[Homeroast] Vac-Pot Temp

sci scizen at gmail.com
Tue Mar 27 20:53:51 CDT 2012


I even use my Cory glass rod in the Bodum Santos (as well as my larger
Cory). Works fine. And, I use the Bodum disk filter (a hard plastic disk
with special grooves, without any cloth) in my table top Hario. It works
fine too. I never have to worry cleaning a cloth filter. What's not to
like? Maybe a touch of sediment. But like others here, I pour the coffee
into an insulated carafe and stop pouring the last 1/2 ounce where the
sediment is. As for temps, I have done temp probe checks throughout the
brew process and here's how I get best results: add hot water in the base,
add the siphon top and let water go up, bring to a slow boil, let it sit
and preheat the whole unit, add coffee, stir, set timer. I usually get
temps around 202F (I'm at 350ft above sea level), but some of the bubbles
coming up and around the seal can get upwards to 208f. Still, the taste is
what counts and it isn't bitter. I initially had a problem with very low
temps in the upper. The water will go up even at 150f, far too cold.
Another tip to the wise: be very careful with flash boil and superheated
water.

Here's my short tale: I preheated water for my Hario T5, poured it in the
perfectly clean base to preheat, dumped that, added full amount of hot
water (20 oz.). I put it over a butane micro burner, and waited . . . and
waited. No boil?? I'm hovering over the top (what an ignoramus), looking
down the neck, nothing. It took far too long to reach boil with the burner
turned up high. I walked to the other side of the kitchen to get my ground
coffee out of my Virtuoso. Then BOOM!!!! A volcanic like explosion of
violent proportions, nay epic proportions, blasted out of the little base
all the way to the ceiling. It all happened in 1/4 of a second; I saw it
all. There was less than half of the water left in the base. What happened?
Superheated water. I've been told that there were no nucleation sites for
the bubbles to form, so ALL of the water reached 212f at the same time.
Every molecule crossed the threshold simultaneously. I still shudder to
think what I would be like today if I had remained hovering (stupidly of
course)  over the top, blinded no doubt. Well . . . there was never a
warning anywhere about this. Now I know that you are supposed to put the
top chamber on and bubbles will form allowing a normal boil.
FWIW,
Ivan



On Tue, Mar 27, 2012 at 1:00 PM, <
homeroast-request at lists.sweetmariascoffee.com> wrote:

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>   1. Re: Fwd: Vac-Pot Temp (Larry Dorman)
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> Message: 1
> Date: Tue, 27 Mar 2012 10:56:43 -0500
> From: Larry Dorman <ldorman at gmail.com>
> To: "A list to discuss home coffee roasting. There are rules for this
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> Subject: Re: [Homeroast] Fwd: Vac-Pot Temp
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> I've used the cory rod twice now and had absolutely no problems either
> time.  I'm already convinced to brew with the rod instead of the
> filter...  I'm getting clean cups and not even a hint of a stall.
>
> I'm glad I've brewed with both the filter and the rod just for the
> experience, but I don't see that there is any reason not to jump
> straight into using the rod if you have no interest in using the
> filter.  Your mileage may vary if you use a different rod...
>
> LarryD
>
>
> On Fri, Mar 23, 2012 at 7:55 PM, Larry Dorman <ldorman at gmail.com> wrote:
> > So... ?my second brew is going to be with the cory rod. ?I'll let you
> > know how well or poorly it goes...
> >
> > LarryD
> >
> >
> > On Thu, Mar 22, 2012 at 6:30 PM, Jeffrey Kelly <jeffrey-kelly at att.net>
> wrote:
> >> I'm reading with interest as I'm thinking of buying a vac pot to try.
> ?Just wondering if it would be better to start with a cloth filter and
> graduate to a glass rod in time or learn with glass rod from the onset.
> ?Pros...cons?
> >>
> >> -Jeff
>
>
>
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