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<blockquote data-quote="Blackhorse" data-source="post: 543744" data-attributes="member: 1365"><p>I think a clear understanding of what acid is being “pulled out” as opposed to “flavor”, and what that flavor is made up of. Are they different things? And how much of a contact time difference is there between water passing through ground coffee in a percolator as opposed to just sitting there like in a French press? The evil son of brewing methods is the automatic drip machine (mr coffee) right? And that very likely has the shortest contact time of anything except an espresso machine or a pod thing. Heck if I know the chemistry or physics of the whole thing. I just have a whole bunch of questions too. </p><p></p><p></p><p>If you’ve never smelled percolating coffee you’re missing a treat, that’s for sure.</p></blockquote><p></p>
[QUOTE="Blackhorse, post: 543744, member: 1365"] I think a clear understanding of what acid is being “pulled out” as opposed to “flavor”, and what that flavor is made up of. Are they different things? And how much of a contact time difference is there between water passing through ground coffee in a percolator as opposed to just sitting there like in a French press? The evil son of brewing methods is the automatic drip machine (mr coffee) right? And that very likely has the shortest contact time of anything except an espresso machine or a pod thing. Heck if I know the chemistry or physics of the whole thing. I just have a whole bunch of questions too. If you’ve never smelled percolating coffee you’re missing a treat, that’s for sure. [/QUOTE]
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