[Homeroast] Could it be my altitude - 6550 ft

g paris p pchforever at gmail.com
Mon Apr 9 09:27:12 CDT 2012


Phill:

I am at 6500 ft and have never found a problem like that; I do not use that
method all the time
but when I have for company it seems fine.

If you continue to stall I would grind like you would for a French Press,
nice big grind.

bet is is the grind, too fine.

ginny

On Sun, Mar 4, 2012 at 1:44 PM, Phil Palmintere
<phil.palmintere at gmail.com>wrote:

> Well, I've failed about a 6 times in a row now with the Yama/Cona rod
> combination.  This last time, instead of home-roast, home-ground, I used
> store-bought pre-ground coffee - thinking a more consistent grind (less
> fines) might be the key.  I'm getting the same result - it stalls fairly
> quickly.
>
>
>
> Now I'm wondering if maybe it is my altitude.  In the winter, I'm here in
> Park City UT at about 6550 feet elevation.  Since a vacuum pot in part
> works
> based on the pressure differential between the two globes, I'm wondering if
> atmospheric pressure this high just isn't enough to "push" the liquid
> coffee
> from the top globe into the bottom past the Cona rod.
>
>
>
> It seems to work OK with a cloth filter - it may start to stall, but a
> quick
> stir of the top globe coupled with perhaps a bit of scraping the submerged
> filter with a teaspoon frees it up.
>
>
>
> While winters are at 6550 feet, summers are in the foothills above Las
> Vegas
> at about 3150 feet of elevation.   (these are according to google earth)
>
>
>
> Have any of you found difficulty using a vacuum pot at elevation?
>
>
>
> Thanks
>
> Phil
>
>
>
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