Man, that coffee pot in the picture gives me the shivers. When I was younger, I worked with a "pour over" as opposed to the more expensive valve filled pot. When the water got hot (190 degrees) we dumped the water into a 1 gal pot and poured it over the top which had a filter with the necessary amount of ground coffee. After the initial pour, we then would keep refilling the 1 gal and pour it over again and again until the right aroma and color was achieved. More times than I could possibly count a waitress would make it and somewhere along the line would scald herself from one of the pours.