- 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.
- EssentialPercoladoraLa cafetera de camping que hace pasar el agua hirviendo una y otra vez por el café. Fuerte y rústica, pero se pasa con facilidad.€25–60approx.
- RecommendedMolinillo manual de muelasMuelas cónicas y una manivela: molienda uniforme y ajustable por poco dinero. La mejor inversión para mejorar tu café.€60–300approx.
- RecommendedBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
No Percoladora? 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.