On 8/17/2010 7:24 PM, dsi1 wrote:
> On 8/17/2010 12:17 PM, Food SnobŪ wrote:
>> On Aug 17, 6:09 am, > wrote:
>>>
>>>
>>> Percolators have fallen out of fashion but foul, bitter, coffee is all
>>> the rage. Why worry about boiling the coffee when the beans are
>>> typically getting all burnt to hell during roasting? The truth is that
>>> if the brew you get out of your coffeemaker is bitter, not smooth, it's
>>> because of the roast, not because of overcooking.
>>
>> It's not that the overcooking makes it "bitter." It's that it makes
>> it taste shitty.
>
> You might say that bitter, burnt coffee tastes shitty but I'll bet that
> you'd smack your lips at a $5 cup of Starbucks and proclaim it to be
> "tasty." Sort of irrational behavior, don't you think?
>
>>>
>>> I have a Corning cornflour percolator that works just dandy. I use it
>>> occasionally because it's a neat way to make a cup of Joe. The drip
>>> maker that I use most mornings is fast but the process holds little
>>> fascination.
>>>
>> Be careful. The older Cornflower percolators are subject to recall.
>> http://www.corellecorner.com/company...1976-1979.html
>>
>>
>> They are very pretty, but ALL percolators make shitty coffee.
>
> Shitty and dangerous! :-)
>
>>
>> --Bryan
>
My 30 cup aluminum percolator makes very good coffee, but only if you
make at least 20 cups (otherwise it stops perking too soon.) I never
scrub it; the oxidation and hard water stains and coffee stains all
contribute to passivating the aluminum so it doesn't react with the
coffee. Someday I should try making 10 cups, but putting ice in it to
see if that helps.
Those old Corningware percolators did make good coffee as long as you
didn't try to rush them.