This morning, flying solo with the three kids, I started with a simple
moka pot (after the recent conversations) of Brazil Cerrado Lot 141
Wagner Ferrero, roasted a few snaps into 2nd, rested since the evening
of the 11th. Still getting the hang of the moka pot. It was decent,
but had a bit of the burnt flavor in it. Had some excess grounds left
in the drawer of the Zass. They sat a bit and, after a trip to the
farmer's market, I decided to try a vac pot. The children were settled
playing for a while, so I thought I'd dare it.
I filled the hopper of the Zass 169 almost full, ground with the knob
about 1 turn away from the burrs touching. Dumped the grounds into the
funnel with rod in place.
Started with a wok trivet on the electric stove. Smoked like a freight
train and didn't want to boil the water. Moved over to the 'widow
maker' stove that came with the Cory. Quickly, I had a good boil going
and, after a quick reseating, I had 'New River water' (northward
flowing). Let it sit, boiling and churning and I stirred the
recalcitrant grounds in with a rubber spatula. After about a minute of
a churning rapid, I removed from heat to a rubber trivet. Almost
immediately, I had a grand, smooth, but small, Mississippi flow.
Steady, small flow, just better than a trickle, but enough to generate a
steady amount of bubbles in the carafe. Probably three minutes later,
all south! That's a first without stall. And it was smooth!
Been steadily using my French Press instead of espresso, and I may have
to work in the vac pot if I can get this level of ease and repeatability!
Hanging Out in the Heart of VA,
Roasting in a Poppery, and soon arriving BBQ roasters,
Pressing in a Bodum Chambord and Columbia,
Vaccing in a Cory Vac Pot,
Espresso from a Magister Home, and a Krups Gusto,
Drinking good coffee with anyone that arrives!