Yes.
Coughee.
“WARNING - Not to be taken internally!” - Slings and Arrows
In 12 cup drip percolator pot, fill to 6 cup mark with water.
In filter, put 6 heaping scoops of coffee.
Medium roast works best, just make sure it’s a robust blend.
Found a maxwellhouse ‘medium roast’ that was rather anemic.
Put pinch of salt in filter, about as much as it would take to cover the surface of a dime with one even layer.
This keeps the coffee from tasting burned too quickly, it doesn’t age well brewed this way.
Brew, recirculate if need be, usually not.
Add sugar and dairy creamer.
Creamora and coffeemate are not recommended unless you like the heart racing that Ranger Pudding gives.
That, and the nondairy creamer will give you both a headache and a buzz with the coffee.
I usually put about 8 spoons of sugar in this stuff, it ends up being like Russian Kava, thick and sweet with that bitter overtone to it.
Oh, and I am NOT responsible for seeming demonic possession of the coffeepot, or the coffeepot ending up acting as if it has been damaged.
Maxwell house and many other high volume coffees have for several years now been robusta coffee instead of arabica. Robusta is inferior, cheaper coffee. I'll bet that maxwell house no longer states what type it is, which means it's probably robusta.
Six cups of water with six heaping scoops of coffee? That’s like drinking flavoured water.
Six cups of water with 7 or 8 heaping scoops of coffee. Brew. Pour into a cup. Nuke. Add real cinnamon, cacao, cream and splenda. Drink carefully to avoid singing your soft palate. Get to work/workout.
Give thanks to God that you’re alive. :)
I brew my coffee in a stove top percolator. The drip machines never cook it enough. But, I've gotten to be a bit picky about coffee. I like Fresh ground coffee mixed with some French Market with chicory in it. Now that's coffee.