The creamer is protein which will grow stuff. So yeah rinse that every time straight away.
Why would people need to need two coffee machines, one to make strong coffee, the other to make normal coffee ? You can always easily dilute strong coffee, but you cannot easily dehydrate the normal coffee to make strong coffee.
Clog your coffee maker very fast if it is a drip type design
Be strong, if that’s what you are looking for
[QUOTE=Qadgop the Mercotan]
Boiling coffee produces new molecules. Most of which are not considered tasty by coffee fans.
[/QUOTE]
Percolator should not be boiling the coffee, unless something is wrong with the thermostat.
There is also a 2 chamber percolator that does not recirculate the coffee.
I cant tell you if it tastes different, to me all coffee tastes the same as far as equipment used to make it goes.
I was addressing the OP’s theoretical question (well over 4 years ago) where the OP posited that coffee would be used instead of water, to make the coffee. Then indeed coffee would be boiling.
Percolators work by causing the liquid at the bottom to boil. If the liquid at the bottom is already coffee, a percolator will cause that coffee to boil. Unless they’ve redesigned the percolator recently.
Drip coffee makers sometimes heat the liquid to near boiling rather than boiling these days, it’s true.
Someone had too much caffeine when they dug up this zombie.
When I was a kid (early 60’s-70’s) percolators when extremely popular and considered the premier way to make really good coffee.
:smack: What fools these mortals be! Anyone who’s tried the various ways of brewing realizes it’s one of the worst ways to make coffee.
Anyway, per the OP I tried making home brew once using beer I’d already brewed instead of water. The sugars/yeast of the previously made beer were already expended so I knew I wouldn’t get a higher alcohol gravity, but I thought I’d get a richer, more flavorful beer.
Let’s just say the resulting sludge meant experiments like that are best left to the professionals and homebrewers who are more experienced.
Oops i did not even look to see original post date.
Percolator should, if it is working and adjusted right, should have no boiling and no steaming, if it does it is too hot, adjust the thermostat, you want a water temp of about 195 degrees, don’t set it over 200, as you said, you will ruin the coffee.
And use a very coarse grind, they wont make good coffee with off the shelf drip grinds.
I am assuming an electric percolator of course, doing it on a stove top takes some knack, ruining it on a stove top perc is easy peasey
I bet a lot of bitter ruined coffee got made with stove top perks
For the drip maker, it is literally impossible to burn the coffee, unless the warmer plate
has a deep fryer mode.
Depends on what a person likes though, i guess there can not really be a wrong way if the person drinking it likes it that way.
If anyone remembers those commercials about the “secret” to making great coffee, or the ones where wives despaired that their husbands didn’t like their coffee, that was percolator coffee.
My parents had a percolator they got as a wedding gift, and my mother had the knack for making great coffee with it. It was awesome. I have never had better coffee anywhere. However, I never could learn to use it right, and my coffee was so-so with it. My father considered it a bother, and just made instant in the morning, or later, when they had more money, bought it at the subway station.
Anyway, my point is that percolator coffee is great if you know what you are doing, but, only about 10% of percolator owners did. I don’t know how much difference the brand made, other than at one time, coffee was very oily, so maybe “dry roasted” meant something once.
OK. I HAVE DONE THIS.
I have done it both in an attempt to make stronger coffee while saving on grounds, and in order to try to “freshen up” old coffee because I made too much.
Reports:
It is not a good way to make strong coffee. If you want coffee that tastes strong, use more grounds, or buy a dark roast. If you want an eye-opener, put 1/2 a No-Doz in the filter-- makes the Jolt Cola version of coffee.
If you want to freshen up an old pot that isn’t burnt, put about a teaspoon of coffee in a new filter (throw out the old grounds), and then run the cold pot through. You will get decent coffee, but making new would be better. However, if the problem if that you are running low on grounds, and you can’t buy more for a few days, it works. But run a pot of plain water through afterwards.
Don’t try making coffee with milk. The milk is too thick to extract the flavor from the coffee properly, and you end up with crap. Plus, you have to clean the coffee maker.
If the old pot is burnt, forget it. You can’t make it taste good not matter what.
Someone want to try it and let us know?
In high school, as part of a pre-clubbing ritual, my best friend and I would throw tea bags into a brewing pot of coffee. We called it “cofftea.” Energy drinks were only just becoming popular.
Adding champagne to coffee (only happened once) produced “coffpagne.”
/Cool story, bro
Thanks for the education, my sources (Wikipedia; yeah, I know. . .) indicated the liquid in the bottom chamber got boiled.
Though I do suspect coffee that is held at 190+ is also going to get ‘different’ after a while, as that is a temperature which will re-arrange various complex organic molecules over time. IME, those ‘differences’ didn’t spell better coffee.
The idea is to use cold water to fill the percolator. Very cold water is best (like, refrigerator-cold). The percolator heats the water at the bottom, but the funnel prevents it from mixing with the cold water above it. The boiling is slight, just enough to pump the hot water in the funnel to the top (to allow it to drip back over the grounds). The hot coffee dripping from the grounds is hot and denser so it stays in a layer above the colder, denser water below it. As more cold water is heated and pumped onto the grounds, the boundary between the hot coffee and cold water drops. When there is no more cold water left, the device starts pumping coffee instead of water, which is when you stop. The is the reason for the glass button on top of the percolator, to let the brewer know when the coffee is done (you can tell when the “blurps” change color from clear to dark brown).
As mentioned above, you have to know what you are doing to make good coffee with a percolator, but it can be done. Percolators became popular because they were faster and cheaper than the older vacuum makers. They did, however, require a much higher skill level; something that could very well be lacking in someone who hasn’t had his coffee, yet. Hence, the popularity and success of Mr. Coffee in the 1970s.
Double brewing used to be a fairly common practice with the old poor over coffee makers. I still use one on occassion. Boiling coffee ruins the taste.
I use coffee as the base for hot chocolate mix instead of milk or water. I first stumbled on this trick when I was staying in a hotel. I went to the hospitality room where they had the envelopes of hot chocolate mix but no hot water. So I used coffee instead. It was really good and now I always do this.