HomeRoast Digest


Topic: Tips for Cona Rod + Yama Vacuum Pot (6 msgs / 215 lines)
1) From: Phil Palmintere
Hi everyone, 
I can sure use some tips/techniques on using the Cona glass rod with the
Yama vacuum pot.  A Cona rod arrived with my order of greens this week, and
I tried the rod for the first time this morning.
I set my coffee grinder to very coarse in an attempt to not have it stall.  
My first attempt didn't work.  It stalled pretty early on.  Stirring didn't
work.  Ultimately, I put it back on the burner to equalize pressure enough
so I could get the glass rod loose.  What a mess.
I recall it takes the proper technique to use the rod with the vac pot.  Are
any of you having success?  Can you share your tips?
Thanks
Phil
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2) From: j3r
On 12-03-02 01:17 PM, Phil Palmintere wrote:
<Snip>
I thought I would have a problem with stalling but I never did. I grind 
at my medium-coarse setting for it, basically a bit finer than for 
french press. However, I always get a little more sediment than I would 
like and I have gone back to the cloth filter for most brews. I love the 
idea of the rod, but it is too easy to knock when stirring, and it is 
just less reliable than the filters I find. Out of about 20 uses I have 
ruined 2 pots (a ton of grinds got sucked down because I disturbed the 
rod) and 4 more were borderline.
I recently picked up a metal mesh screen for my bodum that I am waiting 
to try, I have high hopes this will be the "perfect" filter.
Jeremy
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3) From: John Stewart
I use a cona rod in a yama vacuum pot.  It stalled on me once when I was =
learning - but not since.  I sometimes use my mazzer major for the grind =
- set more coarse - about 1/2 turn of the adjusting collar from my normal e=
spresso setting.
I sometimes use a cheap burr grinder set fairly course between drip and pre=
ss pot.  When I use a more coarse grind I watch the temperature in the to=
p more closely to make sure it gets fairly high - 180 to 190.
John
 From: Phil Palmintere 
To: "'A list to discuss home coffee roasting. There are rules for this list=
, available athttp://www.sweetmarias.com/maillistinfo.html'" =
Sent: Friday, March 2, 2012 10:17 AM
Subject: [Homeroast] Tips for Cona Rod + Yama Vacuum Pot
 =
Hi everyone, =
I can sure use some tips/techniques on using the Cona glass rod with the
Yama vacuum pot.  A Cona rod arrived with my order of greens this week, a=
nd
I tried the rod for the first time this morning.
I set my coffee grinder to very coarse in an attempt to not have it stall.=
  =
My first attempt didn't work.  It stalled pretty early on.  Stirring di=
dn't
work.  Ultimately, I put it back on the burner to equalize pressure enough
so I could get the glass rod loose.  What a mess.
I recall it takes the proper technique to use the rod with the vac pot.  =
Are
any of you having success?  Can you share your tips?
Thanks
Phil
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4) From: Doug Hoople
Hi Phil,
Paradoxically, the coarser you go, the worse your stalling problems will
be.
Less paradoxically, the darker your roast, the worse your stalling problems
will be.
If you're stalling, there's really only one solution... just before
drawdown, apply a burst of heat to the pot.  This will increase the
intensity of the bubbles in the funnel and the resulting turbulence will
rearrange the mix of fine and coarse grounds at the filter interface
between the funnel and the rod.
If you do apply the burst of heat, make sure it's sharp enough to rattle
the rod.  If the rod doesn't rattle, you might still get a delay.  The
burst of heat can be as short as 2 or 3 seconds, and shouldn't last longer
than 6 or 8 seconds, max. The split-second you hear the rattle, move the
pot off the heat.
It's been over 2 years since I stumbled onto this technique, That's well
over 1,000 pots of coffee that I've made with a glass-rod vacpot with it.
In that time, I've had about 4 or 5 delays and absolutely zero stalls.  For
those who remember, for the whole year before that, I was getting delays
and stalls with almost every pot. My fault for grinding coarse and brewing
Vienna-roast beans, but that's how I wanted my coffee, so I had to work
through the problem.
The Cona rod does actually work with the Yama pots, and the burst of heat
technique is effective with it.  A Cory or a Corning rod (which you have to
buy used) are better suited, though, and are worth looking into.
Try the burst of heat, though, Phil.  It should get you the coffee you're
looking for!
Finally, I don't think the cloth filters are the answer.  No matter how
well you clean them, you'll always have a trace of prior pots in them.  A
lot of people claim they can't taste the difference. In a blind taste test,
I can, so it's the glass rod for me.
Best of luck, and let us know how you get on!
Thanks.
Doug
On Sat, Mar 3, 2012 at 7:17 AM, Phil Palmintere
wrote:
<Snip>
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5) From: Seth Grandeau
I use a Cory rod (a few $ on ebay), not a Cona with my Yama, so this advice
may not be exactly what you need.  Originally, I got stalls all the time.
It turned out my problem was stirring.  Now, the process I follow is as
follows:
   1. Water in bottom, put on burner
   2. Rod and coffee put in top, held in stand
   3. Get water to a boil, without top in place, dial temp down to low.
   4. When boiling eases up, put top on, Start timer (set to 2:20).
   5. As water comes up to top, use paddle, just enough to get all grounds
   wet, stop.  Do not stir.
   6. On my stove, on low, I get enough water vapor/steam up to the top to
   keep everything moving nicely, but not bubbling over.  Temp check is 205.
   7. When timer hits, carefully move pot to a cool part of stove and let
   it draw down.  This generally takes about a minute.
   8. Pour into cup, drink, enjoy.
I've never had it stall on me, with this procedure.  Good luck!
On Sun, Mar 18, 2012 at 7:01 PM, Doug Hoople  wrote:
<Snip>
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6) From: Doug Hoople
Hi Seth,
Yes, stirring, especially late stirring, will cause a stall quite reliably.
 The cloth filter crowd likes to stir at the end to create that
aesthetically pleasing mound.  That works great with a cloth filter, but
it's death with the glass rod.
Stirring should be limited to wetting out the grounds at the finish of the
rise.
Doug
On Tue, Mar 20, 2012 at 6:05 AM, Seth Grandeau  wrote:
<Snip>
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