HomeRoast Digest

Topic: New to home roasting and this list- Vacuuming Brewing Questi on (19 msgs / 416 lines)
1) From: Brett Mason
When the vacuum pull is less than the resistance of coffee ground in
the filter, you get a stall.  Reheating works if it re-establishes a
stronger vacuum.  Correct, a coarser grind will result in fewer
stalls.  My Cory vacpot required a new seal, and now always seems to
head back south no problem.
So, the reheat advise wasn't shaky, but the heat may hurt the taste of
the coffee.  It might even diminish to a Starbucks level, or worse
Maxwell House...
CSA Forever,
On Fri, 7 Jan 2005 17:04:49 -0500, Ross, Jimme  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

2) From: Bart Frazee
With the Maestro, the courser the setting the more "dust" it produces!
Is seems counter intuitive but my screening confermed it as you can
seee here.http://www.geocities.com/bhfrazee/Try finer settings.
On Fri, 7 Jan 2005 17:04:49 -0500, you wrote:
mislead by

3) From: John Blumel
On Jan 8, 2005, at 12:14pm, Bart Frazee wrote:
...somewhere in the middle of the grind range. And, as I think someone 
else mentioned earlier in this thread, dark, oily roasts are much more 
likely to cause stalls in the Santos.
John Blumel

4) From: Gary Townsend
Today I tried to use my Vac pot for the 1st time, as a buddy, thanks
Andy, hooked me up with a Cory glass filter. I tried the 1st setting
at 40 on my Rocky. Water went up, no problem, and about a 1/2 inch of
water remained in the pot. I removed it from heat. Stalled. After a 5
minute wait. nothing. Dumped it out, and tried maxing out at 55 (
limit ) Same thing. I broke the seal, and the coffee flowed back into
the lower pot. I tried it anyway, pretty good! So, not wanting to dump
another pot without trouble shoting some more...I suspect that it's
the seal.
It's a 1940's circa 4 cup Hill- Shaw 'Vaculator' in remarkable shape.
The rubber gasket appears to be in excellent shape. Wondering what I
could do to soften up the rubber, without destroying it, or adding
unwanted chemicals in my next attempt.
Anybody have a link to a replacement gasket company, or should I just
put it up on the shelf and just plunk down $50. and get a new modern
John, I used a freshly roasted (12 hrs) Full City, no oils roast.
Any thoughts are appreciated.
 John Blumel  wrote:

5) From: John Blumel
On Jan 8, 2005, at 3:22pm, Gary Townsend wrote:
What exactly do you mean by "broke the seal"?
If the rubber gasket were bad to the point of preventing a vacuum from 
forming in the bottom pot, it should be as easy to remove the filter as 
it is to put it in place. If it's locked into the pot so that you can't 
remove it, it would seem that the seal between the funnel and pot is 
John Blumel

6) From: Gary Townsend
I put my thumb on the top pot and seperated it from the rubber gasket,
then the coffee flowed into the lower chamber. This was after a 4 min
rest...after removing it from the heat source...my wifes electric

7) From: Barry Luterman
40 is a high setting for the Rocky. I use a Vac pot and have rocky set at 25

8) From: John Blumel
On Jan 8, 2005, at 3:58pm, Gary Townsend wrote:
Did you hear air entering the pot when you did this?
I'd guess that, when you did this, you disturbed the seal that the 
grounds had formed around the glass rod, thus allowing the coffee to 
flow out of the funnel by gravity alone. I would suspect too much dust 
or that the glass rod you have doesn't work well with this pot.
John Blumel

9) From: Gary Townsend
Hi Ed! 
OK...I initially tried a setting of 40 / 55 on my Rocky, which is what
I was using this morning for my Melitta Clarity. I measured 6 even
Tablespoons of fresh roasted (12 hour) at a Full City, no oils, roast.
I filled the bottom pot up to about 1 1/2 inches from the lip of the
pot with water. Put everything together and placed it on my wife's
electric range. Water started to boil, up went the water, and about
1/2 inch of water remained in the lower chamber. I cut the heat, and
removed the pot from the heat. And waited for the south pull. Never
happened. So I dumped it and reset it to 55 / 55 the coarsest setting,
and retried. Same results. But when I broke the seal, the top emptied
into the bottom. So, I drank it. And it was good.
So, maybe I need to retry a finer setting...maybe 30, and go from there.
The vacpot is old, and in great shape. It did not have any filter and
a friend offered a Cory filter, so I tried it. Maybe the filter is too
heavy for the application. I don't really know, for sure, as this is
my 1st Vac-pot and I may need to make a cloth-type filter along with a
wire spring type thing to use this antique !
How long is the process, from the time that you cut the heat...maybe
I'm being impatient.

10) From: Gary Townsend
Ok, I'm going to retry Barry's suggestion of 25, and work in
increments of 5 till this thing works...Looks like I'll be skipping my
Cappo, as I've gotten a pretty good caffien buzz going, already!
On Sat, 8 Jan 2005 16:13:10 -0500, John Blumel  wrote:
( I don't remember hearing it, as my teenagers are home...stereo
thumping...tv's are on 'loud' ) :-)

11) From: John Blumel
On Jan 8, 2005, at 4:17pm, Gary Townsend wrote:
After the removal from or of the heat source, the coffee should start 
to filter back into the bowl within ~30 seconds, sometimes less. 
Depending on the vac pot and filter, it shouldn't take more than a 
couple of minutes to completely return to the bowl. Is your vac pot 
bowl transparent (e.g., glass) or opaque (e.g., metal)?
John Blumel

12) From: Barry Luterman
Another tip when using a rod do not boil the water vigorously. When the
final water goes north if it raises the rod grinds will accumulate under the
rod causing a stall. Use a low heat setting.

13) From: John Blumel
On Jan 8, 2005, at 4:21pm, Gary Townsend wrote:
As a general procedure, you won't go to far wrong if you do the 
1. Put the water in the bowl and heat on medium high heat.
2. Meanwhile, insert the filter rod into the funnel, then grind your 
coffee and add it to the funnel, being careful not to disturb the 
filter rod as you do so.
3. When you start to see some water vapor escaping from the bowl, 
insert the funnel, again being careful not disturb the filter rod.
4. When the water begins to rise into the funnel, reduce the heat to 
medium low.
5. Once the water has finished rising into the funnel, reduce the heat 
to low. If the water left in the pot starts to boil, reduce the heat 
more or (with an electric stove) turn it off entirely. Ideally, you 
should have bubbles forming in and rising out of the water left in the 
bowl but never a full boil.
6. After the desired steep time, which may vary depending on the grind 
and volume of coffee, remove the pot from the heat and wait for the 
coffee to filter back into the bowl.
John Blumel

14) From: Pecan Jim Gundlach
     Try it without coffee and see what happens.  Will the water go up 
and come back down.   If it won't work without coffee, nothing you do 
with the coffee is going to make any difference.
       Jim Gundlach
On Jan 8, 2005, at 3:17 PM, Gary Townsend wrote:

15) From: Gary Townsend
John, I just printed off that list of instructions, for future attempts!
I tried Barry's setting of 25 and it worked pretty good, for 1/2 a
pot, then, the stall came...5 minutes later, most of the mix had
re-transfered into the bottom pot. Tasted great..I'm drinking it, now.
Next batch will be on 20, and I'll continue to bracket in sets of 5,
until I get the grind 'dialed in'.
I did cut the heat, but not enough, I think, so I'll try John's
suggestion, also.
This is really cool (to an ex-HS science freak like me...anyway), Once
I get the process down, I think I'll be a forever changed
At least the coffee is alright ;-)
Thanks for all the help. ( I'm so wired right now...)
Pecan Jim...I re-read your wok roasting article again, last night
while I was in-between roasts. I get it. ( I'm a lefty...)
I'll try it W/O coffee, just to see what happens...my mind needs to stop racing!

16) From: John Blumel
On Jan 8, 2005, at 5:50pm, Gary Townsend wrote:
Yes, but be careful. I find that I get more of a caffeine buzz from vac 
pot coffee than other types.
John Blumel

17) From: Gary Townsend
This is almost as bad as when I was inhaling the fumes over a HGDB
roast, durring the summer. The tastes are much 'cleaner', so I think
that I'll persue this method as i'm getting flavors out of my
'standard' coffees, that I wasn't getting from drip machines. I'm
still sipping, now a cold cup, and it's still 'tasty'.
I remember reading Angelo's posts, I think, that he liked cold coffee.
I get it now, when made right, it really does taste pretty good.
Time to switch to a good beer!
On Sat, 8 Jan 2005 18:13:17 -0500, John Blumel  wrote:

18) From: Gary Townsend
I'll be trying some of the suggestions during todays football playoffs.
Good thing that I can see my TV from our kitchen, would not want to
miss anything important. How Crazy was that Chargers/Jets game last
night? I only saw the last 5 minutes of the St Louis / Seattle game,
too. I'm kind of suprised at Seattle, I thought they were looking
really good this year.
Vac Pot. Grind = 20 on Rocky, got Johns list next to the stove, will
try to obtain (for me) the elusive Southern Vac Pull.
Brett,  I think the Vac Seal is OK, but I'll keep an eye ( or an ear) on it.
I want to make this thing work with a Cory Rod...
Today is the last of the Uganda Bigisu 04...it was really good in the
espresso shots I made for the friends I had over last night.
I've already converted 2 more...hehehe
Edward Spiegel  wrote:
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.

19) From: Brett Mason
Ugi Bugi had a real "bourbon" type taste to me...
I'd grind good and coarse for one pot, anticipating a good vacuum will
pull the grounds practically dry at the end.
If the seals are a problem, you should see vertical cracks on the
rubber where the upper bowl sits into the lower bowl.  I have a couple
actions I do for my Cory - I moisten the seal all around before
placing the DRU into the DRL.  When I place the upper bowl, I push
down and twist an inch or so to make sure I get a good seal.  Once the
water starts heading north, I look at how the DRU is sitting in the
DRL, and I put a little pressure from above to make sure the seal is
solid prior to the trip south.  I also lower the heat about 20% once
the water starts going north - It must still comlete, but I try to
avoid the frantic full heat boil and splashing effect...
Puro Scuro this morning on the way to church - was great!  It's
raining here in SoCal, and I am thinking of another pot...
On Sun, 9 Jan 2005 07:26:26 -0600, Gary Townsend  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

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