Percolator Taste Debate
Most coffee "experts" will tell you that the percolator method of brewing coffee goes against all the rules of how you should make coffee. While the percolator fans will tell you that there is no better cup of coffee than percolator brewed coffee.
Since a percolator cycles brewed coffee back over the grounds over and over, it makes a stronger distinct taste. If you grew up during the percolator era, then it could be a taste you have grown to love. Whether you like the taste of a cup of percolated or not, no one can deny the wonderful sound the percolator makes while brewing.
The style of the classic percolator pot really has not changed in 50 years, the pots made in the 50's look almost identical to the pots you can buy today. Their shiny classic shape looks awesome on the kitchen counter.
So what is your opinion? Do you love it, hate it, or just tolerate it?
Technically speaking, there is no difference in the chemical reactions taking place in a percolator than a french press. Hot water continually cycling through the coffee grounds isn’t really any different than the hot water steeping in coffee grounds for several minutes. The one big difference is that the percolator remains the proper temperature thoughout the entire cycle, whereas the french press will cool down far below optimum brew temps well before it is done. Percolators heat the water to 195-205 degrees, depending upon wattage, and cycle the water continuously through the coffee so that it remains in a constant state of extraction, and for the optimum time of a minute per cup. As long as you use good quality, fresh ground whole beans, percolated coffee is absolutely fantastic. Most detractors have either never tried an electric percolator, or had bad experiences with one using poor quality coffee.
One must take the time to learn how to properly use a stovetop percolator. When properly done, the water does not boil; it is much like how you can boil water in an unwaxed paper cup over a candle without burning the cup… there is a constant cooling effect, keeping it below 212 degrees. Never let it come to a violent perc in the bubble top. When it begins, keep lowering it gently once or twice until it is an extremely low flame with a slow and gentle perculation. Major worldwide marketing creates the bad buzz on percolators, & it’s easy to use so many people to verify it (even from experience) since most people no longer have the will or patience to properly learn and do it. It’s very similar to the supermarkets selling meats and vegetables all cut up for you in every which way so that nobody even knows how to use knives properly any more. Machines and convenience are far more profitable than a simple non-electric device which makes so much sense and lasts years & years. Nothing more than planned obsolesence. See also http://reviews.ebay.com/Coffee-Percolators-Rule?ugid=10000000005695846 (copy into address bar).
I grew up on percolator coffee and I have not been able to find any method that seems to satisfies me as much. After my current coffee maker bites the dust, I will definitely look for a new one with the percolator first in mind. I believe filling my thermos will be much easier also.