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Topic: Cory coffee maker and an intro (10 msgs / 290 lines)
1) From: Scott and Mariya
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Hi everyone!  It looks like I just got a Cory vac pot on eBay.  Before I
get to my question, however, an intro would be in order.  My name is
Scott, and I live in Madison, WI.  I placed my first order with Tom and
Maria back in March, and I started lurking on this mail list shortly
thereafter.  My wife and I don’t drink anywhere near as much coffee as
some on this list, so I have only tried a handful of different greens.
One thing I have already gleaned from this list is that my current setup
of a Salton burr grinder and a Bosch drip maker is probably not the
ideal method of brewing the best cup’o’joe, which leads me to my
questions.  I can’t realistically afford a Solis grinder, so I am
considering using my manual grinder for this Cory pot.  I have no idea
who the manufacturer is of this grinder. It most closely resembles the
Zass Walnut Open Hopper Mill, model 161DG, but with a shorter box like
the 169DG Closed Walnut Mill.  I have used it in the past, and it seemed
to work just fine.  Can anyone give me some ideas on how fine to grind
for a Cory?  The Salton grinder I have is barely adequate for my drip
maker, much less a vac pot that seems to require a much more even grind.
Other questions would be how much coffee will I need to produce a cup of
approximately the same strength as my drip?  More?  Less?  Any other
tips, hints, ideas, etc. would be greatly appreciated.  Thanks in
advance for the info.

2) From: Dan Bollinger
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I've been researching grinders lately.  Look inside your grinder.  Are =
the burrs cast iron or milled steel?  If the latter you are OK, if not =
get a Zass.  They show up on eBay, too.  Usually go for half price.  For =
the little coffee you drink, a manual grinder will do you fine.  If you =
have guests over, ask one to do the grinding.  That's what I do!  ;)

3) From: Brian Ray
^Hi everyone!  It looks like I just got a Cory vac pot on eBay.^
hi scott - congrats on getting a vac pot.  you won't regret it.
^Can anyone give me some ideas on how fine to grind
for a Cory?  The Salton grinder I have is barely adequate for my drip
maker, much less a vac pot that seems to require a much more even grind.
Other questions would be how much coffee will I need to produce a cup of
approximately the same strength as my drip?  More?  Less?^
i don't have a cory - i use the bodum santos - but i do use a cory rod in it 
so the grind issues should be similar.  i use an old braun burr grinder set 
on 7 which it grades as the beginning of espresso and I have never had a 
stall with the cory rod.  grind is somewhat more important with the vac than 
with drip b/c of stall potential but the real issue is dust rather than 
consistency so if your grinder doesn't produce a lot of dust then you should 
be fine.  As far as amount, i use the same as i used to for drip.  the nice 
thing about a vac is that you can alter the strength of the brew by changing 
the amount of time the water is in contact with the grinds.  i've tried a 
variety of times and have settled on about 80 sec. brewing once all of the 
water has entered the top bowl.  be warned, however, that the vac brew will 
likely taste stronger than your drip b/c it enhances the individual taste 
components but that's the best part!
brian in columbus
enjoying a freshly vac'd karani and very pleased that i purchased the alp
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4) From: Gary Zimmerman
Scott and Mariya wrote:
Experiment!  Experiment!
Try a batch.  If the vacuum brewer stalls (the coffee seems to take forever 
to return to the lower bowl), then for the next batch grind a little 
coarser.  If it doesn't stall, for the next batch grind a little 
finer.  Find the batch that stalls, then go one or two levels coarser.
For the stalled batches, have a filter all set up so you can pour the 
stalled contents of the top bowl carefully into the filter (or a press 
pot).  That way you won't waste the coffee.
As for strength, that's a difficult one to know.  I like to say you can't 
brew it too strong.  You can always add some hot water to dilute a strong 
brew to taste, but if you've brewed too weak, you've just wasted a pot of 
Bear in mind that the vac brews will taste "stronger" than the filter 
brews, even at the "same" strength, because there is no paper filter to 
absorb fine particulates and oils.  It's a richer/fuller, heavier feeling 
brew, much like press pot coffee or that produced by a gold filter.  You 
will probably like it, but it may be strange at first.  Take your time 
tasting it at first and notice the different flavors that emerge.
Enjoy the experimentation.  Enjoy the variety.  Glory in the 
inconsistency.  Every day is something new.
-- garyZ
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5) From: Angelo
I would warn you about stalls. In rare instances, the bottom bowl can 
implode....not a pretty (nor safe) sight.
If you do experience a stall, reheat the lower container. This neutralizes 
the pressure. Then you can choose to break the seal, or quickly pour out 
the coffee...
Or, just get a cloth filter...:-)
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6) From: JKG
Congrats, Scott, on your Cory vac pot purchase.  And welcome
to another Badger.  I'm between Madison and the Dells.
The grinder is very important when making vac pot coffee,
especially when using the Cory glass rod and a glass vac pot.
If your grinder produces too much powder, you will have
a stall, and that can be hazardous to your glass vac pot and
to you, potentially.  The steel vac pots have their advantages,
Having said that, I use a Cory vac pot, along with a Yama vac
pot, on a daily basis.  I grind about the same as drip and steep
for about 90 seconds once the water is all up top.   I have a
Solis grinder and a Zass hand grinder.  Both have worked well
for me.
Good luck on your Cory.  And pray that the rubber gasket is
in good shape and seals.  :-)  This is a friendly group, so feel
free to ask lots of questions.

7) From: EskWIRED
How is this different from "underextracted" coffee?
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8) From: Gary Zimmerman
garyZ wrote:
EskWIRED responded:
My thinking is that "underextracted" coffee doesn't brew long enough to 
extract all the "good-tasting compounds" from the coffee, much as 
"overextracted" coffee brews too long, allowing some bad-tasting compounds 
to be extracted from the grounds.
Properly-brewed coffee has all the good stuff, none of the bad stuff.  At 
that point, you can add water to dilute the good stuff.  Dilute good stuff 
is different from an underextracted brew that doesn't have the good stuff 
in there in the first place.  Properly-brewed coffee that is subsequently 
diluted is neither overextracted nor underextracted, it's just diluted.
At least that's how my warped mind has rationalized this process.  Maybe 
I'm not making sense.  Basically good coffee is like good art:  I know what 
I like.
-- garyZ
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9) From: EskWIRED
I'd really like to know what these compounds are.
I really also need to experiment.  I'm thinking of taking the coffee from a
filter and separating it into 3 carafes from the early, middle and late
stages of a brew, and then diluting them all to about the same color, and
drinking them.  I wonder what the taste differences would be, once the
strength is equalized.  Presumably, the early brew should be missing some
good  stuff, while the late brew should have some undesirable stuff added,
and the middle brew will include some of each.
Conversely, maybe I should take twice the grounds and brew a pot, and then
dilute it, and compare it with coffee made from a normal amount of grounds.
Presumably, the full-time, twice the grounds, diluted coffee should have the
full range of taste, while the early-pot diluted coffee will be missing some
"good tasting compounds".
Can anybody point me to an online source that reports the results from
somebody else trying it?
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10) From: Spencer W. Thomas
There are over 800 flavor-active compounds in coffee.  They have been 
characterized somewhat, but not all identified.  For more detail, find 
Illy's _Espresso coffee : the chemistry of quality_.  SweetMarias is 
sold out of it.  The CoffeeKid bookstore seems to have a copy.  Amazon 
has a very expensive used copy.
EskWIRED wrote:
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