Hello, I recently purchased a Yama 8 cup vac pot and was wondering if any Yama owners might be willing to answer a few questions. 1. How coarse do you have to grid the beans? Would it be like size of Maxwell House/Chock full o' nuts grounds or larger/smaller? 2. I run mine off of an electric burner. How hot should that be? The directions with the Yama say "medium" and not on high. I found that if I want the Yama to finish brewing in my lifetime, I would need to crank it up to quarter of high. It doesn't seem like the water is fully boiling though. Is that what is supposed to happen? 3. When I was researching the Yama on-line, there was some muttering about "storing" the filter in some special way. I saw one post that said it has to be kept in the refrigerator. Are there special storing instructions? If so, what are they exactly? 4. Assuming I add one Yama spoonful of Maxwell house sized grounds per Yama cup, how long do I steep the coffee in the upper pot? The directions say one minute, but I ground my grounds larger and steeped it for about two to three. 5. How quickly is the coffee from the upper pot supposed to flow to the bottom? Is it a whoosh or is it supposed to take it's time trickling? With maxwell house sized grounds I still found it took its sweet time tricking back to the bottom pot. Thanks in advance, Phil -------------------------------------- Protect yourself from spam, usehttp://sneakemail.com
1: make it as corse or fine as you like, it's fairly hard to stall the Yama filter, but you'll get different flavors depending on frind, fiddle with it. If the grind is too fine, you will get some sediment in your coffee. 2: Well, I have a gas burner, and once went above medium (not paying attention) and melted the handle a bit. So, don't go above medium. 3: I haven't been storing the filter in any special way, but occationally I give it a good washing with oxiclean 4: steeping time will depend on grind level, for sure. fiddle with it and figure out what you like as this is a preferance sorta thing. I tend to steep about 2 minuites. 5: it will take a significant amount of time (on the order of 1 minute) for the coffee to go from the top bowl to the bottom bowl. The exact amount of time depends on quantity and grind of coffee. It takes longer with finer grinds (obviously). You may hear a whooshy sorta noise at the end of this, when Air (instead of coffee) is pulled through the filter. I'm not really sure how course Maxwell House coffee is, as I've never bough= t it. I probably should someday, just to compare it and my Ugh beans. --mike On 5 May 2006 16:31:24 -0000, 4qchmow02 < 4qchmow02> wrote: <Snip> up <Snip> it <Snip> s <Snip> wo <Snip> ith <Snip>
1. My experience, i grind finer than french press but not espresso fine, somewhere in the middle, i havent had chock full of nuts in along long time= , but if it is typical preground drip, i wopuld say just a tad bit finer. 2, 4. Don't know, i boil my water in my bodum electric tea kettle add it to the pot a little above the 5 cup mark, light the gas burner and in 2-3 minutes it is at the boil agin, put the top part on, which i added 5 scoops of ground coffee and away it goes, once it all reaches the top (except for the little that stays down) i let the heat on for 2 minutes, take off the heat and about a minute or two later it has all come back down and is ready to serve. 3. After rinsing out with hot water then cooling, I store my filter in a container in the fridge filled with water and sealed shut, the metal parts will not rust. I find this keeps the filter fresh 5. like i said mine takes a minute or 2 to come down it should not be a whoosh. On 5 May 2006 16:31:24 -0000, 4qchmow02 < 4qchmow02> wrote: <Snip> up <Snip> it <Snip> s <Snip> wo <Snip> ith <Snip> -- "Good night, and Good Coffee"
I just feel the need to be contrary. :) On |May 5, at 12:26 PM|May 5, Michael Stock wrote: <Snip> I grind a littler finer than medium. I find that coarser doesn't give great extraction and finer leads to more fines and more bitterness. <Snip> Remember to use the wire trivet on the electric burner! With my gas burner, I go from high to get the heat up down to very low once it's started brewing. I don't think the speed of heating-up makes a difference in flavor. <Snip> I've read that washing it and storing it in the freezer keeps it fresh. Me, I use the plastic disk from an old Hario. Alternately, you could use a Cory rod or a replacement Nicro-like filter from foodservicedirect.com. <Snip> 3 minutes for me. <Snip> That sounds about right, though I'd say more like 30 seconds or so. But I am just being contrary. :) Scot "yama lama ding dong" Murphy ---------- "Liberty is not collective, it is personal. All liberty is individual liberty." --CALVIN COOLIDGE
On May 5, 2006, at 3:18 pm, Scot Murphy wrote: <Snip> The main reason for keeping cloth vac pot filters in the refrigerator is to discourage bacterial growth. With careful handling, it's not really a problem and I've stored them at room temperature, in water, for extended periods (when in daily use) without problems. However, refrigeration is probably safer. If the vac pot is one of several brewing methods you use and you aren't using it frequently, I recommend simply allowing it to dry out after each use and wetting it with hot water before each use. I prefer a "steep time" of around 60 seconds for the 5 cup Yama. John Blumel