HomeRoast Digest


Topic: Could it be my altitude - 6550 ft (3 msgs / 86 lines)
1) From: Phil Palmintere
Well, I've failed about a 6 times in a row now with the Yama/Cona rod
combination.  This last time, instead of home-roast, home-ground, I used
store-bought pre-ground coffee - thinking a more consistent grind (less
fines) might be the key.  I'm getting the same result - it stalls fairly
quickly.
Now I'm wondering if maybe it is my altitude.  In the winter, I'm here in
Park City UT at about 6550 feet elevation.  Since a vacuum pot in part works
based on the pressure differential between the two globes, I'm wondering if
atmospheric pressure this high just isn't enough to "push" the liquid coffee
from the top globe into the bottom past the Cona rod.  
It seems to work OK with a cloth filter - it may start to stall, but a quick
stir of the top globe coupled with perhaps a bit of scraping the submerged
filter with a teaspoon frees it up.
While winters are at 6550 feet, summers are in the foothills above Las Vegas
at about 3150 feet of elevation.   (these are according to google earth)
Have any of you found difficulty using a vacuum pot at elevation?
Thanks
Phil
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2) From: g paris p
Phill:
I am at 6500 ft and have never found a problem like that; I do not use that
method all the time
but when I have for company it seems fine.
If you continue to stall I would grind like you would for a French Press,
nice big grind.
bet is is the grind, too fine.
ginny
On Sun, Mar 4, 2012 at 1:44 PM, Phil Palmintere
wrote:
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3) From: Doug Hoople
HI Phil,
Contrary to intuition, coarser grind generally causes more stalling
problems, not fewer, with the glass-rod vacpot. Nevertheless, IMHO, coarser
grinds yield better flavor with the glass-rod vacpot, so it's worth the
trouble to figure out how to make it work.
Try the burst of heat just before drawdown, making sure it's applied long
enough to jiggle the glass rod (shouldn't be any more than 5-8 seconds,
often less).
I'd be VERY surprised if that didn't clear things up.
How dark was the commercial coffee you were brewing with?  Makes a huge
difference with this brewing method.
Thanks.
Doug
On Tue, Apr 10, 2012 at 2:27 AM, g paris p  wrote:
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