- 1). Pull out the stem and basket from inside the coffee urn. Remove the basket from the stem, making sure that it removes easily and is not coated with coffee-oil residue. Look inside the stem by aiming the stem at a light and peering through it. If you see lumps inside the stem, or if you can't see through it at all, soak the stem to remove any materials that are stuck inside it.
- 2). Fill the urn with a mixture of half water and half white vinegar. Replace the stem and basket and run the machine through a regular cycle. This will remove many mineral deposits from inside the urn that can cause unpleasant-tasting coffee. Rinse the urn, stem and basket thoroughly after using the vinegar treatment.
- 3). Purchase high-quality ingredients to make sure that your coffee urn can produce the best cup of coffee. Use good, freshly ground beans, ground on the "drip" coffee setting. Filter the water you use for making the coffee or use bottled water. Often what seems to be the fault of the coffee urn can be solved by using better ingredients.
- 4). Take the temperature of the coffee as soon as it is done percolating. If the coffee measures over 200 degrees F, the coffee will be bitter from over-extraction. If the coffee measures under 180 degrees F, your water is not hot enough to extract the good flavor elements of the grounds. Take your urn to a repair person to adjust the temperature or repair the element.
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