how long to percolate coffee

For many people, coffee is a daily ritual rather than just a beverage, and how it’s prepared may greatly impact the flavour and scent. This essay explores the percolation method of brewing coffee, a time-honoured practice that has been treasured for generations. long to percolate coffee

long to percolate coffee

Give a brief introduction to the subject of percolating coffee.

Unlike other techniques like drip brewing or espresso, percolating coffee involves a special brewing process. It’s a technique that delivers a unique flavour profile, and mastering it may produce coffee that is pleasant.

Describe the significance of comprehending percolation time.

Understanding the technique of percolation time is one of the most important components of percolating coffee. This is how long the coffee is heated and submerged in water during brewing. It’s an important component that might impact whether your coffee is excessively bitter or deliciously scented. To make the ideal cup of percolated coffee, one must thoroughly understand percolation time.

Mention the importance of the FAQs the article will address.

We will cover some frequently asked questions by coffee fans in order to further assist you in navigating the world of percolating coffee. These typical inquiries encompass the following:
How can I tell when my percolator coffee is done?

  • Is it possible to over-peach coffee?
  • How can coffee be percolated without scorching it?
  • Why does coffee that has percolated taste better?
    What are a coffee percolator’s disadvantages?
  • Is brewed coffee preferable to instant?

We’ll give in-depth responses to these queries so you have all the knowledge necessary to master percolator coffee brewing.

Describe the article’s structure in general

You will learn everything there is to know about percolated coffee and its intricacies from this article. Starting with an explanation of the percolation procedure, we’ll then examine the variables affecting percolation time, go over methods to avoid over-extraction, delve into the flavour profile of percolated coffee, talk about the disadvantages of using a coffee percolator, and finally draw comparisons between percolator and instant coffee.

By the time you finish reading this article, you’ll have the information and abilities necessary to brew excellent percolated coffee and decide on your preferred brewing method with confidence. Let’s start our exploration of the percolating coffee universe.

Jump to a Specific Section

 Why is coffee percolated?

Traditional coffee brewing techniques like percolated coffee have a long history and a unique brewing procedure. We’ll discuss what percolated coffee is, its historical significance, and the fundamental parts of a coffee percolator in this section.

Define percolated coffee and discuss its background.

Hot water is continually circulated through a central tube, up to a perforated basket carrying coffee grinds, and then is allowed to trickle back down into the lower chamber to make percolated coffee. Until the coffee reaches the required strength, this cycle is repeated.

Percolated coffee has a fascinating history since, in the late 19th and early 20th centuries, it was one of the most popular ways to make coffee in the United States. It was commonly used by people in their homes, on trains, and even in the military. At the time, percolators were a representation of convenience and reliability in coffee brewing, making them a crucial element of American coffee culture.

List the fundamental elements of a coffee percolator.

In order to brew coffee, a coffee percolator normally comprises many essential parts. Anyone who wants to brew coffee using this approach must comprehend these elements:

  1. Pot or Kettle: The percolator’s lower section functions as a water reservoir. On a cooktop or an electric burner, for example, it is typically placed directly on a heat source.
  2. A hollow, vertical tube that rises from the pot’s base is known as the “central tube.” As it distributes hot water to the coffee grounds, this tube is essential to the percolation process.
  3. The perforated basket, which is positioned at the top of the central tube, is where the coffee grounds are kept. The coffee grounds might be in contact with water by passing through the holes or perforations in the basket.
  4. The percolator’s lid, which is positioned on top, aids in trapping heat and steam during brewing. It usually has a glass or transparent knob so you can see how the coffee is coming along.
  5. The brewed coffee flows out of the percolator and into your cup or a coffee pot through the spout.
  6. Most percolators feature a handle, which is typically made of a heat-resistant material and makes handling them safe and simple.
  7. Modern electric percolators don’t require an external heat source because they have an electrical heating element built into the pot’s base.

The first step in learning the art of percolating coffee is to comprehend these elements. The design of the percolator makes it possible for water to be continuously pumped through the coffee grounds, producing a special cup of coffee with a distinct flavour and aroma.

The Percolation Method & long to percolate coffee

The core of coffee brewing in a percolator is the percolation process. It uses an exclusive process for circulating water through coffee grounds to provide a distinctive flavour profile. This section will describe the operation of a coffee percolator, go over the functions of heat, water, and coffee grounds, place an emphasis on the significance of percolation time, and answer the query of how to tell when percolator coffee is finished.

Describe the operation of a coffee percolator.

The idea behind how a coffee percolator works is to continually circulate hot water through coffee grounds. Here is a detailed description of how it operates:

  1. When water is added to the percolator’s lower chamber, the percolation process officially starts. The percolator is set up over a heat source, either a cooktop or an electric burner.
  2. Water Heating: As the water warms up, it begins to boil. Steam is produced as the water boils, and it ascends the central tube.
  3. The rising steam circulates hot water into the perforated basket containing the coffee grounds through the centre tube as it rises. The tastes and oils are subsequently extracted from the coffee grinds by the hot water.
  4. Drip Back: The water drops back into the lower chamber after passing through the coffee grinds. As long as the percolator is connected to a heat source, this cycle will continue.
  5. The length of this recirculation, also known as percolation period, affects the strength and flavour of the coffee. Stronger, more robust coffee often comes from longer percolation periods.

What effects do water, coffee grounds, and heat have?

  • Water: The main solvent used in the extraction of coffee is water. From the coffee grounds, hot water draws out substances including caffeine, acids, sugars, and aromatic oils. The extraction process is greatly influenced by the water’s temperature and flow rate.
  • Coffee grinds: During the brewing process, coffee grinds serve as a source of taste and aroma. The extraction is impacted by the size and placement of the coffee grounds in the basket. A speedier extraction may result from finer grounds, whilst a longer percolation period may be necessary for coarse grinds.
  • Heat: To start the percolation process, heat is required. It brings the water to a boil and creates steam, which propels the water’s movement through the coffee grounds. The percolation time is greatly influenced by the heat source’s duration and intensity.

Stress the significance of the percolation period when making coffee.

In order to get the best flavour and power out of percolated coffee, the percolation period is essential. Why percolation time is important is as follows:

  • Flavour Development: How long hot water is in contact with coffee grinds depends on the percolation time. A richer and more robust cup of coffee is produced as a result of more thorough flavour extraction over a longer percolation period.
  • Strength Control: You can regulate the strength of your coffee by changing the percolation time. Longer periods result in stronger, more intense brews, while shorter times produce gentler coffee.
  • Avoiding Over-Extraction: Maintaining a balance is important since overly extended percolation times might result in over-extraction, which makes the coffee bitter.

Respond to the query: “How do you know when percolator coffee is done?”

Percolator coffee demands attention and practice to know when it’s finished. The following signs can help you determine this:

Watch the coffee as it drips back into the lower chamber for visual cues. It will be transparent and pale at first. It will grow darker as the percolation continues. The coffee is most likely finished when the colour settles and stays stable.

  • fragrance: Be aware of the fragrance. As the percolation process continues, the aroma of freshly brewed coffee will become more noticeable. The aroma of the coffee signals that it is finished when it reaches its peak and stabilises.
  • Taste Test: You can occasionally taste a tiny bit of the coffee to be sure. After the first several minutes of percolation, and then at regular intervals, begin with a taste test. The coffee is prepared for serving when it has reached the strength and flavour that you choose.
  • Experience: With time and practice, you’ll be able to judge the optimal percolation period for your particular tastes. For future use, keep track of how long it takes to brew your favourite strength of coffee.

You can regularly brew a cup of coffee that meets your taste by being aware of the percolation process and becoming an expert at figuring out when percolator coffee is finished.

Choosing the Right Brew Time

In order to achieve the right flavour and strength in percolating coffee, finding the ideal brew duration is essential. It is affected by a number of variables, such as the amount of coffee ground, the heat source, the settings, and individual taste preferences. The subject of whether coffee may be percolated for an excessive amount of time is discussed in this section, along with recommendations for percolation times for various coffee varieties.

Influencing variables for percolation time

  1. Coffee Grind Size: Percolation time is greatly influenced by the size of your coffee grinds. Finer grounds extract more quickly since there is more of their surface exposed to the hot water. On the other hand, water needs more time to enter and extract flavours from coarser grounds. To regulate the percolation time, alter the grind size.
  2. Heat Source and Settings: The percolation time is affected by the type of heat source you employ as well as its intensity. Temperature settings on electric percolators frequently let you adjust the brewing process. Stovetop percolators need to be manually heated. The percolation time decreases with increasing heat and vice versa.
  3. Percolation time is highly subjective and should correspond to your personal taste preferences. Choose a shorter percolation time if you prefer a coffee that is mellower and less potent. Increase the percolation period for a bolder and more potent brew. The secret to finding your ideal brew time is experimentation.

The suggested duration of percolation for various coffee roasts (such as light, medium, and dark roasts)

Depending on the coffee roast you’re using, the recommended percolation time may change. The following are some general principles:

Light roasts are distinguished by their sharp acidity and delicate tastes. Aim for a percolation time that is no more than seven to nine minutes. This keeps the subtle nuances intact without removing too much harshness.

  • Medium Roast: Medium roasts balance body and acidity. 9 to 11 minutes should be allowed for percolation. By doing this, you can enhance the coffee’s richness without over-extraction.
  • Dark Roast: Flavours in dark roasts are strong and assertive. To completely develop the rich, smoky flavours, you can increase the percolation time to 11 to 13 minutes or even more. Although dark roasts are prone to bitterness with extended extraction, take care not to overdo it.

Just keep in mind that these are only basic recommendations. Personal preferences may differ. Always sample your coffee as it percolates to make sure the flavour profile is what you want.

Can you percolate coffee for too long?

Yes, it is possible to over percolate coffee, and doing so can affect the flavour and effectiveness of your brew. This is why:

  • Over-Extraction: Coffee can become over-extracted if it is left to percolate for an overly long time. When the water has removed too many components from the coffee grounds, especially bitter compounds, this is known as over-extraction. This can produce coffee that is extremely bitter, astringent, and harsh-tasting.
  • Bitterness: Darker roasts pose a particular challenge for extended percolation times since they are more susceptible to bitterness. The possibility of extracting unwelcome bitter chemicals increases the longer the coffee is in contact with hot water.

It’s crucial to keep an eye on the percolation time and taste your coffee occasionally to prevent over-extraction. Stop the percolation process once the flavour and strength are to your liking. To make a cup of percolated coffee that you’ll enjoy, experiment with different brew times and make necessary adjustments to grind size and heat source settings.

Over-Extraction Prevention

A major problem in coffee brewing, especially percolation, is over-extraction, which can produce a bitter and unpleasant cup of coffee. The idea of over-extraction will be discussed in this part, along with methods to avoid it and advice on how to percolate coffee without burning it.

Describe the idea of excessive extraction in coffee brewing.

When coffee grinds are exposed to hot water for an excessive amount of time or when the water temperature is too high, over-extraction takes place, which results in the extraction of unfavourable chemicals, including ones with a bitter taste. As a result, the coffee may taste excessively harsh, astringent, and unappealing overall.

The main substances that cause over-extraction are tannins and chlorogenic acids. These substances can overshadow the coffee’s inherent characteristics if they are extracted too much, giving it a strong and bitter flavour.

Methods to avoid over-extraction

You can use a number of methods to avoid over-extraction in percolated coffee, including:

  1. Percolation process observation:
  • Regular Tasting: Check the flavour and intensity of your coffee periodically as it percolates. This prevents over-extraction by letting you halt the process when the coffee has reached the flavour you prefer.
  • Examine the coffee’s colour as it drips back into the lower chamber using your eyes. If it gets excessively dark or opaque, it might have been extracted too much.
  • Brew Smaller Batches: Because there is less water in contact with the coffee grounds for a longer amount of time, brewing small batches of coffee can assist in minimising over-extraction.
  1. Changing the Percolator and Heat Source Settings:
  • Controlled Heat: To keep a constant but not excessively high temperature when using a stovetop percolator, change the heat source. A rolling boil should not be achieved because this can cause excessive extraction to occur quickly.
  • Electric Percolator Settings: Use the temperature controls if they are there if you’re using an electric percolator. To discover the ideal balance between percolation time and flavour extraction, experiment with various heat settings.
  • Prevent Boiling Dry: Throughout the brewing process, make sure there is enough water in the percolator’s lower chamber. Coffee grounds may be over-extracted if the percolator is dried up and subjected to high heat for an extended period of time.

How do you percolate coffee without burning it?

It is essential to percolate coffee without burning it if you want a well-rounded and satisfying cup. Here are some suggestions to avoid burning while percolating:

  • Control the Heat: Maintain a moderate heat source. In most cases, a steady simmer will do for stovetop percolators. Avoid using high flames or electric settings that are too hot since they can burn the coffee.
  • Utilise a Heat Diffuser: If you have a gas burner and are using a stovetop percolator, you might want to use a heat diffuser. By dispersing the heat evenly, this add-on keeps the percolator and flames from coming into direct contact.
  • Remove from Heat Promptly: To avoid further exposure to heat, remove the percolator from the heat source as soon as you observe that the coffee has attained the desired strength and flavour. Keep in mind that following removal, the coffee will continue to percolate for a short while.
  • Practice Temperature Control: If your electric percolator has temperature settings, start with a lower setting and raise it gradually until you reach the sweet spot for flavour extraction while avoiding burning.

You may percolate coffee without burning it and prevent the bitterness brought on by over-extraction by paying close attention to the percolation process, changing the heat settings, and practising temperature management.

Coffee with percolation flavour profile

Coffee that has been percolated has a unique flavour profile that has its own fan base. In this section, we’ll cover the reasons why some people like percolated coffee, its distinctive qualities, how percolation duration affects flavour development, and the reasons why percolated coffee is frequently thought to taste better.

Describe the benefits of percolated coffee for some people.

  1. Many people’s recollections of family get-togethers, camping excursions, and other special occasions are associated with percolated coffee. Its classic and timeless appeal may make you feel nostalgic.
  2. Strong Flavour: The flavour of percolated coffee is frequently strong and full-bodied. People who want a stronger, more distinct coffee flavour will find this appealing.
  3. Aroma: The kitchen is filled with a rich, aromatic perfume as a result of the percolation process. One of the reasons why some people prefer percolated coffee is the alluring aroma.
  4. Percolators are renowned for delivering consistent results. You can accurately duplicate your favourite cup of coffee once you’ve mastered the percolation time and other factors.

Draw attention to the distinctive qualities of percolated coffee.

Coffee that has been percolated differs from other types of coffee in various distinctive ways, including the following:

  1. Boldness: When compared to drip or pour-over methods, percolated coffee typically has a bolder and stronger flavour. A significant amount of coffee chemicals are extracted by the water flowing continuously through the coffee grounds.
  2. Percolated coffee frequently has a full-bodied profile and a thick, creamy texture. This appeals to individuals who like a robust mouthfeel in their coffee.
  3. Aroma: The percolation process produces an attractive aroma that permeates the space and creates a welcoming ambiance.
  4. Consistency: You can produce consistent results, guaranteeing that each cup of percolated coffee is comparable in flavour and strength, once you’ve established the optimal percolation time and other factors.

Describe how percolation time affects flavour development.

The length of the percolation process has a significant impact on the flavour of the coffee:

  • Extraction Balance: How long the water is in contact with the coffee grinds depends on the percolation time. The rich and fragrant oils are more thoroughly extracted when the percolation period is extended. This contributes to the strong flavour of the coffee.
  • Strength Control: The length of the percolation process enables you to regulate the coffee’s strength. Longer periods result in a stronger brew of coffee, while shorter times yield a gentler cup.
  • Avoiding Over-Extraction: To prevent over-extraction, the percolation period must be balanced properly. Bitterness can result from too long percolation durations because the water draws out unwanted chemicals.

Why does percolated coffee taste better?

Everybody has a different idea of how much better percolated coffee tastes. However, there are a number of factors that some people say make percolated coffee a better tasting beverage:

  1. Richness: Compared to other brewing techniques, percolated coffee has a tendency to have a fuller, richer flavour that appeals to people who want a robust coffee taste.
  2. Percolated coffee has a delicious scent that contributes significantly to its perceived enhanced flavour. The overall experience of drinking coffee can be improved by the aroma.
  3. Once you’ve adjusted the percolation time and other factors, percolators offer consistency. A cup of coffee that is constantly delightful can result from this dependability.
  4. Some people like percolated coffee because it brings back fond memories of family gatherings or outdoor excursions. This preference is rooted in nostalgia.

The idea that percolated coffee tastes better is ultimately a matter of taste. The most crucial step is identifying the coffee brewing technique that best suits your palate and produces the flavour profile you like.

Negative Effects of Coffee Percolators

While coffee percolators have advantages, they also have some disadvantages that may compromise the taste of the brew. The risk of over-extraction, the possibility for bitterness, the absence of temperature control, and percolator design constraints are some of the common downsides of percolators that will be identified and discussed in this section. We’ll also provide advice on how to minimise these problems.

Describe and discuss the percolator’s common shortcomings.

  1. Risk of over-extraction:
  • Explanation: Because percolators cycle water through coffee grounds continuously, they run the danger of over-extraction. Unwanted bitter chemicals can be extracted by prolonged contact with hot water.
  • Result: Coffee that has been over-extracted often tastes harsh, astringent, and unappealing.
  1. Possibility of Bitterness
  • Explanation: Percolated coffee might turn out to be very bitter, especially when using dark roasts or an extended percolation period. Over-percolation exacerbates the bitterness problem that dark roasts already have.
  • Result: The natural flavours of the coffee may be overpowered by the bitterness, making it less pleasurable.
  1. Lack of Temperature Control:
  • Traditional percolators frequently lack accurate temperature control. It is difficult to maintain the appropriate brewing temperature with stovetop percolators since they depend on the power of the heat source.
  • Result: Uneven extraction and flavour imbalances might be caused by inconsistent temperature control.
  1. Limitations of the percolator design

Percolators have a special design that might not work for everyone’s taste in coffee. The flavour profile can occasionally be affected by the usage of metal chambers or baskets.

  • Result: Due to design restrictions, the brewing process may not be flexible enough to meet the needs of specialty coffee.

Give advice on how to avoid these issues

  1. Monitor the percolation time carefully and stop the operation when the desired flavour is reached to reduce the risk of over-extraction. Throughout the brewing process, taste frequently to avoid bitterness.
  2. Grind Size Adjustment: Try out various coffee grind sizes to see how they affect the extraction rate. While coarse grinds could require longer percolation periods, finer grounds may result in faster extraction.
  3. Adjusting the ratio of coffee grounds to water can help balance flavour and ward off bitterness. Making sure the ratio is correct prevents the coffee from being either excessively strong or too weak.
  4. Use the temperature controls on your electric percolator if it has them to maintain a steady and optimum brewing temperature. Use a heat diffuser for cooktop percolators to more evenly disperse heat.
  5. Choose coffee beans that suit your preferences and the percolation technique by selecting suitable coffee roasts. While darker roasts would need more careful management, lighter roasts are less likely to become bitter with extended percolation durations.
  6. Try Different Percolator Types: If you find traditional percolators to be restrictive, you might want to investigate more contemporary percolators or alternative brewing techniques like pour-over or French press. These techniques provide you greater control over certain brewing parameters.
  7. Practice Diluting: If you accidentally over-extracted your coffee, you can lessen the bitterness by diluting it with hot water to the required intensity.

You can improve your percolated coffee experience and make a brew that matches your taste preferences by using these suggestions and being aware of the disadvantages connected with percolators.

Coffee Comparison: Percolated vs. Instant

We can examine the variations in flavour, aroma, and brewing method by contrasting percolated coffee with instant coffee. We will first give a brief overview of instant coffee in this section, then compare the flavours, aromas, and brewing techniques of percolated coffee with instant coffee. We will then discuss whether percolated coffee is superior to instant coffee.

Describe instant coffee briefly

Coffee beans that have been roasted, ground, and brewed into a potent liquid extract are used to make instant coffee. A soluble coffee powder is made by freeze-drying or spray-drying the extract. Instant coffee is renowned for its simplicity and speed of preparation because it readily dissolves in hot water without the need for brewing or percolation.

Comparing percolated coffee to instant coffee in terms of flavour, aroma, and brewing methods

  1. Taste:

Percolated coffee is frequently lauded for its strong, full-bodied flavour. Coffee grounds can extract flavours more thoroughly thanks to the prolonged contact with hot water. With shorter percolation times, the flavour can be milder; with longer times, the flavour can be stronger.

  • Instant Coffee: When compared to percolated coffee, instant coffee often has a softer and less complex flavour. The complex flavours inherent in freshly brewed coffee may be lost due to the processing techniques used to make instant coffee.
  1. Aroma:
  • Percolated Coffee: The aroma of percolated coffee fills the atmosphere with a deep, pleasant aroma. One of the defining qualities of percolated coffee is its scent, which can improve the overall coffee-drinking experience.
  • Instant Coffee: While the aroma of freshly produced percolated coffee can be pleasing, it may not be as strong or alluring as the aroma of instant coffee.
  1. Brewing Method
  • Percolated Coffee: Making percolated coffee requires a more time-consuming, traditional method. It needs a percolator or coffee pot, water, heat, and coffee grounds. To obtain the appropriate strength and flavour, the percolation period can be changed.
  • Instant Coffee: Making instant coffee is incredibly quick and convenient. Your coffee will be ready in a matter of seconds by just adding the instant coffee powder to hot water and stirring. Because of its ease of use, people looking for a quick caffeine hit frequently choose it.

Describe the difference between percolator and instant coffee.

It depends on your unique preferences and needs, whether you prefer percolated coffee to instant coffee or vice versa. Since they satisfy many requirements and interests, neither choice can be categorically deemed “better”:

#Instant Coffee vs Ground Coffee | for Health Benefits, Reduce Acidity & Cooking

Coffee that has been percolated

  • Pros:
  • Full-bodied flavour that is rich.
  • A distinct scent.
  • Percolation times can be adjusted for different strengths.
  • Cons:
    – A protracted brewing procedure.
  • Needs extra tools (such as a percolator or coffee maker).
    Instant coffee:
  • Pros:
    – Quick preparation.
  • Ideal for busy mornings or those on the run.
    • Extended shelf life.
  • Cons:
    It usually has a milder flavour.
    It might not be as complex as newly made coffee.
    Time restraints, flavour preferences, and convenience are just a few of the considerations when deciding between percolated and instant coffee. While some people favour the robust flavour and scent of percolated coffee, others place more importance on the speed and simplicity of producing instant coffee. It’s crucial to decide on a course of action that fits your lifestyle and personal preferences.


We will review the main ideas covered in this article in this conclusion, stress the significance of perfecting percolation time for a superb cup of coffee, and exhort readers to experiment with their percolation methods for a unique coffee experience.

List the article’s main topics in brief

This article has covered the traditional art of percolating coffee, which provides a distinctive and tasty coffee experience. These are the main conclusions:

Hot water is continually circulated through coffee grinds to create percolated coffee, which has a unique flavour profile.

  • The amount of time that water and heat are exposed to each other during the percolation process is crucial for making percolated coffee. It immediately affects the coffee’s flavour, fragrance, and strength.
  • We talked about the variables affecting percolation time, such as the amount of the coffee grind, the heat source, and individual taste preferences. You can customise your coffee by changing these factors to your preference.
  • Brewing great percolated coffee requires avoiding over-extraction. Effective strategies to do this include keeping an eye on the percolation process, managing the heat source, and exercising temperature control.
  • Percolated coffee has a robust, full-bodied flavour and frequently a seductive scent. Many individuals enjoy its sophisticated flavour and the nostalgic feelings it stirs.

We contrasted the flavour, aroma, and brewing methods of percolated and instant coffee in order to show how they differ from one another. Each choice has advantages and can accommodate different tastes and lifestyles.

The significance of perfecting percolation time for a delicious cup of coffee should be emphasised.

The secret to utilising percolated coffee to its best capacity is to master percolation time. It gives you the power to adjust the taste, intensity, and scent of your coffee, resulting in a consistently enjoyable brew. Percolation time enables you to customise your coffee to your precise taste preferences, whether you want a gentle morning cup or a bold and robust afternoon pick-me-up. For anyone trying to improve their coffee experience, it’s a skill worth developing.

For a unique coffee experience, encourage readers to experiment with their percolation methods.

To embrace experimenting as you begin your percolated coffee adventure is something we strongly advise. To create the ideal brew, don’t be hesitant to experiment with different grind sizes, heat settings, and percolation times. To document your discoveries and figure out what works best for you, keep a coffee journal. The beauty of coffee brewing resides in the capacity to customise a coffee experience that makes your daily routine enjoyable, whether you want the nostalgia of percolated coffee or the practicality of instant coffee.

You’ll not only brew outstanding coffee by mastering percolation time and experimenting with your methods, but you’ll also set out on a pleasurable and aromatic voyage into the realm of coffee appreciation. Cheers to more well brewed cups in the future!

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