Percolation

What it is and what sets it apart: Distinct from immersion: flow and bed resistance dominate. Includes pour profiles and flow rate. Espresso is pressurized percolation.

How it’s used or measured: Even bed → control flow/pressure → collect yield. Match grind to transit time. Log drip/espresso method in Brew Lab.

Flavours and cup impact: Good percolation: clarity; channels or extreme flow: local under/over. Benefit: clean specialty filter profiles.

Technical notes: Not only the old stovetop “percolator” by name—the idea is water through coffee.

Common mistakes: Treating V60 like full immersion. Ignoring bed distribution. Calling pulse pouring a separate method category.