Re: Here's a challenge: vac pot modding

Howdy Jack! ;)

Yeah, yeah, yeah - in a perfect world everything works just the way it was
designed, every time & without fail.

What this idea proposed was a fix for those times when the bad coffee
gremlins crept into the dining room - remember that some only use their vac
pots for dinners when; 1) they have folks over who don't enjoy espresso
drinks, & 2) when they feel like showing off their toys.

And what happened the last time the church deacons had cocktails & coffee at
my friends? Yep, he pulled out the Silex, ground some beans, & proceeded to
brew a perfect half pot of coffee. *VERY* embarrassing. That's what prompted
the tipsy conversation in the first place; not a way to make the machine
idiot proof (although that could be useful for some of you) but a way to
wipe the egg off our faces when the inevitable happens.

Keep the faith, bro!
--
Robert (Damned near perfect - missed by just thaaat much.)Harmon
--
My coffee pages. - http://www.tinyurl.com/mb4uj

My 'Guidelines For Newbies' - http://www.tinyurl.com/2tnv87

Gaggia Classic; a great machine! - http://www.tinyurl.com/2enxjo

Nuova Simonelli Mac & grinder price cut! - http://www.tinyurl.com/2aogu2
"Jack Denver" <nunuvyer@xxxxxxxxxxxx> wrote in message
news:4oGdnWIRS7gtlu7bnZ2dnUVZ_sSmnZ2d@xxxxxxxxxxxxxx
With a vacuum system the maximum pressure differential is 1 bar (1 bar of
atmos. vs. 0 bar IF you could get a perfect vacuum). We know that with
certain filters and grind levels, 1 bar is not sufficient pressure to
force the water thru (thus the stall) and that higher pressures may
result in a richer cup. So, in theory this idea has some modicum of
value.

BUT, we already have plenty of pressure brewing methods (moka, espresso).
And, if you are having stall problems with a vac pot, the solution is to
fix the cause of the stall (improper grind, poor neck seal) not to brute
force the coffee down with a pump. Given the difficulty of achieving the
seal at the neck it seems to me the last thing you want is to add another
seal problem at the top as well, especially since vac pots were never
designed to seal at the top of the upper bowl and have no provision for
threads, bayonet fittings, etc. Something like a giant cork or rubber
stopper is likely to blow out or leak as soon as you start to pressurize
the upper bowl.



"shane" <shane.olson@xxxxxxxx> wrote in message
news:1181922285.590571.78600@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
On Jun 15, 6:26 am, r...@xxxxxxxxxxxxxxxxxxxxxx (D. Ross) wrote:
Robert Harmon <r_h_har...@xxxxxxxxxxx> wrote:

| On Jun 13, 11:00 pm, Barry Jarrett <b...@xxxxxxxxxxxxxxxxx> wrote:
| > sounds like a solution in search of a problem.
|
| Howdy Barry!
| Well, isn't that true of about 83% of the posts here; questions &
| hypothesis? That's what the PID application was until it was backed up
| with empirical data.

It hadeen well known for decades that temp stability was a critical goal
for
espresso production. In this case the problem definitely came first.

- David R.
--
Less information than you ever thought possible:http://www.demitasse.net

Wouldn't the failure of the vacuum pot to produce a vacuum sufficient
to cause the coffee to move south be a product of the failure of the
seal between the two pots?
It seems that better engineering on the part of the seal would be the
way to go... I could be wrong. Adding a pump to a vac-pot goes
against the KISS philosophy of design. To each his own. I would be
curious to see what you come up with...

Shane





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