HomeRoast Digest


Topic: Vacpot - technique question (6 msgs / 123 lines)
1) From: Slinkster
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?

2) From: Barry Luterman
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.

3) From: Slinkster
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!

4) From: raymanowen
"...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

5) From: gene nandrea
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>

6) From: Slinkster
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...


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