HomeRoast Digest


Topic: Percolator (83 msgs / 1785 lines)
1) From: Kevin George
My Starbucks coffee maker has broken a seal and I either have to find 
my receipt or get a new machine. I had thought of getting a percolator. 
Does anyone have any experience with them and what are your thoughts. I 
know I would have to immediately transfer the finished coffee to a 
thermos to prevent overcooking. But does the coffee taste better than 
the Mr Coffee drip types? And if not a percolator, any other options 
(except I don't want to spend 5 minutes patiently dripping boiling 
water through a French press ... some things are just too hard in the 
morning)
Thanks
Kevin George

2) From: Dave Huddle
Kevin,
I have had lots of experience with percolators.
I DO NOT wish to repeat those experiences!! 
My morning pot is brewed by a Bunn-O-Matic.
Dave
<Snip>

3) From: Angelo
Say what you will about SB, but their customer service is great. I've 
called and wanted to buy parts and they just sent them free, without asking 
for any documentation of when I had bought the item......
Try them before going perc...
Ciao,
Angelo
<Snip>

4) From: Ben Treichel
Kevin George wrote:
<Snip>
Kevin,
We'll presume that you're a newbie (and not a troll) kindly explain to 
you that even folgers will taste better if you don't use a percolator.
Ben

5) From: Jeffrey A. Bertoia
Kevin
Last winter we took a survey and discovered that no one brewed with a 
percolator!  See below for
my comments on brewing methods.
jeff
    I found this to be one of the more interesting sets of results.  
Everyone brews an average of 2.6 different ways.
    The single most common brewing method, used by 70% of us, is the 
espresso machine.  That is pretty incredible.  The popularity of 
espresso brewing has really moved up the curve.  At one time on the 
homeroast list espresso drinkers were few and far between.
    Another thing that seems interesting is that _no one_ admits to 
using a percolator while the french press beats both the vacuum pot and 
drip.
Select your Brewing Methods. Note: Cafe Cremas, cappas, lattes all go 
under Espresso machine.
Method
	Votes 	Percentage
French Press 	71 	55.04%
Vaccum Pot 	56 	43.41%
Drip 	54 	41.86%
Pour Over 	28 	21.71%
Mocha Pot 	17 	13.18%
Ibrik 	9 	6.98%
Espresso Machine 	91 	70.54%
Percolator 	0 	0.00%
Cowboy 	2 	1.55%
Other 	3 	2.33%
So likely hood that you will find good advice here on the use of a 
percolator is slim.
The remaining results can be seen at:http://www.slalomservices.com/Default.aspx?PageContentID8&tabid3Kevin George wrote:
<Snip>

6) From: Tom Ulmer
In my opinion... YES. A percolator is a step up from drip and a vacuum pot
is a step up from the percolator.
There are good automated units available in both.

7) From: Maryann & Dave Schellenberg
It's probably an impossible task to get general agreement over what's a 
step up and what's a step down, for most modern methods.
Percolators are an older, simpler method, dare I say "one step up" from 
boiled coffee.
Many people of the older generation, my 86 year old mother is an 
example, got used to the taste of perc'ed coffee, and now prefer it.
Many other people, who consider themselves coffee enthusiasts, would say 
that perc'ing over-extracts the coffee.
I moved from drip to Melitta cone to press pot to vac pot, considering 
each to be "a step up".
Now that I have the one-cup maker from Sweet Maria's, I find it produces 
a more flavourful cup than my vac pot, but sometimes gives me the 
feeling of a "sore stomach", which the vac pot coffee does not.
Which one is a "step up"?
Dave S.
Tom Ulmer wrote:
<Snip>

8) From: Pecan Jim Gundlach
On Aug 30, 2004, at 1:59 PM, Jeffrey A. Bertoia wrote:
<Snip>
Quite the contrary.  The only good advice is to abandon the percolator. 
  I'd guess almost everyone here has done it and would recommend it.
     Jim Gundlach

9) From: Gene Smith
<Snip>
The best thing about the percolator is that happy bubble-up thing it does in 
the little glass cap on its lid.  It's like a little musical coffee 
lighthouse guiding you into safe haven out of the darkness.  Come to think 
of it, it's a bit like the various animations on the personal computer, put 
there to indicate it's doing something and hasn't just gone to sleep, or 
forgotten your request altogether.  It's no wonder they were so popular. 
It's just too damn bad they don't make better coffee...
Gene Smith
riding the wild learning curve, in Houston

10) From: Kevin George
Thanks to everyone. But oh how my bubble was burst. My hopes and dreams 
to return to the childhood charm of the "happy bubble-up thing" so 
well-described by Gene have been dashed.
Oh well ... what we give up for a good cup of coffee.
Kevin
On Aug 30, 2004, at 7:52 PM, Gene Smith wrote:
<Snip>

11) From: Dan Comfort
<Snip>
Using a French press is so easy that even I can do it, and even
without caffeine in my system.  Grind beans, put grinds in press pot,
pour in hot water, wait 2-5 minutes, plunge, drink.  It's no harder
than making drip coffee, and the coffee has way more flavor.
When you pour the water it's good to be careful, but there's no need
to take 5 minutes.  Five seconds is plenty.  Just get it in there
without spilling hot water on yourself, your kids, your pets, etc.
Anyway, I know this doesn't exactly answer your question, but I
thought I'd throw it out there.  It really is an easy way to make
great coffee.
Later,
Dan

12) From: Gene Smith
<Snip>
Gee, Kevin, that's no reason not to enjoy a percolator...just don't drink 
the coffee!  That way you are also absolved of having to spend some 
ridiculous amount of money on the 'best' percolator.  You can just start 
looking around junk shops for a cheap & charming one.  Think of it as a 
chrome lava lamp - with aromatherapy thrown in!
Gene Smith
riding the wild learning curve, in Houston

13) From: Kevin George
I am an empty nester so the kids are safe (and the grandkids don't come 
over that early in the morning) I don't have any pets so the animal 
world is safe. So I am the only one in danger and I think I can stay 
out of the way.
I guess I might try the french press. Are they all created equal?
Thanks
Kevin George
Attorney at Law
404 Republic Building
429 West Muhammad Ali Blvd.
Louisville, KY 40202
502-569-2727
502-569-2731 fax
502-749-7979 home office
On Aug 30, 2004, at 8:17 PM, Dan Comfort wrote:
<Snip>

14) From: GHHOLT
I love my FP I got from Tom. Haven't used my drip machine but twice in the last 3 months.
George

15) From: Ben Treichel
Kevin George wrote:
<Snip>
Pretty much all the bodums. Just depends on how fancy you want it to look.

16) From: Jason & Loraleigh Epp
Hi Kevin.  I've tried many different brands of french presses & for me, I
keep coming back to the Bodum brand.  You may be able to get some others
cheaper, but I've found the superior quality of the Bodums far outweigh the
small savings you may see (plus some of them look really classy too).
As for ease of use, I echo the previous comments - this is a really simple,
quick and easy brewing method (once you pour the water, you can just set a
timer & then come back a few minutes later to plunge it)... and it makes for
a great cup of coffee!
By the way, I have two small children & I've never found it to be a problem
to make coffee this way, even with them running around our small kitchen!
Jason

17) From: Dwayne T Walker
I use a Percolator for morning coffee and it works great. in the evenings I 
usually use a press (but this is just a fancy version of cowboy coffee) 
perhaps it should be pointed out that any method of brewing is going to 
have it's quirks and will take a bit to adjust things to make it the best 
for your tastes. But I find the percolator consistently better than drip. 
At the same time my brother is strictly cowboy coffee and it is wonderful. 
Play around with many methods and see what works best for you is the best 
advise that I could give.
Dwayne
At 05:11 PM 8/27/2004, you wrote:
<Snip>

18) From: Dave Huddle
Many decades ago, way back near the middle of the last century, I'd set
up a percolator at night, plugged into a timer.  Of course I was using
Maxwell House in it.  (I didn't hear of home roasting till near the end
of the 20th century.)
The BUMP, THUMP, BANG, GURGLE in the morning served as my alarm clock.
Smelled great, but the taste never was what I thought it should be.
Dave
Celebrating (??) 34 years at the same employer today 08/31/04
<Snip>

19) From: Gene Smith
<Snip>
Like I said...chrome lava lamp and aromatherapy device.  Alarm clock, too! 
Talk about a multi-tasking device...
Gene Smith
riding the wild learning curve, in Houston

20) From: Dave Huddle
My perc. was a Proctor-Silex.  Had a glass vessel, with a hole in the
bottom.  The glass vessel was clamped onto the heating base.
Great to watch the water turn to wine, or coffee, or brown water...
There's one on ebay today, item  # 6115595160
Go ahead & bid.  I won't be bidding on this!
Dave
<Snip>

21) From: Gene Smith
<Snip>
Here's the one for me, Dave:
Item number: 6116337709
Gene Smith
riding the wild learning curve, in Houston

22) From: Angelo
Well,  here we go again! I'm not a perc fan, but if the evidence for the 
bad coffee is as conclusive as it was for the moka pot( and "steam toy"), 
on this list,  I think the method needs to be re-visited.
I remember folks saying that the moka pot (as well as, the vac pot) sends 
"boiling " water over the grounds thereby ruing the coffee. Some bright 
light decided to actually measure the temp and found that the water rises 
through the tube (all three methods use a tube of some sort) way before it 
gets to the boiling point (212F). It's sad how facts have a way of messing 
with the best theories...
I think that what makes the coffee from a perc not up to our CSA standards 
is the fact that the pot is left on the range too long, so that eventually 
you ARE brewing with boiling water and thereby over-extracting the coffee,
I think that before everybody jumps on the +perc=bad" bandwagon, perhaps 
someone with a percolators should try letting the water only go through one 
or two times (or more, since, IIRC, a perc grid is usually quite coarse)
Waiting for the results, I remain,
Charmingly yours,
Angelo

23) From: Phil Ferrante-Roseberry
Not knowing much about either, let me throw out a potentially dumb question:
Is a moka pot basically just a small version of a percolator? If so, 
why do many people speak highly of one and not at all of the other?
Phil
currently in love with the SM's Brazil Org/FT -Poco Fundo Co-op
At 8:46 AM -0500 8/31/04, Gene Smith wrote:
<Snip>
-- 
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Phil Ferrante-Roseberry, Executive Director
CompuMentor
435 Brannan Street, Suite 100
San Francisco, CA 94107
voice: (415) 633-9309
fax: (415) 512-9629
email: philhttp://www.compumentor.org... Bringing People and Technology 
Together to Strengthen our Communitieshttp://www.techsoup.org... Technology served the way nonprofits need it.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

24) From: Tom Ulmer
good question.
personally i like both. there is however one big difference - the moka pot
is multi-chambered, that is as the water is heated it is forced through the
grinds and into the serving chamber while a percolator recirculates over the
grinds until end cycle.

25) From: Steven Van Dyke
<Snip>
ion:
<Snip>
Here's the key difference:
In a percolator, the fluid in the lower chamber boils, travels up the tub=
e,
dribbles down over the grounds and falls back into the lower chamber.  Th=
at's
why I said 'fluid' rather than water - it starts off as plain water and
ends up as coffee, but coffee that's been boiled - *not* good for the fla=
vor.
In a moka pot, the water in the lower chamber is brought to a boil and fo=
rced
*up* through the grounds.  The grounds should fill the chamber tightly en=
ough
(especially after they get wet and swell) that it takes a bit of pressure=
to force the water through.  The coffee collects in the upper chamber. 
The two advantages are: 1) a bit of the extra goodies that only pressure
extraction can get to, and 2) one trip through the grounds.
Hmmm.... I wonder if you could make a mutant percolator that has a 'float=
ing
lid' on the water.  This would collect the brewed coffee in an expanding
upper chamber while keeping it separate from the water in the shrinking
lower chamber.  The trick would be to get a tight enough seal to keep the=
coffee from mixing with the water while still being loose enough to slide=
down.  You could do a dual-chamber setup, but it would obviously have to
be twice as tall - you'd wind up with a Moka pot that used a 'drip-down'
approach instead of the normal 'force-up'.  
Enjoy!
Steve :->http://www.cafepress.com/stevespics<- My little store of Impressionist">http://www.svandyke.com<- My simple websitehttp://www.cafepress.com/stevespics<- My little store of Impressionist
& Special Event photography

26) From: Pecan Jim Gundlach
That percolator thing is not what most people think of when they hear 
"Moka pot".  To se a real moka pot, to to ebay and look up  6116095950
      Jim Gundlach
On Aug 31, 2004, at 1:37 PM, Phil Ferrante-Roseberry wrote:
<Snip>

27) From: ptr
<Snip>
Are you trying to "drip" the water through the press part?
Take that bit out first and then water "pours" in.
Then put in the "press" filter and wait whatever time.
Press the filter down and enjoy.
Peter.
<Snip>

28) From: Gary Townsend
Angelo, 
1st of all, I think you are right to say that people are jumping all over the idea that all percolators make bad coffee. I have used a perc. pot over a...gasp... Coleman stove many mornings, out in the field, in my last 19 years in the Army. I learned from my 'old' squad leaders how to make a really great cup of coffee in a really bad place. My favorite was a Revere Ware, stainless steel pot with a copper bottom. After the 1st couple of drops 'hit the glass', you cut the heat down until it barely perc'ed. It takes a little practice, but I rarely let it go for more than 3 minutes. I never had a problem, keeping it hot, as I filled up my thermos, finished off the pot, put away my 'essentials', and enjoyed that 1st cup of the day. Last weekend, I went into an antique shop in Abilene, KS, and I found 3 completely glass Pyrex percolators. All were under $20. I think I'll buy 2 of them, 1 just to add to my collection of neat old coffee 'toys', and 1 to use and experiment with. I'll
  let you
 know how it goes! But I'm pretty sure that by following the golden rules; clean water, the right grind, and paying attention to the process, I'll still enjoy that cup of coffee, even though everyone else says that it can't be done. 
 
From: Angelo angelon>Subject: Re: +Percolator
<Snip>
The easiest way to find something lost around the house is to buy a
replacement. Gary
---------------------------------
Do you Yahoo!?
Win 1 of 4,000 free domain names from Yahoo! Enter now.

29) From: John M. Howison
Why is the percolator rarely mentioned on the list?  In the 1920s, buying a
percolator  made my mother very pleased with herself for being "modern."
She had grown up in the boiled-coffee era.  For next forty years or so the
percolator ruled the roast (sorry, pun intended) in the average home, until
electric drip devices came along.  Advertisers claimed that dripolators made
better coffee, in addition to being so much larger and keeping the brew warm
for hours.
It seems to me that the old percolator worked very much like a moka pot,
except for the fact that the brew filtered back down into the lower chamber,
and some of it thus was percolated again.  This shouldn't be a negative, for
the total time that hot H2O remained in contact with the ground coffee was
about the same as in the Moka pot.  If there was any operative difference,
it ought to be *better* than the Moka pot, as the tube is longer, and the
water is probably a degree or two cooler when it reaches the grounds.
Does anyone have experience with the percolator? Should I be looking for an
SS percolator on e-bay?
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30) From: Brian Kamnetz
John,
I am not expert in this area, but my impression has been, from the
very limited discussion of percolators, that percolators are thought
to over-extract the coffee, resulting in bitterness, and at the same
time cook off some of the more volatile, more delicate flavors. None
of this is of great concern when brewing low-quality coffee that will
be made tolerable by buffering with cream and sweetening with sugar,
but it is not good for extracting high-quality coffees. Again, I am
far from expert, but that is what I have gathered from the limited
discussion of percolators.
Brian
On Thu, Sep 11, 2008 at 1:29 PM, John M. Howison  wrote:
<Snip>
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31) From: miKe mcKoffee
The "except for the fact that the brew filtered back down into the lower
chamber, and some of it thus was percolated again." is huge difference and
can make for overall bitter over extracted cup. Not as bad as boiling to
death and straining brew method but over extracted none the less.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
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32) From: Rich Adams
http://www.coffeefaq.com/site/node/34

33) From: Peter Genuardi
I like the percolator for its nostalgic qualities, more so than it's quality
of extraction.
If you're going to get one, I would recommend getting an all glass unit
(guts and all).  Though it doesn't hold heat well after it's brewed, the
glass parts impart less flavor on the coffee (sometimes I've tasted the
metal from aluminum guts).
 - peter
On Thu, Sep 11, 2008 at 12:22 PM, Rich Adams  wrote:
<Snip>
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34) From: Ira
At 11:22 AM 9/11/2008, you wrote:
<Snip>
Mostly because the percolator is the worst possible solution for a brewer.
The coffee is at the top above a vat of cold water. Water boils in a 
tiny chamber at the bottom and then travels up an aluminium tube 
where it is cooled and then splashed off the aluminium cover where it 
is cooled more so at least the beginning of the brew is done at quite 
low temperatures. Then that poorly brewed coffee is dumped back into 
the vat of cold water where it is boiled and brewed again. Eventually 
the brew water will be at a reasonable temperature, but the beginning 
cold extraction and repeated boiling of the breed coffee will insure 
you don't get a great cup of coffee.  None the less, for most people, 
starting with freshly brewed and freshly ground coffee will allow a 
percolator to make a better cup of coffee than their used to having.
Ira
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35) From: Tomenid
If you want one the Vermont Country Store is offering a percolator for  those 
who remember the good old days. I started making the coffee in my home  (and 
drinking it, one third hot water, one third coffee, and a lot of sugar)  when 
I was six. I still remember the wonderful smell coming from that  percolator. 
I hear all your complaints but percolators are for people who like  strong 
coffee and maybe, just maybe, those of you with your moka pots and APs  and 
expensive expresso machines might actually want to give it a try. And I may  only 
be half joking.
 
Tom
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36) From: David Martin
The comments to that article are interesting. It seems some people
love their percolators. I suspect it's true, though, that the average
drip machine brews worse coffee than a good percolator, due to water
temperature and cleanliness issues. This is probably even more so with
average coffee, which doesn't have much flavor to lose anyway.
-Dave
On Thu, Sep 11, 2008 at 11:22 AM, Rich Adams  wrote:
<Snip>
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37) From: Gary Foster
Actually, I think most of the "I love my perc" responses are from people who
*think* they have a percolator when they in reality have either a VP or a
moka pot.
-- Gary F.
On 9/11/08 1:20 PM, "David Martin"  wrote:
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38) From: Tom Ulmer
It is not my preferred brew method but in my opinion a percolator makes a
better cup than drip.

39) From: David Martin
True, but there were a few who were talking about real percolators.
On Thu, Sep 11, 2008 at 1:23 PM, Gary Foster  wrote:
<Snip>
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40) From: Seth Grandeau
Tom, you probably have a vacpot or mokapot and just don't know it. :)
On 9/11/08, Tom Ulmer  wrote:
<Snip>
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41) From: Steve Barber
What kind of grind do they use for Perc....is it coarser than drip or finer?
On Thu, Sep 11, 2008 at 3:39 PM, Seth Grandeau  wrote:
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42) From: Steve Barber
I just bought a percolator the other day....it is made in Japan by
Yama....or is that something else all together? 
Steve
On Thu, Sep 11, 2008 at 3:04 PM,  wrote:
<Snip>
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43) From: Brian Kamnetz
When I think of percolators I think of the song that went with one of
the coffee advertisements. It started with a note, then that note and
another, etc, simulating the sounds of a percolator.
Brian
On Thu, Sep 11, 2008 at 4:04 PM,   wrote:
<Snip>
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44) From: Coffee
Yep, I'm having the same tune run through my head... But it's just a  
snippet... Can't remember the whole thing.
-Peter
On Sep 11, 2008, at 2:00 PM, Brian Kamnetz wrote:
<Snip>
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45) From: Bonnie Polkinghorn
How funny!
It went:
boop a boop a boop boop....
imagine the coffee hitting that little glass thing at the top of the percolator.
LOL,
Bonnie
On Thu, Sep 11, 2008 at 2:11 PM, Coffee  wrote:
<Snip>
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46) From: Bonnie Polkinghorn
http://www.roadode.com/drink_2.shtmlI'm replying to my own email,  This link has a lot of different old TV
commercials, but the Maxwell House one with this jingle is about 2/3
down on the right.
Spew alert.
-Bonnie
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47) From: Coffee
That's the one!
-Peter
On Sep 11, 2008, at 2:25 PM, Bonnie Polkinghorn wrote:
<Snip>
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48) From: Coffee
While I remember the percolator, in my earliest memories my mother had  
a Chemex. I remember it looked like the ones on Tom's site -- the ones  
with the wooden center bit. The filters Tom sells are pre-folded  
squares. I remember round ones that you had to fold. This was more  
than 30 years ago. I've often considered picking one up for nostalgia.
-Peter
On Sep 11, 2008, at 1:04 PM, Tomenid wrote:
<Snip>
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49) From: Lynne
Well, Bonnie - that did it. Now I have it running through *my* head... was
it Maxwell House?
Lynne
On Thu, Sep 11, 2008 at 5:20 PM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
<Snip>
-- 
...and those who were seen dancing were thought to be insane by those who
could not hear the music.
Friedrich Nietzche
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50) From: Coffee
I just caught myself whistling it ... I think I'm going to have to  
make that into a ring tone for my phone.
-Peter
On Sep 11, 2008, at 2:56 PM, Lynne wrote:
<Snip>
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51) From: Tom Ulmer
Coarse.

52) From: Bill
We used to perc coffee in elk camp.  I'm only 29 so I'm way too young to
remember the "good ol days" of percolator coffee.  All I can tell you is
that the stuff I drank was utter dreck.  We had a taste off in elk camp last
year with some of my homeroast in a FP vs. a percolator.  head to head it
was no comparison.  The perc was terrible.  It went to the thrift store.
 Last year in elk camp it was FP with fresh beans.  This year's elk camp
will likely be MP...
YMMV
bill
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53) From: Coffee
Ok, I've made it a ring tone for my iPhone... If anyone else wants it  
let me know. I'm sure this comes under Fair Use (IANAL).
-Peter
On Sep 11, 2008, at 3:01 PM, Coffee wrote:
<Snip>
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54) From: raymanowen
"Why is the percolator rarely mentioned on the list? Advertisers claimed
that dripolators made
better coffee, in addition to being so much larger and keeping the brew warm
for hours.-"
Therein lies one of the problems of all automatic "coffee pots." They will
keep the coffee red hot until the Place of Fabled Heat freezes over. That's
what it's ready for- that Place.
A whole pot full of boiled coffee, Waiting for you. Gotta have it.
When the thermostat senses that the water is hot enough, after it has
percolated, percolated and re-percolated, by heating, boiling, boiling,
reboiling and rebrewing each time, maybe the grounds have soaked for an
adequate time in total..
At sea level, the percolation will occur just as the volume of water is
heated to the 212F boiling point. The small volume of steam vapor rises
through the stem as bubbles, making that water column less dense. Just like
when somebody sucks Coke out of a cup with a straw. The straw is called a
stem here, and the somebody is Momma Nature.
"It seems to me that the old percolator worked very much like a moka pot,
except for the fact that the brew filtered back down into the lower chamber,
and some of it thus was percolated again.
This shouldn't be a negative,  [If not a Negative, what? ]
for the total time that hot H2O remained in contact with the ground coffee
was about the same as in the Moka pot.  If there was any operative
difference, it ought to be *better* than the Moka pot, as the tube is
longer, and the water is probably a degree or two cooler when it reaches the
grounds."
This begs the question, "What is your opinion of the Moka Pot taste,
compared to percolator?" I personally like dinner coffee fresh out of a
host's percolator. As in, the light went on, the coffee was poured and
conversation ensued.
"Does anyone have experience with the percolator?"
Yes.
"Should I be looking for an SS percolator on e-bay?"
No.
You won't be missing anything. Do you collect things? The way to keep it in
working order is not to use it. If you collect percolators, OK but you
should just test it with an ohmmeter.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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55) From: raymanowen
"What kind of grind do they use for Perc....is it coarser than drip or
finer?"
First, I don't know the answer, but it's the Cheap Stuff.
It's a familiar business ploy- Profit First and Last. Name goes on before...
When you have assembled the least expensive blend you can locate, you have
to avoid the sparkles of excellence. Who Cares if it's pre-ground? I have an
old coffee can*- Get a load of the copy on the can-
*yarn for one of CC's knitting machines
"Butter-Nut, Perk-O-Lectric, Roast & Blend Coffee, [Yadda, Yadda, Yadda.]
The makers . . . roast each variety of coffee beans separately, before
blending... each bean is roasted to its flavor peak... guarantees qualities
of richness and flavor that now more than ever make Butter-Nut The Coffee
Delicious."
With that palaver, their hope is that you have the virtual experience as
outlined. With the opened can on your shelf, maybe you'll catch a whiff and
use your imagination every time you brew a pot. The reality misses the mark
so again and again, you brew and dump...
Seems to be a "Perk-O-Lectric" grind.
products of
The Coca-Cola Company
*FOODS DIVISION* - What Else Already?
Cheers, Mabuhay -RayO, aka Opa!
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56) From: Paul Helbert
Wow! Almost a Googlewack!  Only five hits! Perk-O-Lectric sure looks like
something RayO would have dreamed up, but no, tis real. Great find!
On Fri, Sep 12, 2008 at 2:33 AM,  wrote:
<Snip>
-- 
Paul Helbert
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57) From: Lynne
John -
While we've all had lots of fun with the percolator sounds, I thought I'd
shoot an actual comment about the percolator, and our homeroasted coffee.
When I joined this list (more than 2 yrs ago), I extolled the virtues of my
old Faberware percolator. (Actually, I had two - one had been my mom's, who
has passed away - so I have some memories connected with it). Everyone told
me that the coffee itself gets boiled - and that the water won't get hot
enough to brew a decent cup.
I insisted it made a wonderful cup - went as far as measuring the
temperature as it perked (that temp was perfect, as a matter of fact - but I
couldn't change the fact that I was boiling my coffee).
Finally got a tiny Moka Pot (now deceased - ha), a French Press, a Krups
Moka Brew (for awhile - one needs to make a larger amt for that than I
normally use) and now, a Chemex. Believe me - everyone was right!
I say use what you can afford until you can try another method (but avoid
bad drip coffeemakers - they seldom get to the right temp). You'll notice a
difference in the results.
In the meantime...I'm still using a whirly-blade grinder, but I'm happy with
that. I can't afford one - even if I could, I'd feel guilty about such an
extravagance at this point in my (simple but happy) life. But if you *really
* want to see a lot of responses, just say that the grinder doesn't matter
(ha - no, I'm kidding... I don't want to be tarred and feathered!! ;D)
The coffee in the moka pot doesn't go through the grounds several times, nor
is it boiled. I actually thought the same thing when I first discovered the
MP, which, IMO, makes a smooth, delicious brew.
Whatever method you choose for your coffee - above all - have fun!
Lynne
On Thu, Sep 11, 2008 at 1:29 PM, John M. Howison wrote:
<Snip>
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58) From: Ed Needham
I've used Chemex for 31 years.  I'm brewing a pot now.  For me, I prefer 
Chemex to all other methods of brewing.  I love espresso, press pot, 
Turkish, vac pot, but Chemex just hits the sweet spot.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

59) From: Lynne
I agree with you, Ed. I got mine for about $14 on eBay - and it's an older
one - it's made of thick, pyrex-type of glass. Good thing, too - I have a
reputation of being sort of clumsy (lol - that's an understatement!)
I love the coffee make in this - so simple, too.
Lynne
(who is trying to find another use for the very sturdy, used Chemex
filters..)
On Fri, Sep 12, 2008 at 9:24 AM, Ed Needham  wrote:
<Snip>
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60) From: Brian Kamnetz
I found some info on the Maxwell House coffee song that sounds
authoritative and, who knows, some of it may be true:
[Maxwell House Coffee-pot "Percolator Theme" -- merging two
melodies created by two different music production houses --
a slow obligato melody on top of the short figure played by
guitarist who "chokes" the strings to keep the notes short,
and a percussionist playing the same notes on temple blocks;
The official titles filed for copyrights were as follows...]
"Perky (based on 'Percolabligato' & 'A Pot for the A.M.')"
by Wade F. Denning, Jr. & Eric Siday
(c) June 22, 1961; EU 675 967.
[The predecessor copyrights were...]
"A Pot for the A.M. (for temple blocks, guitar, and bass)"
by Wade F. Denning, Jr.
[the choked guitar and temple blocks figure...not sure
why the copyright on this was filed later than the next]
(c) April 15, 1960; EU 621 010.
"Percolabligato (for temple blocks, guitar, and bass)"
by Eric Siday
[includes the slow obligato melody over the choked
guitar and temple blocks figure]
(c) July 2, 1959; EU 583 481.
Retrieved 09-12-08http://www.surfguitar101.com/modules.php?name=Forums&file=viewtopic&tH68On Thu, Sep 11, 2008 at 5:25 PM, Bonnie Polkinghorn
 wrote:
<Snip>
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61) From: Wes Tyler
Ed..I found a Chemex at Goodwill this week. First one I've ever seen there. I think you have shared your brewing methods with the Chemex before. Would you mind going over it again? I think the one I have is the middle of 3 sizes. About 9.5" high and about 6" across the top. Haven't measured volume yet. How much would you make in this size, what grind(I use Rocky at 40 for TV now)? I have a few brown Chemex filters. What water temp do you find best? How long do you pour thru?
Thanks, Wes
----- Original Message ----
From: Ed Needham 
To: homeroast
Sent: Friday, September 12, 2008 9:24:09 AM
Subject: Re: [Homeroast] Percolator
I've used Chemex for 31 years.  I'm brewing a pot now.  For me, I prefer 
Chemex to all other methods of brewing.  I love espresso, press pot, 
Turkish, vac pot, but Chemex just hits the sweet spot.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

62) From: R Nepsund
SweetMarias has a page on the Chemex.http://www.sweetmarias.com/brewing.inst.chemex.htmlHomeroast mailing list
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63) From: John M. Howison
Ray, you've always been one of the sharpest for the regulars on this list,
but you have let me down.  There is a cunning treatment of that
repeatedly-boiled taste.  After four minutes, you pick up the pot and remove
it from the heat.  Part of the coffee will never have been boiled at all.
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64) From: John M. Howison
I confess to having started this percolator strong.  It has been many years
since I was this provocative.
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65) From: Brian Kamnetz
It's been an interesting thread, John. Thanks for starting it. There
has been almost no discussion of percolators (now I see why) in the
years since I have been on the list and it has been fun to look back
at them (and why they went away).
Brian
On Fri, Sep 12, 2008 at 4:55 PM, John M. Howison  wrote:
<Snip>
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66) From: raymanowen
"...one of the sharpest"  There are Two (2) Rays on list. I'm not the guilty
party!
Look closely- When I post something about coffee that I appear to know
about, it's something I really Want to know about. Other times, I encounter
logic that does a Half Nelson on my brain cell, like this:
" After four minutes, you pick up the pot and remove it from the heat.
Part of the coffee will never have been boiled at all."
Two Half Nelsons = a Full Nelson?
   1. When time has passed, you can't ever get it back. [Save the four
   minutes and don't put the pot on the heat in the first place.] There are
   appreciative collectors out there...
   2. If part of the coffee hasn't been boiled, the rest of it  been
   boiled. Choose which part to drink?
Say you live near a zoo. Some of the Pachyderms break out and visit your
swimming pool. A certain nasty function follows. "Part of the pool hasn't
been soiled." In this case you'd dive in at the other end and swim?
Cheers, Mabuhay -RayO, aka Opa!
Fan of Tesla, Brattain, Bardeen, Shockley and Bezzera.
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67) From: John Mac
That's some seriously funny pachyderm poop Ray!
On 9/12/08, raymanowen  wrote:
<Snip>
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68) From: John Despres
"Fan of Tesla, Brattain, Bardeen, Shockley and Bezzera."
Hmmm. Alternating current, transistors and espresso machines. I'm a fan =
as well.
John
raymanowen wrote:
<Snip>
ty
<Snip>
e.com
<Snip>
e.com/gallery/main.php?g2_itemId=7820
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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69) From: George Miller
I can still remember the days that my mom made perked coffee on the stove.
I was a teenager at that time and not drinking coffee but found myself
having to make dinner for my parents for when they came home.   For some
reason (probably my aunt or someone) told me to put in a pinch of salt on
top of the grounds before making the coffee.  When they had it for the first
time they really loved it and wondered what I did to make it taste so much
better.  Needless to say they were dumbfounded when I told them what I did.
All I can think of is that the salt for some reason must have killed any
bitterness or off taste.  It wasn't enough to taste in the coffee, only a
pinch.
Being a newbie collector of vintage and older coffee memorabilia (late
1800-1930's and some up to the 60's coffee grinders, old ad unique coffee
and espresso makers) I have some old stove ones and an almost new electric
one.  I still make a pot in the electric one just for the heck of it once in
a while for nostalgic reasons.
As for the grind, since they are usually used with a paper filter or some
type the grind can be whatever you want.  What I personally use is a grind
about the same size as for a gold filter.  I've found that too fine a grind
makes the coffee more bitter and a lot stronger.  I do have a couple unique
perculator type machines that don't use paper or cloth filters and for them
I use a French Press type grind.
GeorgeM
On Fri, Sep 12, 2008 at 12:56 PM, R Nepsund  wrote:
<Snip>
-- 
Drink more coffee and do stupid things faster and with more energy.
Never argue with an idiot. He'll drag you down to his level then beat you
with experience.
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70) From: Brian Kamnetz
On Fri, Sep 12, 2008 at 9:46 PM,   wrote:
<Snip>
George Carlin had a similar line, something like this: "Isn't having a
smoking section in a restaurant sort of like having a peeing section
in a pool?"
Brian
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71) From: sci
I own at least 10 different methods of making coffee, nearly every known
method, but I do not, and I will not own a percolator. The only drip maker I
actually use is manual pour overs. I'd like a TV, maybe will get someday,
and I'd definitely like to get a KMB. I don't do the cold brews (e.g.,
Toddy).
I use FPs, APs, Chemex, Swiss Gold and various pour over rigs, Vac. Pots,
MPs, electric MP, Vietnamese Press, espresso, auto drip, ibriks, even coffee
socks, but no PERC. It is a matter of philosophy and principle.
I have a very close friend who thinks he likes great coffee, but he has a
narrow understanding of it. One day, he boasted to me that he bought a
percolator so he could get the old-fashioned good coffee he remembered from
"way back when." I hated to pop his bubble, so I let him use it for a few
months before I layed the bad news on him about percs.
Each of these methods will produce a very nice cup of coffee with varying
characteristics (e.g., vac. pot is very clean while FP is full bodied with
more particulates suspended), but the perc., as Ira points out, is just
wrong  from the get-go. Moreover, the perc. cooks off all the aromatics so
none go to the cup, and it overextracts, and causes coffee to go rancid
quick. Seems to be the worst way to make coffee, but it went along with the
ultra commercialization of dirt cheap robustica coffee with high caffiene
content.
Ivan
+++++++++++++++++++++++++++++++++++++++++++
Date: Thu, 11 Sep 2008 12:07:08 -0700
From: Ira 
Subject: Re: [Homeroast] Percolator
To: homeroast
Message-ID: <0MKpCa-1KdrVv1lep-0005Tg>
Content-Type: text/plain; charset="us-ascii"; format=flowed
At 11:22 AM 9/11/2008, you wrote:
<Snip>
Mostly because the percolator is the worst possible solution for a brewer.
The coffee is at the top above a vat of cold water. Water boils in a
tiny chamber at the bottom and then travels up an aluminium tube
where it is cooled and then splashed off the aluminium cover where it
is cooled more so at least the beginning of the brew is done at quite
low temperatures. Then that poorly brewed coffee is dumped back into
the vat of cold water where it is boiled and brewed again. Eventually
the brew water will be at a reasonable temperature, but the beginning
cold extraction and repeated boiling of the breed coffee will insure
you don't get a great cup of coffee.  None the less, for most people,
starting with freshly brewed and freshly ground coffee will allow a
percolator to make a better cup of coffee than their used to having.
Ira
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72) From: Paul Helbert
Natasha's Cafe recommends a pinch of salt, if using hard water, in their
Turkish coffee instruction sheet. Don't know why. Must taste good to someone
else, too.
On Sat, Sep 13, 2008 at 10:58 AM, George Miller wrote:
<Snip>
-- 
Paul Helbert
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73) From: Dave
I've heard of the pinch of salt before, but never tried it. I know a touch
of salt can improve/bring out flavors in other things, without being salty
(if you use a small enough pinch).
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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74) From: Angelo
It's an interesting taste phenomenon, indeed. I use a bit of salt on 
the various melons, watermelons, honeydew, cantaloupe, etc. It 
actually gives the illusion of added sweetness...
As to additives, how many add eggshells to their brew?  This is very 
common advice (or at least, used to be)
This one I can understand, The calcium in the eggshells would sort of 
neutralize the acid in the coffee... The salt, I don't get...
A
<Snip>
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75) From: Dave Huddle
My Dad always used a pinch of salt in the old aluminum drip coffee
maker,  with Maryland Club or Maxwell House stuff.
In later years, he used a percolator.    I had a tough time drinking
that stuff!
Before I learned a little about roasting/brewing etc., I used a perk.
  I always wondered why it never tasted as good as it smelled.    Now
I use a KMB, or French press, or AP, or Swiss Gold one cupper, or
Chemex, or moka pot, but NO perk.
Dave
Westerville, OH
On Mon, Sep 15, 2008 at 2:09 PM, Dave  wrote:
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76) From: Mike Chester

77) From: Ed Needham
Stand in front of a mirror (a magnifying mirror is better) and stick out 
your
moistened tongue.  Sprinkle some salt on your tongue and look in the mirror.
If you look carefully, you can actually see the taste buds open up to accept
more flavor.  It is a very subtle change, but if you look closely, you can
see it.
"Honey, whacha doin'?"
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78) From: Barry Luterman
Meditating
On Tue, Sep 16, 2008 at 12:08 PM, Ed Needham  wrote:
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79) From: John M. Howison
Percolator grind in its heyday was a bit coarser than most people's
French press material.   While I agree that other methods are
superior, those who scorn the percolated product altogether are
obviously callow youths.  Circa 1930, my mother was rather proud of
her up-to-date percolator coffee -- so much better than the boiled
stuff still offered by some of the neighbors.  Possibly you haven't
heard the saw that coffee isn't strong enough unless a half-dollar
left in the bottom floats to the surface after five minutes' boil.
-- 
Contra muros, mater rubicolla
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80) From: Yakster
I guess perc beats dropping a raw egg into your boiled coffee to settle the
grounds before serving...
-Chris
On Sat, May 16, 2009 at 12:59 PM, John M. Howison wrote:
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81) From: Ira
At 11:17 AM 5/18/2009, you wrote:
<Snip>
I was at a friends wedding where I was supplying the coffee to be 
made in one of those giant percolators, 36 cups or so. I always put a 
paper filter down to keep the ground mostly where they belong. It was 
a pound of some SM decaf about 3 days off roast ground in my Rocky a 
minute or two before the water started percolating. While I'd never 
call it amazing, it was by far the best coffee I've ever had out of 
one of those devices.
Ira
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82) From: Ken Schillinger
"I guess perc beats dropping a raw egg into your boiled coffee to settle the 
grounds before serving..."
I've never tried poaching eggs in coffee; has anybody on the list given it a 
whirl?
Ken
Thinking maybe a nice rich sweet coffee for the job.
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83) From: Captain CowPie
I tried this on a Cub Scout camping trip and it actually worked pretty  
well. It was a home roast rested 3-4 days. Of course, after a couple  
of days in the woods anything might have tasted good. ;)
Allergic to Gravity
AllergicToGravity.com
Unique LEGO Portraits & Sculptures
On May 18, 2009, at 8:15 PM, Ken Schillinger wrote:
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