Separation anxiety with my Yama
I just got a 5 cup Yama siphon pot with a butane heater. I'm pre-heating the water to 208 degrees in a boiler prior to filling the bottom chamber. The first batch worked out OK'ish, though I over extracted slightly. This AM, I was making another pot. At first, I had the upper portion sitting at an angle allowing the chain to lay on the bottom. When I connected the two and made the seal, the water began to rise as expected. Shortly after, the upper chamber rose as well - which caused the seal to break and the water to return to the bottom with under-extracted Kona coffee. Wassup wit dat?
Replies to This Discussion
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Permalink Reply by Derryl Reid on
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Not sure if I follow..
But this is what happens to me every now and again in my Corey Vac-Pot
-Boil water first
-Pour into bottom pot (chamber)
-add upper pot
Watch as water rises then stops and then starts to flow back down to the bottom chamber.
I now wait till most of the water is in the upper chamber before adding coffee.
I can't prove this but... I really think it has to do with the weather! Barometric pressure change? If I am out to lunch on this let me know!
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Permalink Reply by Dennis McQuoid on
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Thanks Derryl,
I just moved this to the proper forum (Equipment), but as soon as the water starts to boil, the entire upper pot raises from the lower pot - relieving the internal pressure that forces the hot water up the tube. In other words, the rubber seal is not holding the two chambers together. I actually have to hold down the upper pot to prevent pressure loss, so the water will raise up the tube.
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Permalink Reply by Brady on
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Dennis McQuoid said:The upper part floats up - even on the 5th try.
Joona Suominen said:I wonder what'll happen on the third time.
Strange. Haven't seen this with ones I've watched or used (in my somewhat limited experience). First thought is that your heat is too high and water too hot.
Its more complicated than this, but you shouldn't actually boil the water in the lower unit. Do a couple of dry runs with no coffee int eh upper bowl, just a thermometer. You want the upper chamber water to be around 200, depending on the coffee. The temp you want is whichever one fits your particular coffee.
To correct a misconception, you are able to send water northward well before it actually boils. You can get water upstairs at 170F. Try a lower flame and working with a thermometer.
Good luck!
(BTW... since there were two active threads with the same subject, I've deleted the other and captured the responses to that one in this reply. For future reference, it is possible to edit your original post and change the category without creating a new, duplicate topic. Happy to explain this further if necessary.)
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Thanks Brady. I'll give it a try and post the results - after I make a fresh brew and have a cup or two ;-).
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It seems I was over-heating the water, as you suggested. I was actually letting the water boil before connecting the top chamber. It created too much pressure and popped the top off. Thanks for your help!
Brady said:Dennis McQuoid said:The upper part floats up - even on the 5th try.
Joona Suominen said:I wonder what'll happen on the third time.
Strange. Haven't seen this with ones I've watched or used (in my somewhat limited experience). First thought is that your heat is too high and water too hot.
Its more complicated than this, but you shouldn't actually boil the water in the lower unit. Do a couple of dry runs with no coffee int eh upper bowl, just a thermometer. You want the upper chamber water to be around 200, depending on the coffee. The temp you want is whichever one fits your particular coffee.
To correct a misconception, you are able to send water northward well before it actually boils. You can get water upstairs at 170F. Try a lower flame and working with a thermometer.
Good luck!
(BTW... since there were two active threads with the same subject, I've deleted the other and captured the responses to that one in this reply. For future reference, it is possible to edit your original post and change the category without creating a new, duplicate topic. Happy to explain this further if necessary.)
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I forgot to mention, the rubber gasket was also a little crooked which allowed air leakage. I've been using this ceramic base Yama for five months now. There are things I like and do not like about it. The seal is one that I don't like. It's not well designed and therefore does not provide a tight seal. The upper chamber still rises a little - just enough to be annoying and makes intermittent micro-bubbling around the seal and a hissing sound. Someone wrote that giving the upper chamber a twist will help seal the upper and lower, but the cheaply made, loose-fitting, clip-on handle allows the lower chamber turn with the upper chamber.
In spite of the design flaws, it still makes a dang good cup of coffee. The upper chamber water temp is always (+/- 2F) at 200 F throughout the brew period.
On filters, Ive used the Yama cloth filters, the Aeropress paper filters, and a metal dispersion screen. My preference is the cloth filter. I like the balance between body and clarity that the cloth filter provides. The metal filter was too much like a French press brew - a bit muddy, and the paper filter left a slight paper taste even after rinsing - but it had a bright profile.
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Permalink Reply by David Lanning on
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Hey Dennis,
Also, make sure your cover on the upper chamber is not forming a seal.
It sounds like the air being displaced by the rising water is not venting out. And, as a result it is lifting the chamber from its' base.
I've also been experimenting with a siphon, a Chemex and a Clever Dripper. Of the three, I'm favoring my Chemex brew.
The siphon sure is fun though!
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Thanks David.
I'm not using the cover on the upper chamber.
I'm doing the same routine almost. I use Chemex, siphon and French press regularly. Though I'm about to order a ceramic V60. I just bought new filters for my Chemex. They seem thinner than the previous batch. Just my imagination? This is my third box of filters: brown, white, brown. Now I taste the brown paper. First time I did not notice that. After hundreds of cups of critical coffee tasting, my taste buds and schnoz are finally getting more sensitive ;-). Still crude though. Can't sleep either.
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Dennis McQuoid said:Thanks David.
I'm not using the cover on the upper chamber.
I'm doing the same routine almost. I use Chemex, siphon and French press regularly. Though I'm about to order a ceramic V60. I just bought new filters for my Chemex. They seem thinner than the previous batch. Just my imagination? This is my third box of filters: brown, white, brown. Now I taste the brown paper. First time I did not notice that. After hundreds of cups of critical coffee tasting, my taste buds and schnoz are finally getting more sensitive ;-). Still crude though. Can't sleep either.
I've heard several complaints about the newer batches of Chemex filters so no, its not your imagination. Sounds like they may have goofed. I hope for all of our sake that they fix it.
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Permalink Reply by Prima Coffee on
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We prefer to syphon brew keeping the lid off. This way we are free to add coffee after the water has risen, stir quickly when desired, and avoid pressure buildup. Here is a helpful review and brewing guide if you are interested!
David Lanning said:Hey Dennis,
Also, make sure your cover on the upper chamber is not forming a seal.
It sounds like the air being displaced by the rising water is not venting out. And, as a result it is lifting the chamber from its' base.
I've also been experimenting with a siphon, a Chemex and a Clever Dripper. Of the three, I'm favoring my Chemex brew.
The siphon sure is fun though!
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Thanks David. I never put the lid on, other than for storage. The ceramic base unit is poorly designed in that the rubber seal does not offer a tight enough fit - in spite of constantly adjusting it. Because of the lower chamber's loose fitting clip-on handle, it is impossible to give the upper chamber a twist without the lower chamber spinning. So, a "twist-to-seal" method does not work. I often have to hold down the upper chamber during the beginning of the boil. Also, during draw-down, some air leaks through the seal. This increases brew time. I've compensated by shutting off the heat sooner. Basically, I get a good cup of coffee out of it, but I would not recommend this model to anyone. For my shop, I'm going with Cona.
Prima Coffee said:We prefer to syphon brew keeping the lid off. This way we are free to add coffee after the water has risen, stir quickly when desired, and avoid pressure buildup. Here is a helpful review and brewing guide if you are interested!
David Lanning said:Hey Dennis,
Also, make sure your cover on the upper chamber is not forming a seal.
It sounds like the air being displaced by the rising water is not venting out. And, as a result it is lifting the chamber from its' base.
I've also been experimenting with a siphon, a Chemex and a Clever Dripper. Of the three, I'm favoring my Chemex brew.
The siphon sure is fun though!
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