HomeRoast Digest


Topic: New to home roasting and this list- Vacuuming Brewing Questi (4 msgs / 158 lines)
1) From: Ross, Jimme
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Thanks to all for the responses! I use a Solis Maestro mill and think I've
been using the coarseer grind. I'll try the most coarse setting this weekend
and see how it goes. In the meantime I'll also check out the other filters.
 
I thought that "put the pot back on the heat" was shaky advice. Thanks for
setting things straight!
 
Jimme  
From: Ross, Jimme 
Sent: Thursday, January 06, 2005 3:25 PM
To: homeroast
Subject: +New to home roasting and this list- Vacuuming Brewing Question
I took the plunge and got an i-Roast and some green beans from SweetMaria's
and have now become fully imersed into what I have jokingly referred to as
"the dark side" of Coffee. This morning's cup of Kenya AA Lot 220 was
absolute heaven. And it was brewed in an old (but clean) cheap auto-drip
coffee maker. (Tonight it will be brewed with a French Press. Can't wait!)
 
On weekends when I have more time I prefer to use the Bodum Santos Vacuum
Coffee maker. I am doing this on the stovetop for now and folling Tom's
advice and the instructions, I pre heat water to 200+ degrees in a pan and
then pour it into the glass jug. Then I place the glass funnel on top and
place on the heat. After the water has set in the funnel for 30 sec to 1 min
I remove from the heat and place on room temp countertop. So far, typically
only 4 - 6 ounces pass through and according to the directions I place the
semi-brewed pot back on the heat repeating the process. So far the results
have been good but:
 
I've been "trained" to NEVER re heat brewed Coffee or re filter water
through the grinds and the Bodum instructions are contrary to these beliefs.
Although I've been drinking "decent" coffee for two decades, I probably
picked up wrong info here and there and am wondering if I've been mislead by
some of these "folk tales" or are they factual.
 
Is it normal to need to reheat to get the vacuum to brew or might I be
missing something?
 
Jimme Quinn Ross
Upstate NY
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Thanks to all for the responses! I use a Solis Maestro mill 
and think I've been using the coarseer grind. I'll try the most coarse setting 
this weekend and see how it goes. In the meantime I'll also check out the other 
filters.
 
I thought that "put the pot back on the heat" was shaky 
advice. Thanks for setting things straight!
 
Jimme
 
From: Ross, Jimme 
Sent: Thursday, 
January 06, 2005 3:25 PM
To: 
homeroast
Subject: +New to home roasting and 
this list- Vacuuming Brewing Question
I took the plunge 
and got an i-Roast and some green beans from SweetMaria's and have now become 
fully imersed into what I have jokingly referred to as "the dark side" of 
Coffee. This morning's cup of Kenya AA Lot 220 was absolute heaven. And it was 
brewed in an old (but clean) cheap auto-drip coffee maker. (Tonight it will be 
brewed with a French Press. Can't wait!)
 
On weekends when I 
have more time I prefer to use the Bodum Santos Vacuum Coffee maker. I am doing 
this on the stovetop for now and folling Tom's advice and the instructions, I 
pre heat water to 200+ degrees in a pan and then pour it into the glass jug. 
Then I place the glass funnel on top and place on the heat. After the water has 
set in the funnel for 30 sec to 1 min I remove from the heat and place on room 
temp countertop. So far, typically only 4 - 6 ounces pass through and according 
to the directions I place the semi-brewed pot back on the heat repeating the 
process. So far the results have been good but:
 
I've been "trained" 
to NEVER re heat brewed Coffee or re filter water through the grinds and the 
Bodum instructions are contrary to these beliefs. Although I've been drinking 
"decent" coffee for two decades, I probably picked up wrong info here and there 
and am wondering if I've been mislead by some of these "folk tales" or are they 
factual.
 
Is it normal to need 
to reheat to get the vacuum to brew or might I be missing 
something?
 
Jimme 
Quinn Ross
Upstate 
NY

2) From: Edward Spiegel
At 5:04 PM -0500 1/07/05, Ross, Jimme wrote:
<Snip>
Something to keep in mind is that at VERY coarse settings even a good burr grinder like the Rocky or Gaggia MDF (probably any) will generate more dust than at an intermediate setting.
I have found that the best grind for my Cory and Bodum brewers (both using the Cory glass rod) is pretty close to the same grind as I use for drip coffee -- maybe a wee-bit coarser.
So, make sure when you work on the grind that you aren't ending up with a generally coarse grind with lots of dust. It doesn't take much dust to create a dam that the coffee has difficulty penetrating.
--Edward

3) From: Edward Spiegel
At 2:22 PM -0600 1/08/05, Gary Townsend wrote:
<Snip>
Gary,
If the water goes up, it probably isn't the seal. If there isn't a decent seal the water won't go up. The stall is probably the filter clogging. I don't know if you saw my earlier message but TOO COARSE often results in a lot of dust. The Gaggia MDF (which I own) and the Rocky are very similar grinders and I discovered when fine-tuning my French Press grind that at the very coarse settings that more dust was created than at intermediate settings. A friend with a Rocky has experienced the same thing.
What setting (number) do you use for espresso and what do you use for drip? I find that with my vac pot that the same grind that I use for drip works for the vac pot. I would start a bit coarser than espresso and get coarser from there until you find the right grind.
(Physics note: if the seal is good enough to get the water to the top, gravity even without the vacuum pulling it down will bring the water back to the bottom if the filter rod is not getting clogged with dust).
Best,
Edward

4) From: Edward Spiegel
At 3:17 PM -0600 1/08/05, Gary Townsend wrote:
<Snip>
The time from upper to lower depends on the grind. I currently grind so that the return trip takes 2 to 3 minutes after I remove the pot from the stove until the  upper bowl is completely empty. I have tried a coarse grind so that the return trip was 1.5 to 2 minutes but didn't like the results as much.
Best,
Edward


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