To use a stovetop percolator, fill the pot with cold water to the line for the number of cups you want, put coarsely ground coffee in the basket (about 1 tablespoon per 6 oz cup to start), assemble the stem, basket and lid, and heat it on medium. As soon as coffee starts bubbling into the glass knob, turn the heat down so it perks gently, every few seconds, and let it perk for 5 to 8 minutes. Take it off the heat, remove the basket, and pour. The two keys to good percolator coffee are a coarse grind and a gentle perk; too much heat or time makes it bitter.
How a Stovetop Percolator Works
A percolator has four parts: the pot, a hollow stem (tube), a perforated basket that sits on the stem, and a lid with a glass or clear knob. As the water at the bottom heats, it is forced up the stem and sprinkles over the grounds in the basket, then drips back down through them into the pot. That cycle repeats over and over, and you can watch the coffee darken in the knob as it brews.
Because the brewed coffee keeps passing back through the grounds near boiling point, percolator coffee is hot, strong and full-bodied, but it is easy to over-extract. That is why percolators earned a reputation for bitter coffee once drip machines arrived. Used gently, with good beans, they make a bold, satisfying cup. The design was patented in the US in 1889 and was the standard American coffee maker until automatic drip machines took over in the 1970s.
How to Use a Stovetop Percolator
Stovetop percolator coffee
About 10 to 15 minutes from cold water to cup.
- Cold, filtered water
- Coarsely ground coffee: about 1 tbsp per 6 oz (180 ml) cup
- Paper filter disc for the basket, optional
- Pot holder
- Add water. Fill the pot with cold water up to the line for the number of cups you want. Keep the water below the bottom of the basket.
- Add coffee. Fit the basket on the stem, add the coffee, and level it. A paper filter disc under the grounds keeps sediment out of the cup. Put thespreader lid on the basket, set the stem in the pot, and close the lid.
- Heat on medium. Watch the knob. When coffee starts to bubble up into it, the perking has begun.
- Turn the heat down. Lower the heat until the coffee perks gently, a bubble every few seconds rather than a constant rolling boil.
- Perk for 5 to 8 minutes. Start with 6 minutes. Perk longer for stronger coffee and shorter if it tastes bitter.
- Remove the basket. Take the pot off the heat, let it sit for a minute, then use a pot holder to lift out the stem and basket so the grounds stop brewing. Pour and serve.
How Much Coffee to Use in a Percolator
| Cups (6 oz each) | Water | Ground coffee |
|---|---|---|
| 4 cups | 24 oz (710 ml) | About 4 tbsp (¼ cup) |
| 6 cups | 36 oz (1.06 L) | About 6 tbsp (⅓ cup) |
| 8 cups | 48 oz (1.4 L) | About 8 tbsp (½ cup) |
| 12 cups | 72 oz (2.1 L) | About 12 tbsp (¾ cup) |
Percolator “cups” are usually 5 to 6 oz, not a full mug. Because the coffee recirculates, percolators need a little less coffee than drip; add up to half a tablespoon more per cup if you like it stronger.
Use a coarse grind, similar to French press coffee. Fine coffee falls through the basket holes into the pot and over-extracts, giving muddy, bitter coffee. A burr grinder gives the most even grounds; our grind size chart shows what coarse should look like, and our guide to burr and blade grinders explains why burrs are better.
Tips for Better Percolator Coffee
- Keep the perk gentle. A constant, violent bubbling means the coffee is boiling and over-extracting. Medium-low heat is usually enough once it starts.
- Do not over-perk. Past about 10 minutes, percolator coffee turns harsh and bitter.
- Use good water. Filtered water with no chlorine taste makes cleaner coffee; see our guide to the best water for coffee.
- Use fresh beans. Buy whole beans with a roast date and use them within 2 to 4 weeks. Medium and dark roasts suit the percolator’s bold style.
- Remove the grounds right away. Leaving the basket in after brewing keeps extracting.
- Do not reheat on the burner. Keep extra coffee in a thermal carafe instead. Our guide on reheating coffee explains why.
Troubleshooting Percolator Coffee
| Problem | Likely cause | Fix |
|---|---|---|
| Bitter or burnt | Too hot, too long, or grind too fine | Lower the heat, perk for 5 to 6 minutes, grind coarser |
| Weak | Too little coffee or too short a perk | Add more coffee or perk a minute or two longer |
| Grounds in the cup | Grind too fine or worn basket | Grind coarser and use a paper filter disc |
| Not perking | Heat too low, or stem not seated | Check the stem sits flat on the bottom; raise the heat until it starts |
Percolator vs Moka Pot vs Drip
| Percolator | Moka pot | Drip machine | |
|---|---|---|---|
| How it brews | Coffee cycles repeatedly through the grounds | Steam pressure pushes water up once through the grounds | Hot water drips once through the grounds |
| Grind | Coarse | Fine | Medium |
| Taste | Hot, strong, full-bodied | Very strong, espresso-like | Clean and balanced |
| Batch size | Several cups | Usually 1 to 6 small cups | Up to 12 cups |
| Needs power | No (stovetop or campfire) | No | Yes |
A moka pot is often confused with a percolator, but it brews only once, under pressure, for a small, intense coffee. Electric percolators work the same way as stovetop models but control the heat for you. Because a stovetop percolator needs no electricity and is hard to break, it is also a favorite for camping.
Choosing and Cleaning a Percolator
Stainless steel percolators, from brands such as Farberware and Coletti, are durable and easy to clean. Enamelware looks retro and works well on a campfire but can chip, and older aluminum pots are lighter but can react with acidic coffee. If you buy a vintage percolator, make sure the stem, basket, spreader and glass knob are all there and undamaged.
Wash the pot, stem and basket after each use with warm soapy water and a bottle brush for the stem; check the manufacturer’s instructions before using a dishwasher, especially for aluminum. To remove coffee stains or mineral buildup, scrub with a paste of baking soda and water, or perk a cycle of equal parts water and white vinegar with no coffee, then perk once or twice with plain water to rinse. Dry everything fully before storing.
Percolator gear
- Stovetop percolator: stainless steel for stove or campfire. Shop on Amazon →
- Electric percolator: brews and keeps coffee hot automatically. Shop on Amazon →
- Percolator filter discs: keep grounds and sediment out of the cup. Shop on Amazon →
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Former roastery owner and coffee tour operator. Steve spent five years roasting coffee for his own shop and wholesale customers. More about Steve