HomeRoast Digest

Topic: Vac pot and drip pot brewing help request (12 msgs / 286 lines)
1) From: Scott & Mariya Baltes
Hello all, just a couple questions.
I occasionally use a older Cory vac pot when I have the time to brew 
that way.  I believe the rubber seal is hardened and not sealing very 
well.  Has anyone had any success with reviving the seals, say by 
applying mineral oil or something to the gasket?
A while ago, I sent a question off because my wife had tasted something 
metallic in my last pot through my old Braun drip pot.  Someone said 
check the heating element/water tubes for corrosion.  Well today I fired 
it up and out of a full (10 cup) brew I only got 8 cups by the 
gradations on the side.  However, I also have a puddle on the counter 
where something internally leaked.  Time for a new coffee maker!  
Unfortunately, finances will preclude me from purchasing a better 
brewing system like a Technivorm or any espresso machine worth having, 
so I guess I will be getting something akin to what I have now.  Mariya 
doesn't want to take the time to use a pour over setup.  Any suggestions 
on an inexpensive drip maker that won't kill the coffee?  Thanks all

2) From: Brett Mason
I switched from a MESSY Grind-N-Brew to a $20 Melitta Clarity.  My
next coffee brewer will be the Scandinavian Presto with excellent temp
control and a $30-40 price tag...
here is one site to look at...
On Sat, 19 Feb 2005 13:11:24 -0600, Scott & Mariya Baltes
Brett Mason
   _(( )_  Please don't spill the coffee!

3) From: =?ISO-8859-1?Q?Scott_Kou=E9?=
If the gasket is real rubber and not synthetic don't use any oil on it. 
  Petroleum oils will melt it and while most vegetable oils are probably 
OK I wouldn't count on it.  Also they are not likely to "revitalize it 
any way.  If I needed to fix the seal and really didn't want to buy a 
new one I would "resurface to old one with a food safe silicone 
sealant.  First care fully coat the glass parts with a light coat of 
oil (corn, olive, etc.).  Next rough up the parts of the seal that 
touch the glass with a light sanding with say 200 grit sand paper.  
Next smear a thin coat of the silicone on the roughed up portion of the 
gasket.  You can get silicone sealant thats made for aquariums or that 
says its "aquarium safe" that is food safe.  Lastly assemble the pot 
and let it "harden for 24 hrs or so.  If you really coated with oil you 
should be able to slide the pieces apart the next day and have a good 
working seal.
Hope that helps
On Feb 19, 2005, at 11:11 AM, Scott & Mariya Baltes wrote:

4) From: Brett Mason
It's probably your grinder.  Andi fi you have a Zass, it's not an
appropriate grinder for vacuum brew.  This was one general consensus
of the list when we hammered the topic to death.
I figured it was a bad seal and needed to be replaced.  If your vacpot
was my vacpot, I would apply a thin coating of $6 plus shipping to
foodservicedirect and replace tha thing.  Others have mentioned
success at revitalizing the seals...
And I love my zass and vacuum brew...
Best wishes for a fixed vacuum, seal or grind, depending on your philosophy=
Might also be the carburetor, but I am not certain that will work.
On Sat, 19 Feb 2005 11:34:39 -0800, Scott Koué  wrote:
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Brett Mason
   _(( )_  Please don't spill the coffee!

5) From: Edward Spiegel
At 1:11 PM -0600 2/19/05, Scott & Mariya Baltes wrote:
I tried and had no luck. But you can get replacement gaskets from FoodService Direct for about $10 including shipping.

6) From: Edward Spiegel
At 11:53 AM -0800 2/19/05, Brett Mason wrote:
Hi Brett,
I don't believe that this is the case. In the long discussion, many happy Zass/vac brewers surfaced and the person having a problem eventually discovered that his grinding technique was at fault and not the Zass.

7) From: AlChemist John
Sometime around 11:53 2/19/2005, Brett Mason typed:
It is odd (funny) what we each bring away from a discussion.  I recall the 
Zass was just fine, but the technique was what was poor.  It was being used 
to fast and shifting the shaft out of alignment causing inconsistent 
grinding.  As soon as it was slowed down, it worked fine.
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

8) From: Terry Stockdale
At 01:11 PM 2/19/2005, Scott wrote:
I like the Cuisinart BrewCentral (a.k.a. DCC-1200), which is widely 
available.  You can read some about it on my coffee pages. The lowest price 
in wide distribution that I have found is $99;  however, some places like 
Bed Bath & Beyond run 20% off coupons in the paper now and then.  If you 
have a Sam's Club nearby and are a member, they've got it for just under $70.
For quick searches on my site, use the Google search bar at the bottom of 
each page and pick the "search TerryStockdale.com" radio button.
Terry Stockdale -- Baton Rouge, LA
My computer tips, coffee pages and forums:

9) From: Dennis Parham
yea... I bought a factory refurbished one for a friend of mine last 
october for 54.00!!  it looks brand new..in box... but did not have the 
gold filter...had to get her one....  I temp tested it at sprayhead at 
195 and again at 196 and once at 194.......hope it stays that way! it 
SURE is NICE looking and solid!!
Dennis Parham
On Feb 20, 2005, at 9:34 AM, Terry Stockdale wrote:

10) From: Rick Copple
[Concerning the Cuisinart BrewCentral]
Dennis Parham wrote:
I was wondering about that. I looked at that one at Wal-Mart all over 
the box, and I think I even opened it up and pulled out the manual but 
could find nothing about what temp it brewed at. While 200 would be best 
in my opinion, 195 is a lot better than most and in the range to get the 
best flavor out.
Rick Copple
Marble Falls, TX

11) From: Rick Copple
AlChemist John wrote:
Yea, it was the grind method, though it wasn't so much about the speed I 
was turning it. Rather, what I deduced was that by holding it between my 
knees to grind it acted as shock absorbers when it hit a harder spot 
that you had to press through in turning the handle. Previously, I was 
grinding on a counter top and holding it in place with my left hand. 
Consequently, the top of the grinding shaft where the handle was took 
the full effect of the grinding process since the counter had very 
little give to it.
So, my theory was that on the counter, it was causing the shaft to shift 
just enough from the rocking motion created by grinding to create more 
"dust", thus clogging up the glass rod filter on my Cory electric vac 
pot. I did slow down a bit, trying to apply just enough pressure to do 
the grind but not going real fast either. I wasn't going real fast 
before, however. It was grinding between my knees which seemed to make 
the biggest difference.
That said, I still get stalls about 50% of the time. It seems the sweet 
spot in the grind is very narrow and if I'm off.... It also seems that 
possibly the more humid it is, the harder it is to avoid stalls. That's 
just a theory right now. Sometimes it goes down really fast, some times 
it sinks at a good pace. Sometimes it looks like it starts out sinking 
good, but then stalls. A few times it stalls out right at the beginning.
Generally I just watch it, and if it doesn't go down where I can visibly 
see it moving, I'll take tongs and sort of wiggle and pull up on the 
glass rod until it begins to sink again. While not ideal, this is 
workable and I get great coffee. I'm planning on getting a new set of 
rods and a couple seals (though my seal seems OK) to see if a different 
glass rod would help. Meanwhile, what I'm getting now is much better 
than the results I was getting when I first began trying. But it was 
grinding between the knees which seemed to do the most good.
Rick Copple
Marble Falls, TX

12) From: petzul
Gosh, so much pain to make coffee!
I must admit that I like to experiment also, and have tried just about 
every brewing method I have read about on here.
But let's face it, in the morning I need my coffee.
Great coffee.
Quickly, with not too much fuss and absolutely no chance of anything 
going wrong.
Well, almost absolutely ;-) , there is the human factor.
So I  have the Mazzer, the $20.00 Melita and a good supply of roasted 
It doesn't get much better.
The coffee gets ground just before it is brewed, and AFTER I have my 
first cup of the day (22 oz.) I am ready to fool around with other ways 
of making coffee.
Then it is okay if I get good results only half the time (horror of 
horrors, it never has been that little).
My espresso can be awesome or not so awesome.
Fine, the pour over water was not quite hot enough.
I can deal with things better after I have my first cup of consistently 
great brew.
Thinking about trying a new espresso blend now, here in LHC.
Rick Copple wrote:

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