Stovetop / electric percolator
A pot that repeatedly cycles boiling water up a tube and over a basket of coffee. Dominant in American kitchens until drip machines arrived; strong, hot and prone to over-extraction.
Percolation
- Ratio
- 1:15.4to 1:20.0
- Temperature
- 95–100°C
- Time
- 6–10 min
- Grind
- Coarse
How it works
Cut away, step by step5:48
Perk 6-10 minutes, watching the colour in the glass knob
Parameters
Working ranges- Ratio, coffee to water
- 1:15.4 to 1:20.050–65 g per litre
- Dose
- 30–60 g
- Water
- 500–1,200 ml
- Water temperature
- 95–100 °C203–212 °F
- Contact time
- 6–10 min
- Grind
- Coarse
- Pressure
- Atmospheric
- Filter
- Perforated metal basket
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their sourceNo competition or certification body publishes figures for this method.
Origins and brewers
Origins of the method
- Year
- not published
- Where
- United States / Europe
Nineteenth-century designs are usually credited to Count Rumford and to Hanson Goodrich's 1889 US patent; not confirmed by a primary source
Brewers
Percolator