HomeRoast Digest


Topic: Cowboy vacuum cuppa San Jose Ocana from the Cory (33 lines)
1) From: Paul Helbert
I've had an occasional stall from a Cona but, until this morning, never from
my trusty old Cory vacuum brewer. I usually just make two mugs (four cups as
marked). This morning I wanted more; so I measured out six scoops of the
Guatemala San Jose Ocana, roasted city+ a week ago. When the water was a
boil in the kettle, I poured it into the lower globe, seated the top on and
placed it on the triveted small burner. It rose smartly, I set the timer for
three and a half minutes, stirred once and prepared my oatmeal. When the
timer rang I set it off the heat onto the counter and gave it another quick
stir with the plastiv spoon, as I always do. Nothing happened. I finished my
oats, tried to wiggle the totally submerged rod with tongs. No luck. Vacuum
was too strong to seperate the brewer. Placed a large Chemex in the sink and
decanted from the top vessel into the chemex, and from there to the mugs.
Very little sediment in the cups, a bit overextracted in theory, perhaps.
But I was very happy with the result. Yes, very good! Maybe the best coffee
I've had in a couple of weeks. The after taste keeps saying, "Go roast
another half pound of that one."
I've lately been using the mid point setting (20) on the Barista Virtuoso
for the Cory. Maybe I'll go back to a bit coarser setting and add little
more infusion time. The burrs are still sharp (I had them out to replace a
stripped ring gear about a month ago).
-- 
Paul Helbert
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