I’ll let you in on a secret: I rarely clean my coffee maker. Maybe once a month, if that. I make a pot in the morning, and then generally leave the old coffee, filter and grounds in there until making the next pot when I get home from work. When I’m done I leave all the old stuff in there until it’s time for the morning pot again.
The funny thing is, whenever people come over and I fix them a cup of coffee, they invariably tell me “this is great coffee”. The same was true for my clients at WebMedia, though admittedly I cleaned that pot a little more often (maybe once a week). Without fail, everyone who tastes my coffee says it’s great, whether it’s black, cream only, or sugar and cream. Now, I do think I’m a decent judge of how much grounds and water to use, but I can’t be that good. My only conclusion is that by not cleaning the pot, the flavor is somehow enhanced by the fact that coffee essence has been embedded into the pot and funnel.
Just today, my brother sent me this link about a researcher who claims that fungus within the coffee bean contributes to its flavor. He’s heard my theory many times so it was meant as a joke, but I can’t help but wonder if this helps explain the good coffee that comes out of my dirty coffee pot. 🙂