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CHEMEX
A glass Chemex is known as a counter art piece for some. Some use it for a vase. We use it to fuel a family though a day in paradise. This is good for multiple cups due to it’s size.
LET’S GET BREWING
WHAT YOU WILL NEED
Things you need to brew great freshly roasted whole bean coffee at home or your place of paradise:
- Paradeco Brew Guides
- Scale that displays grams/ounces
- Great water that resembles our reverse osmosis system
- Coffee grinder (electric or hand)
- Brewing devices
- Patience
BACKGROUND
The total pouring time should be about 2:00 to 2:30 minutes total, but the filter and water temperature will change the time for the dripping to stop. It may take 3:30 seconds for the coffee to stop dripping. (Using 1 liter would be about 4min pouring time to 5 min total brewing/dripping time.)
Make sure the triple paper fold of the filter is facing the pour spout. Fully wet the filter with hot water, warming/cleaning the vessel at the same time. Discard this water through the pour spout without taking the filter out. After this, pour the coffee grounds into the top wet cone. Shake it to make the bed of coffee flat.
There will be a total of 4 pours. Tare the scale to zero.
STEP 1
The first pour starts the bloom phase. Pour twice the amount of water to grounds into the cone. If you started with 60 grams of coffee, then put in 120 grams of water for the bloom. During this pour, all the grinds need to become wet and soaked with water. Use a little more water if 120 grams does not do this. Start the water stream in the middle and move outwards in very tight circles. Do not pour water on the sides of the filter or this will cause the water to bypass the coffee. Allow the bloom phase to occur for 45 to 55 seconds.
STEP 2
For the second pour, add about 200 grams of water pouring in a very slow circular manner. Swirl the coffee by picking up the entire device off the scale when the water gets about 2 to 3 cm below the top of the glass. This will remove the grinds stuck to the side of the paper since you’re not supposed to pour water on the side. Let the water get about one inch from the bottom of the filter.
STEP 3
Then add another 200 grams and repeat the process.
STEP 4
For the final pour, use the remaining water to reach the final gram mark on the scale.
STEP 5
Remove the filter and coffee grounds, swirl the coffee in the Chemex to enhance flavors before pouring into a cup.
FINAL NOTES
Final notes: The brew of 50 grams of coffee to 700 grams of water should have taken between 3min 30 seconds and 4min 30 seconds. If the brew was too fast, then try using a finer grind or a slower pour rate from the kettle. If the brew was too slow, consider using a larger grind or a faster pour from the kettle.
