’t get stuck in tiny nooks and crannies. Using a finer grind will result in boiling the coffee multiple times and ending up with something unpleasant.
How to Use a Coffee Percolator
This is just the starting point for different kinds of percolators. With a stovetop, it’s important to pay attention to heat levels: The flame will fluctuate and a coarse grind prevents you from scorching your coffee. Stay on the side of caution here and keep that grind as a solid coarse. Electric percs are less temperamental (thermostat regulates the heating cycle), so they will allow a bit of a finer grind (medium-coarse) without burning the coffee quite yet. Open flames on camp percolators is wildly variable, stick with the coarsest grind you can find. It won’t matter how crazy the boiling gets; your coffee will stay safe from bitterness.
Unlike today’s fast-paced brew methods, this method takes time and slow and steady wins this race. Fill base with cold water, insert the basket, and then add your grounds. Don’t tamp your coffee down, tamping blocks the flow and leads to pockets where over-extracted coffee occur. Allow the grounds to sit loosely. This will distribute the grounds evenly and allow the water to cycle through them all.
The glass knob on top is where you’ll keep an eye out. Look for a consistent bubble. If the bubble is too quick, you’re boiling your coffee. This destroys delicate oils and leaves burnt notes. Proper percolation occurs every few seconds so be patient, quality comes from waiting. Most home brewers fall down on temperature control. Once water hits over two hundred five degrees Fahrenheit, it starts to burn grounds. That adds ashy flavors that no amount of sugar can correct. Keep it just below a boil so it simmers instead of bubbling rapidly. This will help retain the clarity and body of the cup.
From the initial bubbling it will take 7-10 minutes before it reach optimal flavor. Anything beyond that and you’re just re-brewing what’s already been pulled out. That becomes harsh. Filtered water does make a big difference in the final taste. The mineral buildup destroys the taste of coffee over time and coats the insides of component. Always clean after each use, getting rid of rancid oils that stick to metal mesh.
Good coffee comes down to fresh grounds and clean equipment. Respect the grind size and the machine work well. It is bold and rich with no sharp bitter notes or any mud-like residue. It’s that balance of clarity that makes the difference between good and bad brews. Manage the heat, respect the coarse grind and let old machine do its job.