Editing Coffee percolator (section)

==Terminology and unrelated brewing methods==
The name "percolator" is derived from the word "[[percolate]]" which means "to cause (a solvent) to pass through a permeable substance especially for extracting a [[Solubility|soluble]] constituent".<ref>{{cite web |title=percolate |url=http://www.merriam-webster.com/dictionary/percolated |date=2008 |publisher=Merriam Webster |access-date=2008-01-09}}</ref> In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the soluble constituents are the chemical compounds that give coffee its color, taste, aroma, and stimulating properties. 

While many popular brewing methods and devices use [[percolation]] to make coffee, the term "percolator" narrowly refers to devices similar to the stove-top coffee pots developed by Hanson Goodrich mentioned above.<ref>{{cite web |title=Inventor Goodrich Was in Our Town |url=http://www.carolyar.com/Illinois/Newspaper/Goodrich.htm |date=1968 |publisher=Times-Leader, McLeansboro, Illinois |access-date=2013-05-29}}</ref> His percolator was one of the earliest coffee brewing devices to use percolation rather than [[infusion]] or [[decoction]] as its mode of extraction, and he named it accordingly. Other brewing methods based on percolation followed, and this early naming convention can cause confusion with other percolation methods.

[[File:Moka Animation.gif|upright|thumbnail|A moka pot uses pressure and does not recirculate coffee into the brewing process.]]
In 1813, [[Benjamin Thompson]], Count Rumford published his essay, "Of the Excellent Qualities of Coffee", in which he disclosed several designs for percolation methods which would now be most closely related to [[drip brewing]].<ref>{{cite book |title=The Complete Works of Count Rumford, Volume 5|url=https://books.google.com/books?id=9nggAQAAMAAJ&pg=PA615 |date=1812 |access-date=2013-05-29 |publisher=American Academy of Arts and Sciences}}</ref>

''[[Siphon brewer]]s'' appeared in the early 1830s.<ref>{{cite web |title=The Historical Development of the Vacuum Coffee Pot |url=http://baharris.org/coffee/History.htm |date=2001 |access-date=2013-05-29}}</ref> Using a combination of infusion and percolation, they were the first development in coffee percolation. However, the complex, fragile devices remained a curiosity. Siphon brewing relies on vapor pressure to raise water from a pressure chamber up to the brewing chamber where the coffee is infused. Once the heat source has been removed from the pressure chamber, the atmosphere within cools, lowering the pressure and drawing the coffee through a filter and back into the pressure chamber. Distinctions from percolator brewing include the fact that the majority of the extraction takes place during the infusion phase (as an immersion brewer) and that the water is not recycled through the grounds.

''[[Filter drip brewing]]'' (invented 1908, [[Melitta Bentz]]<ref name=Metlitta>{{cite web |title=About Melitta Bentz |url=http://www.melitta.com/melittahistory,159.html |access-date=2013-05-29 |url-status=dead |archive-url=https://web.archive.org/web/20130529223458/http://www.melitta.com/melittahistory%2C159.html |archive-date=2013-05-29}}</ref>) uses a bed of coffee grounds placed in a holder with a filter to prevent passage of the grounds into the filtrate and hot water is passed through the grounds by gravity. This is distinct from percolator brewing due to the fact that the water is ''not'' recycled through the grounds, and the water does not have to be boiled to reach the brew chamber. (In many automatic drip machines, the water is boiled or nearly boiled to raise it through a tube to the brewing chamber, but this is an implementation detail specific to those machines, and not required by the process, which was first used manually.)

''[[Moka brewing]]'' (invented 1933, [[Alfonso Bialetti]]<ref>{{cite web |title=The Origins of Bialetti |url=http://www.bialetti.it/uk/storia.asp |publisher=Bialetti Industrie S.p.A. |access-date=2013-05-29 |url-status=dead |archive-url=https://archive.today/20120719132654/http://www.bialetti.it/uk/storia.asp |archive-date=2012-07-19}}</ref>) uses a [[bed of coffee grounds]] placed in a filter basket between a pressure chamber and receptacle. Vapor pressure above the water heated in the pressure chamber forces the water through the grounds, past the filter, and into the receptacle. The amount of vapor pressure that builds up, and the temperature reached, are dependent on the grind and packing ("tamping") of the grounds. This is distinct from percolator brewing in that pressure, rather than gravity, moves the water through the grounds; that the water is not recycled through the grounds; and that the water does not have to be boiled to reach the brew chamber. In the South of Europe, in countries like Italy or Spain, the domestic use of the moka expanded quickly and completely substituted the percolator by the end of the 1930s.

Since both percolator and drip brewing were available and popular in the North American market throughout the 20th century, there is little confusion in the United States and Canada between these methods. However, moka pots have only recently become readily available in that market; and vendors and customers alike often conflate moka pots with percolators,<ref>{{cite web |url=https://www.homegrounds.co/how-to-use-percolator/ |access-date=2020-12-12 |title=How To Make Coffee Using A Stovetop Percolator |date=28 April 2020 |publisher=Homegrounds.co}}</ref> despite their fairly disparate mechanics and results.