Recently I picked up a gasketed Cory vacuum coffee pot off of eBay. It was “new” in box which was labled “Regent Range”, model DKG-S. It came with the standard Cory glass filter rod not the “new” one. The top half is model DRU while the bottom is model DRL.
The gasket was in good shape for a 50 year old piece of rubber; in fact it will had its brown wax paper wrapper. It was still pliable but not soft enough to seal well, it would not hold a seal during either phase of brewing. I was able to shove the top down into the bottom but it would soon pop back up after getting warm. Letting the gasket sit in boiling water for a while only temporarily made it softer. Eventually I used the transmission leak stop method on the gasket with good results. My bottle cost $2 at Farm & Fleet. As long as the gasket is dry it will stay put after shoved into the bottom during both phases. If the gasket is wet however it does tend to pop back out. The leak stop fluid didn’t make the gasket more pliable but did make the surface a little more grippy which did the trick for me. The downside of this method is that your gasket will reek like petroleum for a week. After treating the gasket I cleaned it with Goo-Gone and then cleaned in dishwater but it will smelled very strongly. The first pot of coffee I made with it definitely smelled like petroleum. It’s been a week now and I don’t smell the petrols anymore, but the gasket itself still does have a distinct smell. I do wish I knew of a better way to recondition these things.
The second thing I did to the pot was to extend the dip tube. Out of the box the tube leaves a 1″ gap to the bottom of the carafe which in my opinion leaves far too much water, diluting the coffee. The first pot I made tasted terrible because of all the water, very thin and sour. I make 16oz batches so the ratio of coffee to water is fairly high. To fix this I used a short length of 3/4″ ID vinyl tubing and a stainless steel hose clamp to extend the tube. The extender leaves about a 1/8″ gap which results in just a few ounces of dilution water. I do take care to use a very low flame during the steeping phase because flame on dry glass will crack it. I keep the flame just big enough to keep the bubbling going.
My procedure for using my vacuum pot is:
- Set aside top half with gasket
- Boil water in tea kettle, add to carafe
- The kettle is simply faster to heat water than the carafe
- Apply heat to the carafe and let the water heat up to 205F
- Add grounds to top half and insert, it will start filling right away
- Start timer for 4 minutes
- Occasionally stir in the floating grounds
- Remove from heat
I keep the bowl off of base because it will fill while the water is too cold to properly brew coffee. With the water naturally rising the grounds/water mixture starts at 178F. With the water at 205F the slurry winds up at 195F. I use a steeping time of 4 minutes simply because that’s how long I go with my french press.
overall I like my Cory vacuum pot. It makes a much cleaner cup than my press and looks nice. However the dip tube length is a pretty serious design flaw; who wants diluted coffee? When the gasket seals well the kickdown is very fast and vigorous.