One of the most popular brewing
methods of our time is the pressure method that is used in a
percolator. The percolator coffee maker uses a three-chamber
design, in which water is boiled in the lower section of the device.
Also known as a mocha pot, the boiling water is forced through the
separated coffee grounds that sit in the middle section of the
percolator. What results is a strong cup of coffee that is collected
in the upper section of the percolator. The coffee that is produced
by a percolator has been described as almost espresso strength
without the cream.
Much
maligned by experts, percolators can make a superb cup of coffee if
the water "perks" (passes through the coffee) only once. It will
perk only once if the pot is manually removed from the heat, or if
the percolator has a good electric mechanism that lowers the heat
after one cycle (which should take six to eight minutes). Fill the
jug with cold, fresh water, and the brew basket with medium-ground
coffee. Balance the basket on top of the hollow pipe, cover and
place on a medium heat (or turn on if electric). Try to ensure that
the liquid coffee is not reboiled in the bottom of the jug. (If it
both boils and passes back through the grounds, the flavor will be
heavy, bitter and stale.) After once cycle of brewing, remove the
basket of grounds, and serve; or lower the heat, if necessary to
keep it warm for a few minutes. Wash all parts after brewing.
