Coffee


This percolator saves money in the long run, because you can use 1/4 –1/3 less coffee grounds. 




I can't find the basket filters with the hole in the center.  So I cut a hole.

Using paper filters has an advantage:
    Coffee contains several hundred different substances (in addition to well-known caffeine) and many of these have powerful pharmacological effects on the human body.  Two cholesterol-raising substances – cafestol and kahweol – are found in coffee beans.  Not only do they raise total cholesterol, but also “bad” LDL-cholesterol and triglycerides, too.1  On average, cholesterol is increased by 10%; but very potent boiled coffee can raise total cholesterol by as much as 23% (that could mean a 50 mg/dl increase for someone starting with an average cholesterol of 210 mg/dl).  Triglycerides may be increased by a similar amount.
    The overall effect of elevated cholesterol could be a higher risk of heart attacks and strokes.  Heavy consumption – greater than 4 to 9 cups of regular coffee a day – does appear to actually translate into an increased risk of heart attacks.  In relevant numbers, a 10% increase in cholesterol could boost your risk of death from heart disease by 20% to 30%. Considering, that cholesterol-lowering medications (statins) accomplish about a 10% reduction in cholesterol; you may decide to stop this daily drink, rather than start daily drugs.
    Fortunately, these substances lose their potency when poured through a paper filter.  Most coffeemakers in use today drip water through coffee grounds held by a filter. The paper effectively traps the cafestol and kahweol; and as a result, a person’s cholesterol and triglyceride levels are little affected by this filtered beverage.   Instant coffee is almost devoid of cafestol and kahweol, and would also be a good choice for someone only concerned about the cholesterol-raising effects of coffee. 
http://www.nealhendrickson.com/mcdougall/2004nl/040700pucoffee.htm

Organic fair trade coffees cost more per pound, but you can use less.  A light roast actually has more caffeine than the French roast.

Recipe: Percolated Coffee
adapted from Joy of Cooking cookbook
              for your first pot:
• 10 tablespoons regular grind coffee
• to each pot [40 oz.] cup cold water
The moment perking is established, lower the heat and percolate slowly for 6-8 minutes.  Over-perking does not make coffee stronger.  It impairs its flavor.


This was my mom's pot.  Here I have it perking on the wood stove.  Still shiny after 40 years – you can see my reflection taking the picture with the camera.

I use 5–6 tablespoons fine grind coffee for each full pot for myself, but when making coffee for company I use a 8 –10.