HomeRoast Digest


Topic: Help figuring out this coffee cup/filter set (8 msgs / 178 lines)
1) From: Kris McN
Hey All,
I got a silver plate, Art Deco (c. 1940) coffee set from Goodwill today.
I'm hoping to tap into the collective knowledge of the group to figure out
how to use it. It consists of 2 cup holders with glass inserts and filter
tops.  That's all straight forward, standard pour-over-type deal.  The
confusing part is that inside the filter top, there's an extra filter insert
that sits in there and has a little handle, like it's supposed to be lifted
out.  I posted a set of pictures in the gallery:http://www.homeroasting.com/gallery/main.php?g2_itemId51The first picture is of the whole set together, then a series of pictures of
the parts apart.  So, do you put the coffee into the pull-out filter in the
top, add water, then pull the insert out?  Is this just to help with clean
up?  Does the filter bottom on the top just add an extra layer of
filtering?  Do I have this all wrong?  Anybody have experience with a set up
like this?
Thanks,
Kris McN
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2) From: Eddie Dove
Kris,
I could be wrong, but if it works similar to some others I have on a
larger scale then, the filter with the handle sits atop the coffee
once you have placed the coffee in there.  It keeps the coffee in
place while you pour in the water, making the water seep through the
coffee.
Hope this helps ...
Eddie
-- 
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Fri, Mar 21, 2008 at 10:12 PM, Kris McN  wrote:
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3) From: Brett Mason
Eddie, you're correct.  The small insert also slows the water for a
slower better brew...
When all the water is through, lift the top, invert on table, then
lift the middle assembly and place on the top so you don't make
puddles on the table...
Enjoy!
Brett
On Sat, Mar 22, 2008 at 8:15 AM, Eddie Dove
 wrote:
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Cheers,
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4) From: Kris McN
Huh, really?  Ok, then.  Thanks for the help, guys!  I think I'll take 'em
out for a spin and go brew a cup or two.
Best,
Kris McN
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5) From: Barry Luterman
Kris those are Vietnamese drip coffee makers. Put a little evaporated milk
in the bottom of a cup. Put ground coffee in the body of the drip cover
with the screen. pour a little boiling water in the dripper let it wet the
grounds and perk through to the cup.Now fill the dripper to the top and let
it perk through. Makes a delicious cup. It is even better if now you pour
the contents of the cup over ice cubes. Remember however to leave a spoon in
the glass of ice cubes as a heat sink or else the glass will crack.
On Sat, Mar 22, 2008 at 8:02 AM, Kris McN  wrote:
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6) From: Kris McN
So these things are really ingenious!  I carefully calculated, then measured
out, the amount of coffee for the amount of water (the cups hold 6 oz. to
the brim), ground, then loaded the filters.  What do you know?!  It's
exactly the amount that fits in the depression at the bottom of the filter
top.  Heated the water and poured - fill the filter once and you get exactly
the right amount through to the cup (I'll admit I poured too much water in
the first time - I poured in a little, then a little more, then the cup
overflowed.  Just pour it up to the top to start and you get the right
amount).  I thought the Achille's heal would be the handle of the cup
getting too hot (which it does immediately when you fill the filter), but a
minute or two later, when the coffee has cooled enough to sip, the handle
has also cooled enough to touch.  Voila!  Excellent cup of filtered coffee.
These may work great for Vietnamese coffee (mmmm, evaporated milk!), Barry,
but they were made in Brussels, Belgium.  The maker's mark dates them from
1935-1952 (that's the best I can do via internet resources).
Anyway, thanks again, guys!  I only wish I had some sort of curio shelf to
display them 'cuz they sure are pretty.
Best,
Kris McN
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7) From: Kelly Wilson
Don't know for sure, but I always assumed that the Vietnamese coffee  
with the huge dollop of sweetened condensed milk came from the French  
"influence" in Indochina. Anyone know the origins of that particularly  
yummy coffee making procedure.
kindly,
Kelly
On Mar 22, 2008, at 3:00 PM, Kris McN wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
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8) From: Barry Luterman
All the Vietnamese people I know who use this method use Cafe de Monde . The
Vietnamese markets here also only stock Cafe de Monde. So it is probably
true that it was origionally French or an adaption from French style
On Sat, Mar 22, 2008 at 10:29 AM, Kelly Wilson  wrote:
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