Coffee percolation was perfected in the early 1900s, more precisely in 1908 in Germany, where filter coffee(filter coffee) became widespread. Later filter coffee spread to the rest of the world, and currently it is the "northern" nations (the United States and northern European countries) that are the biggest consumers and admirers of it.
The first percolators of course were made in a "homemade" way, where a glass (or metal) cone with a hole in the bottom protruded into a carafe, usually made of glass. This type of filter coffee was made using coarse-ground coffee powder and a filter of blotting paper (or cloth) placed at the top of the carafe. The required amount of water was heated separately and then poured over the coffee powder.
Today, however, percolators are almost always used that automatically heat the water, which is then poured over the coffee contained in the food-grade paper filter. The water dissolves the water-soluble substances as it passes through the powder by gravity. This results in a beverage with not much body and a very delicate taste and aroma.
The grind is very important in filter coffee because when it is too coarse the coffee has a weak taste, while when it is too fine the taste turns out to be bitter. So the right grind for filter coffee is medium grind.
English
Italian 
German 
Spanish