What happens when Americano meets soda? Americola of course. I invented the name, I don’t think anyone else is dumb enough to try this – or at least admit they did.

My idea was that if iced coffee is great, carbonation could only make it better!

I started with 4 shots of espresso, iced it, and poured it into a fresh liter of seltzer (from my soda stream machine). That proved to be a problem since there was a lot of fizz reaction and not enough space.

I poured the leftover espresso in two cups and added the water over top. It was a foamy mess. I’m not sure, but I think the crema really reacted with the carbonation.

The really funny thing was it tasted more like beer than iced coffee. Maybe I’ll try again maybe with a cold brew.

There are quite a few different types of vac pots designs and they are designed to work with different heat sources (gas stove, electric based, or sterno powered). I wanted something inexpensive I could use on my gas burner and suggested the Yama vac pot idea to Mrs. G (it runs about $50).

How does the vac pot work? You heat water in the lower pot until water vapor forms, which creates a pressure and forces the hot water to the top pot (filled with ground coffee) via a tube that runs between the two pots. There is a filter between the chambers that keeps the coffee grounds in the top pot. Eventually almost all the water travels to the top and the coffee “steeps” for a couple minutes until you remove it from the heat source.  After removing the heat the water vapor decreases and creates a small vacuum that siphons the freshly brewed coffee through the filter back to the bottom pot. This picture shows the stage where the water is still travelling to the top pot. This is half-science experiment and half coffee preparation. It’s fun to watch but more work than drip or press.

The Yama has only five parts and it’s very functional. I think the design is solid and seems to be well manufactured.  Particularly important with these devices, the gasket sealing the upper and lower pots is a pliable thick rubber material and provides a good positive seal. It’s also fairly easy to separate the upper and lower sections when brew is done.  The upper and lower pots are a nice thick tempered glass that you should not worry about breaking (but I store it back in the original box after cleaning).  There is also a lid  made of plastic that nicely doubles as a stand for the upper chamber (which is awkward to stand up due to the 5 inch glass tube at the bottom).  The filter is just a cloth-wrapped periforated stainless steel disc.  I’d highly recommend this pot to anyone who wants a n0-frill inexpensive vac pot.

So how does the coffee taste? The coffee is steeped, and so it shares some of taste you expect from a french press –  yet it’s a very clean taste. The coffee lacks the “sludge” of a french press which should be good, but I think it is almost too clean (disclaimer: I love the french press). I’ve tried several coffees with varied brew times and feel the vac pot does not produce the same lingering body as other brewing methods.  I still enjoy it and I am enjoying a cup right now!

Often I get assigned “coffee duty“. This often happens when we have people coming over, we host a party, or bring coffee to an event. I often find myself getting out my two glass airpots and brewing coffee into the carafes. Then I carefully pour into the airpots.  While this solution works, I was interested in brewing a larger quantity directly into an airpot.  This would be less work and temperature loss (a lot).  Even my great home equipment isn’t made to do this, but I developed some workarounds to the problems I ran into.

1) Cone filter.  These are great for brewing smaller batches of coffee. With larger quantities you wind up over-extracting the grounds at the point of the filter (the bottom). This can give you a nasty bitter taste even if you use the correct amount of coffee. Workaround? Stir the basket grounds when brewing is 2/3 complete.

2) Water reservoir is too small.  In my Technivorm I can do 10+ cups (close to 1 liter) of filtered water.  Unfortunately, an airpot is typically 1.6-1.8 liters. Workaround? Before the 10 cups were gone I’d add 6 more cups of water.  Your application will vary, I did a “dry run” with just water.

3) Basket too small  for extra coffee.  Typically to brew an airpot of coffee you want about 3.25 ounces of beans, which is roughly a cup of dark roasted whole bean coffee. This may be too much coffee for the basket and cause an overflow. Workaround? I did a scant cup of coffee (7/8) as to not overload the basket.

4) Airpot is taller than the brewer!  Workaround? As you can see, I was able to put the brewer on a small box to accommodate the airpot perfectly under the brewer.

If your coffee maker doesn’t brew at the right temperature, or takes longer than six minutes to brew a normal pot don’t try this.  You need a quality brewer that will brew for the right amount of time at the right temp. The Technivorm MoccaMaster is a high-quality coffee maker that will last for many years and make coffee as good as your best local coffee shop.

I thought the beans smelled a little different when grinding. I know sometimes too much Robusta in a espresso blend can give the cup that flavor so I emailed my local roaster to see if there was anything new or maybe a bad roast batch had been reported (anything!). Nope, dead end. Time to clean the Ranchilio Rocky grinder.

I unscrewed the plate that holds the hopper and unthreaded the top burr. Yup, a 1/4 inch of yucky oils and residue. I got it all clean and cleaned the small cavities around the bottom burr. Fixed right? Nope, another dead end. Time to clean the machine.

I started with descaler, soaked all the components (wow – the portafilter!). The first shot I pulled revealed no change. I start wondering about that gasket in the brewhead that’s been there for 5+ years and the scary process of backflushing that I’ve not done (because of the vendor recommendations). I stumble across a great website (there are many for this machine) that finally gives me the courage to do these two things. I ordered a rubber insert for the portafilter that turns it into a blind (which forces pressure back into the machine for backflushing). In addition I picked up a $5 gasket. $10 in parts, $10 in shipping (boooo…!)

After emptying the machine and turning it on the side I wrestle out the gasket. Prying it out from the innermost part seemed to be the trick. To say there was a lot of oil and burnt reside in this area would have been an understatement. After removing it I used a standard espresso cleaning brush to get every corner of that brass brew head clean. Putting the new gasket in was simply, insert smooth side down and push. Next I backflush. I first put the knobby part of this rubber stopper down into the spout (made sense to me) but it didn’t seal, upside down did the trick. I flushed it several times and let it sit for a bit, then cleaned it out and backflushed again with water. After putting it all back together I pulled a couple shots with old beans.

The moment of truth. Will I be cursed forever with rubbery metal flavored coffee? I was happy to only smell coffee flavors when I dumped the 2 shots into the hot water to make an Americano! Gasket, backflush, who knows – one or both of them did the trick.

I found a lot of people complaining about this same issue on the net (but not a lot of answers). If you have a similar issue read the above links and order from Chris Coffee (I got parts in a few days). Gotta run, time for another Americano.

Someone recent gave me a bag of this coffee, A Land of a Thousand Hills, which will be brewed tomorrow for me and the wife (and a carafe to take to work friends).  The thing that intrigues me is the work to build a message and niche branding behind the coffee.  I’ve often considered private labeling a local roaster and selling on the web, but haven’t found the right niche.

People love the coffee, but they also love the look of the bag and the story of the coffee.  In this case there is an Environmental, Christian, Help Rwanda Message.  Start helping by buying the coffee.  Most people don’t realize that coffee is what keeps many people in these countries fed.

These guys have a great niche and story… And we’ll see about the quality of the beans tomorrow.

We got in the car and my wife took one sip, which was followed by a “blaaah!”. Keep in mind, my wife is a well-trained coffee snob, so I figured I should try it. I opened the lid to find a few bubbles. Yes, bubbles not foam. It was near white in appearance, and had a faint coffee smell to it. Committed at this point, I take a sip. “Yuk.” Was it the lack of espresso, missing foam, or temperature? Nope, it was just gross. It tasted like someone warmed up some milk, blew a few bubbles in it with a straw, and mixed in a meagerly teaspoon of instant joe. Wow. McDonalds, you spent a lot of money on this product rollout, testing, and free samples. You’ve missed the boat by a mile – I suggest you stick with the burgers and keep your day job.

• Comes in fun cans
• Less than $8/lb average
• Quite a few varieties
• Quick and easy (minutes from home).

It just seems stale to me. I’ve tried a few cans over the last year. The aroma when opening a coffee container says a lot, and your coffee is pretty quiet. I suppose darker roasts have enough of a caramelized roast flavor to make up for the complete loss of varietal flavors for some people. To me it is just terribly boring – they all taste pretty much the same to me.

I can only guess the canister isn’t as good as the valve bag?

Update 4/22/08 : Tried a very dark roast (yeah, I’m punishing myself). I have only seen beans that crumbly and oily when I forgot to turn off the roaster. I threw them away. I always wondered what that would taste like, now I know. Don’t bother.

I’m not sure my wife would let me put this on the kitchen counter…

Read More … I just need a flatbed plotter and edible ink…

So I run over to CoffeeGeek to see what is new in the machines that are cheaper than Silvia (what I use). Here are some good looking machines in the $300 range

Francis X3
This one is a couple hundred less than Silvia. You have to love the looks. I’d still just save up for Silvia but… if $300-400 is your max it is worth a look. The detailed review is quite good.

Innova Arc
At $299 it has to be worth a look. It gets a good review for what it is and at half the price of Silvia… If you make mostly milk-based drinks take a look.

Solis SL-70
Clearly the ugliest of the bunch but gets great reviews. I have a Solis grinder I use for regular coffee and it just keeps going. Sounds like you need to pickup a new portafilter for good shots. Again – the price is about $300.

Of course I have to say – remember the grind. In reality getting one of these makes grind all the more important. On the cheap grinder front… Welll…

Gaggia MDF will get you the grind you need for $200

Solis Maestro might suffice – but spend the extra $60 on the Gaggia

So let’s see. We could grab a solis maestro and grinder and have a passable setup for about $430. That’s about 100 drinks at the local shop. I think I’d consider a Gaggia and the Innova if I was wanting to be cheap – still at the $500 range total. When you consider Silvia is $600 alone… Well it’s a good way to start and learn.