Second attempt: Mug of dark roast with a bag of darjeeling soaked in it for the appropriate time.
Result:
This time the darjeeling was overwhelming. As before, the fragrance of tea overpowered the aroma of the coffee, however, unlike before the tea was way more strong, with the aroma of coffee barely cutting in whether during initial tasting or the after. Much more to what I expected in my initial attempt, the two flavours barely mixing and the drink being rather two palettes clashing. Added milk and it didn't really help, I think rather made it worse, with the tea now being even stronger and coffee just being a confusing after taste hiding behind the darjeeling. Once more finished with honey and that completed the drink, finally tying together the two flavours.
Now I am not sure if it's just that soaking a teabag/tea directly in the drink produced this result, or just that darjeeling is that strong of a leaf. But it is clear that compared to percolating the leaves with the beans, it does result in the tea flavour being much more present. Further research will be conducted with different tea leaves and mixtures. Science marches on!
Addendum 1: Attempt brewing tea with the percolator alone and see how well it turns out to have a comparison towards soaking tea regularly in a pot or a cup.
Addendum 2: Acquire a french press for combined brewing experiments as it will give better control over brewing time, especially allowing different soaking times for coffee and tea. Initial hypothesis: allow coffee to brew longer and tea less for best combination of flavours.
last edited at Oct 24, 2026 9:16AM