Anyone else ever had this experiance? It is similar to sour mash whiskey, where part of a fermented batch is put into the next batch to help make batches more consistent.
In my office, the first person in is responsible for the coffee. Keep in mind, this is one of the large 100 cup stainless military percolators. From what I can tell, the pot only gets cleaned about once a month, the rest of the month it is the cycle of "top off the water, put in some fresh grounds, change filter only if there is not enough room for more grounds."
Just my thought for the day.