HomeRoast Digest


Topic: Bodum Santos brewing tips? (8 msgs / 269 lines)
1) From: sci
I acquired a used stovetop Bodum Santos and have been playing around with
it. My first pot wasn't "to die for." I have a Cory with glass rod, but it
makes larger pots than I drink.
Does anybody use the Santos on a regular basis? I do have SM's tips. Any
additional tips? How's the sensitivity to grind with that plastic filter?
I'll probably use this twice or thrice a week. I just don't want to make 20
"so-so" pots before I get it.
Ivan
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Coffee
I grind a little coarser than drip, but not as coarse as french press.  
I start with hot water (I have a zojirushi hot water dispenser) in the  
bottom container. I put it on a low flame until I start seeing the  
beginning of boiling bubbles starting to form, which is just a minute  
or so since I'm starting near boiling water. I then attach the top  
chamber and the water immediately starts flowing up to the top  
chamber. Once the water is all in the top, I turn down the flame to  
the point that it is barely on, just enough to keep the water in the  
top. I do a stir to make sure all the grounds are wet. Wait about 2.5  
minutes and then pull the whole rig off the stove and put it in its  
plastic base. Once the coffee has returned to the bottom chamber  
remove and enjoy.
Play with the grind and time (not at the same time) to get the desired  
result. If it's too muddy or bitter, grind coarser. If it's too thin,  
wait longer, etc.
-Peter
On Aug 21, 2008, at 8:50 PM, sci wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Coffee
Oh, I would also start with about 1.5g coffee per ounce of water and  
vary as needed...
-Peter
On Aug 21, 2008, at 10:34 PM, Coffee wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Benjamin VerHage
I actually grind the same as I do for drip. Come to think of it, I grind fr=
ench press the same as well. I don't know if it's better to grind fine and =
brew for a shorter amount of time, or coarser for longer, but I've had real=
ly good luck with the fine grinds. You will get a little bit more sludge wi=
th FP and the Santos, but it doesn't bother me. Actually, the Santos is pre=
tty darn good at filtering it out.
For the Santos, I start by heating water in my Ibis and turn it off before =
it starts boiling. I pour directly in to the Santos and turn the burner o=
n high. I then grind my beans and assemble the funnel to the base. It usu=
ally takes just a few seconds before the water starts infusing. I like =
to time my grind so the water hits the grounds as quickly as possible. Wh=
en all the water (except for the 1/2" or so at the bottom) reaches the top,=
 I turn my burner down as low as it will go, and start the timer. I stir th=
e grounds and then take it off the heat when I reach 1:30 of brew time.
One thing to be careful of...
I've noticed since the lower globe is so smooth, bubbles can't easily f=
orm on it's inner surface. If you let it heat up for too long, you can ac=
tually overheat the water without visibly "boiling" it. You may notice th=
at when the water boils, bubbles only come from where the filter chain co=
ntacts the bottom of the globe. Without that chain in contact with the gl=
ass, bubbles can't form and therefore it may appear that the water isn't bo=
iling yet. One way to check is to swirl the water in the lower globe...if i=
t's boing it should start bubbling as the water starts swirling. I picked u=
p that tip at Blue Bottle watching them brew on their fancy siphon machine.
----- Original Message ----
From: Coffee 
To: homeroast
Sent: Thursday, August 21, 2008 10:34:46 PM
Subject: Re: [Homeroast] Bodum Santos brewing tips?
I grind a little coarser than drip, but not as coarse as french press.  =
I start with hot water (I have a zojirushi hot water dispenser) in the  =
bottom container. I put it on a low flame until I start seeing the  =
beginning of boiling bubbles starting to form, which is just a minute  =
or so since I'm starting near boiling water. I then attach the top  =
chamber and the water immediately starts flowing up to the top  =
chamber. Once the water is all in the top, I turn down the flame to  =
the point that it is barely on, just enough to keep the water in the  =
top. I do a stir to make sure all the grounds are wet. Wait about 2.5  =
minutes and then pull the whole rig off the stove and put it in its  =
plastic base. Once the coffee has returned to the bottom chamber  =
remove and enjoy.
Play with the grind and time (not at the same time) to get the desired  =
result. If it's too muddy or bitter, grind coarser. If it's too thin,  =
wait longer, etc.
-Peter
On Aug 21, 2008, at 8:50 PM, sci wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

5) From: Peter Genuardi
Folks -
I've used the Santos for several years without putting too much thought into
it.  Add water to bottom, insert top globe, add ground coffee, bubble
bubble, remove from heat.  If coffee doesn't come back down, reheat to
boiling and move to cooler place.
I recently checked out Bluebottle's cafe in SF and watched several of their
barristi prepare coffee on their Hario vacpot system.
Great description and video:http://www.yumsugar.com/986866They did a few things I've never thought to do (and now wonder why), like:
1. They start with hot (not boiling) water from a nearby hot-water pot or
Bunn HW spigot.  I start with cold water.
2. Once they load the bottom globe w/water, they place the top globe (loaded
with ground coffee) loosely on top, not firmly seated.  I usually assemble
the two globes tightly seated from the get-go.  I don't know why this is,
though I would presume to speed boiling.  But, my theory is that Boyle's law
would suggest that tighter fit = more pressure = greater heat = faster
boiling.
3. Once the water has made it's way to the top and is bubbling, they agitate
the mixture with a bamboo paddle and wait about a minute and a half.
4. They remove the globes from the heat (by turning off the halogen) and
then hold a cool rag on the bottom globe to accelerate the suction.  I fear
doing this would crack something.
Would love to hear other's thoughts.
Finally a note about grind...I think that plastic disk is super strong.
Until recently, I've ground my coffee for the most part with a blade
grinder, which creates tons TINY particles.  Despite this I cannot remember
a single time that I found fines in the cup.  Maybe I should push it to
grind finer until I do and then dial it back.
 - Peter
On Fri, Aug 22, 2008 at 9:41 AM, Benjamin VerHage 

6) From: raymanowen
I like it!
Observe and put together some unlikely clues, arrive at an understanding and
solution.
Don't ignore facts that you "know" are false, and you're on track to
understanding.
Cheers, Mabuhay -RayO, aka Opa!
On Fri, Aug 22, 2008 at 9:41 AM, Benjamin VerHage 

7) From: raymanowen
Aha! Boyles is on the air every weekday morning here in Denver town. The law
is taken out of context when you conclude:
"Boyle's law would suggest that tighter fit = more pressure = greater heat =
faster boiling."
Consider a pressure cooker heating its water to boiling in the unpressurized
state:
   - Heat is being applied, water is boiling at BP, pressure is 1 bar-
   atmospheric.
   - Install pressure bob, pressure rises, boiling ceases, temperature rises
   as heating continues.
   - Boiling resumes as energy is applied to achieve new P/V/T equilibrium.
   The new higher temperature is no freebie, heat must be added to raise the
   temperature.
See the animationand
note that as P/V changes, temperature remains constant. A good
espresso
tutorial.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Fri, Aug 22, 2008 at 10:49 AM, Peter Genuardi wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: Seth Grandeau
How about this.  Tighter fit, no hot air/steam escaping, faster boiling.
I think the reason they do not seal the two globes until boiling is so they
can get all the water up to the top globe quickly and get good extraction.
I start with cold water with my setup and it takes a while to get to a boil,
but if I seal the two globes, water will start to rise slowly, before I get
to a boil, which I would expect leads to over extraction with water that is
too cool.  If i get the water to a light boil, then seal it, I get just off
a boil water up to the top, very quickly, giving me good control over the
extraction.
On 8/22/08, raymanowen  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest