Well. I'm sure publicly expressing an opinion about coffee will be one of the least regrettable things I've done! Note: *American percolators are not Moka pots* so please rest assured this isn't about those
When you say "cream", what are you actually using? This appears to refer to any of the coffee-whitening products commonly used. I don't tend to _make_ coffee for myself; I'll have tea with milk. When we had a coffee machine at work I would typically have its "latte" option with semi-skimmed milk. Later (after I figured out how to program using its useless, *_useless_* interface) I was able to have it make what we would consider a "typical" coffee (espresso shot, extra hot water, cold milk), which is what I would make if we were out of tea (but that's rare; this _is_ the UK after all). A couple of restaurants offer coffee on their dessert menu, and that's where I _would_ have a "typical" coffee, but with single cream instead of milk. Very nice, and the texture difference is quite interesting too.
@@K-o-R I personally use half and half (which, in case this isn't a universally known thing, is half cream and half milk) but yes, "cream" can broadly refer to any whitener
My introduction to this channel was a 40 minute video about dishwashers when I don't even own one, now I'm watching this even though I never planned on getting a percolator... best channel ever.
You should buy a dishwasher, it has changed my life. I was reticent at first bc I expected it to be an energy sink, but it turns out they use less energy than washing by hand
I am an oldie (but goodie ;-) and I used a percolator for a number of years before Mr. Coffee got introduced. Just a couple hints to anyone who wishes to try the percolator way of making coffee. On the stove top model, NEVER let the coffee/water continue to boil that hard. Once it comes up to a boil, turn down the heat to a nice gentle simmer. The coffee will still percolate and you will get a much milder coffee. Also, very importantly, before you pour the coffee from any percolator (especially the ones with the pour spout on the top), you must remove the internal parts of the pot. Remove the stem, basket, coffee grounds, diffuser top, etc. When you leave them inside the pot and pour the coffee, the finished coffee is being poured through the grounds, from the bottom to the top of the grounds basket, making for a bitter cup of coffee and also putting grounds into your cup. Even the pots with the pour spout a little lower, will get some of the backwash from the grounds basket when you pour the coffee. Now with all that being said, I am not recommending using a percolator. Once the drip method was introduced, I switched and have only rarely used a percolator since then. But if you want to try it, these suggestions will really help the flavor of your coffee.
@@pxldsilz6828 I'm not sure whether or not you made the "eggshell" comment as a joke or not, but that is LITERALLY a thing. One of the problems with percolated coffee is the water temperature. Boiling water makes TERRIBLE coffee. The chemistry is complicated, but the tl;dr is that different stuff dissolves better/worse at different temperatures of water. It just so happens that most of the stuff that makes coffee taste bad, dissolves well, above 208ish F (97 C). Coffee brewed with boiling water is more bitter, and MUCH more sour than coffee brewed with hot (200-205 F [93-95 C]) but not boiling water. Now, since percolators rely on the water boiling, they don't really have the option of lowering the brewing temperature. So, people tried other ways of "fixing" the end-product. Since sour stuff is acidic, one way to "fix" it is to try to neutralize some of the acid. Egg shells are mostly Calcium Carbonate, which reacts with acids. And people often eat eggs with breakfast, which was also when they brewed coffee. So...they took the egg shells and threw them in with the ground coffee before brewing. And it does sort of work. I've had a LOT of percolated coffee over the years. It is much more convenient when brewing multiple gallons on big camping trips. That breakfast coffee made with egg shells is noticeably less acidic than when brewed without. This doesn't make percolated coffee GOOD. But it DOES make it less bad.
@@Prophes0r My problems are with the simmering coffee/water mix for ten or twenty minutes. I was taught the hardboiled eggshells thing as a way to catch grounds from cowboy coffee.
@@Prophes0r Sounds like I need to start putting baking soda in my coffee. That'll neutralize the acid, plus baking soda is good for your teeth, right? It'll be like I'm drinking coffee and toothpaste at the same time.
Funny enough it took my father to explain to me how old a percolator actually was. I use an electric percolator and I vastly prefer it to a drip machine. As an 80's baby I wasn't even alive when they were ubiquitous and thought it was a relatively new concept at the time I bought one as an adult. As to the grounds, I use a filter in the basket, but we also have a handheld reusuable filter that put on the cup as we are pouring coffee into it. Have never had a problem, even without removing the internals before pouring as I was apparently supposed to do.
"And once it gets near boiling point it switches into a warming mode" ooh ooh. I know this, just like the rice cooker shuts off when its allowed to go above a certain temp. See I've been paying attention.
@@Reddotzebra the rice cooker is actually even more clever, no bimetallic strip needed. Worth watching his video on it, it's nifty. (And yes I've done the same "ooh bimetallic strip" thing you describe for years 😁)
Actually... A percolator boils the water (212 degrees) causing it to pump up and over the grounds, a drip maker works the exact same way to pump the water over the grounds, cheap drip makers and expensive use the same principle to move the boiling water up and over the grounds...A percolator repeats the process, without burning the coffee, as long as you don't leave it on too long!
I hate percolator coffee too. However, my mom grew up with percolator coffee and had nostalgia about it. When her coffee maker gave out she tossed it - said it always tasted burnt anyway (she’d leave it on 6-8 hours a day). Probably led to the machine failure now that i think about it. I told her you have to turn off her machine once it’s finished brewing and microwave a cup as needed to avoid it burning on the hot plate. But microwaving coffee was apparently sacrilegious. So she got a percolator and uses that. And if it gets cold - she’ll reheat it on the stove top (it’s a stove top percolater). I get acid reflux just thinking about it. I’m over here with a drip-coffee maker loving the smell and taste. She loves the coffee I make at home (drip) but says I just make it better and refuses to accept that it’s just not burnt in a percolator or hot plate 😂 I’m not magic - it’s the method.
Cowboy coffee is better than percolator coffee. Put the ground coffee in the pot, fill it with water. Bring to a boil and immediately take it off the fire. Let the grounds settle then pour a cup. It's very strong but not burned. Kind of similar to Turkish coffee.
Yep, I bought a percolator for myself a couple of Christmasses ago - if it goes cold I either turn the gas on under it or pour a cup and stuff it in the microwave. But, to be honest I still can't get a brew as consistently nice as from my one-cup filter machine.
I am surprised you guysdon't have Bialetti Moka express percolators. The Bialetti, as we call it in Europe, is an italian brand (there are many other brands that make it, but Bialetti is the inventor), is a percolator where the coffee doesn't drip back to the water, but instead there are two separate chambers: the bottom one which holds the water, and the top one which receives the coffee. Because the bottom chamber is hermetically closed, there is a pressure valve to avoid explosion in case the perrcolating tube gets occluded. This century old design solves some issues with the models shown in the video and has been sold in the hundreds of millions of units, so until now I thought all percolators were designed like that; I was really surprised to see this design where the coffee drips back to the water and gets burnt. With the Bialetti, the coffee doesn't get mixed with the boiling water. Now here is the trick to avoid burnt coffee: preboil the water so that the percolator stays as little time as possible on the stove top.
"Burnt coffee" sounds like a 1970s kitchen appliance colour. It would be an insufficiently saturated, slightly too yellow, brown that would never look clean.
I deeply appreciate the care and effort you put into the captions for these videos. I always have subtitles on (I tend to have audio processing issues), and while I am a hearing person, I know there are likely deaf members of your fan base who also appreciate this effort and the 'hidden gems' that accompany it. Thank you!
7-11 coffee that's been on the burner so long it's as thick as molasses. People who say Starbucks is burnt have no idea how bad coffee can get. The "burntness" of Starbucks has more to do with the roast. Not liking that is fine, but it's a whole different world from truly burnt coffee.
I just want to say thank you for doing the Closed Captions. As someone with only one good ear, I can hear, but I rely on CC to make sure I heard correctly, and you're one of the only creators that takes the time to actually write up your Closed Captions ... also I love the extra humor you put in there :)
I use closed captions in case I have to do something that will make a lot of noise, so I can still follow what’s happening in the video. I’m very happy this channel has good captions. Edit: I wrote this at night and only just realized that I struggled with sentences apparently.
I would like to stop and say thanks to the author for these close captions, too. I have no problems with hearing, but English is not my native language, and my listening skills are... especially bad. That's why I always keep CC enabled on videos in English. And this is soooo great that I'm not left with clumsy Google's automatic subtitles, which sometimes are more obstruction than help! So thank you TC, I appreciate your efforts and time you put into writing and syncing them so much! And nice bonus humour, too 😀
One of the benefits of making scripted video is that you already wrote the closed captions. You "just" need to insert them at the appropiate time stamp, which is about 1/3 of the time according to my experience.
The trick for using a percolator on the stove is: 1. Use at least 4 cups of filtered water. 2. Use 1 tbsp of coffee per cup of water 3. Heat on High until percolation begins. 3. Reduce heat to low. 4. Allow to percolate no more than 5 minutes.
@@hedvigjenson4902 It will indeed. Just remember to not brew the coffee at a rolling boil, and for no more than 5 minutes. It will get too strong in a big hurry if you do.
I've done soaking coffee before, using two quart jars. Putting 4 cups of boiling water in one jar and letting sit for 20 minutes, before straining into a second jar (use cheap reusable coffee basket, plus canning funnel), and doesn't need a lot of grounds (and is still quite hot even after 20-30 minutes). But the amount of grounds, i tend to do uses less grounds and i tend to let percolate a bit longer, maybe 10-15 minutes when i remember to check the stove. Maybe some think i'm burning the coffee, but it seems more than sufficient for me. I don't require a perfect cup, i need okay cups that are cheap and aren't hard on my stomach.
In Germany they have a term: Blümchen Kaffee or flowers coffee. It’s when you make coffee which is light as tea, and you can see the decorative flowers printed on the bottom of the cup through it
Love this episode!! I am a coffee snob and was working in a shop with a bunch of ex navy guys that never, ever cleaned the coffee pot out claiming that the black film inside gave it the best taste. Well, one day I went in early and scrubbed it clean. They didn’t notice and in the morning meeting everyone said that the coffee tasted really good that day. I spoke up and said that I cleaned the pot. Immediately after, they said it was weak and tasteless!! Go figure!!
For people asking difference between Percolator and Mocca pots: Google Mocca Pot Diagram to see how it works, because one picture will explain it to you better than I ever could. The difference is that you have two chambers, tight sealed bottom chamber for water, top chamber for coffee, with filter/basked in between. This is different because it doesnt use boiling motion of water to move water to upper chamber, it uses steam pressure that is built up in the bottom chamber to push the water through the tube. This has three effects. First, the steam pressure builds up sooner than water reaches rolling boil, so you are not using rolling boiling hot water that burns coffee. Second, as it uses pressure, it extracts different flavors from the coffee, similar to espresso machine, although at much lower pressures to its definitely not the same as espresso. Third, the pressure can push through finely ground coffee that you usually get pre-ground in stores, so you dont need coffee grinder. Another difference is of course that the chambers are separate, so water passes through coffee only once. The upper chamber also doesnt sit on the stovetop, so the coffee is not getting reboiled and burnt. This is why Mocca pots are still popular and percolators are dying breed. Mocca pot is better in literally everything. Its also smaller, and because you can use store bought pre-ground coffee, mocca pot is ideal choice for students, people that move often or dont have a lot of room for machines and grinders.
When I was growing up - back in the late 40s and 50s - my folks made coffee with a stove top percolator so I'm quite familiar with them. I noticed when you poured your coffee from the stove top percolator you left the tube and basket (and grounds) in. We always took the 'guts' out before pouring the coffee. I'm sure this had an effect on the taste of your coffee. Also, with experience you learn how to adjust the amount of coffee and water and perc time so that the result is a decent cup.
Here in Brazil, when I was a child, my grandmother ground and roasted the coffee seeds every morning and mixed boiling water with cold water, so as not to burn the coffee, to make coffee in a cloth filter, called a 'coador'. Nowadays I don't know any coffee as good as what I used to drink on the farm.
Yea, only bad thing about them was the need for 2 or 3 for a group of ppl. Plus side was the small size and that there was multiple cans on the long table so everyone was in reach of a pot of black. There was some clean up but then I never remember having stacks of coffee filers in the trash. Everything go to the bottom of the trash and you do not have to see the ugly things. Sweden. Ow the sound of them Percolat in the teachers brake room is a found memory :) They where so nice and due to there brake room being also used for allot of outer things we where allowed to be in there. I grew up with the Percolator. I miss it for the sound and water splashing at the top.
These used to be my go-to way to make coffee after discovering them. I normally had drip coffee but the Italian percolator taste so much better! Now I have a fancy machine that grounds the beans and stuff. Tastes even better. :-)
A Bialetti (italien perculator) or a French Press fulfills all your coffee needs. Both make are simple, inexpensive and make great coffee. You only need hot water for the French Press or a heat source for the Bialetti.
I've owned and tried most (almost all) means of brewing coffee, and used a percolators for a few years exclusively. I much prefer stovetop models because I can control the heat. The secret is to keep the heat at the lowest level that will still cause percolation. Ideally about one squirt every 1.5 seconds. I learned the heat settings on my stove, and then the total perc time that gave the desired taste I was after. This process filled the house with the warm aroma of coffee that will bring back great morning memories for many of us born anywhere before the 1980's. I also found that percolators do a much better job of extracting everything from the beans, so much so that even cheaper pre-ground coffee ends up making a strong cup. While I normally drink my coffee black, I did cut percolator coffee with a little milk. It created a full-bodied, flavorful drink that also cut down on the cooling time a little (I'd already waited several minutes for the brew). Overall, I still feel that percolators have their place, but I'm sure they'll die off as the generation who uses them does too. But they shouldn't be discounted as worthless until you've spent some time learning what they can accomplish....................same for the percolators. 😁
Jeep, I finally got around to buying some whole bean coffee, even a mainstream brand, and grinding it using the machine at the store. I used the coarsest setting and it was much better than the stuff ground for drip machines!
Sgrdaddy, congratulations! It takes some experimentation because of the several variables, but the results are worth it in my opinion. IF you’ve learned your heat setting and can maintain a very slow and steady drip, you can also try adding a filter to your grounds basket. You can use finer grounds then, but it takes longer for the water to return/drain through so it will build up and start to overflow a little if you’re not watching. Just something to consider once your comfortable with it. Enjoy the process, and enjoy the results. Sometimes the “lower tech” methods are better. 😉
My dad was a kid in the great depression in southeast Texas , and he grew up on boiled coffee . percerlator coffee was a luxury and always had the electric percerlator plugged in .
I feel you i started drinking coffee when I was working the graveyard shift at a warehouse. 12 hour shifts and the coffee had been sitting in the drip machine since the morning 20 hours prior
You know, labor practices aren’t actually exploitative as long as you put a picture of a farmer on the package. They have to be smiling though or it doesn’t count.
Stove top percolators actually work at well below boiling temperature. It takes some time but the trick is to be gentle with it. Electric coffeepots get quite a bit hotter at the heating element and make scorched coffee compared to properly made stovetop. Also, one usually removes the basket before serving to reduce the grounds in the cup.
@@PlayerZeroStart Since no one bothered to answer your question in three months, let me take care of that now: Arabica is a coffee variety (the most popular one).
I actually prefer aeropress for that! It's sooo good for making camping coffee. That or just straight dropping ground beans into boiled water, stirring it a bit, and then leaving it to sit for a couple of minutes. Strain it through a muslin and you've got some incredible coffee, and the grounds can be dumped straight out. Just remember to wash the muslin in a fast-running stream!
@@metalwhere coffee taste like dirt? What do you expect? It was ground this morning. Quoting Tommy Lee Jones from "a movie"... I don't remember what movie, but I'm sure it was good
It depends on the machine. Some use instant coffee, which tastes about how you would expect. Some drip-brew coffee on demand one mug at a time, which should taste just fine if it's coffee beans you like and the machine is well serviced. Some even apparently freshly grind the beans. So if you have a good machine selling good coffee, there's no reason it should taste bad. But in my experience, it always does taste bad, so maybe there is a lot lost in cost-saving measures.
I've maintained one that brewed the coffee for every cup with a metal filter. The limiting factor was mostly the coffee that was in it. You could even adjust the strength of the coffee. It made the special coffees (espresso and everything) with instant coffee. Biggest issue was the "milk", which it added by mixing in a white powder of various plant fats. Edit: different elements (grouped as hot chocolate/milk thing/special coffees, coffee and clean hot water) were also dispensed through different pipes in the machine.
I have a home "superautomatic" espresso machine, at the press of a button, it will grind the coffee beans (amount and grind are adjustable), dump them in the brewing chamber, tamp them with a piston, pump the selected amount of water through the beans and then directly into your cup, then the piston comes out of the brewing chamber and the puck of used coffee is pushed out and into a built in waste bin that holds 14 pucks. Here's a video of mine making 2 espressos, you can tell from the sound that as it brews the first one, it grinds the beans for the next one: ua-cam.com/video/3ORJ0U6RjBQ/v-deo.html
I too am sponsored by Too Many Small Kitchen Appliances, as well as its sister company, Too Much Random Shit From Goodwill. That fake ad really called me out
How to deal with a coffee snob: 1. Smile politely 2. Nod as if you're interested 3. Continue to make coffee however you want because you live your own life Also works with Audiophiles (there may be some overlap).
Honestly, i love your explainations, but also, i love my 1950s percolator. We only generally use it on sundays, make a pot for the family, fill up my (also antique) hobnail creamer and sugar bowls. I enjoy the process. I like the cold well water, and watching it bubble up to become hot bean juice. I also love that when my kids invariably immerse it in water, i can remove the bottom and dry it out because there are no electronic parts!
I can answer the "why"…I work at a warehouse with a lot of employees and the big industrial 42-or-more-cup electric percolators are the cheapest, most practical way to meet all our coffee needs. But yeah, the quality is…pretty awful. Whatever, half the fun of bad work coffee is complaining about it!
@@Black70Fastback Free, notably out of date, frugally cheap, and perc'd with good intentions (and god's blessings) by some old woman who calls your "out-of-church" jeans "dungarees"
A facility I worked at had a restaurant drip type coffee maker, lower burner for fresh pot, upper burner for previous brewed. Coffee usually doesn't get burnt as enough people consumed it so a pot doesn't get left too long on a burner. I remember amusing placard that was etched. "Rule #1: You drink it, you pay for it. Rule #2: If you don't understand, read again Rule #1. Rule #3: If you still don't understand, you can get free coffee at the machine next to Dan's office. Rule #4: If you still don't understand, then talk to Robert and he will explain it to you in very clear terms you CHEAP bastard."
@Jay Bee i had a vastly different mood and mindset 24 hours ago, and will have a completely different set of both in another 24. No comment at this time
I first saw your channel about 1 year ago. Paid it NO attention. And thought 'wow, what a gay dork'. Yes, that is how DUMB I was. Then I kept watching and KEPT WATCHING. Your videos are so amazing. And I am ASHAMED at myself... I've learned that you cannot judge a book by its accent (my attempt at a joke!). And I've learned that I'm an idiot and that you are AWESOME. Thsnk.yoi for the GREAT content and I am SO sorry for what I did to you in my own mind!
In addition to the advice to "get the electric one" if you need a percolator, I'd say "get the smallest electric one". From personal experience I can vouch for the results from the 4 cup size Farberware Electric Percolator. I'm a tiny bit more snobbish than you, Mr. Connections, and I really like it. It's definitely better than the results you got here, and very convenient. I'm really curious why it's specifically the smallest percolator that makes the best coffee. The bigger pots are not as good. Maybe the smaller volume means the coffee is cooked less?
If I could find a working Sunbeam toaster, I'd snap it up in a second. I used to have my mom's Sunbeam toaster which was no longer functional. Years ago, I attempted to refurbish it with the knowledge and skill that I had at the time. I wasn't successful and ultimately trashed it. After watching the Technology Connections video on Sunbeam toasters I'm sure that if I still had it, it could be resurrected. Oh, well.
My local Goodwill store would never have anything useful like an actual coffee pot unless maybe it was missing a key part like the coffee basket or something.
I recently started using a stovetop percolator out of curiosity, and I can honestly say I have yet to burn my coffee with it. The trick is to not let it go for too long once it starts brewing. Once water starts splashing up from the siphon tube against the knob, time it for about 10 minutes and then get it off the heat.
I'm old enough to have grown up with nothing but perc coffee. I still have a small, aluminum percolator to use while camping. But I rarely do any kind of cooking when camping, so the last time I used it was 1997. I guess I'm just too nostalgic to toss it out.
What you had was almost certainly a cafeteria, or moka pot. Did it have the same action as these in the video, or was it a 2-chamber design where the water went in the bottom, the coffee grounds in the middle, and the brewed coffee collected in the top?
girl i dated had a metal perc just like in the video - she only bought expensive beans & would freshly grind each morning. i prefer the pour-over method still +cleaning is probably a nightmare haha percs still remind me of simple times in the early 90s
For the whole video I was like "Hasn't he heard about Italian style coffeemaker?" It has two separate containers for water and coffee, and also makes it very well!
I had the same thing while watching. It’s not really an espresso. But it’s Italian style I guess. The beans are grinded more coarse for this. The coffee comes in a different reservoir, separated from the water.
I have had the 12 cup version of the presto Percolator for years. Actually I had two. The first one I got for work because my work because the commercial Bunn coffee maker died and they were not going to replace it. I use regular grind for drip coffee makers in mine and I found that not only is it not a problem to use but the coffee comes out very flavorful. I bought the second one for home because the coffee it made was so much better than what my drip coffee maker made. I actually just discovered your channel last night and watched several episodes. Keep up the good work. Also try regular grind in the presto, give it another chance 🤣
you should learn to drink it. it will help broaden your palette, most people who don't drink it haven't developed any tolerance for bitterness. Once you do, black coffee doesn't even taste bitter anymore, a lot of food ends up tasting better as a result. What I recommend is getting a little teacup, about half the size of a normal coffee cup, and force yourself to drink a cup in the morning. it won't take more than a few days for you to acclimate. Then again, if you don't care then don't worry about it.
We used to love spending the night at Grandma and Grandpa's in the 80's. They had an electric perc coffee maker and we used to love watching it in action. Grandpa let us set it up, turn it on, and everything. After they passed in the late 90's one of the last things we did in the house was make coffee using the perc. It was awesome.
Lol your reactions were hysterical! As a percolator user, a few things to mention to make good (though not as good as pour over) coffee. 1. Use a paper filter. Always. The envelope/wrap style are my favorite. Not the lame disc filters. 2. Use a burr grinder, not a blade grinder and try out the different coarse settings to find out which one works for your pot. 3. When using a stovetop model DON'T BOIL IT LIKE THAT lol. Once the pot starts to bubble... THEN add the pump assembly and when it starts to perc, turn the heat down low. Seriously, it shouldn't be boiling like that unless you want to make battery acid. Try percolator coffee from someone who uses them frequently :)
All the percs over here in NZ have 2 screw-together compartments, meaning once the water has gone through the coffee it sits in a separate compartment from the water being boiled. I was surprised to see neither model here did that, wonder if its just not a thing in the states. Sounds like that would resolve the 're-boiling the coffee' issue.
@@benhook1013 That sounds like a moka pot, which as the pinned comment notes are a different thing. They definitely do avoid the re-boiling coffee issue, though.
@@jonathandevries2828 Objection! I keep a jar of instant coffee on hand and will even use powdered creamer without complaining. I'm just... particular when it comes to my favorite whole bean coffee. Anything else is just "eh" and I'll drink it because caffeine
A coffee snob is someone who calls you an idiot for not weighing your coffee or for daring to say that moka pot coffee is even drinkable. Just write something like "I make my espresso with a moka pot" and you're gonna get hit with real coffee snobbery. Mind you, the people who would correct you that moka pot coffee is not espresso would be right. It's the people who get real fired up about it that are the coffee snobs.
If you're camping and only have fire- why not use a kettle and french press over a percolator? Boil a kettle, let it cool a few minutes (hopefully you have a thermometer) then infuse some coffee
I worked in the engine room of a US Navy during my time in the Navy in the '70's. We had a 250 cup coffee make that was liberated from a Navy warehouse that we kept hot for as long as a week. It was frighteningly awful.
Gramps had a machine on base kinda like that. From what he told me the coffee was basically coffee flavored burned toxic waste. However, if anyone is EVER caught cleaning that abomination the base brass will get on your ass (and even push to court martial you). Something about the coffee being so bad that it wakes the troops right up.(this was in nam for reference)
My father was career Navy. That's what I was raised on. I just assumed coffee was roofing tar, amphetamines and boiled water. It should keep you awake for a 24 hour watch, and remove rust. Today I use a French press with two scoops extra grounds added.
Generally, percolators & Moka pots are common for camping purposes. When there's no electricity, being able to essentially shove the pot directly into the hot coals & get a cup of coffee relatively fast definitely improves your outdoor experience.
"This tastes worse than vending machine coffee" Me who likes vending machine coffee: "Oh... I see." Edit: This... got a lot more attention then I thought it would. So yeah, vending machine coffee is a pretty sub par coffee, and it fully depends on which machine you go with. One person mentioned vending machines at rest stops in the Carolinas... which are the ones I'm most familiar with since I'm from that area. But my like for it stems from drinking coffee since the ripe old age of 6 and going on road trips with my parents often, so it's more nostalgia than anything. But to be honest, I prefer pour over, yet my favorite will always be hotel coffee. If I ever visit a hotel that has real sugar, decent creamer, and good coffee from one of those tap dispensers I will never leave. But every once in a while I get that craving for vending machine coffee. I've only ever seen the poker hand machines in Terminator 2 though, but if I run across one I will certainly try it.
One of my fondest memories is from circa 1965, living with my grandparents. My grandmother would always have a small metal percolator on the top of the stove chugging away in the morning as I ate my breakfast before school. I was fascinated by the little glass dome, the regular rhythm of the coffee perking, the windows steaming up with the moisture inside against the cold weather outside.
It also have to do a lot with nostalgia I think. If you used to drink coffee from an old fashioned percolator, where your mom used to make it in the old farmhouse on a saturday morning. You were chilling outside in the fields while dad was working on the house.. the heat of the morning sun on your face while you all had a cup of great percolator coffee together. You mostly remember the good times, the actual taste of the coffee is then.. well kinda irrelevant. :P
@@hectorcorona9536 Instant coffee is like the coffee equivalent of tinned meat: It's TECHNICALLY coffee in the same way that mechanically separated chicken is TECHNICALLY chicken but in the end you're still drinking cheap, nasty brown gunk. But hey, since it IS damn cheap and still satisfies that caffeine addiction I'm still gonna drink the shit.
@hi there Its been a well known fact for years. Where have you been? It's just like the organic movement, it's all a scam in order to charge higher prices.
I love how the percolator somewhat resembles a chemistry instrument called Soxhlet extractor. I would guess the percolator was invented on the basis of chemical instruments, as coffee making is basically an extraction process.
There are also vacuum filters designed for coffee that greatly resemble vacuum filtering setups used in labs. They're usually called syphons or vacuum pots. It's actually really interesting how they work.
You might like the Chemex brewer also for this reason. It uses double bonded paper folded into quarters, for a filter, and a glass decanter -- heavily inspired by the inventor's experience with chemistry.
Hands down one of the charming, composed and conscientious channels on UA-cam. I’m an absolutely massive fan and thank you so much for making these videos 😊
*pertaining to the flame percolators* we used them for camping, and my uncle taught us to pre-boil the water so it would brew on a shorter timeframe (about 2 minutes) which would keep it from being burnt. there is definitely a right and wrong method to it, also he always said to use filtered water, distilled or RO worked best because of the minerals in tap water would wreck the flavor because they would naturally become more concentrated and even build up in the perc tube.
I use a regular drip-style coffee maker at home, but I’ve always had a good percolator for my camping, hunting, and fishing trips. It’s basically a tradition in my family going back generations. You bring a thermos of coffee to work, and you use a percolator if you’re going to be staying/living outdoors more than 24 hours. I think it’s an acquired taste, with a little bit of nostalgia thrown in for good measure 😉
Honest question, not gonna judge your uncle for making coffee - but if youre already boiling water for the percolator - why not just pour the boiled water into a press and have it almost right away? Same effort to pack for camping yes?
@@Tyke91 French presses arn't free and they're ussually made of glass. They are much less durable for camping that a percolator. Besides taste is entirely subjective. To me coffee tastes better from a percolator compared to a drip or pour over. I do not care for French pressed coffee, however i didn'y know that back then either.
@@liveoakgaming5967 fair enough, I love my French press and you can definitely find metal ones. I agree taste is subjective. Oddly enough my fave taste-wise is Turkish style in just a cheap small open long-handled pot and a fire. Though French Press and espresso are a close second for me. Different strokes 😁
For camping just do grounds and everything in a cup, when the coffee is ready the grounds will sink leaving you to drink a decent cup with minimum hassle, no coffee maker required.
"Nostalgia makes you do weird things" You mean how I tried Crystal Pepsi back in the day, hated it, and then bought another when it came out a few years ago, and still hated it? And then bought a third a week later?
I don't like Pepsi in general because it's too syrupy sweet. I love Coke because of the bite to it. That's kind of what Chrystal Pepsi tastes like to me. It's got the bite but it's not as sweet as the regular Pepsi. And it doesn't stain your teeth. 😉😁
I watched this video when it first came out and only now a year later did the comedic genius that is "Arabica-dabra" hit me. Bravo! Those kind of jokes are part of what makes you such a phenomenal educator!
I watched it back then, I was a coffee innocent. My innocence has since been taken away from me. Starting with this video, I wondered if I could have better coffee, Bought a drip machine. Used it for a year. Then got bored of it and searched for percolators. Turns out they sell moka pots as percolators in my country. Made a lot of moka pot coffee, Found James Hoffman channel. Realised how stupid I was about coffee. Bought fresh arabica beans. Bought a manual grinder Started making pour overs Came back to moka pot. It's been a journey... Back when I watched this first time, only thing I knew was instant coffee and south indian filter...
I know this is 3 years old but I watched it in 2024. Percolated coffee is an art, so do not expect to perfect it right away. I don’t know what type of coffee you used, but it should be a light blend of coffee, coarsely ground. Fill the reservoir with water then start out filling basket with 1 teaspoon of coffee per cup...(up to a tablespoon if you like strong coffee). Put the lid on and heat it on the stove on medium to medium high heat until it begins to percolate. Once it starts percolating, TURN DOWN THE HEAT as low as it will go and still perc. Wait 5-7 minutes, then remove from heat. Immediately remove the basket and tube, clean them and set them aside. Let the coffee rest for several minutes so that any grounds will settle to the bottom of the pot. Then serve and enjoy. If it tastes burned, you did it wrong.
I'm a "super taster" with a highly sensitive nose and one of my tricks when I was a server at a restaurant was to always smell the coffee before I poured any for a customer. Also when service would slow down I'd rest the pots and take them off the hot plates periodically but keep them warm, and I'd always throw it out if it sat near empty for any extended time. I had people who refused to be seated unless they were in my section. No one ever asked me why or how but they would always comment that the coffee always tasted better when I was working. At times when coffee was consumed was when I made the lion's share of my tips.
Quality control is one of the most important elements of food service. You make good food? You can find return customers. Bad food? They will explore other options.
@@glenmcgillivray4707 Oh yeah that is a cold hard fact. My friend is on a quest for good Mexican food in Tennessee and there are now about 6 places neither of us will ever eat Mexican food at again. The last one we went to was the best of the bunch (so far), actually managing to make decent/passable Spanish rice, but their beans and meat left a bit much to be desired.
@@flamerollerx01 how about the Mexican places that put American cheese on EVERYTHING. There are so many Mexican cheeses or cheeses that are better for certain things than American cheese. It's insane. I asked them why they put American cheese on all my food, and if there was another type of cheese I could choose from. They informed me that they use ONLY American cheese.
TC: This episode of Technology Connections has been brought to you by... Me: *RAID SHADOW LEGENDS* TC: _Too Many Small Kitchen Appliances!_ Me: oh thank goodness
Me: "Oh, he's got a video about percolators. That must be short. Wait, it's almost 25 minutes?? Now I have to watch, just to see how he can spend that much time discussing such a simple topic." Twenty-five minutes later: "Well, that was surprisingly entertaining!" Well done, sir!
Love the humour, great hatchet-job! Serious note: Run citric acid through both pots to clean them of any caked on gunk, due to age and use. Because the grind is courser, you have to use a different ratio of coffee to water. Turn off the percolator and remove from the heat as soon as you reach your desired colour. Remove the basket from the percolators before pouring the coffee. Use a tea filter to keep any coffee grounds out of your coffee. Percolators are great for making "boiled" tea where long steeping is required, or for batch preparing tea for Kombucha. They are also useful for making water based extracted herbal and spice tinctures and tisanes. FWIW, I have an enamel campfire percolator, a small s/s percolator, and an Electric ball-shaped pyrex percolator - I love 'em! There was an Amish video on how to properly prepare Percolator coffee, as well as a Coffee Brewing Institute video - a nostalgic fantasia (ua-cam.com/video/hliIgGMwM98/v-deo.html); that you might want to review Cheers!
@@rohesilmnelohe - I went back to look for that video, unfortunately it looks like it has dropped off the edge of the world. It was moderately long, featured a woman in a scarf, dress and apron, explaining how she made coffee each morning on her stovetop for her family. As far as I recall, it was part of Quaker Anne's Quaker Kitchen Channel. However, here's a video reference, that I found, to her channel and coffee process. ua-cam.com/video/Jepo73D-MJ8/v-deo.html
Yes! A clean coffee pot should not impart a chemical smell. also, in making only half a pot of coffee he is forcing the percolators to work harder to get the water to the top. Hence the need for him to have the water boiling in the stove top model.
I smoke a half pack of cheaper brands 100mm cigarettes with my morning cup of coffee (greetings from eastern europe) and I still have some standards regarding the taste
The only milieu percolated coffee is ever acceptable is at grandma's house at dark-o'clock in the morning along with biscuits and a plate of salted-pork and scrambled eggs because it's a long day ahead and the farm won't harvest itself.
This coffee saga must continue! It is imperative that you go through each and every process! French press, cold brew, drip, pod, etc etc. For science and stuff. N-Not because this was entertaining!
For the longest time, i was confused why people hated percolators while i thought my moka pot was doing a good tasting coffee. I stayed on the safe side and made sure to buy a moka pot and ignore any percolators when i needed a replacement (switched to a convection oven and couldn't use my old one anymore). When i tried to look it up, i never found the distinction to be clear, but now i understand. Thank you!
watching this as an italian leaves me confused, I'm curious to try your way of making coffe, but deep inside me the "angry italian mad at food" screams in agony, still, love your videos!
Viva la Moka! Il caffè va bevuto concentrato, per non parlare del fatto che agli americani piace il caffè bruciato. Il cugino di mio padre è colombiano e ogni tanto ci porta del caffè colombiano, che fatto con una Bialetti originale ha un sapore a dir poco fenomenale.
@@edumeli02 Somehow I did understand some of that. I totally agree Colombian coffee is delicious and Bialetti is the way to go for moka pots! Cheers :-)
Pointing twice at the water for the fresh water and the brewed coffee cracked me up more than it probably should have - I love the humour you bring to these videos
ive never watched your content before, it is the PERFECT amount informative vs silly comedy. love it also just the FULL effort in your scripts and videos is amazing
Came for the content, stayed for the jokes. That maintenance service elevator certainly does require a different kind of introduction - Rod would be proud.
I spent a few years during college drinking out of a 50's era percolator, swearing up and down that it produced better tasting coffee. I still remember the day I finally admitted to myself that it didn't, and I had been blinded by the retro charm and joy of watching coffee fountain up into the glass dome.
Regarding your rant about burned coffee: I have a friend from college who has always said "The bitter, the better." He genuinely likes the flavor of coffee that is roasted as dark as possible and served without sugar or cream. He's insane, but nasty burned-black coffee is apparently a real preference nonetheless.
When in the Navy on a watch/shift from midnight to 7am a 30 cup percolator was started as fresh, but by 3am it was mud that needed to be masked with sugar and creamer, but that didn't make it any easier to drink so I'm glad the single serve came along!
Well. I'm sure publicly expressing an opinion about coffee will be one of the least regrettable things I've done!
Note: *American percolators are not Moka pots* so please rest assured this isn't about those
Technology Connections I don’t even drink coffee yet I can’t resist your puns.
Also BROWN!!!
LOL ;) I like that you are still going there with open eyes ;)
Also, MILK in coffee? SUGAR? ;) ;) See,we are already there ;)
When you say "cream", what are you actually using? This appears to refer to any of the coffee-whitening products commonly used.
I don't tend to _make_ coffee for myself; I'll have tea with milk. When we had a coffee machine at work I would typically have its "latte" option with semi-skimmed milk. Later (after I figured out how to program using its useless, *_useless_* interface) I was able to have it make what we would consider a "typical" coffee (espresso shot, extra hot water, cold milk), which is what I would make if we were out of tea (but that's rare; this _is_ the UK after all).
A couple of restaurants offer coffee on their dessert menu, and that's where I _would_ have a "typical" coffee, but with single cream instead of milk. Very nice, and the texture difference is quite interesting too.
@@K-o-R I personally use half and half (which, in case this isn't a universally known thing, is half cream and half milk) but yes, "cream" can broadly refer to any whitener
Tip: if you find yourself experiencing pain in your right eye when drinking coffee, try taking the spoon out of the cup.
I didn't experience pain, but there was definitely a weird clank when I was drinking, because glasses.
Is it the same for the left eye?
@@carlangelo653 Only for left handed people.
@@StephenDangerHoward explain
@@FijiAC 17:50
My introduction to this channel was a 40 minute video about dishwashers when I don't even own one, now I'm watching this even though I never planned on getting a percolator... best channel ever.
I agree!
This has literally been me today, amazing channel
This also is my path.
You should buy a dishwasher, it has changed my life. I was reticent at first bc I expected it to be an energy sink, but it turns out they use less energy than washing by hand
I'm in the UK and didn't even know what a percolator was!
“Hot brown” more like “hot contextual orange”
This Is underrated
This made me laugh hahahaha
Yes cause brown is just in actuality a dark orange 😆
@@visualaudio22 yes that happens to be the joke
Don't,
the more I watch this channel the more I get amazed by this guy's ability to produce such a good content over the most mundane and weird subjects
Thank you for this, exactly what I think
I am an oldie (but goodie ;-) and I used a percolator for a number of years before Mr. Coffee got introduced. Just a couple hints to anyone who wishes to try the percolator way of making coffee. On the stove top model, NEVER let the coffee/water continue to boil that hard. Once it comes up to a boil, turn down the heat to a nice gentle simmer. The coffee will still percolate and you will get a much milder coffee. Also, very importantly, before you pour the coffee from any percolator (especially the ones with the pour spout on the top), you must remove the internal parts of the pot. Remove the stem, basket, coffee grounds, diffuser top, etc. When you leave them inside the pot and pour the coffee, the finished coffee is being poured through the grounds, from the bottom to the top of the grounds basket, making for a bitter cup of coffee and also putting grounds into your cup. Even the pots with the pour spout a little lower, will get some of the backwash from the grounds basket when you pour the coffee. Now with all that being said, I am not recommending using a percolator. Once the drip method was introduced, I switched and have only rarely used a percolator since then. But if you want to try it, these suggestions will really help the flavor of your coffee.
I knew there was a missing piece, there's no way it was this wide spread and tasted worse than hot ground eggshell water
@@pxldsilz6828 I'm not sure whether or not you made the "eggshell" comment as a joke or not, but that is LITERALLY a thing.
One of the problems with percolated coffee is the water temperature. Boiling water makes TERRIBLE coffee.
The chemistry is complicated, but the tl;dr is that different stuff dissolves better/worse at different temperatures of water.
It just so happens that most of the stuff that makes coffee taste bad, dissolves well, above 208ish F (97 C).
Coffee brewed with boiling water is more bitter, and MUCH more sour than coffee brewed with hot (200-205 F [93-95 C]) but not boiling water.
Now, since percolators rely on the water boiling, they don't really have the option of lowering the brewing temperature.
So, people tried other ways of "fixing" the end-product.
Since sour stuff is acidic, one way to "fix" it is to try to neutralize some of the acid.
Egg shells are mostly Calcium Carbonate, which reacts with acids.
And people often eat eggs with breakfast, which was also when they brewed coffee.
So...they took the egg shells and threw them in with the ground coffee before brewing.
And it does sort of work.
I've had a LOT of percolated coffee over the years. It is much more convenient when brewing multiple gallons on big camping trips.
That breakfast coffee made with egg shells is noticeably less acidic than when brewed without.
This doesn't make percolated coffee GOOD.
But it DOES make it less bad.
@@Prophes0r My problems are with the simmering coffee/water mix for ten or twenty minutes.
I was taught the hardboiled eggshells thing as a way to catch grounds from cowboy coffee.
@@Prophes0r Sounds like I need to start putting baking soda in my coffee. That'll neutralize the acid, plus baking soda is good for your teeth, right? It'll be like I'm drinking coffee and toothpaste at the same time.
Funny enough it took my father to explain to me how old a percolator actually was. I use an electric percolator and I vastly prefer it to a drip machine. As an 80's baby I wasn't even alive when they were ubiquitous and thought it was a relatively new concept at the time I bought one as an adult. As to the grounds, I use a filter in the basket, but we also have a handheld reusuable filter that put on the cup as we are pouring coffee into it. Have never had a problem, even without removing the internals before pouring as I was apparently supposed to do.
"And once it gets near boiling point it switches into a warming mode" ooh ooh. I know this, just like the rice cooker shuts off when its allowed to go above a certain temp. See I've been paying attention.
Anything that has to do with electric heating: **Exists**
Me: "Oooh, ooh, does it use a bimetallic strip?"
Good! This will be on the test! :D
@@Reddotzebra the rice cooker is actually even more clever, no bimetallic strip needed. Worth watching his video on it, it's nifty. (And yes I've done the same "ooh bimetallic strip" thing you describe for years 😁)
Ooh, this whole convo! ☕
Actually... A percolator boils the water (212 degrees) causing it to pump up and over the grounds, a drip maker works the exact same way to pump the water over the grounds, cheap drip makers and expensive use the same principle to move the boiling water up and over the grounds...A percolator repeats the process, without burning the coffee, as long as you don't leave it on too long!
I hate percolator coffee too. However, my mom grew up with percolator coffee and had nostalgia about it. When her coffee maker gave out she tossed it - said it always tasted burnt anyway (she’d leave it on 6-8 hours a day). Probably led to the machine failure now that i think about it. I told her you have to turn off her machine once it’s finished brewing and microwave a cup as needed to avoid it burning on the hot plate. But microwaving coffee was apparently sacrilegious. So she got a percolator and uses that. And if it gets cold - she’ll reheat it on the stove top (it’s a stove top percolater). I get acid reflux just thinking about it.
I’m over here with a drip-coffee maker loving the smell and taste. She loves the coffee I make at home (drip) but says I just make it better and refuses to accept that it’s just not burnt in a percolator or hot plate 😂 I’m not magic - it’s the method.
Cowboy coffee is better than percolator coffee. Put the ground coffee in the pot, fill it with water. Bring to a boil and immediately take it off the fire. Let the grounds settle then pour a cup. It's very strong but not burned. Kind of similar to Turkish coffee.
Yep, I bought a percolator for myself a couple of Christmasses ago - if it goes cold I either turn the gas on under it or pour a cup and stuff it in the microwave. But, to be honest I still can't get a brew as consistently nice as from my one-cup filter machine.
NymphettEcho . . . There are pills you can take for that acid reflux . . .
. . . but there's no prescription for mom-burn ! B-)
I am surprised you guysdon't have Bialetti Moka express percolators. The Bialetti, as we call it in Europe, is an italian brand (there are many other brands that make it, but Bialetti is the inventor), is a percolator where the coffee doesn't drip back to the water, but instead there are two separate chambers: the bottom one which holds the water, and the top one which receives the coffee. Because the bottom chamber is hermetically closed, there is a pressure valve to avoid explosion in case the perrcolating tube gets occluded. This century old design solves some issues with the models shown in the video and has been sold in the hundreds of millions of units, so until now I thought all percolators were designed like that; I was really surprised to see this design where the coffee drips back to the water and gets burnt. With the Bialetti, the coffee doesn't get mixed with the boiling water.
Now here is the trick to avoid burnt coffee: preboil the water so that the percolator stays as little time as possible on the stove top.
@@InXLsisDeo That sounds just like the Cory we had in the 60's
Don’t you mean: “Hot dark orange” ?
Ricardo Alzaga shut up and take my thumbs up.
@@RichardBronosky you too, shall accept thumbs.
Gotta love a good cuppa orange in the morning
Aw heck. I knew someone was gonna beat me to the punchline
Dark orange With context
Too Many Small Kitchen Appliances? Never heard of that VPN.
Pretty sure it's the new mobile game. The one that sucks.
@@DonVigaDeFierro RAID : toaster legends
Yeah, we're more used to NordVPN or Skillshare actually
(And Harry's or Dollar Shave Club on Kipkay's videos)
@@psirvent8 Is that where my prick brother got the idea to buy me a shaving kit I didn't want? Sumumabidge!
How many meals come in each shipment? Do they have vegetarian or no pork options?
"Burnt coffee" sounds like a 1970s kitchen appliance colour. It would be an insufficiently saturated, slightly too yellow, brown that would never look clean.
Underrated comment!
Dark brown , you mean?
I know that color well. Grew up with it on my parent's refrigerator in the 80s.
_Burnt Orange_ is a real *Crayola Crayon* color from the 1970's.
and a color choice for a 1970s Chevy Nova, with 3 on the tree
I deeply appreciate the care and effort you put into the captions for these videos. I always have subtitles on (I tend to have audio processing issues), and while I am a hearing person, I know there are likely deaf members of your fan base who also appreciate this effort and the 'hidden gems' that accompany it. Thank you!
"For those of us who can taste things, burnt coffee is bad." Wise words.
That's why we have irish coffee.
chain smokers can't tell the difference
It's important to specify nowadays. Covid19 makes you lose your sense of smell
We're looking at you Starbucks.
7-11 coffee that's been on the burner so long it's as thick as molasses. People who say Starbucks is burnt have no idea how bad coffee can get. The "burntness" of Starbucks has more to do with the roast. Not liking that is fine, but it's a whole different world from truly burnt coffee.
I just want to say thank you for doing the Closed Captions. As someone with only one good ear, I can hear, but I rely on CC to make sure I heard correctly, and you're one of the only creators that takes the time to actually write up your Closed Captions ... also I love the extra humor you put in there :)
Tom Scott makes similar content and has CCs for all of it, so maybe you are intrested :) : ua-cam.com/users/results?search_query=tom+scott
The close Captions is one of the greats things in this channel. My hearing is ok, and I always turn on close Captions in this channel.
I use closed captions in case I have to do something that will make a lot of noise, so I can still follow what’s happening in the video. I’m very happy this channel has good captions.
Edit: I wrote this at night and only just realized that I struggled with sentences apparently.
I would like to stop and say thanks to the author for these close captions, too. I have no problems with hearing, but English is not my native language, and my listening skills are... especially bad. That's why I always keep CC enabled on videos in English. And this is soooo great that I'm not left with clumsy Google's automatic subtitles, which sometimes are more obstruction than help! So thank you TC, I appreciate your efforts and time you put into writing and syncing them so much! And nice bonus humour, too 😀
One of the benefits of making scripted video is that you already wrote the closed captions. You "just" need to insert them at the appropiate time stamp, which is about 1/3 of the time according to my experience.
Am I the only one that really enjoyed seeing his personality come through in unscripted part? It’s not a huge difference, but it’s definitely there
Homie got them nerd jokes that make me feel less awkward
Then you'd like his second channel
If ya like that, go check out Technology Connextras.
You are not the only one, seeing him unscripted is honestly pretty cute.
Cute and funny guy
The trick for using a percolator on the stove is:
1. Use at least 4 cups of filtered water.
2. Use 1 tbsp of coffee per cup of water
3. Heat on High until percolation begins.
3. Reduce heat to low.
4. Allow to percolate no more than 5 minutes.
Would this method work for camping environment where I can use my enameled pot over the small morning fire or Coleman stove?
@@hedvigjenson4902 It will indeed. Just remember to not brew the coffee at a rolling boil, and for no more than 5 minutes. It will get too strong in a big hurry if you do.
The trick for using a percolator on the stove is to just use a moka pot instead
@@nobody2021moka pots taste like a robot peed coffee.
I've done soaking coffee before, using two quart jars. Putting 4 cups of boiling water in one jar and letting sit for 20 minutes, before straining into a second jar (use cheap reusable coffee basket, plus canning funnel), and doesn't need a lot of grounds (and is still quite hot even after 20-30 minutes).
But the amount of grounds, i tend to do uses less grounds and i tend to let percolate a bit longer, maybe 10-15 minutes when i remember to check the stove. Maybe some think i'm burning the coffee, but it seems more than sufficient for me. I don't require a perfect cup, i need okay cups that are cheap and aren't hard on my stomach.
In Germany they have a term: Blümchen Kaffee or flowers coffee. It’s when you make coffee which is light as tea, and you can see the decorative flowers printed on the bottom of the cup through it
I call that "dirty laundry water".
Ossi detected
@@pady0994 Nope, was used in the West, too.
Bodenseekaffee
In Brazil, we call it chafé, which is the mash of two words, chá (tea) and café (coffee).
Love this episode!! I am a coffee snob and was working in a shop with a bunch of ex navy guys that never, ever cleaned the coffee pot out claiming that the black film inside gave it the best taste. Well, one day I went in early and scrubbed it clean. They didn’t notice and in the morning meeting everyone said that the coffee tasted really good that day. I spoke up and said that I cleaned the pot. Immediately after, they said it was weak and tasteless!! Go figure!!
Those microbes were keeping everybody's immune system up to date, you monster.
Those guys are such Hippocrites they are probably pyramid schemes with legs instead of normal humans
"Black mold tastes delicious"
Many military coffee drinkers subscribe that to their personal coffee cups also...
I hope you called them out on their hypocrisy to be honest.
For people asking difference between Percolator and Mocca pots:
Google Mocca Pot Diagram to see how it works, because one picture will explain it to you better than I ever could.
The difference is that you have two chambers, tight sealed bottom chamber for water, top chamber for coffee, with filter/basked in between.
This is different because it doesnt use boiling motion of water to move water to upper chamber, it uses steam pressure that is built up in the bottom chamber to push the water through the tube. This has three effects. First, the steam pressure builds up sooner than water reaches rolling boil, so you are not using rolling boiling hot water that burns coffee. Second, as it uses pressure, it extracts different flavors from the coffee, similar to espresso machine, although at much lower pressures to its definitely not the same as espresso. Third, the pressure can push through finely ground coffee that you usually get pre-ground in stores, so you dont need coffee grinder.
Another difference is of course that the chambers are separate, so water passes through coffee only once. The upper chamber also doesnt sit on the stovetop, so the coffee is not getting reboiled and burnt.
This is why Mocca pots are still popular and percolators are dying breed. Mocca pot is better in literally everything. Its also smaller, and because you can use store bought pre-ground coffee, mocca pot is ideal choice for students, people that move often or dont have a lot of room for machines and grinders.
Thank you for this. Throughout the video I was staring at my Italian Mocca pot and questioning my life
Edit: Moka pot not mocca
Its moKa pot, not mocca.
It's a very smart design, the steaming water keeps the already-brewed coffee warm without scorching or boiling it.
Moka pot is what i enjoy, plus local roasted coffee.
I have to say for the very good price of the equipment and ease of use the best coffee I make comes from the mokka pot. 👍😊🍵
When I was growing up - back in the late 40s and 50s - my folks made coffee with a stove top percolator so I'm quite familiar with them. I noticed when you poured your coffee from the stove top percolator you left the tube and basket (and grounds) in. We always took the 'guts' out before pouring the coffee. I'm sure this had an effect on the taste of your coffee. Also, with experience you learn how to adjust the amount of coffee and water and perc time so that the result is a decent cup.
Here in Brazil, when I was a child, my grandmother ground and roasted the coffee seeds every morning and mixed boiling water with cold water, so as not to burn the coffee, to make coffee in a cloth filter, called a 'coador'. Nowadays I don't know any coffee as good as what I used to drink on the farm.
that sounds amazing
Yep, same here friend, though my mother started experimenting with the italian roast method, I prefer the drip coffee.
Caralho, um brasileiro vendo o vídeo do meu gordinho favorito kkkk.
Lembre-se: no "coador" é mais forte kkk
@@cloviscareca kkkkk issai meu piá.
@@alencarbernardes9475 tu acredita que eu sou Patreon do gordinho? 🤣
The "Centers for Good Taste" using Comic Sans is a beautiful detail.
IKR?😛
I hate the Young Lady font almost as much as I love Comic Sans
The percolators we have in europe, the 'italian' percolators have two sections and dont re-use water. Perfect for camping!
Yea, only bad thing about them was the need for 2 or 3 for a group of ppl. Plus side was the small size and that there was multiple cans on the long table so everyone was in reach of a pot of black. There was some clean up but then I never remember having stacks of coffee filers in the trash. Everything go to the bottom of the trash and you do not have to see the ugly things. Sweden.
Ow the sound of them Percolat in the teachers brake room is a found memory :) They where so nice and due to there brake room being also used for allot of outer things we where allowed to be in there. I grew up with the Percolator. I miss it for the sound and water splashing at the top.
These used to be my go-to way to make coffee after discovering them. I normally had drip coffee but the Italian percolator taste so much better!
Now I have a fancy machine that grounds the beans and stuff. Tastes even better. :-)
@@TheDiner50 You can make very strong coffee with a moka pot and just make less for each person.
A Bialetti (italien perculator) or a French Press fulfills all your coffee needs. Both make are simple, inexpensive and make great coffee. You only need hot water for the French Press or a heat source for the Bialetti.
I'm guessing you meean the moka pots?
I've owned and tried most (almost all) means of brewing coffee, and used a percolators for a few years exclusively. I much prefer stovetop models because I can control the heat. The secret is to keep the heat at the lowest level that will still cause percolation. Ideally about one squirt every 1.5 seconds. I learned the heat settings on my stove, and then the total perc time that gave the desired taste I was after. This process filled the house with the warm aroma of coffee that will bring back great morning memories for many of us born anywhere before the 1980's. I also found that percolators do a much better job of extracting everything from the beans, so much so that even cheaper pre-ground coffee ends up making a strong cup. While I normally drink my coffee black, I did cut percolator coffee with a little milk. It created a full-bodied, flavorful drink that also cut down on the cooling time a little (I'd already waited several minutes for the brew). Overall, I still feel that percolators have their place, but I'm sure they'll die off as the generation who uses them does too. But they shouldn't be discounted as worthless until you've spent some time learning what they can accomplish....................same for the percolators. 😁
Well said!
Why do you prefer percolator over Moka pot?
@@G0RSHK0V I have never tried the moka pot, but I understand that they are very good
Jeep, I finally got around to buying some whole bean coffee, even a mainstream brand, and grinding it using the machine at the store.
I used the coarsest setting and it was much better than the stuff ground for drip machines!
Sgrdaddy, congratulations! It takes some experimentation because of the several variables, but the results are worth it in my opinion.
IF you’ve learned your heat setting and can maintain a very slow and steady drip, you can also try adding a filter to your grounds basket. You can use finer grounds then, but it takes longer for the water to return/drain through so it will build up and start to overflow a little if you’re not watching. Just something to consider once your comfortable with it. Enjoy the process, and enjoy the results. Sometimes the “lower tech” methods are better. 😉
“Arabicadabra” please tell me I wasn’t the only one who appreciated that one
Thanks Capt! Didnt catch it.
Yes, I heard it. I LOL'ed.
Nah that one never slipped past me. Puntastic
You are not alone
Snap :-)
Thankfully my first coffee was in the Army.
Everything since has tasted like an exquisite luxury in comparison.
Same for me, but the coffee we got was the best of the best since the officers used it as well, but I was in the airforce.
My dad was a kid in the great depression in southeast Texas , and he grew up on boiled coffee . percerlator coffee was a luxury and always had the electric percerlator plugged in .
I feel you i started drinking coffee when I was working the graveyard shift at a warehouse.
12 hour shifts and the coffee had been sitting in the drip machine since the morning 20 hours prior
@@dustinjef I started drinking coffee doing shift work in the navy, nothing better than rehydrated black tar.
lets get this on a tray.... Nice.
You know, labor practices aren’t actually exploitative as long as you put a picture of a farmer on the package. They have to be smiling though or it doesn’t count.
I feel like wrapping Teslas in a smiling farmer isn't really gonna make that impression though
Hahaha PERC(30)OLATOR
@@kazooduck Only one way to find out.
Stove top percolators actually work at well below boiling temperature. It takes some time but the trick is to be gentle with it. Electric coffeepots get quite a bit hotter at the heating element and make scorched coffee compared to properly made stovetop. Also, one usually removes the basket before serving to reduce the grounds in the cup.
Alec: "You guys keep watch of this."
Me: **Completely ignores what he'd said and immediately starts staring at the lava lamp**
Any idea what type of lamp those are? They look good.
@@kahlzun The lava type
@@kahlzun Honestly I don't know... Seems like a regular ol' lava lamp to me.
Omg. I think we all did.
Lol
@@RonanNotRyan HEY! THAT'S MY JOKE...
You have me in pieces with arabica-dabra. I've worked in coffee for ten years and that was my first time hearing that one.
Oh, is it a coffee pun? I thought he was just saying abracadabra in a funny way.
IN COFFEE?! HOW?!
@@i-dont-know-a-name I picture a random guy swimming in a pool of coffee beans without a care in the world, lol
@@PlayerZeroStart Since no one bothered to answer your question in three months, let me take care of that now: Arabica is a coffee variety (the most popular one).
You've worked IN coffee for ten years?
That makes you the Bane of coffee. You didn't just drink coffee, you were born in it.
"A Message from the Centers for Good Taste" written in comic sans. That joke fills my heart with joy and my brain with rage.
Agreed. The usage of a great font on a great channel is truly the goodest of good taste.
And the flashing of 'satire' on screen, reminiscent of Monty Python sketches.
Waking up during a winter camping trip, starting a fire and making some percolated coffee is peak humanity
I actually prefer aeropress for that! It's sooo good for making camping coffee. That or just straight dropping ground beans into boiled water, stirring it a bit, and then leaving it to sit for a couple of minutes. Strain it through a muslin and you've got some incredible coffee, and the grounds can be dumped straight out. Just remember to wash the muslin in a fast-running stream!
24:35 "I've grounded the coffee" My first thought: "Why did you put the green wire in it?"
Mine was "Oh, you wont let it leave the house."
Where I went with, how does one coarsely (earth) coffee? And why do you need to to discharge to ground to start with...(oh, right!)
Lol. If his other videos have taught us anything, safety first!
@@metalwhere coffee taste like dirt? What do you expect? It was ground this morning.
Quoting Tommy Lee Jones from "a movie"... I don't remember what movie, but I'm sure it was good
@@TTWEEDER its men in black 3
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Brown
I think you'd like this: ua-cam.com/video/wh4aWZRtTwU/v-deo.html
Did not expect to wild rcr to appear. I am quiet happy with it though.
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Hot brown
Danger Bear me too
"tastes worse than vending machine coffee" - now there's a video I'd like to see! how do hot drink vending machines work exactly? damn now I'm curious
It depends on the machine. Some use instant coffee, which tastes about how you would expect. Some drip-brew coffee on demand one mug at a time, which should taste just fine if it's coffee beans you like and the machine is well serviced. Some even apparently freshly grind the beans. So if you have a good machine selling good coffee, there's no reason it should taste bad.
But in my experience, it always does taste bad, so maybe there is a lot lost in cost-saving measures.
look up the show "how it's made" probably here on youtube, there is the construction of a rather fancy machine and how it works
Most common are those super quick ones, they use bags of "coffee sirup", mixed with boiled water.
I've maintained one that brewed the coffee for every cup with a metal filter. The limiting factor was mostly the coffee that was in it. You could even adjust the strength of the coffee. It made the special coffees (espresso and everything) with instant coffee. Biggest issue was the "milk", which it added by mixing in a white powder of various plant fats.
Edit: different elements (grouped as hot chocolate/milk thing/special coffees, coffee and clean hot water) were also dispensed through different pipes in the machine.
I have a home "superautomatic" espresso machine, at the press of a button, it will grind the coffee beans (amount and grind are adjustable), dump them in the brewing chamber, tamp them with a piston, pump the selected amount of water through the beans and then directly into your cup, then the piston comes out of the brewing chamber and the puck of used coffee is pushed out and into a built in waste bin that holds 14 pucks. Here's a video of mine making 2 espressos, you can tell from the sound that as it brews the first one, it grinds the beans for the next one: ua-cam.com/video/3ORJ0U6RjBQ/v-deo.html
Must be the only channel that keeps the note for long enough to read them.. for us who actually need time to.. thanks a lot!!!
Using Comic Sans for the “A Message from the Centers for Good Taste” title screen:
Absolute perfection
I came to the comments just for this
Thanks, Windows Bob!
(If only I could have rendered that in Comic Sans!)
GrQnkjaer i think he’s overboiled and burned
"Arabicadabra" was pretty impressive.
I was heading into the comments to say the same! Quite a robusto pun.
My ears percolated up as soon as I heard it.
There's a delightful coffee stout made by Bell's named Arabicadabra.
@@chasebarber6154 A different kind of brew.
This pun is what made me just like and subscribe
"Arabica-dabra"
You sir, have created a thing of beauty
Robusta-cadabara just doesn't have the same feel on the tongue...
Timestamp?
i caught this and i was like....bravo
@@aJoats it feels much thicker on the tongue tbh
I too am sponsored by Too Many Small Kitchen Appliances, as well as its sister company, Too Much Random Shit From Goodwill. That fake ad really called me out
I appreciate that the message for the Centers for Good Taste is in comic sans
more like comic cyans amirite?
@Technology Connections Irrefutable argument
Heh
@@TechnologyConnections Oh my goodness, I never noticed that you embedded a joke... WITHIN another joke 😆
_"It is coffee, but it doesn't have any of the pleasant aspects of coffee."_
Made me chuckle.
r/mademesmile
ねむネコ I liked this just because of you’re profile name and picture.
He just channeled James Hoffmann with that quote.
Coffee for me is like beer. You drink it with friends and because your significant other drinks it, not because you like it.
How to deal with a coffee snob:
1. Smile politely
2. Nod as if you're interested
3. Continue to make coffee however you want because you live your own life
Also works with Audiophiles (there may be some overlap).
Chris Tinacan ahahaha. Exactly.
Also effective with beer snobs.
what about “anti-snob snobs”? 😂
I apply this logic to every non-moral based life choice.
You mean you would scorn my two-hour dissertation on the merits of grinding your own beans? Peasant!
Honestly, i love your explainations, but also, i love my 1950s percolator. We only generally use it on sundays, make a pot for the family, fill up my (also antique) hobnail creamer and sugar bowls.
I enjoy the process. I like the cold well water, and watching it bubble up to become hot bean juice.
I also love that when my kids invariably immerse it in water, i can remove the bottom and dry it out because there are no electronic parts!
I can answer the "why"…I work at a warehouse with a lot of employees and the big industrial 42-or-more-cup electric percolators are the cheapest, most practical way to meet all our coffee needs. But yeah, the quality is…pretty awful. Whatever, half the fun of bad work coffee is complaining about it!
same with church coffee. its free and someone elses grandma made it so ill drink it I guess.
America summed in two comments.
I say this from a CENTCOM base don't @me about not knowing about being American
@@Black70Fastback Free, notably out of date, frugally cheap, and perc'd with good intentions (and god's blessings) by some old woman who calls your "out-of-church" jeans "dungarees"
A facility I worked at had a restaurant drip type coffee maker, lower burner for fresh pot, upper burner for previous brewed. Coffee usually doesn't get burnt as enough people consumed it so a pot doesn't get left too long on a burner. I remember amusing placard that was etched. "Rule #1: You drink it, you pay for it. Rule #2: If you don't understand, read again Rule #1. Rule #3: If you still don't understand, you can get free coffee at the machine next to Dan's office. Rule #4: If you still don't understand, then talk to Robert and he will explain it to you in very clear terms you CHEAP bastard."
@Jay Bee i had a vastly different mood and mindset 24 hours ago, and will have a completely different set of both in another 24. No comment at this time
If anyone's looking for "a rythmic jazzy riff" when he pours the coffee, it's called Nice & Easy by Peter Godfrey.
I wasn't, but thanks for being helpful!
I first saw your channel about 1 year ago. Paid it NO attention. And thought 'wow, what a gay dork'. Yes, that is how DUMB I was. Then I kept watching and KEPT WATCHING. Your videos are so amazing. And I am ASHAMED at myself... I've learned that you cannot judge a book by its accent (my attempt at a joke!). And I've learned that I'm an idiot and that you are AWESOME. Thsnk.yoi for the GREAT content and I am SO sorry for what I did to you in my own mind!
You could literally upload anything and we will keep loving it.
Your range of extremely dry to extremely comic is incredible. Never change.
Hello, me of the past..... 👋
@@_.Leo_. Uh, what?
I totally agree. Not as dry as I am but still very enjoyable.
In addition to the advice to "get the electric one" if you need a percolator, I'd say "get the smallest electric one". From personal experience I can vouch for the results from the 4 cup size Farberware Electric Percolator. I'm a tiny bit more snobbish than you, Mr. Connections, and I really like it. It's definitely better than the results you got here, and very convenient. I'm really curious why it's specifically the smallest percolator that makes the best coffee. The bigger pots are not as good. Maybe the smaller volume means the coffee is cooked less?
I used a thrift store Faberware percolator for years until it died. It made the best coffee.
Get an OLD Farberware percolator. The new ones are intellectual property crap made in China, die an early death and make crap coffee.
this guy is single-handedly keeping thrift stores alive
Haha. I just bought the same electric percolator from a thrift store earlier today and happened to find this video afterwards.
If I could find a working Sunbeam toaster, I'd snap it up in a second. I used to have my mom's Sunbeam toaster which was no longer functional. Years ago, I attempted to refurbish it with the knowledge and skill that I had at the time. I wasn't successful and ultimately trashed it. After watching the Technology Connections video on Sunbeam toasters I'm sure that if I still had it, it could be resurrected. Oh, well.
2nd vid by this guy & find him pretentious & irritating. Many prefer percolated, don't care for this idiots insults to those of us who do.
My local Goodwill store would never have anything useful like an actual coffee pot unless maybe it was missing a key part like the coffee basket or something.
Don't forget LGR!
The amount of sass this man is giving off is off the charts
Oh is it?
4:30
It's one of his best qualities!
what is sass?
@@evlo8059 what is google?
Arabicadabra is possibly the best thing you have EVER written. 🤣
BRUXXUS I agree. That was amazing.
These videos just keep getting better and better.
I had to rewind it, like "wait, did he just?" 🤣
I was laughing for a full minute.
That phrase alone earned my like on this video
I recently started using a stovetop percolator out of curiosity, and I can honestly say I have yet to burn my coffee with it. The trick is to not let it go for too long once it starts brewing. Once water starts splashing up from the siphon tube against the knob, time it for about 10 minutes and then get it off the heat.
I'm old enough to have grown up with nothing but perc coffee. I still have a small, aluminum percolator to use while camping. But I rarely do any kind of cooking when camping, so the last time I used it was 1997. I guess I'm just too nostalgic to toss it out.
What you had was almost certainly a cafeteria, or moka pot. Did it have the same action as these in the video, or was it a 2-chamber design where the water went in the bottom, the coffee grounds in the middle, and the brewed coffee collected in the top?
@@CJTheReal It was the same as the glass one in the video, except it was aluminum. By the early 70s my dad got an electric one like in the video.
girl i dated had a metal perc just like in the video - she only bought expensive beans & would freshly grind each morning.
i prefer the pour-over method still
+cleaning is probably a nightmare haha
percs still remind me of simple times in the early 90s
@@jonniefast Pour over is just drip coffee but is more work.
@@rubiconnn i dont want plastic in my coffee lol
For the whole video I was like "Hasn't he heard about Italian style coffeemaker?" It has two separate containers for water and coffee, and also makes it very well!
Sadly he lives in a third world country where coffeemaker coffee considered good :\
I love my Bialetti
I had the same thing while watching. It’s not really an espresso. But it’s Italian style I guess. The beans are grinded more coarse for this. The coffee comes in a different reservoir, separated from the water.
Cezve > high pressure espresso > mocca > cold brew > cup brew > fancy hipster things > instant > drip
Exactly my thought!
Why am I watching this when I don't drink or care about coffee at all? Because it's a Technology Connections video, that's why.
same.
I have had the 12 cup version of the presto Percolator for years. Actually I had two. The first one I got for work because my work because the commercial Bunn coffee maker died and they were not going to replace it. I use regular grind for drip coffee makers in mine and I found that not only is it not a problem to use but the coffee comes out very flavorful. I bought the second one for home because the coffee it made was so much better than what my drip coffee maker made. I actually just discovered your channel last night and watched several episodes. Keep up the good work. Also try regular grind in the presto, give it another chance 🤣
Why am I watching a 25min video of a man comparing coffee? I should be studying.
I don’t even drink coffee!
Welcome to the orange juice gang
Now watch it with cc enabled specially from 13:34 It is amazing.
I don't drink coffee either, but he's entertaining.
same here
you should learn to drink it. it will help broaden your palette, most people who don't drink it haven't developed any tolerance for bitterness. Once you do, black coffee doesn't even taste bitter anymore, a lot of food ends up tasting better as a result. What I recommend is getting a little teacup, about half the size of a normal coffee cup, and force yourself to drink a cup in the morning. it won't take more than a few days for you to acclimate.
Then again, if you don't care then don't worry about it.
We used to love spending the night at Grandma and Grandpa's in the 80's. They had an electric perc coffee maker and we used to love watching it in action. Grandpa let us set it up, turn it on, and everything. After they passed in the late 90's one of the last things we did in the house was make coffee using the perc. It was awesome.
Lol your reactions were hysterical!
As a percolator user, a few things to mention to make good (though not as good as pour over) coffee.
1. Use a paper filter. Always. The envelope/wrap style are my favorite. Not the lame disc filters.
2. Use a burr grinder, not a blade grinder and try out the different coarse settings to find out which one works for your pot.
3. When using a stovetop model DON'T BOIL IT LIKE THAT lol. Once the pot starts to bubble... THEN add the pump assembly and when it starts to perc, turn the heat down low. Seriously, it shouldn't be boiling like that unless you want to make battery acid.
Try percolator coffee from someone who uses them frequently :)
thanks for that. sometimes it's just minor tweaks and something can vastly improve!
I put the burner on HIGH for the whole time, but only brew it for two minutes.
All the percs over here in NZ have 2 screw-together compartments, meaning once the water has gone through the coffee it sits in a separate compartment from the water being boiled. I was surprised to see neither model here did that, wonder if its just not a thing in the states. Sounds like that would resolve the 're-boiling the coffee' issue.
@@benhook1013 That sounds like a moka pot, which as the pinned comment notes are a different thing. They definitely do avoid the re-boiling coffee issue, though.
@@EJAnonymus Ah yes that looks exactly like what we call a percolator over here, thanks!
I really appreciate the extra notes that are in the captions, make the videos much more entertaining and unique.
hot coffee drinker's philosophy: it cant taste burnt if my taste buds are gone
I hate coffee
@@DemeDemetre coffee hates you :p
@@LagunaPadre361 well... true.
I hate boiling hot burnt coffee 😂
Kind of like how mass-produced American beer should be kept super-cold. If you completely deaden your taste buds, it's not awful!
I already have Too Many Small Kitchen appliances. I appreciate their sponsorship of this video!
Same. My wife refuses to buy anything that's not Too Many Small Kitchen Appliances!
"I'm not a coffee snob" in a 25 minute video about how coffee should be made.
Haha, if you weigh your coffee every morning..... you are a coffee snob, lol
@@jonathandevries2828 Objection! I keep a jar of instant coffee on hand and will even use powdered creamer without complaining.
I'm just... particular when it comes to my favorite whole bean coffee. Anything else is just "eh" and I'll drink it because caffeine
He can't be a coffee snob because he puts cream and sugar on it.
See? That was much more of a coffee snob comment on my part
... how coffee should not be made
A coffee snob is someone who calls you an idiot for not weighing your coffee or for daring to say that moka pot coffee is even drinkable. Just write something like "I make my espresso with a moka pot" and you're gonna get hit with real coffee snobbery.
Mind you, the people who would correct you that moka pot coffee is not espresso would be right. It's the people who get real fired up about it that are the coffee snobs.
If you're camping and only have fire- why not use a kettle and french press over a percolator?
Boil a kettle, let it cool a few minutes (hopefully you have a thermometer) then infuse some coffee
"Well, this percolator burns the coffee WHILE it brews!" Perfection.
I worked in the engine room of a US Navy during my time in the Navy in the '70's. We had a 250 cup coffee make that was liberated from a Navy warehouse that we kept hot for as long as a week. It was frighteningly awful.
So THAT'S why military coffee is portrayed as black sludge. I've always wondered why.
Gramps had a machine on base kinda like that. From what he told me the coffee was basically coffee flavored burned toxic waste. However, if anyone is EVER caught cleaning that abomination the base brass will get on your ass (and even push to court martial you). Something about the coffee being so bad that it wakes the troops right up.(this was in nam for reference)
My father was career Navy. That's what I was raised on. I just assumed coffee was roofing tar, amphetamines and boiled water. It should keep you awake for a 24 hour watch, and remove rust. Today I use a French press with two scoops extra grounds added.
@@christopherconard2831 "roofing tar, amphetamines and boiled water" cracked me right up.
@@christopherconard2831 That's how all coffee tastes to me.
No, I do not like coffee at all.
4:27 "Arabicadabra!"
Now that's the subtle and not even acknowledged puns I like to see from this channel
A salute to the arabica bean.
The word "coffee" comes from an Arabic root so... Fitting?
Generally, percolators & Moka pots are common for camping purposes. When there's no electricity, being able to essentially shove the pot directly into the hot coals & get a cup of coffee relatively fast definitely improves your outdoor experience.
I always camped with my parents hipster friends and they’d boil water in a pan and do French press 😂
Moka pots are fantastic devices they are just percolators that fix everything wrong with percolators
@@SirSniffa moka pots are to perculators as espresso machines are to drip over coffee makers. I am amazed there are people who choose the latter
and here we are just using an aeropress laughing at all the rest
The biggest difference is that Moka pots actually make good and unique coffee.
when you walked upstairs during the speeded up section, I really enjoyed the lava lamps speeding along.
"This tastes worse than vending machine coffee"
Me who likes vending machine coffee: "Oh... I see."
Edit: This... got a lot more attention then I thought it would.
So yeah, vending machine coffee is a pretty sub par coffee, and it fully depends on which machine you go with. One person mentioned vending machines at rest stops in the Carolinas... which are the ones I'm most familiar with since I'm from that area. But my like for it stems from drinking coffee since the ripe old age of 6 and going on road trips with my parents often, so it's more nostalgia than anything. But to be honest, I prefer pour over, yet my favorite will always be hotel coffee.
If I ever visit a hotel that has real sugar, decent creamer, and good coffee from one of those tap dispensers I will never leave. But every once in a while I get that craving for vending machine coffee. I've only ever seen the poker hand machines in Terminator 2 though, but if I run across one I will certainly try it.
Honestly I'm OK with it, too. But imo it's a pretty low bar to pass
I didn't even know coffee can come from a vending machine, outside of like fancy Japanese brands
@@1224chrisng My brain just translates hot-from-vending-machine as "food poisoning."
Have you tried poured coffee? It's perteh gud.
@@1224chrisng Somebody hasn't done any work at a courthouse I see
One of my fondest memories is from circa 1965, living with my grandparents. My grandmother would always have a small metal percolator on the top of the stove chugging away in the morning as I ate my breakfast before school. I was fascinated by the little glass dome, the regular rhythm of the coffee perking, the windows steaming up with the moisture inside against the cold weather outside.
It also have to do a lot with nostalgia I think. If you used to drink coffee from an old fashioned percolator, where your mom used to make it in the old farmhouse on a saturday morning. You were chilling outside in the fields while dad was working on the house.. the heat of the morning sun on your face while you all had a cup of great percolator coffee together. You mostly remember the good times, the actual taste of the coffee is then.. well kinda irrelevant. :P
"I'm not a coffee snob"
-- Technology connections
He adds auger and creamer, of course he's not a coffee snob haha
You forgot one word... :)
"I'm not a coffee snob, but..."
@@jelleverest Psst: people can enjoy coffee how they like, regardless of what you consider "coffee".
@@vaelophisnyx9873 would you consider "instant coffee" as coffee? I drink it black and no sugar though
@@hectorcorona9536 Instant coffee is like the coffee equivalent of tinned meat: It's TECHNICALLY coffee in the same way that mechanically separated chicken is TECHNICALLY chicken but in the end you're still drinking cheap, nasty brown gunk.
But hey, since it IS damn cheap and still satisfies that caffeine addiction I'm still gonna drink the shit.
"It is not from Starbucks, and it is fair trade. That's all you need to know." Upvoted, because you damn right son.
Fairtrade has been proven not to be fairtrade.
@hi there Its been a well known fact for years. Where have you been? It's just like the organic movement, it's all a scam in order to charge higher prices.
@hi there Proven by some random, anonymous loser in the UA-cam comments.
Certified reddit moment
So it’s from Dunkin Donuts then haha
I love how the percolator somewhat resembles a chemistry instrument called Soxhlet extractor. I would guess the percolator was invented on the basis of chemical instruments, as coffee making is basically an extraction process.
There are also vacuum filters designed for coffee that greatly resemble vacuum filtering setups used in labs. They're usually called syphons or vacuum pots. It's actually really interesting how they work.
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@@tashmoore5498 12?
@@frostchain2362 pocket comment I assume
You might like the Chemex brewer also for this reason. It uses double bonded paper folded into quarters, for a filter, and a glass decanter -- heavily inspired by the inventor's experience with chemistry.
Hands down one of the charming, composed and conscientious channels on UA-cam. I’m an absolutely massive fan and thank you so much for making these videos 😊
Alec : Watch this unattended percolator.
Me : * Stares at sped up lava lamps. *
Made me miss having a lava lamp as a young teen honestly
Same
Same...
Thank you for this
@@melinewaller1129 well you're in luck because the new vid is entirely about lava lamps
Based on the sounds when you left the percolator, I believe there was a tiny laser battle going on inside.
*pertaining to the flame percolators* we used them for camping, and my uncle taught us to pre-boil the water so it would brew on a shorter timeframe (about 2 minutes) which would keep it from being burnt. there is definitely a right and wrong method to it, also he always said to use filtered water, distilled or RO worked best because of the minerals in tap water would wreck the flavor because they would naturally become more concentrated and even build up in the perc tube.
I use a regular drip-style coffee maker at home, but I’ve always had a good percolator for my camping, hunting, and fishing trips. It’s basically a tradition in my family going back generations. You bring a thermos of coffee to work, and you use a percolator if you’re going to be staying/living outdoors more than 24 hours. I think it’s an acquired taste, with a little bit of nostalgia thrown in for good measure 😉
Honest question, not gonna judge your uncle for making coffee - but if youre already boiling water for the percolator - why not just pour the boiled water into a press and have it almost right away? Same effort to pack for camping yes?
@@Tyke91 French presses arn't free and they're ussually made of glass. They are much less durable for camping that a percolator. Besides taste is entirely subjective. To me coffee tastes better from a percolator compared to a drip or pour over. I do not care for French pressed coffee, however i didn'y know that back then either.
@@liveoakgaming5967 fair enough, I love my French press and you can definitely find metal ones.
I agree taste is subjective. Oddly enough my fave taste-wise is Turkish style in just a cheap small open long-handled pot and a fire. Though French Press and espresso are a close second for me. Different strokes 😁
For camping just do grounds and everything in a cup, when the coffee is ready the grounds will sink leaving you to drink a decent cup with minimum hassle, no coffee maker required.
Would be interesting to see you review/compare them with the European style percolators which don’t recycle the coffee/water
"Nostalgia makes you do weird things"
You mean how I tried Crystal Pepsi back in the day, hated it, and then bought another when it came out a few years ago, and still hated it?
And then bought a third a week later?
what its just regular pepsi but without cancer syrup it tastes the same
The nutrition labels were different, both in old and new versions. They weren't just Pepsi minus color.
Crystal Pepsi definitely tastes different. And I love the stuff.
@paulrwjr to me crystal pepsi feels more refreshing and less syrupy but i know thats just placebo
I don't like Pepsi in general because it's too syrupy sweet. I love Coke because of the bite to it. That's kind of what Chrystal Pepsi tastes like to me. It's got the bite but it's not as sweet as the regular Pepsi. And it doesn't stain your teeth. 😉😁
Literally best infomercial ever *too many small kitchen appliances
I watched this video when it first came out and only now a year later did the comedic genius that is "Arabica-dabra" hit me. Bravo! Those kind of jokes are part of what makes you such a phenomenal educator!
I paused the video and just stood mouth agape at that pun
I watched it back then, I was a coffee innocent.
My innocence has since been taken away from me.
Starting with this video, I wondered if I could have better coffee,
Bought a drip machine. Used it for a year.
Then got bored of it and searched for percolators. Turns out they sell moka pots as percolators in my country.
Made a lot of moka pot coffee,
Found James Hoffman channel.
Realised how stupid I was about coffee.
Bought fresh arabica beans.
Bought a manual grinder
Started making pour overs
Came back to moka pot.
It's been a journey...
Back when I watched this first time, only thing I knew was instant coffee and south indian filter...
I know this is 3 years old but I watched it in 2024. Percolated coffee is an art, so do not expect to perfect it right away. I don’t know what type of coffee you used, but it should be a light blend of coffee, coarsely ground. Fill the reservoir with water then start out filling basket with 1 teaspoon of coffee per cup...(up to a tablespoon if you like strong coffee). Put the lid on and heat it on the stove on medium to medium high heat until it begins to percolate. Once it starts percolating, TURN DOWN THE HEAT as low as it will go and still perc. Wait 5-7 minutes, then remove from heat. Immediately remove the basket and tube, clean them and set them aside. Let the coffee rest for several minutes so that any grounds will settle to the bottom of the pot. Then serve and enjoy. If it tastes burned, you did it wrong.
Shut up
I'm a "super taster" with a highly sensitive nose and one of my tricks when I was a server at a restaurant was to always smell the coffee before I poured any for a customer. Also when service would slow down I'd rest the pots and take them off the hot plates periodically but keep them warm, and I'd always throw it out if it sat near empty for any extended time. I had people who refused to be seated unless they were in my section. No one ever asked me why or how but they would always comment that the coffee always tasted better when I was working.
At times when coffee was consumed was when I made the lion's share of my tips.
a true mvp.. Many dont care about coffee that much, thats a shame.
@@LazlaTheFallen if I wouldn’t eat or drink it I wouldn’t serve it. My father taught me that, his first lesson when I joined the workforce.
Quality control is one of the most important elements of food service.
You make good food? You can find return customers.
Bad food? They will explore other options.
@@glenmcgillivray4707 Oh yeah that is a cold hard fact. My friend is on a quest for good Mexican food in Tennessee and there are now about 6 places neither of us will ever eat Mexican food at again.
The last one we went to was the best of the bunch (so far), actually managing to make decent/passable Spanish rice, but their beans and meat left a bit much to be desired.
@@flamerollerx01 how about the Mexican places that put American cheese on EVERYTHING. There are so many Mexican cheeses or cheeses that are better for certain things than American cheese. It's insane. I asked them why they put American cheese on all my food, and if there was another type of cheese I could choose from. They informed me that they use ONLY American cheese.
TC: This episode of Technology Connections has been brought to you by...
Me: *RAID SHADOW LEGENDS*
TC: _Too Many Small Kitchen Appliances!_
Me: oh thank goodness
Tbh. That "too many small kitchen appliances " sponsor was a skit, but yeah, RSL are probably too desperate for sponsors...
Exactly my toughts!! I actually skipped it and the rewinded.
@@Mike-77-YT Not a real product.
Me: "Oh, he's got a video about percolators. That must be short. Wait, it's almost 25 minutes?? Now I have to watch, just to see how he can spend that much time discussing such a simple topic."
Twenty-five minutes later: "Well, that was surprisingly entertaining!"
Well done, sir!
Exactly, I’d watch anything from him, even him tasting food for half an hour!
And informative
Someone turn down the piano during speech!
You have discovered the essence of Technology Connections.
I just said pretty much the same thing about the lantern video.
I'm impressed you taste any difference between any kind of coffee with that much creme in it
Lmaoooooo
Love the humour, great hatchet-job!
Serious note: Run citric acid through both pots to clean them of any caked on gunk, due to age and use. Because the grind is courser, you have to use a different ratio of coffee to water. Turn off the percolator and remove from the heat as soon as you reach your desired colour. Remove the basket from the percolators before pouring the coffee. Use a tea filter to keep any coffee grounds out of your coffee.
Percolators are great for making "boiled" tea where long steeping is required, or for batch preparing tea for Kombucha. They are also useful for making water based extracted herbal and spice tinctures and tisanes. FWIW, I have an enamel campfire percolator, a small s/s percolator, and an Electric ball-shaped pyrex percolator - I love 'em! There was an Amish video on how to properly prepare Percolator coffee, as well as a Coffee Brewing Institute video - a nostalgic fantasia (ua-cam.com/video/hliIgGMwM98/v-deo.html); that you might want to review Cheers!
Amish and video?
What?
@@rohesilmnelohe - I went back to look for that video, unfortunately it looks like it has dropped off the edge of the world. It was moderately long, featured a woman in a scarf, dress and apron, explaining how she made coffee each morning on her stovetop for her family. As far as I recall, it was part of Quaker Anne's Quaker Kitchen Channel. However, here's a video reference, that I found, to her channel and coffee process. ua-cam.com/video/Jepo73D-MJ8/v-deo.html
Yes! A clean coffee pot should not impart a chemical smell. also, in making only half a pot of coffee he is forcing the percolators to work harder to get the water to the top. Hence the need for him to have the water boiling in the stove top model.
These percs were from an era when you'd be smoking a pack of Camels while drinking ... you'd never notice the coffee 'flavor'.
I smoke a half pack of cheaper brands 100mm cigarettes with my morning cup of coffee (greetings from eastern europe) and I still have some standards regarding the taste
@@Posiman half a pack with your coffee? Jesus
The only milieu percolated coffee is ever acceptable is at grandma's house at dark-o'clock in the morning along with biscuits and a plate of salted-pork and scrambled eggs because it's a long day ahead and the farm won't harvest itself.
@@TheXarus gotta get your blood nic levels up and keep em up
Bwa-Ha-ha
This coffee saga must continue! It is imperative that you go through each and every process! French press, cold brew, drip, pod, etc etc.
For science and stuff. N-Not because this was entertaining!
For the longest time, i was confused why people hated percolators while i thought my moka pot was doing a good tasting coffee. I stayed on the safe side and made sure to buy a moka pot and ignore any percolators when i needed a replacement (switched to a convection oven and couldn't use my old one anymore). When i tried to look it up, i never found the distinction to be clear, but now i understand. Thank you!
"Arabica-dabra!"
Solid gold.
ua-cam.com/video/E9avjD9ugXc/v-deo.html
"For some reason you can still buy these" is the perfect product tag line
watching this as an italian leaves me confused, I'm curious to try your way of making coffe, but deep inside me the "angry italian mad at food" screams in agony, still, love your videos!
This percolator isn't the Italian type you're thinking of
Seems like the correct reaction :-) I have the same one as a French!
Viva la Moka! Il caffè va bevuto concentrato, per non parlare del fatto che agli americani piace il caffè bruciato. Il cugino di mio padre è colombiano e ogni tanto ci porta del caffè colombiano, che fatto con una Bialetti originale ha un sapore a dir poco fenomenale.
@Mäkirannantörmä why shouldn't them be allowed? What's wrong in motorway service areas?
@@edumeli02 Somehow I did understand some of that. I totally agree Colombian coffee is delicious and Bialetti is the way to go for moka pots! Cheers :-)
Pointing twice at the water for the fresh water and the brewed coffee cracked me up more than it probably should have - I love the humour you bring to these videos
ive never watched your content before, it is the PERFECT amount informative vs silly comedy. love it
also just the FULL effort in your scripts and videos is amazing
Came for the content, stayed for the jokes. That maintenance service elevator certainly does require a different kind of introduction - Rod would be proud.
Wait 'til you see the other videos. He's great at what he does.
I spent a few years during college drinking out of a 50's era percolator, swearing up and down that it produced better tasting coffee. I still remember the day I finally admitted to myself that it didn't, and I had been blinded by the retro charm and joy of watching coffee fountain up into the glass dome.
Regarding your rant about burned coffee: I have a friend from college who has always said "The bitter, the better." He genuinely likes the flavor of coffee that is roasted as dark as possible and served without sugar or cream. He's insane, but nasty burned-black coffee is apparently a real preference nonetheless.
Burned coffee fan here too
Dark doesn't equal bitter
Bitter coffee is bad coffee, or even worse instant coffee. This is from a damn tea drinker
I'm sure if you're use to drinking thick crude oil, then thin gasoline tastes weak and watery too.
Some people like their steak well done. They're the ones that have to eat it.
When in the Navy on a watch/shift from midnight to 7am a 30 cup percolator was started as fresh, but by 3am it was mud that needed to be masked with sugar and creamer, but that didn't make it any easier to drink so I'm glad the single serve came along!