HomeRoast Digest


Topic: Brewing methods? (92 msgs / 1760 lines)
1) From: David J. Doyle
Just a quick poll on how most brew their freshly roasted beans...
[ ] Traditional Drip
[ ] Vacumm
[ ] French Press
[ ] Pressurized Water, i.e. Espresso
[ ] Perculator
I personally prefer to make Espresso/Cappacino but I do have several
vintage/rare Vac Pots that produce some really great coffee.  My wife
doesn't like Espresso, but sometimes I can get her to drink coffee that
I make with my Silex or Cory.
David J. Doylehomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Andy Conn

3) From: John - wandering Texas

4) From: Al Raden
1. espresso
2.  press
3.  vacuum
- al r.
David J. Doyle wrote:
<Snip>
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5) From: Mike Gallant
[X] Traditional Drip - Swissgold one cupper at work
[X] Vacuum - most weekends, when reading the Sunday paper
[ ] French Press
[X] Pressurized Water, i.e. Espresso - daily before work
[ ] Perculator
    I'll take a pass on the percolator, but I am angling for a nice French
press and an ibrik to round out the brewing collection...
-mike
<Snip>
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6) From: coffenut

7) From: Jeff Morris
 [1] Traditional Drip  "Capresso - It's just as good as a Technivorm"
 [2] Vacuum              often, in the evening
 [3] French Press
 [ ] Pressurized Water, i.e. Espresso
 [ ] Percolator
-jeff
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8) From: Toad Mountain Coffee

9) From: Don Parkhurst/Katherine Bartel
<Snip>
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10) From: Steve
This is in order of how often I use them, the Vac is my favorite
1. Drip 
2. Vac
3. French Press
steve

11) From: Andy Tanis
<Snip>
I went: Traditional Drip > Swissgold 1 cup > Bodum 3000 Santos Electric
Vacuum > Swissgold 1 cup > French Press.
I've found the French Press to easily be the best cup, although the
Swissgold 1 cup is surprisingly good.  Anybody want to buy my Bodum 3000?
:)
Andy Tanis
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12) From: Scott Brown
vacuum here
scott brown

13) From:
[2] Traditional Drip
[ ] Vacumm
[1] French Press
[ ] Pressurized Water, i.e. Espresso
[ ] Perculator
Being a charter member of the Budget-Impaired, it'll be awhile before it
looks like this:
[ ] Traditional Drip
[2] Vacumm
[3] French Press
[1] Pressurized Water, i.e. Espresso
[ ] Perculator
Tod
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14) From: SD Franklin
<Snip>
 > [ ] French Press
<Snip>
Suzanne
in S.Texas
suzannef
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15) From: Glenn R. Holmes
[ ] Traditional Drip    - Never
[1] Vacumm
[2] French Press
[3] Pressurized Water, i.e. Espresso
[ ] Perculator    -    Never
[3] Moka Pot
[3] IBRIK
Glenn 
"David J. Doyle" wrote:
<Snip>
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16) From: Timothy A Reed
On Tue, 5 Feb 2002 17:06:00 -0600 "David J. Doyle" 
writes:
<Snip>
<Snip>
Of these, espresso is generally my favorite, but I probably use the press
a little more often.  The vacpot pretty much sees bulk duty (i.e. more
than the press can handle).
-Tim
In your heart you wonder which of these is true
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17) From: JKG
[x] Traditional Drip--Chemex--twice per week
[x] Vacuum--Daily
[x] French Press--monthly--was a daily press user for years.
[x] Pressurized Water, i.e. Espresso-twice per week
[x] Perculator--never
[x] Moka--3-4 times per week
Vac pot in the morning, other brewing methods in the 
afternoon or evening.
JKG
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18) From: jim gundlach
On Tuesday, February 5, 2002, at 05:06 PM, David J. Doyle wrote:
<Snip>
Jim Gundlach
roasting over pecan wood fires
near Shorter, Alabama
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19) From: sordo
<Snip>
 beans...
<Snip>
Bob
SoCal
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20) From: Jim Friedlander
[5% ] Traditional Drip (Swissgold 1 cup)
[5% ] Vacumm
[ ] French Press (own one, but never use it
[90% ] Pressurized Water, i.e. Espresso
[ ] Perculator
[1%] HTML mail
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21) From: Jim Friedlander
[5% ] Traditional Drip (Swissgold 1 cup)
[5% ] Vacumm
[ ] French Press (own one, but never use it
[90% ] Pressurized Water, i.e. Espresso
[ ] Perculator
[1%] HTML mail
[x] - OOPS - forgot Turkish!
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22) From: Akemi Kawano
Just a quick poll on how most brew their freshly roasted beans...
[ ] Traditional Drip
[x] Vacumm
[ ] French Press
[ ] Pressurized Water, i.e. Espresso
[ ] Perculator
I personally prefer to make Espresso/Cappacino but I do have several
vintage/rare Vac Pots that produce some really great coffee.  My wife
doesn't like Espresso, but sometimes I can get her to drink coffee that
I make with my Silex or Cory.
David J. Doyle
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23) From: Richard Schwaninger
On Tuesday 05 February 2002 15:06, you wrote:
<Snip>
-- 
Richard KG6DOH / WPQS322
pgp key available - send mail to pgp
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24) From: jim schulman
Espresso
On 5 Feb 2002 at 17:06, David J. Doyle wrote:
<Snip>
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25) From: Bill Cutts
<Snip>
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26) From: Jeff Spirer
100% espresso.  Don't own anything that makes coffee other than espresso.
Jeff Spirer
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27) From: Jeff Spirer
100% espresso.  Don't own anything that makes coffee other than espresso.
Jeff Spirer
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28) From: dawn140

29) From: Steven Dover

30) From: bart frazee
"David J. Doyle" wrote:
<Snip>
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31) From: Ed Needham
Chemex drip most of the time, with an espresso or two every other day
and daily on weekends.
Ed Needham

32) From: Andrew Thomas
<Snip>
<Snip>
Free e-mail!  you
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33) From: =?iso-8859-1?q?Alan?=
Purely Espresso here, La Pavoni PL & JDL, I've got all the other kit
(except pec) just never use it anymore!  Although I do often look at
the vac and think well maybe I'll fire her up again one day....
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34) From: Mike Surdyk
Espresso

35) From: Mark Storkamp
On Tuesday 05 February 2002 05:06 pm, you wrote:
<Snip>
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36) From: Penelope
Sometime around 17:06 2/5/02 -0600, David J. Doyle typed:
<Snip>
--  --
John Nanci
AlChemist at large
pcj
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37) From: Spencer W. Thomas
David J. Doyle wrote:
<Snip>
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38) From: jdh55
<Snip>
Dave    Westerville, OH         just 25 minutes from SweetMaria's
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39) From: Matt Schultz
stop sending me e-mail
--- jdh55  wrote:
<Snip>
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40) From: Dave Huddle
Matt,
Go to the link at the bottom of this email and unsubscribe yourself.
<Snip>
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41) From: Lee Conte
< [mailto:homeroast-admin]On Behalf Of David J.
< Doyle
< Sent: Tuesday, February 05, 2002 3:06 PM
< 
< Just a quick poll on how most brew their freshly roasted beans...
< 
< [x] Traditional Drip
< [x] Vacuum
< [ ] French Press - yuck
< [ ] Pressurized Water, i.e. Espresso
< [ ] Percolator
------------------------------
Lee in San Diego
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42) From: Lee Conte
< [mailto:homeroast-admin]On Behalf Of Matt Schultz
< Sent: Wednesday, February 06, 2002 7:45 AM
< 
< stop sending me e-mail
This is kinda like shouting "be quiet" at the radio.
------------------------------
Lee in San Diego
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43) From: Angelo
Usually, I do espresso in the morning and vacuum in the evening....For 
novelty, I'll sometimes do Turkish or Moka pot...
Now, someone has to poll us on how many of each brewing "tool" we own...I 
have a feeling I'm not the only pack rat when it comes to coffee accoutrements.
Ciao,
Angelo
<Snip>
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44) From: John - wandering Texas
Oh Lee - Well Said!!

45) From: JKG
<Snip>
own...I
<Snip>
accoutrements.
<Snip>
I'm in denial.  I'll take the Fifth to that poll.  :-)
JKG
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46) From: TFisher511
Just a quick poll on how most brew their freshly roasted beans...
[X] Traditional Drip (Bunn)
[X] Vacumm
[ ] French Press
[X] Pressurized Water, i.e. Espresso
[ ] Perculator
Terry F
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47) From: Simpson
[X] Traditional Drip (melitta or chemex. NOT electric)
[X] Vacuum (Got a Cona 'D' for my birthday 2-4. Thanks Jill!!! Thanks Tom
and Maria!)
[  ] French Press
[X] Pressurized Water, i.e. Espresso (almost every day)
[  ] Percolator (I don't THINK so!)
[X] Cold Brewed (Jill likes it)
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48) From: John - wandering Texas
I've got to try that.  I know you've posted it a couple of times - but now
that I'm interested ;O)  could I talk you into doing it once more?
John

49) From: Steve Shank
1. Drip with Swiss gold single maker
2. French press
3. Yama Vacuum pot
Steve Shank
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50) From: Steve Shank
after forgetting you turned it on!
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<Snip>
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51) From: Bryan & Larina

52) From: Mike McGinness
Just a quick poll on how most brew their freshly roasted beans...
[ ] Traditional Drip 0% since switching to Vac at Christmas
[80%] Vacuum
[20%] French Press
[ ] Pressurized Water, i.e. Espresso - Soon - anticipate 30-40% with arrival
of Saeco Classico this coming Monday.
[ ] Perculator
[ ] One bottle per work day of homemade chilled white mocha. Don't leave
home without it! Made from Strong Vac brewed Full City Roast Kona,
Ghiradelli White Chocolate (restaurant supply, not the grocery store stuff,
not the same...) and a wee bit of Milk. Make batches and "bottle" in Snapple
bottles! I be "addicted" big time... (Beats paying $4 bucks any day and
tastes WAY better... The coffee stand Girl at my wife's work likes mine
better too!)
MM;-)
Home Roasting in Vancouver, WA USA
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53) From: Steven Tock
Just a quick poll on how most brew their freshly roasted beans...
[X] Traditional Drip (4 cup Melitta w/Swissgold filter weekday morn, single cup Swissgold evenings)
[X] Vacuum (weekends)
[X] French Press (weekends, some weekday mornings)
[ ] Pressurized Water, i.e. Espresso
[ ] Perculator
Steve
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54) From: Timothy A Reed
<Snip>
Not trying to criticize anyone here, but I've this this configuration a
couple of times.  It seems to me that it's kinda redundant.  I know that
there are certainly differences in taste between these three methods (and
I use two of them myself), but I'm still not sure why anyone would use
the three in tandem.  Do you use different coffees with each type to try
to accentuate (or subdue) certain flavors, or....?
-Tim
In your heart you wonder which of these is true
The road that leads to nowhere
The road that leads to you
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55) From: Al Raden
I don't use drip, but I do use Vacuum and French Press.  I'm not sure 
I'm yet aware enough to notice subtle nuances... my reasons are much 
simpler - I have a small French Press, which I use if I'm the only one 
drinking coffee; if I have company, I use the Vacuum.
- al r.
Timothy A Reed wrote:
<Snip>

56) From: Mark Storkamp
On Thursday 07 February 2002 12:27 pm, you wrote:
<Snip>
In my particular case, the reasoning is:
[x] Traditional Drip - Quantity, when I need to serve a bunch of people
[x] Vacuum - Best quality, more hassle
[x] French Press - Second to vacuum, but a can of tomatos fell out of my 
     cupboard and smashed my Vac-pot, so it's the best I have left.
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57) From:
Maybe has something to do with effort, convenience, etc.  Each method varies
in time required, preparation steps, cleanup (I would guess).  I don't have
a vac pot, so I can't compare; but I won't waste the effort for French Press
if I'm slumming with some of my pre-roasted, pre-ground "gift" coffee...
nothing accept additives will help.
Tod

58) From: Steve Shank
For me it's almost entirely a matter of how many people I'm making coffee=
 for. My one cup swiss gold only makes 1 cup!
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On 02/07/2002 at 10:27 AM Timothy A Reed wrote:
<Snip>
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59) From: Gary Zimmerman
<Snip>
Just for fun, in my case.  I find press pot, gold filter, and vacuum to 
yield fairly similar results, though I think vacuum is the best of 
them.  More rich and full than my everyday paper filter drip, which I also 
like.  As to why I'd ever do anything else besides the vacuum... variety 
and novelty.  That's all.  I have these different brewers, and it's fun to 
use them.
Granted, not using a particular style habitually ensures you will never get 
real good at it, or be able to yield consistent results, but the 
inconsistency is fun too in its way.
-- garyZ
Whirley-drip(paper)-black
        &vacuum
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60) From: Mike McGinness
From: "Mark Storkamp" 
<Snip>
I feel your pain, Major Ouch.
Damn the tomatoes, full speed ahead! Or is that torpedoes... (I know it
doesn't make sense but it just popped into my head...some ARE sicker than
others.)
MM;-)
Home Roasting in Vancouver, WA USA
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61) From: Steven Tock
It all depends on what I'm in the mood for. 
IMO, french press brings out more detail in the coffee than the
other two (especially if using paper or cloth filters for drip/
vacuum). Sometimes I am not in the mood for the extra sediment in
french press, so I'll use one of the others. 
And yes, I believe that some coffees taste better using a certain 
method, but again this depends on my mood.
Steve
On Thu, 7 Feb 2002 10:27:32   
 Timothy A Reed wrote:
<Snip>
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62) From: JKG
I don't think it's redundant.  The filtering mechanisms
are different.  French press and vac pot (with glass
rod) produce unfiltered coffee.  All of the oils pass.
I like my Chemex brews but I believe that the taste
is much more rounded and subdued.  And as others
have pointed out, french presses,vac pots, and drip
makers all come in different sizes, brewing methods,
clean-up routines, etc.
I actually thought that using a Chemex might take less
time than a vac pot.  But it really hasn't turned out that
way.  Soaking the grinds, 2-3 different slow pours is
more time intensive than my vac pot routine.  I like the
clean-up of the Chemex though.
I guess the other thing is it's fun to play with different
coffee toys.  We have a relatively large kitchen counter
space, and who needs a blender, toaster and other
non-essentials...
My two cents,
JKG

63) From: Jeff Morris
I don't really see any paradox here - its like saying if you prefer ice
cream in a cone you wouldn't want to eat it in a dish.  Of all the factors
affecting the cup, the brew method, at least between these three, is the
least significant.
Although I'd agree the vac pot is potentially better that drip, there's also
more room for error.  Using a drip, especially a quality auto drip, its
possible to get virtually identical  results each time with very little
effort.  Early in the morning, trying to get kids off to school, this is a
tremendous virtue.  If I tried to use a vac pot, or even a FP, in the
morning, I wouldn't get consistent results - on average, the auto drip is
better.
-jeff

64) From: John - wandering Texas
Jeff,
	As a lot of folks demonstrated with the percentage of use for each mode -
different methods work for different times and occasions. I always use my
Cona Vac-pot when we have company because they are captivated - and it makes
the best coffee. When I wake up wanting a cup immediately the FP is the
fastest and I go with it.  When I'm have a mid afternoon drink - nothing
touches a good espresso (and I get off a good one every couple of days).  I
have a variety of small quantity brewing devices (Swiss gold, Melitta one
cup etc) that work for my late night drinking - my wife cant drink coffee
after 2pm if she plans on sleeping that night. I can put away a couple of
double shots and hit the sack and sleep.  The quality of the coffee differs
with each device - and mood - and roast - and bean - and... and..

65) From: Steve Shank
Jeff,
I disagree. I'm not sure what factors you are talking about which make=
 brewing method least relevant, but it is huge. Not sure what auto drip you=
 like, but I don't trust any autodrip, though I'm sure some are good. I'm=
 sure that some give you consistant and correct temperature, good water=
 dispersion, and correct drip time. Though if it could do all that, why=
 blow a great cup with 10% of the flavor getting absorbed in a paper=
 filter? Now, lets see how hard the FP is. Put in grounds. Boil water. Wait=
 30 seconds. Pour water. stir. Press down in 3-4 minutes. If I couldn't do=
 that, I wouldn't drink a cup of coffee, I'd wait until I could do it=
 right. However, if it is really too much, the a swiss gold single cup is a=
 little easier and will beat an auto drip on flavor.
Do you grind your coffee immediately before drinking it? 
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On 02/07/2002 at 10:00 PM Jeff Morris wrote:
<Snip>
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66) From: Steve
What? Have you ever used a vac? It's the most consistent way to brew of any
form.
First, the water has to reach a specific tempurature before it heads north.
It doesn't head south until you decide when it should so if you use the same
time there will be no difference. With a drip you have voltage fluctuation,
deposits built up inside, lots of potential for error. With a French Press
the tempuratue could vary unless you use a thermometer every time.  You also
grind for each one differently which can change the flavor as well.
The vac is the best way to brew!
steve

67) From: Steve Shank
I have a Yama vacuum pot and prefer both the French press and the Swiss=
 gold. I do not have trouble with temperature having used a thermometer=
 enough to judge. I agree about problems with auto drip. I do like my Yama=
 but the cloth filter both adds to and removes flavor from the coffee. In=
 addition, it's the hardest to clean up afterwards. Perhaps because I use=
 it the least and am not as good with getting exactly the correct amount, I=
 am not as consistent with it as with the other methods. I am most=
 consistent with the swiss gold single cup. same cup, same grind, 11 grams,=
 water about 200 degrees. Bingo.
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On 02/07/2002 at 9:23 PM Steve wrote:
<Snip>
 north.
<Snip>
 fluctuation,
<Snip>
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68) From: Steve
I need to clarify, I guess not all vacs are created equal. I have the Cona
which does not use a filter.
As Tom explains, it's hard to do anything wrong with ithttp://www.sweetmarias.com/prod.brewers.vacuum.shtmlsteve

69) From: Jeff Morris
Well I guess I should clarify my comments - I was commenting on Tim's
reaction to the number of people who use drip, vac and FP.  I inferred that
Tim assumed that if you proffered one, you wouldn't like the others.  I use
and enjoy all three methods - in fact I think that prepared properly, they
all can produce excellent coffee.
Both Steves have commented that vac and FP can be more consistent, as long
as you use the same times, and (for the FP) get the temperature right.
Well, that's exactly my point - more often than not, I would be distracted
and let the FP sit for six minutes.  I don't bring out a vac pot in the
morning because I know its hopeless.  I've also had the occasional mishap
with FP and vac, that almost never happens with an autodrip.
BTW, I use a gold foil filter (not paper) in my Capresso auto-drip.  It puts
out 196 degree water, and finishes a short pot in 4 minutes.  There are
several other models (Technivorm, Bunn, ...) that can do the same.  I don't
see why this shouldn't produce approximately the result as other method the
mixes hot water with fresh ground, and strains through a fine filter.
Certainly, anyone on this list would find it easier to tell the difference
between light and dark roast, or Kona and Sumatra, or fresh and stale, than
to tell the difference between brew methods, if properly done.  I'm not
claiming that autodrip is the ultimate method for making coffee, I'm just
saying that you don't sacrifice that much.  As someone else pointed out, the
different methods have their own times and suit different moods.
-jeff

70) From: europachris
FWIW, I recently picked up one of the Melitta "Fast Brew" auto drips.  We had some of our Dutch coworkers visiting us at our US facility, and I just couldn't stand by and let them drink our office slop.  I bought the thing at Target for $40, and use my Bodum grinder I keep at work.  It makes some pretty good coffee.  It has a 1475 watt element, and brews 8 to 9 cups in about 4 minutes.  It's a 12 cup maker, but there is no way you'll get enough coffee in a #4 Melitta filter for 12 cups of "proper" coffee.  8 to 9 cups seems to be a good balance.  It has a true "shower head" and seems to get the coffee evenly saturated.  While it's brewing, the filter basket is almost full to the top of water due to the speed at which it brews.  
I'll stick my Fluke thermocouple probe in there when I get some time and see what the water really measures compared to the advertised 200F.
In addition, I'm in Holland right now helping design our next production line, and I have been to every appliance store in Oldenzaal (small town) and haven't seen a Technivorm anywhere.  Lots of Krups, Phillips (of course), Braun, Melitta, superauto espresso machines, pod machines, a few moka pots and French presses.  No vac pots anywhere except the Bodum Electric.  My goal here is to find a store that actually carries the Technivorm...they are made just a drive away in Utrecht, for cryin' out loud!
Chris
"Jeff Morris"  wrote:
<Snip>
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71) From: John - wandering Texas
Steve,
	It might be hard for some, but I managed to foul it up every way possible
before I got everything under control. I was an expert at dumping the top
bowl into my press to salvage the coffee.  Since I gave up on trying Harrah
Horse in it, I haven't had a stall.  Now that I've got the newer/better FR+
I may give Horse One-More-Chance!  Now I look at it and try to figure out
what was so tough.  I can tell you without any effort which of my brewing
methods have been used to make my coffee - there are distinct differences -
and like you I'm hanging in with Cona.
John - Enjoying a PERFECT cup this morning

72) From: Timothy A Reed
On Fri, 8 Feb 2002 09:02:55 -0500 "Jeff Morris" 
writes:
<Snip>
that
<Snip>
Actually, my original thought was that since they're all pretty similar
(there *are* differences, yes, but how significant?), why use them all? 
Presumably, I thought, to accentuate those characteristics of different
coffees that would tend to lend themselves to one or the other.  Even so,
this didn't seem a good enough reason to have all three (except maybe for
amount "issues").  I use both FP and vacpot myself, but generally only
pull out the vac when I'm making coffee for more people than just myself
(which doesn't happen very often).  I was primarily interested in knowing
why people would be using both vac and drip.  It seems that a lot of the
drips in this group Melitta or SwissGold one-cuppers.  I can see the
one-cup for the office or something (I may eventually do this myself).
But... let's assume that someone has both a Utopia and one of the better
autodrip machines, say the Capresso that's been discussed on a.c recently
(I forget the model, coffeetec or something like that).  What's the
point?
-Tim
In your heart you wonder which of these is true
The road that leads to nowhere
The road that leads to you
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73) From: Steven Tock
I've found it very difficult to get consistant results with my
Yama vacpot. For one thing, when placed on an electric range 
using medium high heat (that's the highest I'll go) the water
takes several minutes to head north once the process starts. If coffee is placed in the top bowl prior to any of the water heading south, some of the coffee will be over extracted. If coffee is placed in the top after some of the water has headed north the extraction is more even, but results are still inconsistant. I guess I could wait for all the water to head north before adding the coffee, but this is a hassle and may result in damage to the vacpot (due to water boiling in the bottom bowl for several minutes, or boiling dry). Anyone have a
similiar experience or suggestions?
I don't think there is a problem with the electric burner, the oven is practically brand new and works great for cooking.
Steve 
Thu, 7 Feb 2002 21:23:29   
 Steve wrote:
<Snip>
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74) From: Steve
John,
I remember. But when running correctly (I don't know what you did exactly to
get yours to work) there aren't any errors with the Cona vac like Jeff was
suggesting - at least comparing to a drip machine.
steve

75) From: JKG
From: Steven Tock 
<Snip>
coffee is placed in the top bowl prior to any of the water heading
south, some of the coffee will be over extracted. If coffee is placed
in the top after some of the water has headed north the extraction is
more even, but results are still inconsistant. I guess I could wait
for all the water to head north before adding the coffee, but this is
a hassle and may result in damage to the vacpot (due to water boiling
in the bottom bowl for several minutes, or boiling dry). Anyone have a
<Snip>
This is what I do.  I've gone as high as three o'clock on the electric
stove to heat the water, but I can understand your reluctance to
test the glass.  I make a full pot every morning.
Heat the water at the 5 o'clock setting on the electric burner.
Bring the water to just boiling or almost boiling.  Turn the
burner to the 8 o'clock setting (reducing heat).
Set the lower unit on a hot pad.  Dump the grounds into the top part
of the Yama.  Then place the top part on the bottom part. By now
the pot has been off the burner for 15-20 seconds .  Set
the whole unit back on the burner. The trip north is quite rapid.
Stir with a chopstick to soak all of the grounds.  Let it brew for 60
seconds.  Turn the heat back to the 5 o'clock setting.  Brew for 30
seconds.  Set the Yama back to the hot pad for suck-down.
You may not need to turn up the heat at the end like I do.
I use a glass filter rod and find that vigorous bubbling at the end
clears the area around the rod.  The same routine works
for my other glass vac pots.
JKG
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76) From: Steve Shank
well, that explains it. You have a good auto drip maker and you do not use=
 paper. I see no reason why you wouldn't be making a great cup of coffee.=
 We essentially normally use what I'd consider the same method, hot water=
 dripped through a swiss gold filter. I think there is probably less=
 difference between what we do and what would happen if either of us used=
 paper or couldn't get the water temperature right.
*********** REPLY SEPARATOR  ***********
On 02/08/2002 at 9:02 AM Jeff Morris wrote:
<Snip>
 that
<Snip>
 use
<Snip>
 don't
<Snip>
 the
<Snip>
Steve Shank
Oregon Computer Solutionshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.steveshank.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

77) From: Steve Shank
What I do is fill the yama bottom with water to the desired amount, and=
 then pour almost all of it out and into a teapot. I boil on the stove to=
 rapid boil in the teapot while leaving the small amount in the vac pot on=
 medium (or as high as I'll go). I put the grounds in the top and leave on=
 the stove. When the waters boiling I pour into the vac pot and then put=
 the top on. Water rises quickly. I start my timer when water is north, not=
 when north is filled. I stop after about 2.5 minutes and remove from the=
 stove. This solves the timing problem.
I still don't get consistent results, sad to say. I keep the filter clean=
 and in the fridge in filtered water. I clean it quickly after use. I think=
 I just don't have the exact amount of coffee to water and perhaps the=
 exact right grind. If I am making only two cups, I've got 2 swiss gold one=
 cups and 1 single cup french press. I often have more than one coffee so I=
 can make two different kinds each exactly right. This adds up to not using=
 the Yama often enough to really get good at it.
*********** REPLY SEPARATOR  ***********
On 02/08/2002 at 9:29 AM Steven Tock wrote:
<Snip>
 Press
<Snip>
Steve Shank
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78) From: Andrew Thomas
This post really brought us all out of the woodwork! Almost as much as HTML ...oops, sorry I mentioned it.
Original message:
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of David J.
Doyle
Sent: Tuesday, February 05, 2002 3:06 PM
To: homeroast
Subject: +Brewing methods?
Just a quick poll on how most brew their freshly roasted beans...
[x] Traditional Drip
[ ] Vacumm
[ ] French Press
[ ] Pressurized Water, i.e. Espresso
[ ] Perculator
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79) From: Andrew Thomas
From: Mark Storkamp: 
"...but a can of tomatos fell out of my cupboard and smashed my Vac-pot, so it's the best I have left."
Ouch! 
I set my empty Silex on a hot burner. It only took about 30 seconds, and ...(loud pop!)...broken glass all over the counter. Then I found a Nicro s/s vac pot at a yard sale for a dollar. It's not as fun to watch, but at least it's idiot proof...maybe.      Andy
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80) From: John - wandering Texas
Oh, OUCH!!  If anything happens to the Cona,  you will hear the gunshot from my wife dealing with me!  That has to be a terrible feeling!
On Fri, 08 February 2002, Andrew Thomas wrote:> 
<Snip>
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81) From: John Blumel
On Fri, 08 Feb 2002 09:29:57 -0800, Steven Tock wrote:
<Snip>
I just got a Yama and seem to be able to get pretty consistent results
on an electric range with the following procedure (generally using
5Tbsp beans w/16oz water):
1) add desired amount of water and place on burner.
2) turn on heat to medium high setting.
3) measure beans into the grinder.
4) insert filter in funnel.
5) wait until steam is swirling around inside the bowl. (not just a few
wisps but a good constant swirling)
6) start grinder.
7) reduce heat to medium low. (you may have to play with this to find
the right setting for your range)
8) when grounds are ready, dump them into the funnel and immediately
insert the funnel into the bowl.
9) as the water rises into the funnel, stir the grounds under.
10) once the water has finished rising into the funnel, let it go about
40-45 secs., then remove from the heat. (reduce or turn off the heat if
the water remaining in the bowl starts to boil -- i.e., small bubbles
start to rapidly form and rise)
This has worked well for me for the week or so that I've been using the
Yama. Someone with longer experience might have a better method.
John Blumel
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82) From: Steven Dover

83) From: TFisher511
steveshank writes:
<Snip>
I knew there must be a secret buried in all the information I read on the 
list. I have been grinding my coffee immediately before I brew it. I can see 
the purchase of a different grinder in the near future. :)
I just couldn't resist.
Terry F

84) From: Henry C. Davis
[X] Traditional Drip (commercial Bunn machines 95%+)
[ ] Vacumm
[X] French Press (for small batches occasionally)
[ ] Pressurized Water, i.e. Espresso
[ ] Perculator
[X] Cold processed extract (for coffee flavoring for drinks, shakes,
cooking, etc.)
[X] Whole, mixed with crumbled chocolate, eaten as a snack,
	(guess you can call that internal brewing? ;0)
Henry C. Davis
Georgetown, Delaware
hcdavis
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85) From: Wendy Austin & Thomas Oswin
Hello everyone
Sorry for the late reply. Holidays and cyclones tend to slow one up!  
Hope I am not too late to join the poll -
<Snip>
Wendy
Wendy Austin & Thomas Oswin
Coastal Road, Pomponette Beach
Mauritius Island
Tel/ans/fax 230 6257399
Mobile 230 2560182
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86) From: William Hoffman
Good Day All,
Vacuum
--
Kind Regards,
William of Orange Park, FL
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87) From: Wendy Sarrett
This is a multi-part message in MIME format.
Are there certain brewing methods that work better with certain types of
beans?  I use espresso monkey, roasted fairly dark, for my espresso and
have been using Miss Silvia for americanos at nights/weekends for other
beans and a drip with swiss gold filter during the workweek (I like the
fact it's "set and forget" and I don't have to worry about turning the
thing off since it turns itself off when the brewing is done.)  Are
there certain types of coffee that are better brewed in a vac pot or
french press? (I have both but haven't used them much since getting Miss
Silvia on Chistmas Eve.)  
 
Wendy

88) From: Michael Horowitz
Wendy is using a drip machine at work. I'm assuming it something like the
B&D Brew and Go? Any idea what temp the water is when it hits the grounds?
-= Mike
"...and a drip with swiss gold filter during the workweek (I like the fact
it's "set and forget" and I don't have to worry about turning the thing off
since it turns itself off when the brewing is done.)  Are there certain
types of coffee that are better brewed in a vac pot or french press? (I
have both but haven't used them much since getting Miss Silvia on Chistmas
Eve.)  
  
Wendy"
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89) From: Wendy Sarrett
Actually, I brew at home and put it in a insulated container to bring to
work.  It's a Gevalia machine I got with one of their offers.

90) From: Ben Treichel
Michael Horowitz wrote:
<Snip>
I put my polder into the basket on at least two or maybe three (gave 
them to family as christmas presents). They checked out at 192 up to 198 
at the end. So they seem to be okay. And thermal too. However, Wendy & 
Ron? say that the Gevalia perform well. Cheaper that the b&d, and you 
can get whole bean for your required lb.
<Snip>
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91) From: Michael Horowitz
Mike - what's a 'polder'? 
Are you saying you measured the temp in B&D's you had or the Gevalia's?
What did you mean with the phrase "And thermal too"?
- Mike
At 12:13 PM 1/11/03 -0500, you wrote:
<Snip>
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92) From: Ben Treichel
Michael Horowitz wrote:
<Snip>
Actually it seems like my comments. A Polder ai a common $20 timer & 
392F temp gauge. Therefore when I put my polder in it I was measuring 
temp. And thermal too, means that it brews into a thermal caraffe. 
However, the B&D goes ino a thermal cup.
Ben
<Snip>


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