Perhaps this subject was discussed in the past, but I scanned through
all the subjects in the past year and didn't see anything relevant.
I've been using a Bodum Santos for years, and after breaking my third
upper chamber (actually the last two seem to have cracked on their
own, not from hitting them accidentally -- they suddenly developed an
oval-shaped crack in the side for no apparent reason), and
discovering that replacement chambers were backordered for several
weeks at suppliers, I decided to try a Yama. I am appreciating the
heaver glass on the Yama, but I am getting what tastes to me like a
cloth taste in the cup from the cloth filter. The Bodum plastic
filter works in the Yama, so I tried brewing the same coffee with the
Bodum filter, and the taste is much cleaner. Same results when tried
a second time using each filter.
The question is, does that cloth taste go away in time? Is there any
way to hasten its departure? Also, how quickly do coffee oils build
up on it and affect the flavor? How often does one have to seriously
clean the filter? I like the idea of the cloth filter, since I
imagine it probably prevents the occasional lack of flow back into
the pot after extinguishing the flame that I experienced with the Bodum.
I have a Cory glass rod around here somewhere and could try that,
too, but despite Tom's reservation about the plastic filter in the
Bodum, I've never tasted any difference with it compared to a glass
rod (I tried that in the Bodum several years ago). It's easy to
clean, and I clean the whole assembly with CleanCaf every 4 months (I
only have one cup a day on average).
Another good thing about the Yama is that the bottom of the tube of
the upper chamber comes close enough to the bottom of the pot that I
can brew a single cup, although I have to use at least 7oz of water.
The Bodum is the real champ in that regard -- the bottom of the tube
is quite close to the bottom of the pot, and I can easily brew a
single 6oz cup with it with no loss in strength or quality.