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OKay:
In one 12 cup drip percolator, fill pot to 6 cup mark.
In teh filter housing, put 6 heaping scoops (standard size, heaping about 1 inch above rim.) into filter, add a small pinch of salt.
Let brew, recirculate if necessary.
(Or feeling very brave.)

I usually put about 8 sugars and creamer into it, so it's very strong and very sweet. (Was told by an eastern european that my coffee is reminiscent of Russian Kava..)

I usually prefer an already brutal roast, but often have to settle for some weaker stuff like Folger's medium roast.
Usually due to the rip-off prices that NY charges for coffee.
So do be mindful of the roast you choose to attempt this with.

So far I've not been able to float anvils in it, but there's been more than one navay type that's shied away from my coffee.
As well as a few Columbians my father is friends with.
They say that my coffee is 'death in the pot'.