[Homeroast] Vacuum Pot Help!!

Jim Gundlach pecanjim at bellsouth.net
Sat Jun 18 12:26:40 CDT 2011


If it is not worth crying over when spilled, it's not worth brewing and drinking.  That is the basics of a life worth living.
   pecan jim
     
On Jun 18, 2011, at 11:33 AM, Phil Palmintere wrote:

> I've always kept the top globe resting at an angle (unsealed).  Then, when
> the water is simmering in the bottom globe, I grind & then add the coffee to
> the top globe, press it down to seal, and the rest is like magic.
> 
> So this morning I decided to try the alternate approach - letting water
> rise, then adding coffee.
> 
> WHAT A MESS!  The coffee "bloomed" very, very fast.  So fast it rapidly
> bubbled over the top of the top globe, all over the stove. 
> 
> The good news is my wife is still asleep so she didn't see the mess before I
> cleaned it up.
> 
> While it's no use crying over spilled milk, I reserve the right to cry a bit
> over spilled Costa Rica Hernan Solis Villa Sarchi.
> 
> phil
> 
>> -----Original Message-----
>> From: homeroast-bounces at lists.sweetmariascoffee.com [mailto:homeroast-
>> bounces at lists.sweetmariascoffee.com] On Behalf Of Doug Hoople
>> Sent: Thursday, June 16, 2011 10:13 PM
>> To: A list to discuss home coffee roasting. There are rules for this list,
>> available at http://www.sweetmarias.com/maillistinfo.html
>> Subject: Re: [Homeroast] Vacuum Pot Help!!
>> 
>> Hi John,
>> 
>> I wait until the water's finished rising, too.  To me, it makes much more
>> sense, and makes the whole procedure more controlled.
>> 
>> For one thing, the rise lasts for a variable amount of time. Sometimes it
>> goes very quickly, sometimes very slowly. It's hard to be precise about
>> the
>> timings of the brew when the amount of time the grinds are exposed is
>> dependent on the rise.
>> 
>> For another thing, the temperature in the funnel is more constant once the
>> rise completes, so that's another factor that is better controlled.
>> Typically, the water temperature in the funnel at the start of the rise is
>> around 175F and only climbs to the desired 195-200F when all the water has
>> made it to the top.
>> 
>> I did find, before I started using the heat burst at the end to prevent
>> drawdown delays, that putting the grinds in the water after the rise
>> seemed
>> to cause more delays.  But with the heat burst, that's not a problem in
>> the
>> least.
>> 
>> YMMV, though, and there are plenty of vacpot users who still put the
>> grinds
>> in the funnel before the rise.
>> 
>> Thanks for chiming in, John.
>> Doug
>> 
>> On Fri, Jun 17, 2011 at 12:51 PM, John and Emma <jehorchik at gmail.com>
>> wrote:
>> 
>>> Doug,
>>> 
>>> This says everything I have experienced and can say as well except I use
>> a
>>> Cona Rod. I just use a spatula to keep the rod down when the rise
>> finishes.
>>> I don't add grinds until water has fully risen.
>>> 
>>> John H.
>>> 
>>> 
>>> -----Original Message-----
>>> From: homeroast-bounces at lists.sweetmariascoffee.com
>>> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Doug
>>> Hoople
>>> Sent: Wednesday, June 15, 2011 5:10 PM
>>> To: A list to discuss home coffee roasting. There are rules for this
>>> list,available at http://www.sweetmarias.com/maillistinfo.html
>>> Subject: Re: [Homeroast] Vacuum Pot Help!!
>>> 
>>> Hi Dennis,
>>> 
>>> I'm late (very late) to this conversation, so forgive me if this is no
>>> longer an issue.
>>> 
>>> The vacuum pot should be giving you perfect cup, very clean, in fact too
>>> clean for some people.
>>> 
>>> 'Sour' isn't a flavor that I associate with vacpots, and I can't think
>> of
>>> any brewing variant (too hot, too cold, too fast, too slow, too coarse,
>> too
>>> fine, etc.) that would trigger that. Certainly not grind, and also
>>> certainly
>>> not water that's too cold (which tends to highlight sweetness,
>> actually).
>>> 
>>> 'Bitter,' maybe, if the water's too hot or if you get drawdown delays,
>> but
>>> not 'sour.'
>>> 
>>> The sour flavor you're getting is almost certainly from the cloth
>> filter.
>>> One way to confirm that would be to simply replace the one you're using
>>> with
>>> a new one and see if the flavors change.
>>> 
>>> You should be able to brew at any grind level you like.  The flavor
>> changes
>>> you get from change of grind are more or less as you'd expect them
>> (muddy
>>> at
>>> Turkish, broader and rounder at coarse). You can and should be grinding
>> for
>>> flavor anyway, not as a means for correcting mechanical problems.
>>> 
>>> Your drawdown times of 1-1/2 to 2 minutes are perfect, but I'd expect
>> that
>>> with the cloth filters, which behave quite consistently from pot to pot.
>>> 
>>> I'm a devoted fan of the glass rod. I have the Yama 8-cup and Yama 5-cup
>>> pots, and I use a Cory rod (no longer manufactured and has to be bought
>>> used). The Cona rod can be made to work, but is simply not as effective.
>>> 
>>> I've been making vacuum pot coffee with the glass rod filter every day
>> for
>>> nearly three years now, and I love it.  There is a little extra skill
>>> required to get the glass rod to work (it took me the better part of a
>> year
>>> to work it out!), but not much. Once mastered, you can brew any grind
>> level
>>> and roast level you like without restriction.
>>> 
>>> If you go glass rod, you simply MUST add the 5-second burst of heat just
>>> before taking the pot off the heat. If you don't, you'll almost
>> certainly
>>> get inconsistent drawdown times and, potentially, stalls.  This is
>>> especially true if you're grinding coarse (30 on the Virtuoso is pretty
>>> coarse) and/or roasting dark.  But if you do apply the burst, you should
>>> have the same 1-1/2 to 2 minute drawdowns as you're already getting with
>>> the
>>> cloth filter.
>>> 
>>> Final note: Like Bob (see above), I also replaced one piece without
>>> replacing the other, and discovered that the new match is a little
>>> problematic.  There now is a lot more drama as the water finishes rising
>>> into the funnel. The rod gets blown out of position, a condition that
>>> cherry
>>> complained about a few months back and that led her away from the Yamas
>> to
>>> the Cona tabletop.  To prevent this, I now have to be very careful to
>> have
>>> the heat way down low to finish the rise. It's otherwise not a biggie.
>> So
>>> the match between funnels and pots can be less than perfect from
>>> manufacturing lot to manufacturing lot.
>>> 
>>> But even with the finickier replacement, I'm still totally rapt with the
>>> coffee I'm getting from this brewing method.
>>> 
>>> Doug
>>> 
>>> 
>>> 
>>> 
>>> On Sun, May 1, 2011 at 9:15 AM, Dennis Guyer <adg22 at sbcglobal.net>
>> wrote:
>>> 
>>>> I live in the LA area.  Around 800 feet ASL.
>>>> 
>>>> 
>>>> 
>>>> What's your altitude?
>>>>> Sent via BlackBerry by AT&T
>>>>> 
>>>>> -----Original Message-----
>>>>> From: "Dennis Guyer" <adg22 at sbcglobal.net>
>>>>> Sender: homeroast-bounces at lists.sweetmariascoffee.com
>>>>> Date: Sat, 30 Apr 2011 13:58:29
>>>>> To: SweetMarias<homeroast at lists.sweetmariascoffee.com>
>>>>> Reply-To: "A list to discuss home coffee roasting. There are rules
>> for
>>>>> this
>>>>> list, available at http://www.sweetmarias.com/maillistinfo.html"
>>>>> <homeroast at lists.sweetmariascoffee.com>
>>>>> Subject: [Homeroast] Vacuum Pot Help!!
>>>>> 
>>>>> I have been home roasting for two and a half years.  I have used the
>> AP
>>>>> exclusively for most of that time.  Recently I decided to try a
>> Vacuum
>>> Pot
>>>>> after reading all the good feedback from the board.  I ordered a Yama
>> 8
>>> cup
>>>>> from SM and use the cloth filter.  I have tried it about 8-10 times.
>> I
>>> have
>>>>> been very disappointed in the results.  It seems to give me a flavor
>> I
>>> don't
>>>>> seem to have using the AP.  The best I can describe it is sour.  I
>> roast
>>>>> using the Behmor and grind using a Baratza Virtuoso.  I use a grind
>>> setting
>>>>> of 30.  (For those of you who have one.)  All the coffee is roasted
>> to
>>>>> City+; (at least that is what I believe it is.)  All are either South
>> or
>>>>> Central American coffees.  My draw down times are in the 1 1/2  to 2
>>> min.
>>>>> range. I put the top on just as it starts to boil and the water rises
>>> within
>>>>> a few seconds.  I stir one time after the water has risen to the top
>> and
>>> let
>>>>> it brew for 30 sec to one min.
>>>>> 
>>>>> 
>>>>> 
>>>>> I need help-advice!  I would really like to use the Vacuum pot on
>> those
>>>>> days I want to serve more than the one cup at a time my AP makes.
>>>>> 
>>>>> 
>>>>> 
>>>>> Thanks for any suggestions,
>>>>> 
>>>>> 
>>>>> 
>>>>> Dennis
>>>>> _______________________________________________
>>>>> Homeroast mailing list
>>>>> Homeroast at lists.sweetmariascoffee.com
>>>>> 
>>>>> 
>>> 
>>> 
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>>>> 
>>>> 
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