That is NOT how you make stove top perked coffee. No paper filter needed. Just wet the basket before you put the coffee in and no grounds will come through into your coffee. Start with burner on high and then turn to low when it starts to perk. Keep heat just hot enough to keep it GENTLY perking. Perk for 8 minutes - no more no less - and you will have a delicious HOT cup of coffee.
I can't remember if I mentioned in this video why I used the paper filter, its in one of them (in general I prefer less oils in my coffee) but I'm happy to give your specific technique a try.
100% agree Don -- Nathaniel you were absolutely drinking burnt coffee in this video....(I know because I did the exact same thing when I tried the first time!! haha!)-- Like Don said, start it on the highest heat, turn it down to low as soon as it perks a couple times........Shouldn`t take more than 10 minutes to make a cup of coffee(although my first try was sort of like yours time-wise!! haha!}
@@KenBeam-CalifonNJ You are absolutely correct here. 1982-1985 I believe for the P - 166 (www.bluecornflower.com/coffeepots/stove-coffee.htm) Should have done a bit more research before I made the video.
Yes. Don Williams you are absolutely correct. That is how my mother percolated my parents coffee for years. She started it on high and then turned it down once it started perking and set the timer. 8 minutes, with just enough heat to keep it perking. It went faster, or seemed to, on their gas stove. It makes a great cup of coffee. Then came Mr. Coffee with Joe DeMaggio as their spokesman and many people started the switch to drip. . .
I have this same percolator. I use it every day. With my gas stove top on high,it takes 7-8 minutes for the perc to start. Once it starts, I turn it down to low and let it perc for 8 minutes. I usually grind my beans very coarse and don’t use a paper filter. If all I have is ground coffee I use a Mellita wrap filter. This “six” cup pot makes two large mugs of coffee. Nice and HOT!
@@wonder-womyn …the flame doesn’t discolor the pot at all. If there is burned on residue on the grate, that can get transferred to the bottom of the pot and it takes some scrubbing to get off.
What an awesome coffee pot!!! I love perc, it tastes better if you do it right, yes it takes time, but..if it’s worth doing, it’s worth doing right!! Good things take time. You scored a great piece!! To avoid the junk at the bottom of cup or pot, use a coarser grind.
Thanks, this is a cute little gem, Somehow I have five Corning Ware pots, I'll have to do a video with all of them one of these days. They work surprisingly well.
I think a reason your percolator is so pristine is that on the older electric stoves you had to use a metal, triangular coil beneath the pot. Couldn't make coffee without it
They might be made out of Pyroceram, which was invented (or accidentally discovered) by Dr. S. (for Stanley, a name he preferred not to have) Donald (why he liked that better remains a mystery) Stookey (yes), who earned his PhD at MIT and held sixty-one patents.
I really like perked coffee, but I've switched to a French Press. It's easier and less fussy. Occationally I'll do a pour-over coffee, but i don't like to stand and wait for the coffee to go through the filter so I can pour more into the filter. For me so far, the French Press (Freiling French Press) is the best because it's double wall stainless steel and keeps the coffee hot longer.
I use 1 tablespoon coffee grounds per cup of coffee (6 cups - 6 tablespoons etc...) I let 'er brew for 9 minutes after I see it begin to perk; (At this point I turn down the heat...) After 9 minutes, I turn off the heat and let it set; This allows the water in the basket to drain through... Now, I'm ready for a Great(!!) cup(s) of coffee!!
