That’s an inherent flaw of the classic US percolators, where the coffee drips back down into the boiling water. It’s near impossible to not burn st least some of the coffee. Even basic filter coffee is usually better.
The recirculation of the coffee is not strictly necessary. Sure, it wouldn’t be a classic American percolator but there are other coffee makers that work by very similar principles but without burning your coffee (like drip brew filter coffee machines or my favorite, moka pots). Percolated in general just means “filtered” or “strained”.
I’ve never come across a place that uses a perc and doesnt burn their coffee, so honestly I find Starbucks better on that alone
But the shitty espresso I can pull on my mr coffee beats both by miles
Espresso doesn’t refer to the strength of the coffee, only that it’s brewed under pressure.
That’s an inherent flaw of the classic US percolators, where the coffee drips back down into the boiling water. It’s near impossible to not burn st least some of the coffee. Even basic filter coffee is usually better.
Are there other types of percolators? I thought the recirculation and constant heating of the reservoir were required features.
The recirculation of the coffee is not strictly necessary. Sure, it wouldn’t be a classic American percolator but there are other coffee makers that work by very similar principles but without burning your coffee (like drip brew filter coffee machines or my favorite, moka pots). Percolated in general just means “filtered” or “strained”.