Chemex ?
- Thread starter ambrose
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It makes a very clean cup of coffee that highlights the botanical properties of the coffee, although you'll hardly smell much while making it. You might find yourself longing for a richer cup after a while, so a French press or manual pour over is a good backup. It's also hard to find filters locally, so stock up. The filters are about 7 cents each, so they're not all that cheap.
Oh, and it's my favorite way to make coffee.
One other thing. If you normally make half a pot for yourself, practise making a full pot for when you have company or you'll find yourself pouring them half cups of cofffee or something worse. The brewing time is set exclusively by the fineness and quantity of the grinds.
Oh, and it's my favorite way to make coffee.
One other thing. If you normally make half a pot for yourself, practise making a full pot for when you have company or you'll find yourself pouring them half cups of cofffee or something worse. The brewing time is set exclusively by the fineness and quantity of the grinds.
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Im thinking of getting the Chemex coffee maker along with the chemex unbleached fileters. I am looking for your thoughts *cough* Jason I know you have one *cough*.Your thoughts fellas?
I have 4 different Chemex pot's, and I use the unbleached filters. I have used them for years and love every one of them
Ah! That's the solution. I've had four different chemex pots, but not at the same time. I just keep breaking them.
Only broke one and replaced it right away, best way to make Drip coffee IMHO
Chemex is just a variation on a drip brewer. A Melitta or plastic cone would be far cheaper.
Just like the TCA-2 is the "right size" for Hario (and other) vac-pots, the 6 cup is the "right size" for the Chemex. Just an fyi. (also, "6 cup" means "30oz")
What makes the Chemex unique is the Chemex filter. The result is a fuller more aromatic cup than ordinary paper filtration, and it's still a cleaner cup than what is offered from normal french press brewing.
I like a grind pretty close to espresso (a bit coarser). Most folks know that you want to keep the water level low for Melitta pour-overs, but this is not the case when using a Chemex.
There are specific ways to manipulate the brew (aside from just dwell time, which can also be manipulated). There is at least as much room for variation with a Chemex as there is with a French Press, if you want to geek that hard.
I love it, personally, and while I tend to prefer French Press, there is no cleaner more aromatic cup than a Chemex (second to my TCA-2 vac-pot).
I consider it a better investment than an Aeropress, personally, unless it's for the office or travel. (for pragmatic reasons, rather than cup characteristics)
I'd say go for it.
What makes the Chemex unique is the Chemex filter. The result is a fuller more aromatic cup than ordinary paper filtration, and it's still a cleaner cup than what is offered from normal french press brewing.
I like a grind pretty close to espresso (a bit coarser). Most folks know that you want to keep the water level low for Melitta pour-overs, but this is not the case when using a Chemex.
There are specific ways to manipulate the brew (aside from just dwell time, which can also be manipulated). There is at least as much room for variation with a Chemex as there is with a French Press, if you want to geek that hard.
I love it, personally, and while I tend to prefer French Press, there is no cleaner more aromatic cup than a Chemex (second to my TCA-2 vac-pot).
I consider it a better investment than an Aeropress, personally, unless it's for the office or travel. (for pragmatic reasons, rather than cup characteristics)
I'd say go for it.
Cheaper, yes. Equal? Not at all.
They are different. The results are different. I have both. I use both. For different reasons. But.. for most people, you are correct.
Would you elaborate?
I suppose. I've started writing a book on home brewing. I lost the whole thing when my HDD crashed a few weeks ago. I'm having to start over. (I'm backing it up as I go along this time)
French Press:
methods-(this is by no means a comprehensive list)
Traditional
Grind the coffee on a coarse setting. Add it to the press carafe. Pour hot water (195-205F) over grounds. Stir to saturate. Time for 4 minutes. Plunge filter down. Serve.
Cupping
Same as above, but instead of plunging, break the crust with a cupping spoon (or soup spoon if that's what you have). The larger particles will sink. Skim the bloom and any floaters off of the surface. Then plunge.
-The result is a cleaner cup. It takes more work, but not enough to make it not worth while.
Clover
Same as above, but increase the dose to about 10-15g per 6oz. Grind fine (in between espresso and drip). Pour ground coffee into carafe. Add hot water (195-205f). Let steep for 30 seconds. Plunge (there will be a lot of resistance. The idea is to press hard to mimic the Clover brewing method.).
-The result tastes remarkably similar to what you would get from a Clover brewer. It's not necessarily the truest extraction (that is, it may not be the most honest representation of the coffee), but a lot of folks find that they like the increased aromatics.
Factors
Grind size - finer particles require less dwell time. coarser particles require more dwell time. particle size also contributes to exposed surface area which an influence the flavor of the extraction.
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Chemex
methods-(same disclaimer as the FP section)
(note: In all methods, the filter should be pre-wetted, or rinsed before brewing in very hot water (boiling is preferable))
High Water
Grind coffee at medium grind setting. Pour hot water (195-205F) to saturate grounds as full as possible. (basic ratio of 7g to 6oz applies. Adjust to taste)
Keep water level high until desired final volume of water has been added to the brewer. Let drain. It should take about 3 minutes.
Low Water
Grind coffee at a slightly coarser setting. Add hot water as above, but keep the water level in the upper portion of the brewer low. The idea is to promote a more even extraction by keeping the coffee lower. Coffee that sits higher in the filter will cease being extracted from once the water level falls beneath its resting point. This method does require more time, hence the coarser grind setting. It can take anywhere between ~4 and ~5 minutes.
Full Water
Grind coffee at the same setting as the "high water" technique. The methodology is exactly the same, except that the water level is never allowed to fall below the maximum fill line. Instead, once the final brew volume is achieved in the lower part of the carafe, the filter (including its contents) should be lifted out of the carafe and left to drain in the sink or some other receptacle. The idea is to get a full extraction at maximum temperature stability with a little compromise as possible. The major compromise being that of cleanliness since moving a full filter is likely to cause drips, spills, or both. This should take about 3 minutes.
Pre-infuse
(note: these techniques may be applied to any of the previously mentioned basic brew techniques)
a (basic)
Saturate all grounds with about 2 oz. of water. Allow to bloom for about 30 seconds. Pour on the rest of the water, intentionally breaking the bloom and stirring the water/coffee mix with the turbulence of the addition of the new water.
b (pocket)
Pour ground coffee into the filter, and make a hole in the center of the pile. The goal is an even density of coffee in between the hole and the filter on all sides. Pour about one ounce or less of hot water into hole (just enough to fill it) and allow to bloom for 30 seconds. Pour water in a circular ring starting from the inside and working to the outside (this should take no more than 10 seconds) until all coffee is saturated. Allow to bloom for another 30 seconds.
Continue the concentric pour technique until desired water level is achieved.
c (donut)
Start prep as in example (b). After initial pre-infusion of the hole, pour the next batch around the outside of the coffee ring (where it meets the filter). the result should resemble the shape of a donut. After the second 30 second wait, saturate the ring in between the two blooms, and allow to bloom for about 15 seconds. Then begin the concentric saturation pour technique to desired fill level.
I hope I've been able to help give an idea about the diversity allowed by these two brew methods.
Okay, I was afraid that it might kill the thread. See what you made me do? 
