Ok, my butane burner came yesterday, today I had time to play with the vacpot. Per my understanding I need to pour near-boiling water into the lower chamber, install the upper chamber with filter in place, apply heat, stabilize temp in the upper chamber, add grounds and stir, then let everything cook for a minute and remove heat I was good right up to "add grounds and stir", at which point I realized the filter dealie was flapping madly in the bubbles rising up the syphon. Ack. I reduced heat and waited for the flapping to subside then added grounds and stirred. Stirring in the grounds also stirred up the filter dealie so I had, for lack of a better term, grounds backwashing into the lower chamber. So I used my bamboo skewer to hold down the filter while I waited out the minute of cooking, then I removed heat and waited for my coffee to syphon to the lower chamber. My, that was a nice chewy cup - excellent texture, fabulous flavor and aftertaste. I credit my technique for the texture and the beans (Mysore Nuggets at C+) for the flavor. So next time what sort of remedial action do I need to take to ensure the filter stays put?
You have to secure the filter. Attached to the filter is a hook and a chain. The chain goes into the bottom pot and the hook catches on the glass chimney of the upper pot locking the filter in place.
Barry Luterman wrote: <Snip> Aha. I'm missing a hook. I suppose I'll fake something up over the weekend, maybe a jiggered paperclip or a safety pin of some sort. Thanks!
"...what sort of remedial action do I need to take to ensure the filter stays put?" Read the operation instructions, slowly, and take notes. You said you were going to: apply heat, stabilize temp in the upper chamber, add grounds and stir, then let everything cook for a minute and remove heat- But, No! You said: I was good right up to "add grounds and stir", [Second to Last Step] at which point I realized the filter dealie was flapping madly in the bubbles rising up the siphon. Ack. I reduced heat and waited for the flapping to subside ["Stabilize"- Balance- means Flapping stopped, water just suspended in top] then added grounds and stirred. When I brewed in a vacuum pot about sixty years ago, I really knew nothing. I just copied- 3 measures of fresh ground Eight O'Clock in the top, with a sock around the glass rod end. I filled the bottom with water out of the whistling teapot, and after I reassembled the top with coffee, the water would start up instantly as I set it on a hot asbestos pad over a low flame. I crunched a bean or two from the grinder and liked the smell of the brewing coffee. I thought the brewed coffee was too hot and too weak, but I was the only one. Who knew? Cheers -RayO, aka Opa! Save on the grinder, and you will never quit paying for the misteak
As an aside, I would recomend that the total brew time is closer to 4 minutes. This will depend on the grind. I usually let it percolate for 3 minutes and it usually takes another minute to return to the bottom (go south) after removing from the heat. Gene On 8/3/07, Slinkster wrote: <Snip>
gene nandrea wrote: <Snip> I'm grinding a couple of steps finer than I do for french press and cooking for 60-90 secs depending on the bean. I did learn this morning the importance of ensuring the butane burner is adequately gassed prior to starting a brew. I shall leave the how and why of it to the readers' imaginations...