I just brewed 2 cups of coffee one with a Farberware percolator and the other with a no name cheap drip machine. Poured both in a clear mug and the drip coffee was noticeably darker. It wasn't even close. I would think the percolator would brew a stronger cup. Anyone know why this is so?
Percolator vs Drip Coffee maker
- Thread starter raaizin
- Start date
I will bet the perk tastes better. I am using a Kenmore drip machine right now because my Universal percolator has a early shutting down problem, But it tastes so much better when it is perked. I don't know why except maybe the multiple times that the coffee flows through the grounds.
Same beans? Same grind? Same ratio of ground coffee to water?
I too would have expected that the percolator would have produced the darker-looking brew.
All I know is that it's time for the Percolator.
some percs had strength settings. liked drip better so don't know what current stocks are like for percs
JTK
$100 Site Donor 2025
Wouldn't it also depend on how long you left the percolator percolating?
I haven't seen a percolator in a couple decades. I didn't know they were still a thing.
Same beans I measured the water and the coffee with a measuring cup. The percolator is Electric with a Auto shut off. It taste so much better with the drip with the percolator it tastes weak.
CleanSump
Site Donor 2026
A percolator on the stove smells so good.
My first ever coffeemaker was similar to to this one. I showed it to my mom and she called it a Vaculator. It made a good pot of coffee.
Melitta hand filled drip for me. (KISS - pour hot water slowly and drink). Along with Pike Place ground coffee, our welcome to the day each morning. #6 filters are getting hard to find but remain available at the local ACE hardware store. Appreciate the ease-of-use of cartridge filters experienced when we stay at hotels but seems like a lot of landfill when you consider their cumulative impact, and still prefer my Melitta solution for the flavor and ability to control the strength.
I like drip coffee a ton more than percolated. In a percolator the water passes through the grounds a hundred times or so over ten minutes or more. That is long enough to pull a lot of acidic flavors out of the grounds. These days I mostly drink coffee from our espresso machine. It requires very finely ground coffee (about like coarse flour) and uses a pump that runs about 10 bar (150 psi) to push the water through the grounds in half a minute, which is not long enough to pick up the bitter tasting notes. It is easy to argue that espresso coffee is an affectation. Could four million Italian espresso consumers be wrong? Wait - they are Italian, of course they can all be wrong.
