The Percolator
Beginning near the early twentieth century and into the 1970's, percolation was the preferred method for brewing coffee. It can be accomplished on
a wood stove or there are electrified models for those so inclined. In either case, the aromas created from using this method will
permeate the living space and can make a tea drinker pine for a lover they don't know.
When our friends visit Canterbury and long for a pot of hot coffee made from freshly, fire roasted arabica, we like to set a wonderful morning tone; nothing beats the combined aroma of morning pastry baking and hot coffee percolating. For those of you who have experienced this, we know that you are nodding your heads
in the affirmative.
1. Add the desired amount of water into the pot (they usually have calibrated embossments on the vessel).
2. Place the basket (leave the basket top off for now) onto the stem and insert into the pot ensuring that the stem seats into the depression on the bottom.
3. Add the appropriate amount of coarsely ground, fresh coffee into the basket chamber (2 tbls. per cup +/-).
It is important that the water level be below the bottom of the coffee chamber.
4. After applying high heat, the "perking" will begin after some minutes.
5. After a time, the perking will slow or stop all together. The fresh brew is done and should be immediately removed from the heat source;
remembering the old adage: "Coffee boiled is coffee spoiled".
