HomeRoast Digest


Topic: Vac Pot Success! (2 msgs / 64 lines)
1) From: Jason Brooks
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!
Jason
-- 
Jason Brooks
jbrookshttp://members.kinex.net/~jbrooks/blog/blog.html-------------------------------
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!

2) From: Edward Spiegel
At 4:24 PM -0400 8/13/05, Jason Brooks wrote:
<Snip>
Did you have the moka pot on low heat? If not, you may have ended up with water that was too hot. You want the water to come up kind of slowly -- not in a sudden burst. Also, don't grind too fine and don't tamp.
If you use a drip level coarseness, don't tamp and use low heat, you should never get burnt tasting coffee from a moka pot. I used to get burned coffee until I learned that low heat is the way to go.
Best,
Edward


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