Percolators – Some of the basic problems with coffee percolators

The word “percolator” has come to mean that special coffee pot that used to sit on Grandma’s stove and bubble like crazy all morning. They usually consist of a heatproof pot that holds the water, a long tube (like a straw) that holds a filter basket on top. This filter is usually made of metal and keeps the coffee beans separate from the water in the main pot. Usually fairly coarse ground coffee is used and a perforated lid is placed over the filter to distribute the water evenly over the grounds.

As the water in the pot comes to a boil, it is forced up the tube and repeatedly spills onto the ground in the strainer basket. In this way, both the water and the freshly brewed coffee fall back into the hot water and onto the ground. Gradually the coffee becomes stronger as the water/coffee continues to drip onto the ground. This process continues as long as the pot remains at the boiling point.

Although we have special memories of coffee machines, they are not a particularly good way to prepare a great cup of coffee. In fact, many people classify percolator coffee right next to coffee boiled directly in water. When made in a percolator, a number of things happen that produce a less than perfect cup of coffee.

To begin with, the water is superheated. Boiling water simply extracts too many unwanted bitter flavors into the coffee and should be avoided if possible (which is not possible with a percolator). Furthermore, the coffee grounds are extracted excessively by repeatedly passing the already brewed coffee over the grounds. Ultimately, the boiling/percolation action of the liquid tends to release many of the desirable flavors and compounds into the air. While this produces a wonderful aroma of freshly brewed coffee at home, it can often lead to flat-tasting coffee.

In the end, it’s often best to avoid coffee pots if possible. There are other affordable ways to brew great coffee, even if it may mean turning your back on wonderful aromatic memories.