yeah, it’s one of my favourite coffees. I like perc-brewed black coffee already, americano has all the, uh, “perks” of it but also the richer flavour of an espresso. So good.
Dunno if I’d say I prefer perc coffee but I have a really good quality moccamaster that makes very fine perc, it’s great. I never got behind the French press superiority arguments, I find it tends to bring out the acidity in the roasts i prefer. I do love a good watered down espresso though, probably more than perc cup-for-cup, but i couldn’t drink four of them over the day
Oh, that might be regional terminology. Drip coffee makers are called percolators where i live, but I see from google that the terms aren’t always synonyms
It’s not to say they can’t be delicious and can certainly be nicer than a lot of preparations if it is rooted in a nice espresso shot.
However, the origin story is that American GIs couldn’t handle espresso and made Italians water it down to make it more like “coffee back home”, hence the name.
I’d imagine an authentic Canadiano would at least have some cheese curds in it.
I like them :(. They’re very similar to coffee but a bit stronger
yeah, it’s one of my favourite coffees. I like perc-brewed black coffee already, americano has all the, uh, “perks” of it but also the richer flavour of an espresso. So good.
I’ve never met someone who prefers percolators, nice.
It’s time for the percolator.
Dunno if I’d say I prefer perc coffee but I have a really good quality moccamaster that makes very fine perc, it’s great. I never got behind the French press superiority arguments, I find it tends to bring out the acidity in the roasts i prefer. I do love a good watered down espresso though, probably more than perc cup-for-cup, but i couldn’t drink four of them over the day
Does moccamaster make percolators too? I’ve only seen their filter coffee makers.
Oh, that might be regional terminology. Drip coffee makers are called percolators where i live, but I see from google that the terms aren’t always synonyms
It’s not to say they can’t be delicious and can certainly be nicer than a lot of preparations if it is rooted in a nice espresso shot.
However, the origin story is that American GIs couldn’t handle espresso and made Italians water it down to make it more like “coffee back home”, hence the name.
I’d imagine an authentic Canadiano would at least have some cheese curds in it.