[Darksheare]

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'.

[Darksheare]

Oops..
navay = NAVY

and no, my heart hasn't exploded yet, but I've been told they can hear my heart racing from where they are.

[Soaring Feather]

Do you have the coffee made yet??

I don't use sugar so will this coffee rust my pipes?

[SAMWolf]

I'm gonna have to try this, it almost sounds close to the way I make it now, except for the salt. (and definately NO sugar)

[stand watie]

i make something similar. an Americanized version (not as sweet)of Vietnamese coffee, either hot or iced, using a BLACK roasted Costa Rican coffee from COSCO.

i'm told my version will remove paint.

free dixie,sw