Jim Saborio wrote:Maybe someone could explain why my wife makes better vac pots than I do... WHEN SHE KNOWS NOTHING AND IS NOT EVEN TRYING!
Aaron Ultimo wrote:I thought it was all about creating a linear "wave" with a nice wide stirring tool.
scottlucey wrote:I also think it's interesting that I find more backing for a side-to-side agitation technique for the sake of saturating grounds quickest, but the only way I've been able to get the dome (and great tasting coffee) is with the circular method, which also takes longer than the side-to-side.
Jim Saborio wrote:I'm certain that the stir just before draw-down makes the dome. I never got a dome in the years before I started stirring. Does the stirring help keep the grinds in suspension during draw-down? Does this keep the grinds from slowing the southward flow? Are the suspended grinds less likely to over-extract than a sloppy lake of grinds? Is the dome somehow a more ideal arrangement of the grounds as the coffee passes through?
Maybe Mark could remind us why he thinks stirring is hogwash.
Jim Saborio wrote:Look Jason, I sold you that filter thinking it was going to a good home... I don't want you bad-mouthing it!
Yeah, my Cory rod is also retired, but I'm saving it just in case someone develops a fool-proof method. I guess they're cool if you're really zen and don't mind tossing out several pots while troubleshooting at 7am.
Jaime van Schyndel wrote:From my own experience, the whisking or circle agitation just gets uneven extractions. For some roasts, this can hide some problems or exaggerate others. Thinking about it logically, the depth of the cake effects draw down and an even cake would imply an even draw down. Is there some logic that would imply otherwise?
Jason Haeger wrote:I agree. I'm not so fond of glass filters either. In concept, it seems like a great idea, but its practice is another thing entirely.
I have had much better luck with cloth filters than with glass.
Alistair wrote:I really dislike having to clean and maintain cloth filters, as they tend to taint the coffee depending on how well it was cleaned and rinsed. Overall I would prefer to use fine mesh stainless steel if it was available.
Keith wrote:But there is something about that cloth filter that really mutes the cups acidity and clarity that I don't like.
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