HomeRoast Digest


Topic: VP and altitude (37 lines)
1) From: Bill
I know I probably bore everyone as I talk about boiling points and what-not
in Cheyenne.  A couple of weeks ago I asked about brewing temps at elevation
using a Vac Pot.  I got a thermocouple this week and played around with
temps today in the vac pot.  It was interesting.
The VP routinely has 190 F water in the upper chamber.  I could only get 195
F water in the upper chamber by cranking the stove to hi.  The glass rod was
chattering and water was jumping out of the upper chamber, and it hit 195.
 Not a good way to brew coffee.  While I could get the water that hot, it
wouldn't be good with grounds in there.
Even by keeping the VP on the stove for 10 minutes, I couldn't get the temp
above 192 with the stove on medium.
By turning the stove off I oftentimes experienced temps in the upper chamber
of 180-185, even though it was keeping the water north.
After adding coffee the temp stabilized in the upper chamber surprisingly
quickly, after about 15 seconds, the temp was back up to 190...
Any thoughts about other things that I should try or measure in relation to
the VP?  I'm curious...
BTW, if I have understood it correctly, this decreased temp is supposed to
show itself most in lighter roasts and more acidic coffees...  Anyway, I
haven't noticed a drop-off in the quality of my brews since I made the VP my
primary means of brewing.  I should do a throw-down someday between the FP
and chemex and VP, see if I can taste the difference in brew temps...
happy roasting!
bill in wyo
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