Percolator: Percolator pots have slowly lost its hold in the market despite being the favored brewing method in the 1950s. The percolator has a pot that holds the water with tubes leading to a filter basket. When the water boils the water is drawn to the filter through the tubes. The water passes through the ground coffee. The process is repeated over and over with the brewed coffee mixing with the water in the reservoir. The water is drawn up again onto the coffee in the filter. The problem with this method is the beans become over extracted and the water is over heated. The aroma of the coffee is not retained because it is dispensed during the whole percolating process.
Vacuum: The vacuum involves infusion. The device is made of two glass chambers. The top chamber is filled with coffee grinds while the bottom chamber is filled with water. The bottom chamber is heated forcing the water to move to the upper chamber where the coffee is. The machine is turned off and the water steeps the coffee. As the temperature in the lower chamber decreases, the water pours back into it. The coffee is filtered in this stage so the coffee particles don’t mix with the brew. You now have good coffee to drink.
Cold Water Method: In this method, coffee is soaked in water for 10-20 hours. After soaking, the brew is filtered to separate the coffee grinds with the liquid. The resulting concoction is stored in the refrigerator for several weeks.
Whatever principles you prefer for coffee brewing methods to get the best result for your coffee’s tastes – our Starbucks Store has the proper coffee equipment, blends or whatever coffee accessories you need to make it happen.