On 2021-01-27 12:24 a.m., dsi1 wrote:
> On Monday, January 25, 2021 at 12:31:19 PM UTC-10, Dave Smith wrote:
>> On 2021-01-25 2:20 p.m., Bryan Simmons wrote:
>>> On Monday, January 25, 2021 at 8:11:24 AM UTC-6, Gary wrote:
>>>>
>>>>
>>>> Best cups of coffee I remember was from an old stovetop
>>>> perculator and also from 7-11.
>>>>
>>> The next time you critisize anyone for being picky, everyone
>>> should remember that you wrote the above. No one with any
>>> discernment would praise percolated coffee. TIAD.
>> Coffee certainly became a lot more popular when people stopped
>> perking it and started making drip. No coffee chain ever started up
>> with perked coffee.
>
> My guess is that coffee takes too long with a perk system. Drip
> systems in homes and commercial settings are a lot faster to brew and
> setting up for another batch. I was, for a time. making coffee using
> a vacuum maker. That was fun and made a pretty good cup of coffee but
> these days I use a Mr. Coffee Iced Coffee maker.


For those you have never used a percolator, they have a shallow inverted
cone at the bottom and the coffee sits in a basket at the top of the
tube. The water is heated at the bottom and that pushes it up the tube
and it splatters onto the grounds and seeps through and down into the
pot. It then continues to boil that coffee over and over, and boiling
coffee ruins. Some people can make a decent cup of perked coffee, but
most don't. It also takes a lot more attention. You have to put the
burner on high to get it going, turn it down once it starts perking and
then way down to low to keep it warm. Drip coffee is much easier to
make. You just pour the ht water over the grounds and let it do its thing.


Vacuum coffee makers made much better coffee than percolators. Maybe it
was the design, or the quality of the glass they used, but they were
fragile. We had one in the snack bar where I worked part time as a teen
and we broke a lot of those pots. They also required attention. They had
to be heated up to drive the water up into the brewing chamber, then
taken off the heat and when the pot cooled it sucked the brewed coffee
into the lower pot.