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Vac Pot Tea?
blaisepascal
I've a Bosum Santos Vacuum Coffee pot. It's makes a mightly fine cup of coffee, but I don't drink coffee that often. I tend to take out the pot to show people (the vacuum coffee technique has a certain "mad scientist" appeal), but otherwise it doesn't get used that much.

I do, however, drink tea (chinese gunpowder green tea by preference). I suspect that the vac pot would be a great way to brew tea, but I'm a little cautious. What's your opinion?

Poll #881623 Vacuum Tea

What is the likely result of brewing tea in the vacuum coffee pot?

Go for it, it'll likely be a damn fine cuppa
2(20.0%)
It can't hurt to try it. The tea will likely be OK
3(30.0%)
I suspect the process is incompatable with a good cuppa
3(30.0%)
The tea leaves create an air-tight seal over the filter during the vacuum stage, and cause the glass carafe to implode.
0(0.0%)
Regardless of the risk, do it anyway. If it implodes, I'll help chip in on a replacement vac pot.
2(20.0%)

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You don't seem to have the option for "It'd be interesting to read about the results, especially if it 'splodes. Go for it!" :)

*lol* I begin to see why you've dated before ;)

From my vac pot expert:

The water in the carafe doesn’t reach boiling in the upper container but the temps hover in the 200 to 210 range, sometimes higher depending on how long you leave the bottom exposed to heat.

To quote the wiki article on tea:

“Water for green tea, according to most accounts, should be around 80 °C to 85 °C (176 °F to 185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will burn green-tea leaves, producing a bitter taste.”

So for green tea, I wouldn’t bother, myself. The water is too hot, too long.

Now with a black tea which brews at higher temps, then go for it:
“The water for black teas should be added at the boiling point (100 °C or 212 °F), except for more delicate teas, where lower temperatures are recommended. This will have as large an effect on the final flavour as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, this makes it difficult to brew black tea properly in mountainous areas.”

http://en.wikipedia.org/wiki/Tea

There is a real risk of a blocked filter but you shouldn’t have an implosion as long as the glass isn’t scratched. If the tea seems to be blocked in its movement south then reheat the pot and then stir the leaf/water mixture with a wooden chopstick while the tea is moving south again. I haven’t tried it but there’s no reason why keeping the leaves in suspension shouldn’t work. Good luck and take care.

won't it have a bit of coffee flavor?*blech* p.s. did you see the email about taking to sheila?

I don't think it'll have a coffee flavor; with the exception of the plastic filter, all the other components the brew spends any serious time in contact with is glass, which doesn't hold flavors after being washed.

I did see the email about talking to sheila. Did you see the email about the turkeys?

I don't understand the email about the turkeys *lol* didn't you tell mr thatEva cooked them for some reason?note: my currentlj entry is showing how difficult I find it to be unable to communicate except via livejournal *tap tap tap*

Every time I've tried calling I get no answer. I'll try again today at noonish, OK?

hmmm... why don't we set a phone date? I'll make sure I'll be there ok?

Ditto skitten's concerns about coffee-flavored tea.

My favorite tea-making device is the electronic hot water dispenser. (I've got a Sanyo; Zojirushi and Tiger also make them.) Put in the water and the pot automatically boils it -- and then keeps the water at the setpoint (98°, 85°, or 60°) until you tell it otherwise. No RS-485 interface, but I'm sure if I wanted one I could completely abuse the factory-provided PLC.

(Yes, I do spend too much time around electrical engineers -- why do you ask?)

AFAIK, hot water should remain in contact with coffee grounds for something like 25 seconds, and hot water should remain in contact with tea leaves for something like 3 minutes. I would guess this means that a pot that makes a good cup of coffee is likely to make a weak pot of tea.

In this particular case, the coffee grounds typically remain in suspension in near-boiling water for 2-4 minutes before being sucked dry. That seems an appropriate time for tea, as well. The timing consideration wasn't really an issue I had with this pot.

I think it'll be awful tea -- tea needs to brew longer than will be possible with that apparatus.


Persephone

Not Gordon 92151, but rather DH:

The water will 'stay north' as long as you leave the heat under the bottom container. (most) vacpots are manual critters, very few of them are automatic. His is a manual glass version. Nor will the tea taste like coffee so long as the vacpot is clean. It is like lab ware and can be thoroughly cleaned of all coffee oils.

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