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There are many people that will not use it because of the poor coffee that it makes.
While I agree that a discussion the advantages and disadvantages may be useful, I disagree that that 'many people will not use it because of the poor coffee that it makes'. These comments appear to be from people who claim that many people say this. I have only ever seen a very few comments of this nature and then from people who have never tried using a percolator. I wonder if way back in time some manufacturer of drip machines made these claims and they are just being regurgitated. — Preceding unsigned comment added by 80.42.142.16 ( talk) 10:59, 21 June 2012 (UTC)
It is NOT AN ESPRESSO mocha pot.-- 69.151.57.46 ( talk) 00:55, 3 October 2010 (UTC)
Straw polls are informal and thus never officially "end", but is it agreed that there is a consensus to use image 1? — Asbestos | Talk 01:33, 16 July 2005 (UTC)
Percolators are often popular among campers and other outdoorsmen due to the ability to make coffee without a heat source.
You mean without electricity, not a heat source, right?
There is an empty head on naming convention which is a bit of a shame. The 'Moka stove top' is not called a percolator by everyone. If you go to a coffee shop asking for coffee for a percolator the tender will think you'll want a course ground coffee. I think this article should be split.
---(above comment unsigned)
There is a Moka pot article already. And you are quite correct that a Moka is not a percolator. Percolation is a recirculating drip-brew process: high-pressure water is never forced through the coffee. Moka brewing is a single-pass pressure process. If no one is going to be offended, I'll fix the article to be technically correct.
Sehr Gut 18:20, 25 June 2007 (UTC)
Okay, I reworked the article to conform to accepted definitions of brewing methods as defined by organizations such as the Specialty Coffee Association of America [1].
Sehr Gut 18:45, 25 June 2007 (UTC)
In the section on Moka Pots being considered percolators, there seems to be strong POV . . . Consider, "If common usage defines the word then it certainly must be accepted as a common name." Common usage does not necessarily define a name . . . Tomatoes are commonly called vegetables; however that does not change the fact that tomatoes are fruit. Nor does it change the definitions of the words "fruit" and "vegetable." Such a strong postulate about how words are defined seems inappropriate for an article that is not intended to posit how words are defined.
Additionally, if the scientific definition of "percolate" as a verb defines whether a coffee drink producing machine is a (coffee) percolator or not, then by the letter of Merriam-Webster's first definition of percolate [1] both an espresso machine and an automatic drip coffee maker are both "percolators" as both of these "cause a solvent to pass through a permeable substance." The definition of percolate seems insufficient to define a (coffee) percolator. In fact a coffee percolator [2] is defined by Merriam-Webster as a device that "repeatedly directs water at a basket of coffee" (paraphrased) which precludes moka pots, drip coffee makers, and espresso machines from being (coffee) percolators. While I realize that a dictionary is not necessarily a definitive resource for defining coffee jargon, my point is that to use the term "percolator" to describe all coffee drink making machines that "percolate" would limit the utility of the word . . . many coffee making machines percolate and would be percolators by this definition (espresso machines, mocha machines, Chemex devices, Automatic drip machines . . . only vacuum press and French press come to mind as non-percolators). I submit that this definition is not useful nor accurate and recommend that moka pots and other devices that are not commonly referred to as (coffee) percolators not be considered "percolators."
Additionally, the reference to Saveur [3] that claims moka pots juxtapose percolated coffee and espresso does not posit that a moka machine is a percolator, only that it percolates (. . . . as do many other coffee making machines . . . )
I think that the naming convention section of the article is unnecessarily confusing without adding significant value and will consider deleting it. StateOfTheUnion ( talk) 12:53, 30 December 2008 (UTC)
The introductory section seems confused. Two kinds of coffee percolator: not-a-percolator, a percolator, and some kind of industrial device. The third may be relevant to coffee processing, but hardly to preparation of coffee for drinking, so I propose to remove it. I will also remove the non-recirculating devices from the definition, as discussed earlier in the section, to conform with common usage and the dictionary definition of a coffee percolator. -
Paul (
talk)
14:55, 18 April 2013 (UTC)
References
"the moka pot is the most popular way of brewing coffee at home, and its usage has spread to the USA."
eh? in sweden you can buy a moka pot in every ikea store and in a lot of the regular convenience stores for about 15 euros... i think that comment on how people in north america (if in the us of a then probably in canada too or?) has adopted the use of the moka pot is pretty irrelevant since it is used as much elsewhere (my estimate).
regards -mats
The moka pot is in widespread use in Eastern Europe, and as I remember, it was in common use in Italy in 1980 (last time I was there). When Eastern Europeans relocate to the USA, they usually hate the coffee (not strong enough), and go out of their way to find a moka pot. Or they make Turkish coffee, which is an acquired taste, even for them.
In my personal experience, I bought a gravity-type perk pot for $12 at an "Antique Mall" type of place, and learned to use it. It makes the best coffee I've ever tasted. It's not strong enough for Eastern Europeans, but nice, sweet, non-sour, non-bitter, smooth coffee. It's coffee that tastes as wonderful as it smells.
The downside is that it takes some getting used to. It comes to a full boil (and spills a little from the spout) in 7 minutes on high heat. And it perks nicely at med-low heat (3 1/2 out of 10 settings on my electric stove). If you let it perk a long time, it will get stronger, but not as strong as a moka pot. You can set the stove to "Simmer" and it will stop perking, and keep the coffee warm.
The pot itself is made of enamel, the perking tube, of cast iron maybe (something black and rough), and the coffee grounds basket is made of plastic. The perking indicator is of course heavy glass. I've added a picture to the Wikipedia entry (it's my own pot and I took the picture).
Another tricky thing is to get the coffee grounds large enough to not cause "crunchy coffee." Buzz them no more than 5 seconds in a coffee grinder, or better yet, grind the coffee in one of those adjustable machines you can find in supermakets. No pre-ground coffee will have the right texture for perk pots anymore because the plastic basket's holes are just too large.
71.161.218.115 01:25, 13 April 2007 (UTC)
Coffee machine redirects here, but they are totally different. A slot machine that pours a plastic cup of something vaguely coffee-like when you put money in is not a percolator. Any ideas for a better redirect target? Totnesmartin ( talk) 22:26, 22 November 2007 (UTC)
How about a section on how Percolators are viewed today? I have many coffee junkie friends who say they burn the coffee over and over and makes for a very bad cup of joe. -- 70.167.58.6 ( talk) 05:32, 1 June 2008 (UTC)
I have made a simple diagram of a percolator. Here it is:
I first attempted to upload it in SVG format, but it wouldn't render properly, so I uploaded it in PNG. I believe it is accurate, but I would like someone else to check.
--
UnknownFerret (
talk)
17:57, 18 June 2008 (UTC)
Seems more accurate than the other images to me. The other images are of moka-pots which let the water come in contact with the coffee only once. Your diagram denotes the key difference between moka-pots and percolators . . . the percolator splashes the same liquid from the same source onto the coffee grinds repeatedly and then dumps this liquid back into the single liquid reservoir. Moka pots segregate the coffee drink that has come in contact with the grinds from hot water that has not contacted the coffee. A moka-pot has two separate reservoirs; a percolator has only one. StateOfTheUnion ( talk) 13:11, 30 December 2008 (UTC)
Hot water is less dense then cold, is that effect used at all? Does the hot coffee stays in a layer on top of the colder water, or does it just get mixed?
Where is the water/coffee heated, only in the bottom chamber or the whole bottom? 83.188.230.104 ( talk) 19:26, 6 October 2008 (UTC)
You people are aware that the search for Percolator redirects here, right? And you are also aware that a percolator is mainly a device used for preparing extracts from plants in the field of pharmacy and its use in coffee making is just an application. I'd love to see this fixed and for the percolator page to not redirect here and present a proper percolator, not just the coffee making one. —Preceding unsigned comment added by 79.115.211.113 ( talk) 08:27, 28 February 2011 (UTC)
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Ironically, because of its operating principle, the coffee percolator seems to be better suited for making tea instead of coffee. It even may be a perfect tea maker as the leaves are subjected only to near boiling hot water, at a constant temperature. Shouldn't that also be discussed in the article? -- 2.247.250.113 ( talk) 01:48, 22 December 2018 (UTC)
The diagram illustrating the operation principle needs some corrections. The percolator has a funnel at its lower end collecting the bubbles which drive the water up the tube. These also should be shown inside the tube. -- 2.247.250.113 ( talk) 02:45, 22 December 2018 (UTC)
The article lacks a proper description of the physics involved in the brewing process. I tried to find a reliable source which does but couldn't.
The article makes some fuzzy claims about temperature differences which are unlikely to have any real base in physics. Even with kinematic effects included temperature difference does not provide enough force to lift the water significantly above its surface and it works in both directions, driving watee up as well as down. It just causes circulation inside the water body.
The artivle mentions bubbles and the airlift pump which is likely to be the proper effect, but what bubbles? Steam bubbles will collapse as soon as they cool down a little. To use steam power you need pressure allowing to heat the water above its standard boiling point, like the moka pot does. Also the process would not stop when the water is boiling, So it's more likely the bubbles are gases like carbon dioxide and oxygen dissolved in the water, which are driven out when the water loses its capacity to hold them at rising temperatures. But writing that into the article without a citable source would be original research. 2.247.251.122 ( talk) 00:07, 23 December 2018 (UTC)
Following the citation link for Sir Benjamin Thompson as inventor of the percolator, the Encylcopaedia Britannica article states, "His work resulted in improved fireplaces and chimneys, and among his inventions are a double boiler, a kitchen range, and a drip coffeepot." [emphasis my own]
Other articles that declare Sir Thompson as the inventor of the percolator appear to be paraphrases or direct copies of this wiki article.
[1] also lists "drip coffee maker" as one of "The products of Rumsford's mind". Again, nothing about percolators.
Other sources that have citations themselves do not refer to an invention of the percolator (e.g. https://biography.yourdictionary.com/count-rumford)
I'm forced to conclude that a mis-reading led to his being included in this article, and based on the evidence above I'm editing that section.
References
This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||
|
There are many people that will not use it because of the poor coffee that it makes.
While I agree that a discussion the advantages and disadvantages may be useful, I disagree that that 'many people will not use it because of the poor coffee that it makes'. These comments appear to be from people who claim that many people say this. I have only ever seen a very few comments of this nature and then from people who have never tried using a percolator. I wonder if way back in time some manufacturer of drip machines made these claims and they are just being regurgitated. — Preceding unsigned comment added by 80.42.142.16 ( talk) 10:59, 21 June 2012 (UTC)
It is NOT AN ESPRESSO mocha pot.-- 69.151.57.46 ( talk) 00:55, 3 October 2010 (UTC)
Straw polls are informal and thus never officially "end", but is it agreed that there is a consensus to use image 1? — Asbestos | Talk 01:33, 16 July 2005 (UTC)
Percolators are often popular among campers and other outdoorsmen due to the ability to make coffee without a heat source.
You mean without electricity, not a heat source, right?
There is an empty head on naming convention which is a bit of a shame. The 'Moka stove top' is not called a percolator by everyone. If you go to a coffee shop asking for coffee for a percolator the tender will think you'll want a course ground coffee. I think this article should be split.
---(above comment unsigned)
There is a Moka pot article already. And you are quite correct that a Moka is not a percolator. Percolation is a recirculating drip-brew process: high-pressure water is never forced through the coffee. Moka brewing is a single-pass pressure process. If no one is going to be offended, I'll fix the article to be technically correct.
Sehr Gut 18:20, 25 June 2007 (UTC)
Okay, I reworked the article to conform to accepted definitions of brewing methods as defined by organizations such as the Specialty Coffee Association of America [1].
Sehr Gut 18:45, 25 June 2007 (UTC)
In the section on Moka Pots being considered percolators, there seems to be strong POV . . . Consider, "If common usage defines the word then it certainly must be accepted as a common name." Common usage does not necessarily define a name . . . Tomatoes are commonly called vegetables; however that does not change the fact that tomatoes are fruit. Nor does it change the definitions of the words "fruit" and "vegetable." Such a strong postulate about how words are defined seems inappropriate for an article that is not intended to posit how words are defined.
Additionally, if the scientific definition of "percolate" as a verb defines whether a coffee drink producing machine is a (coffee) percolator or not, then by the letter of Merriam-Webster's first definition of percolate [1] both an espresso machine and an automatic drip coffee maker are both "percolators" as both of these "cause a solvent to pass through a permeable substance." The definition of percolate seems insufficient to define a (coffee) percolator. In fact a coffee percolator [2] is defined by Merriam-Webster as a device that "repeatedly directs water at a basket of coffee" (paraphrased) which precludes moka pots, drip coffee makers, and espresso machines from being (coffee) percolators. While I realize that a dictionary is not necessarily a definitive resource for defining coffee jargon, my point is that to use the term "percolator" to describe all coffee drink making machines that "percolate" would limit the utility of the word . . . many coffee making machines percolate and would be percolators by this definition (espresso machines, mocha machines, Chemex devices, Automatic drip machines . . . only vacuum press and French press come to mind as non-percolators). I submit that this definition is not useful nor accurate and recommend that moka pots and other devices that are not commonly referred to as (coffee) percolators not be considered "percolators."
Additionally, the reference to Saveur [3] that claims moka pots juxtapose percolated coffee and espresso does not posit that a moka machine is a percolator, only that it percolates (. . . . as do many other coffee making machines . . . )
I think that the naming convention section of the article is unnecessarily confusing without adding significant value and will consider deleting it. StateOfTheUnion ( talk) 12:53, 30 December 2008 (UTC)
The introductory section seems confused. Two kinds of coffee percolator: not-a-percolator, a percolator, and some kind of industrial device. The third may be relevant to coffee processing, but hardly to preparation of coffee for drinking, so I propose to remove it. I will also remove the non-recirculating devices from the definition, as discussed earlier in the section, to conform with common usage and the dictionary definition of a coffee percolator. -
Paul (
talk)
14:55, 18 April 2013 (UTC)
References
"the moka pot is the most popular way of brewing coffee at home, and its usage has spread to the USA."
eh? in sweden you can buy a moka pot in every ikea store and in a lot of the regular convenience stores for about 15 euros... i think that comment on how people in north america (if in the us of a then probably in canada too or?) has adopted the use of the moka pot is pretty irrelevant since it is used as much elsewhere (my estimate).
regards -mats
The moka pot is in widespread use in Eastern Europe, and as I remember, it was in common use in Italy in 1980 (last time I was there). When Eastern Europeans relocate to the USA, they usually hate the coffee (not strong enough), and go out of their way to find a moka pot. Or they make Turkish coffee, which is an acquired taste, even for them.
In my personal experience, I bought a gravity-type perk pot for $12 at an "Antique Mall" type of place, and learned to use it. It makes the best coffee I've ever tasted. It's not strong enough for Eastern Europeans, but nice, sweet, non-sour, non-bitter, smooth coffee. It's coffee that tastes as wonderful as it smells.
The downside is that it takes some getting used to. It comes to a full boil (and spills a little from the spout) in 7 minutes on high heat. And it perks nicely at med-low heat (3 1/2 out of 10 settings on my electric stove). If you let it perk a long time, it will get stronger, but not as strong as a moka pot. You can set the stove to "Simmer" and it will stop perking, and keep the coffee warm.
The pot itself is made of enamel, the perking tube, of cast iron maybe (something black and rough), and the coffee grounds basket is made of plastic. The perking indicator is of course heavy glass. I've added a picture to the Wikipedia entry (it's my own pot and I took the picture).
Another tricky thing is to get the coffee grounds large enough to not cause "crunchy coffee." Buzz them no more than 5 seconds in a coffee grinder, or better yet, grind the coffee in one of those adjustable machines you can find in supermakets. No pre-ground coffee will have the right texture for perk pots anymore because the plastic basket's holes are just too large.
71.161.218.115 01:25, 13 April 2007 (UTC)
Coffee machine redirects here, but they are totally different. A slot machine that pours a plastic cup of something vaguely coffee-like when you put money in is not a percolator. Any ideas for a better redirect target? Totnesmartin ( talk) 22:26, 22 November 2007 (UTC)
How about a section on how Percolators are viewed today? I have many coffee junkie friends who say they burn the coffee over and over and makes for a very bad cup of joe. -- 70.167.58.6 ( talk) 05:32, 1 June 2008 (UTC)
I have made a simple diagram of a percolator. Here it is:
I first attempted to upload it in SVG format, but it wouldn't render properly, so I uploaded it in PNG. I believe it is accurate, but I would like someone else to check.
--
UnknownFerret (
talk)
17:57, 18 June 2008 (UTC)
Seems more accurate than the other images to me. The other images are of moka-pots which let the water come in contact with the coffee only once. Your diagram denotes the key difference between moka-pots and percolators . . . the percolator splashes the same liquid from the same source onto the coffee grinds repeatedly and then dumps this liquid back into the single liquid reservoir. Moka pots segregate the coffee drink that has come in contact with the grinds from hot water that has not contacted the coffee. A moka-pot has two separate reservoirs; a percolator has only one. StateOfTheUnion ( talk) 13:11, 30 December 2008 (UTC)
Hot water is less dense then cold, is that effect used at all? Does the hot coffee stays in a layer on top of the colder water, or does it just get mixed?
Where is the water/coffee heated, only in the bottom chamber or the whole bottom? 83.188.230.104 ( talk) 19:26, 6 October 2008 (UTC)
You people are aware that the search for Percolator redirects here, right? And you are also aware that a percolator is mainly a device used for preparing extracts from plants in the field of pharmacy and its use in coffee making is just an application. I'd love to see this fixed and for the percolator page to not redirect here and present a proper percolator, not just the coffee making one. —Preceding unsigned comment added by 79.115.211.113 ( talk) 08:27, 28 February 2011 (UTC)
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Ironically, because of its operating principle, the coffee percolator seems to be better suited for making tea instead of coffee. It even may be a perfect tea maker as the leaves are subjected only to near boiling hot water, at a constant temperature. Shouldn't that also be discussed in the article? -- 2.247.250.113 ( talk) 01:48, 22 December 2018 (UTC)
The diagram illustrating the operation principle needs some corrections. The percolator has a funnel at its lower end collecting the bubbles which drive the water up the tube. These also should be shown inside the tube. -- 2.247.250.113 ( talk) 02:45, 22 December 2018 (UTC)
The article lacks a proper description of the physics involved in the brewing process. I tried to find a reliable source which does but couldn't.
The article makes some fuzzy claims about temperature differences which are unlikely to have any real base in physics. Even with kinematic effects included temperature difference does not provide enough force to lift the water significantly above its surface and it works in both directions, driving watee up as well as down. It just causes circulation inside the water body.
The artivle mentions bubbles and the airlift pump which is likely to be the proper effect, but what bubbles? Steam bubbles will collapse as soon as they cool down a little. To use steam power you need pressure allowing to heat the water above its standard boiling point, like the moka pot does. Also the process would not stop when the water is boiling, So it's more likely the bubbles are gases like carbon dioxide and oxygen dissolved in the water, which are driven out when the water loses its capacity to hold them at rising temperatures. But writing that into the article without a citable source would be original research. 2.247.251.122 ( talk) 00:07, 23 December 2018 (UTC)
Following the citation link for Sir Benjamin Thompson as inventor of the percolator, the Encylcopaedia Britannica article states, "His work resulted in improved fireplaces and chimneys, and among his inventions are a double boiler, a kitchen range, and a drip coffeepot." [emphasis my own]
Other articles that declare Sir Thompson as the inventor of the percolator appear to be paraphrases or direct copies of this wiki article.
[1] also lists "drip coffee maker" as one of "The products of Rumsford's mind". Again, nothing about percolators.
Other sources that have citations themselves do not refer to an invention of the percolator (e.g. https://biography.yourdictionary.com/count-rumford)
I'm forced to conclude that a mis-reading led to his being included in this article, and based on the evidence above I'm editing that section.
References