Percolating Coffee

If you have not had a percolated coffee in a long time, please try it again soon. As with all the various methods of making coffee, percolators produce a unique result. If you are working on a stovetop, keep the flame low to medium in order to allow the water to slowly filter through the coffee. This will also help reduce the amount of grounds that spill into the coffee. Also keep the percolator located off to one side of the burner; this will help keep the handle cool, and in the case of the unit I use, keep the plastic handle from melting.

If you have access to an open fire to Percolate your coffee, then you will achieve a truly unique result. There is something special about campfire coffee. I believe there is a very primal pleasure to being near a fire and this same pleasure can be tasted in anything cooked on a fire. The smell of the wood smoke mixing with the smell of coffee brewing on a crisp morning is among the best sensory experiences you can have. It is more difficult to control the heat and speed of the brew process so you will get more grounds in your coffee, but this is what makes it Camfire coffee.

I selected this percolator because it has a glass bubble on the top which allows you to see the colour of the coffee as it brews so you can tell when it is done. This one was purchased at Canadian Tire, but similar ones are available at Sail, Bass Pro, and any comping/outdoors store. Be sure to get one with a glass bulb on top.