- Coffee
- 60 g
- Water
- 1,000 g
- Ratio
- 1:16,7
- Grind
- Coarse
- Water at
- 100 °C
- Time
- 7:00
The camping coffee pot: the water bubbles and rises over the coffee again and again. Strong and full of character, if you keep an eye on it for a few minutes.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialPercolatorThe camping coffee maker that makes the water boiling over and over again through the coffee. Strong and rustic, but easily passed.€25–60approx.
- RecommendedManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
- Recommended0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
No Percolator? This works too
Method
Fill the percolator with 1 liter of water, up to its mark.
It grabs 60 g of thick coffee, like fat salt, and put it in the basket. Fits the basket into the tube and close it with its perforated cap.
With a fine milling, the pose passes to coffee and bitter.
Heat over medium heat until you start to bottle regularly; you will see it in the glass knob of the lid.
It comes down to medium-low heat and leaves it percolating between 5 and 8 minutes, never more than 10 minutes.
6 min
With more time or high fire, the coffee reproduces too much and tastes like burning.
Remove from the fire, remove the basket carefully, because it drips very hot, and serves.
Tips and warnings
- It's easy to use, but it easily overtakes: chronometer and don't let it boil.
- For less cups, keep about 60 g of coffee per litre of water.
- If it's electric, don't dive it to wash it.
- No percolator: a drip coffee maker or a French press give a strong cup with less risk of bitterness.
One last thing
It bubbles, rises and falls again: the coffee maker never stops. If you want us to keep going too, a Ko‑Fi donation would help.