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phil
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Post subject: Brewing with a Cona
 Posted: Oct 29, 2004 - 03:03 PM
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Site Management
Joined: Aug 22, 2003
Posts: 2315
Location: Swindon, UK
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I've been using vac pots for ages, but I've only recently started using Conas.
I've noticed something about the Conas in comparison to the Bodum Santos - the Conas take a whole lot longer to drain for the same grind. It also seems quite easy to disturb the filter rod either when the coffee finishes going up into the top bowl, or when stirring the grounds after that has happened to ensure that the grounds are not just floating on the top.
The time taken to drain with my current grind is around 2 minutes for a full charge in the "D" size. It takes around a minute for a full charge in the "B" size, so the behaviour is consistent. However, if I manage to knock the glass rod when stirring or something, draining can take a lot longer.
A simple solution would seem to be to make the grind coarser - but it already seems quite coarse (although I admit it is the grind I developed for the Santos).
Comments from other Cona users, particularly ones who have other vac pots too, would be most welcome.
A perplexed Phil |
_________________
Da Boss
La Spaziale Spazio 2 group semi-auto
La Spaziale Lusso grinder (espresso),
Macap MC4 shop grinder (brewed coffee)
Three Thor tampers
Two Hottops, first since Feb 2003
No partridge, no pear tree either
Conas, Zassenhaus hand grinder....
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pault
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Post subject:
Posted: Oct 29, 2004 - 04:53 PM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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haven't used mine for a while and never really thought about the timing issue on the way down-I just waited for it to come down once I'd taken it off the heat (by the way - how long do you leave it on the heat for once all the waters gone up?)
stupid question - but will having a towel/oven mitt under the bottom to place it on when you take it off the heat make a difference? |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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phil
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Post subject:
Posted: Oct 29, 2004 - 05:14 PM
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Site Management
Joined: Aug 22, 2003
Posts: 2315
Location: Swindon, UK
Status: Offline
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I aim to have a total brewing time of around four minutes. This includes the time taken to drain. Currently this means that I have to take the brewer off the heat at around two minutes, but there is some variability which is a reason for concern - things like accidentally knocking the rod can make quite a bit of difference, and also the rod can be disturbed if the heat isn't turned down soon enough and the residual water in the bottom part boils violently.
When I take the pot off the heat, I stand it on the wire stand that came with the Santos. This should allow a good compromise between losing heat and therefore causing a vacuum effect in the bottom bowl and not breaking the bowl though thermal shock. |
_________________
Da Boss
La Spaziale Spazio 2 group semi-auto
La Spaziale Lusso grinder (espresso),
Macap MC4 shop grinder (brewed coffee)
Three Thor tampers
Two Hottops, first since Feb 2003
No partridge, no pear tree either
Conas, Zassenhaus hand grinder....
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pault
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Post subject: dosing ...
Posted: Nov 05, 2004 - 12:54 AM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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Phil
what amout of coffee do you use with your Cona? the instructions say 25g per 500ml dont they?
do you prefer more or less? I've found my Bodum-Electronic seems to prefer about 30ml per 500ml
cheers,
Paul. |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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phil
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Post subject:
Posted: Nov 05, 2004 - 09:35 AM
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Site Management
Joined: Aug 22, 2003
Posts: 2315
Location: Swindon, UK
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I use the SCAA recommended amount of 7.25 grammes per 4oz, which when converted to sensible and consistent units is basically 64g/l.
**Update**
I've found much greater consistency if I just give the pot a quick blast of heat before starting the draining part of the brewing cycle. I know people recommend a blast of heat to unlock a stuck pot, but I don't like that idea if you have to do it once draining has started as you'd be boiling the coffee. However, for a pot that hasn't yet started drainng this technique seems to be working well and for the moment I'm getting consistent and sensible brewing times. |
_________________
Da Boss
La Spaziale Spazio 2 group semi-auto
La Spaziale Lusso grinder (espresso),
Macap MC4 shop grinder (brewed coffee)
Three Thor tampers
Two Hottops, first since Feb 2003
No partridge, no pear tree either
Conas, Zassenhaus hand grinder....
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pault
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Post subject:
Posted: Nov 05, 2004 - 10:09 AM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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sorry to be so thick, but to clarify - just before you take the pot off the stove to drain w/o heat -you give it the heat blast? A few seconds?
cheers,
Paul. |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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phil
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Post subject:
Posted: Nov 05, 2004 - 10:13 AM
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Site Management
Joined: Aug 22, 2003
Posts: 2315
Location: Swindon, UK
Status: Offline
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Pretty much, yes. I turn the pot down to the lowest heat possible during early brewing so the brew doesn't bubble violently - I think this leads to oxidation and it's one of the reasons I don't like the electric pots. Then just before I take the pot off the heat, I turn the heat up to full for maybe 20 seconds (to allow for the fact that the heat diffuser will cause a lag effect) and then take the pot off the heat and put it on the stand.
So far I'm getting good and consistent draining. |
_________________
Da Boss
La Spaziale Spazio 2 group semi-auto
La Spaziale Lusso grinder (espresso),
Macap MC4 shop grinder (brewed coffee)
Three Thor tampers
Two Hottops, first since Feb 2003
No partridge, no pear tree either
Conas, Zassenhaus hand grinder....
Last edited by phil on Nov 05, 2004 - 10:23 AM; edited 1 time in total
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pault
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Post subject:
Posted: Nov 05, 2004 - 10:15 AM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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great - thanks
when I stop slobering over the Spazio I might actually dust off the Cona and walk the talk  |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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Steve
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Post subject:
Posted: Nov 05, 2004 - 10:54 PM
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Founder Member
Joined: Aug 22, 2003
Posts: 3365
Location: Stafford UK
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So that wont be any time soon then Paul 
Steve
still slobering too |
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pault
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Post subject: slobering Paul
Posted: Nov 05, 2004 - 11:23 PM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
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nope not anytime soon - I reached up for the Cona the other day and I could have sworn the Spazio glared at me as if to say ...
"Feeling lucky? Asking yourself how many shots did he make? Make my day punk!..."  |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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pault
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Post subject: dosage and roasting
Posted: Nov 09, 2004 - 05:34 PM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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apologies my ability to convert between metric and imperial is lousy - so for the bijou 1 pint Cona am I right in thinking ... fill it to an inch under the top of the neck and then use 32g of ground coffee?
also - is the roasting advice similar for the Cona as you gave for the Cafetiere i.e. beans you'd normally take into 2nd you stop just after 1st??
cheers,
Paul. |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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matts
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Post subject: Re: dosage and roasting
Posted: Nov 09, 2004 - 07:29 PM
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Joined: Apr 12, 2004
Posts: 263
Location: Glasgow, Scotland
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pault wrote:
apologies my ability to convert between metric and imperial is lousy - so for the bijou 1 pint Cona am I right in thinking ... fill it to an inch under the top of the neck and then use 32g of ground coffee?
Yup that's the ballpark. I usually use my espresso scooper which is 7g ish, so 4 scoops into the grinder =28 + a little half scoop to finish. With some coffees you can even be a little more heavy handed with the dosage, nothing worse than weak vac pot IMHO.
Cheers
Matt |
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pault
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Post subject:
Posted: Nov 12, 2004 - 04:32 PM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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just used the Cona B with 32g of coffee for 500ml - timing it from when all the water has travelled up into the brewing vessel I let it bubble gently for 2mins I then took it off and it drained completely in 40 seconds
tasted good - but the drainage time too quick?? |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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pault
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Post subject: unfinished mug!
Posted: Nov 12, 2004 - 05:29 PM
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Joined: May 11, 2004
Posts: 486
Location: Manchester UK
Status: Offline
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| should have finished the mug before I said it tasted okay - bottom half full of mush - need to grind much coarser me thinks for next time ... |
_________________
Spazio 2 Group, Pavoni Pro.
Pavoni JDoser & Mazzer Mini Elec Grinders,
Vac Pots - Mini Santos Electronic & Cona 'D'
Various Press Pots
Hottop Roaster
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matts
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Post subject:
Posted: Nov 12, 2004 - 09:45 PM
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Joined: Apr 12, 2004
Posts: 263
Location: Glasgow, Scotland
Status: Offline
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pault wrote:
tasted good - but the drainage time too quick??
Not really, a bit long if anything. Once you've decided the 'up time' is over you want the suck down asap I think. I get a bit concerned about over extraction if 'up time' + 'suck down' time is more than 3 minutes or thereabouts for the grind I generally use, usually I'd go for about 2:30 up time and suck down by 3 mins.
Interesting you had so much sediment, that Mazzer not all it's cracked up to be eh...
Cheers
Matt |
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