Coffee Percolator

A coffee percolator is a type of pot used to brew coffee. The name stems from the word "percolate" which means to cause (a solvent) to pass through a permeable substance especially for extracting a soluble constituent. In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the soluble constituents are the chemical compounds that give coffee its color, taste, and aroma. There are two basic types of percolator:
One which forces boiling water under pressure through the grounds into a separate chamber; and
One which continually cycles the boiling brew through the grounds using gravity until the required strength is reached.

Coffee percolators once enjoyed great popularity but were supplanted in the early 1970s by automatic drip coffee makers, and more recently by the French press, as well as a renewed interest in espresso coffee. Percolators often expose the grounds to higher temperatures than other brewing methods, and may recirculate already brewed coffee through the beans. As a result, coffee brewed with a percolator is susceptible to over-extraction.  In addition, percolation may remove some of the volatile compounds in the beans. This results in a pleasant aroma during brewing, but a less flavourful cup. However, percolator enthusiasts praise the percolator's hotter, more 'robust' coffee, and maintain that the potential pitfalls of this brewing method can be eliminated by careful control of the brewing process.

Percolator affordable and a great way of tasting coffee. Come on down to CuppaChoice Cafe at No.3 temple street to get yours right now!

Latte Art

Coffee wetmilling process

Gambia Coffee Project

Single-Origin Coffee

Since there are a multitude of multi-origin blends on the market, there is no way to discuss the characteristics. By learning about the single-origins, you can get an idea of the different types of coffees and their flavors.

Not all coffees from these regions have these characteristics but here are some general traits.

Costa Rica – Excellent acidity creates a bright taste with a hint of smoke flavor.

Guatemala – Medium bodied with a lively acidity, very aromatic with spice and chocolate overtones.

Colombia – Smooth, well balanced acidity with a sweet flavor.

Kona – Kona coffee is grown in the Hawaiian islands and benefits from its rich volcanic soil. It is typically mild and sweet with a hint of spice.

Sumatra – Very full bodied with a slight exotic earthy taste. Slightly sweet with floral nuances.

New Guinea – Very well balanced with complex aromas. Moderate acidity and full body.

Sulawesi – Unique nutty and woody aromas add to this full bodied, complex flavored coffee.

Ethiopia – Medium bodied with a tangy and pungent liveliness and a pronounced floral aroma.

Kenya – Kenya Coffee is considered by many to be the finest coffee in the world. They are wonderfully aromatic with overtones of fruit and berries.