Old percolator recipe book from 1976 had a ratio I never tried

Found my mom's old coffee recipe book when I was cleaning out her garage in Tacoma last Saturday. It had a section on percolator brewing and suggested using 2 tablespoons of grounds per 6 ounces of water. I always thought percolators just made bitter sludge so I ignored it at first. Then I tried it with a medium roast from a local roaster and it was actually smooth. Not like drip smooth but way better than what I remember from the 80s. Maybe the old timers knew something about grinding coarser and not letting it boil too long. Anyone else ever dig up old coffee tricks from family cookbooks that still hold up?

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