A percolater lets the liquid move through the powdered material, coming out on the other side, full of actives.

So, the basic setup is like this:
1. Get a big plastic bottle, 1+ liter.
2. Cut off the bottom of it.
3. Stuff some cotton down into the neck of the bottle. Don't stuff it that hard, do it relatively gently.
4. Add the mimosa powder on top of the cotton.
5. Put something over the mimosa to prevent the powder from floating up. This could be a kitchen cloth.
6. Put the setup over a jar, where it can drip into. Put something in between the jar and the bottle so the air can come out, or the setup will eventually stop dripping.
7. Add the water, with your prefered acid in.
8. Let it drip. Go relax. When it has all dripped through, you can add more water if need be.
9. Cook it all down.

Thats it.

Here is a drawing of the setup:




A hot water percolator extraction would probably pull out the actives quicker. It would not make it less active in my opinion. It is just that this method seems to pull out more actives. Ofcourse, more water is also used.

If you want to try a really potent true cold water mimosa, without reduction, there is a way of doing it.
Just add the mimosa to this setup, but instead of letting 100x the amount of water move through, let perhaps 2x move through. The first drops that comes out on the other side, is immensely active. Although, with mimosa, I imagine that it may contain intolerable amounts of tannins...

Mix the egg whites in thoroughly to the solution when it is cold. Then as you add heat you will see the egg whites surface to the top. Keep the heat on until it appears that all the egg has surfaced. Then filter and squeeze.

Mix the egg whites in thoroughly to the solution when it is cold. Then as you add heat you will see the egg whites surface to the top. Keep the heat on until it appears that all the egg has surfaced. Then filter and squeeze.