Chemexing

Last week, I gave you my Aeropress recipe. This week, I want to share my technique for Chemex coffee. Unlike an Aeropress, a Chemex is pour-over—which pretty means what it says—and pretty straightforward. Your pour the water over grounds for a few minutes, it filters into the carafe, and boom—you have coffee. This recipe is for an eight-cup (40 oz) Chemex which makes enough coffee for two to three people at a time, depending on how much each person drinks.

I'll say that the appeal of pour-over—and the Chemex in particular—is part aesthetics (these are beautiful devices), part taste (you get a much smoother and flavorful cup from pour-over than most other methods), and part control. Everything is up to you: the size of the grind, the temperature of the water, the flow of the pour, and the pace of the extraction. Everything. For those of you who like a bit of ritual in your mornings, pour-over devices are an ideal addition.

Anyway.

This is a variation on a standard Chemex recipe. I adjusted the grind a bit and upped the amount of coffee. It's nothing special, but it works for me, and I wanted to share.

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First: Bring about four cups of water (32 ounces or 940 grams) to 205 degrees Fahrenheit. Then, weigh out 50 grams of coffee beans.

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On a Baratza Encore grinder, grind at the 18 setting. (A little coarser than kosher salt.)

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Put the filter in the Chemex—with the double-folded portion on the spout—and rinse the filter with a cup of hot water.

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Pour out the hot water, place the grounds in the filter, and set the whole thing on your scale (You should really own a scale, by the way). Zero out the scale.

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Add 100 grams of water, circling outwards. Set time to 4 minutes and allow coffee to blome for 45 seconds.

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At the 3:15 mark, begin to pour 300 grams of water—again, circling outwards—and let sit until you get to the 2:15 mark. Repeat at the 1:15 mark and let all the water drain out.

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When you're finished, you'll have about this much coffee. Remove the used filter and grounds, and serve.