Why is coffee from a percolator considered “bad”?

Why is coffee from a percolator considered “bad”?

You can check the answer of the people under the question at Quora “is percolated coffee bad for you

0 thoughts on “Why is coffee from a percolator considered “bad”?”

  1. Because coffee from a percolator isn’t passed over a paper filter first before you drink it.
    Coffee made by pouring hot water on coffee contains cafestol , which is bound by a paper filter, but is present in unfiltered coffee.
    See: Cafestol, the cholesterol-rais… [Arterioscler Thromb Vasc Biol. 1997]
    Marie-Louise Ricketts et at in a paper in Molecular Endocrinology July 2007 showed that cafestol by binding to two receptors PXR and FXR in the intestines, will raise the expression of FGF15 which influences three liver genes which caused less cholesterol to be transformed to bile acid, so more cholesterol left, about 6-8% more when drinking 5 cups of non filtered coffee.
    The pdf of the article can be accessed for free on The Cholesterol-Raising Factor from Coffee Beans, Cafestol, as an Agonist Ligand for the Farnesoid and Pregnane X Receptors
    An popular scientific article on this finding How Coffee Raises Cholesterol

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  2. In my experience as a barista and Coffee Master at Starbucks, I was taught that coffee that was reheated in anyway, percolator, drip, or microwave, was bad because reheating it changed its molecular composition. I don’t believe that myself, but that was the prevailing understanding there.

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  3. I’ve always considered coffee from a percolator to be quite good and I consider percolators to be the optimum devices for brewing coffee. My opinion is obviously outvoted by consumers but consider the following: A percolator recirculates (initially just hot water) but ultimately the brewed coffee mixture through the coffee grounds remaining in the strainer (percolators generally use strainers not filters though both, as far as I know, do the same thing.) As the hot coffee mixture circulates repeatedly through the percolator, more and more of the coffee flavor is extracted from the percolator’s coffee grounds. Implicitly, this means that one derives more coffee by volume and more coffee flavor from less coffee. If you’re conspiratorial, you might think that percolators were phased out in favor of drip coffee makers which, obviously, since they don’t recirculate the water and coffee/water mixture, are incapable of fully extracting all available coffee flavor from the coffee grounds and thus, for a given coffee strength, must use more raw coffee. This would have the effect of increasing coffee sales. On the other hand, some people (I don’t know of any) would suggest that percolators result in in finished product that has a more bitter flavor. Obviously flavor is subjective. If you like to conserve coffee, and who doesn’t, and you want to, as efficiently as possible extract as much flavor as possible from a given amount of coffee grounds, then I would say go with a percolator (if you can still find one.) I have always pondered this question myself for many years (since in my younger years we, particularly my grandparents and the older generation, used a percolator) so I would be very curious to revisit coffee made with a percolator. I have used a drip coffee maker for years and have always wondered why we seemingly waste coffee by only flowing hot water through the coffee grounds once. Obviously coffee in drip coffee makers is fully capable of providing more coffee flavor from the grounds in the filter. So, you’ve asked a great question. I hope that we figure it out. Maybe there will be a resurgence in percolators (but I doubt it.) Wayne Reses

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  4. First of all, coffee is a voluntary and personal experience, so if percolator coffee tastes good to you, there’s nothing at all wrong with enjoying it. You can make your coffee with potting soil if that floats your boat. There are, however, many who think percolator coffee does NOT taste good, and here are some of the reasons:
    1) Percolator coffee is bitter, because it’s over extracted. When coffee grounds are brewed or steeped too long, the compounds that leech out include some that are undesirable and make the coffee taste bitter. The recirculating coffee in a percolator passes through the grounds multiple times, which guarantees over-extraction.
    2) Percolator coffee is flat and insipid. The coffee that sits in the bottom of a percolator is in a constant state of boiling and evaporating. This produces a concentrated liquid, but many of the aromatic compounds and delicate flavors are heated away. This is why percolators smell extra great – all that coffee mojo is going into the air instead of into your cup.
    Hope this helps!

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  5. From Wikipedia http://en.wikipedia.org/wiki/Coffee_percolator:

    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.

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