It IS a magical elixer but I’ve got a question for y’all.
What coffee are you drinking?
Over the past year the brands I usually get for different qualities and flavor profiles have become the same, bitter, foul-smelling, burnt Arabica.
And, I do use a percolater.
Granted, these are not top shelf but they’ve been reliable.
Anyone got a suggestion for medium roast perked that isn’t all burnt acid?
I like the aroma of perked coffee, but felt the taste was better with a press.
There are so many influencing factors.
Source and type of bean
Type of roast
Type of grind
Age of coffee
Extraction method
Temperature of water at extraction
Do you add milk or cream?
Is the milk skim, 2%, whole, half & half, or cream
I prefer is with raw milk that has NOT been homogenized. The high pressure of homogination breaks the fat particles too small and they pass into my bloodstream.
I get this stuff at Costco. Have a burr grinder.
https://www.amazon.com/Cafe-Don-Pablo-Gourmet-Signature/dp/B00CZ2KYRU
I’m using kicking horse beans. I grind them up for every batch.
I stick with Folgers 100% Colombian.
I found Maxwell House’s Dark Roast was blending in arabica beans from multiple countries. It gave me headaches (too high caffeine).
I'm getting too old now for medium roasts in the morning.....
Hawaiian Kona (single origin, not blended) comes either light or medium roast.
Monarch Coffee Farm in Maui, is my long-time grower and supplier:
Get a new percolator.................
isn’t all burnt acid
I learned from the Italians you put just a bit of salt on top of the coffee when you put it in the coffee maker (I use a Moka pot). It takes out that acidy taste.
KONA! (Don Francisco)
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https://m.media-amazon.com/images/I/61fRFRg43JL._SL1500_.jpg