Percolation
This is the slow passage of a liquid through a porous mass. In coffee, percolation methods are extraction methods referred to as “pour over”: v60, chemex, kalita wave, melitta, fellow stagg, etc.These methods involve water passing through the ground coffee, using only the force of gravity.The extracted liquid is filtered, usually through paper or micro-perforated<a href="https://www.lepiantagionidelcaffe.com/en/glossario/percolation/">Continue reading <span class="sr-only">"Percolation"</span></a>