This article was originally published in Issue 42 of Coffee Lovers Magazine, which is where you should read it because they have things like layout and pictures over there.
Reconsidering the Percolator
in defense of a misunderstood relic
Something’s missing in contemporary conversations about coffee. The one elision in Issue 41’s roundup of preparation methods was mention of the percolator, that much maligned icon of midcentury domesticity. To be fair, it’s easy to forget. Difficult to classify, percolation lies somewhere between immersion and drip methods. For people under the age of 40, “to percolate” is likely more familiar as a metaphorical phrase than a culinary process. To modern sensibilities, the percolator is at best shorthand for 1950’s homemaking; at worst slandered as an inferior method that commits unforgivable crimes against coffee. There is a third way.