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Making the spinning stop[ is an art I haven’t mastered yet.
Though I find that a good cup of coffee helps:

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.

Be sure NOT to add creamora or coffeemate to the brew, unless you LIKE ranger pudding style heart racing.
When I brew that stuff for myself, I recirculate the stuff to brew a second time, but that’s me for my own personal enjoyment, and it may wreck the coffeepot.
Don’t forget the salt, it’s important to the finished brew.

Or was that a good pot of death sludge that can be used for defensive purposes?