Coffee Taste Best from a Percolator

One of my favorite ways to make coffee but seldom done because of time it takes and the little amount of coffee that it makes, is to brew it in a stove top pressure percolator aka a espresso percolator. I never knew about these until I went on a trip to Morocco in 2003 with my then Husband. But yet I call myself a coffee drinker?  While there his Mom made some amazing coffee in the mornings so I had to ask how it was made.  That is when I knew I must buy one of these when we got back home. Talk about a great way to fill your house with the aroma of freshly brewed coffee.  Coffee brewed this way is much stronger the any standard coffee maker as you are essentially making an espresso.  And if you want an extra added treat, use a lil sweetened condensed milk in place of your sugar and or creamer.  I like to call it my dessert coffee.

How it’s used

Water is placed in the lower section (A). The coffee grounds in the mid-section (B) with the spout reaching below the water level. After the top section, initially empty, is affixed, the pot is placed on a heat source. As the water reaches boiling point it turns to steam and eventually creates sufficient pressure to force all the water from the lower section up the tube at once, through the grounds. Then through a second tube until it hits the lid of the pot and is collected in the upper section (C).  It producing a strong, concentrated coffee. Gaskets and safety valves are fitted to ensure a tightly closed unit, allow for pressure to safely build up in the lower section and provide a necessary security release if this pressure gets too high.