HomeRoast Digest


Topic: Chemex advice (4 msgs / 92 lines)
1) From: Kris Bhatti
So now that I have these two new Chemex brewers to play with, I have some questions.  I read Tom's instructions and that seemed straightforward enough.  I happened to have some #4 Filtropa filters, so I figured I'd give it a try with those (in the smaller 8 cup brewer) until I get some of the genuine Chemex filters.  I brought my water to a boil in a mini Ibis, waited for the water temp to come down to 205, then started pouring.  I kept adding water, never letting the coffee go dry.  I measured the water temp that I was pouring and it went down to maybe 195.  I was curious, so I measured the temp of the water in the coffee sitting in the filter and saw that it stayed pretty consistently at about 185.   Tom specifically said "The first key point is that the coffee-water mixture is the required temperature 
  (between 195-205 f) from the beginning of the infusion." This makes me wonder how or if other Chemex users go about maintaining this temperature.  Maybe I need to switch back to the old kettle on the stove for heating the water  - I'll have to use that anyway for my larger Chemex.  I could also switch the Ibis  heating element on and off over the 5-8 minutes that I'm pouring the water to keep it up closer to 205.  
The coffee (Idido Misty Valley) was very nice and smooth, but I'm always wondering if there's another level of flavor that's within my reach.  I'd love to hear any other tips from longtime Chemex owners.  I really enjoy the way these brewers look - especially nice lined up with my Hario vacuum brewer.  It's starting to look like a real laboratory now!
Kris
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2) From: Jason Brooks
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Kris Bhatti wrote:
<Snip>
Kris,
	I use an old fashioned kettle on the stove.  When I do the initial pour
over the grounds, I return the kettle to the stove with a reduced heat.
 I usually go from full high to about 1/2.  Then, if I have a third
pour, I return it to the stove at a slightly  lower level.  I
continually drop the heat to avoid a rip-roaring boil, but it gives me a
nice, hot cup.  I've never measured the heat with a  thermometer though.
Jason
- --
Jason Brooks
jbrookshttp://javajeb.wordpress.com- -------------------------------
Enjoying good coffee in the Heart of Virginia
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3) From: Homeroaster
I use an electric cordless Melitta kettle and it seems to work great in the 
morning when I'm not quite awake.  When it hits boil and clicks off, I pour 
enough water on to wet the grinds and let it bloom a bit.  After a minute or 
so, I pour it to the top of the rim, and let it drain down, being careful to 
keep the vent hole open so it drains properly.  I do this one more time and 
pour the coffee in mugs or a thermos.
It's unlikely you'll get the best results using anything but the Chemex 
white filters.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

4) From: Andy Thomas
I do similar to what Jason does. I don't  measure water temp, just
swish =
the kettle a little to bring the temp down a few degrees before I pour, the=
n return the kettle to low heat. Also,
I pour to the brim and wait for AL=
L the water to filter down before the
next pour. My theory is that this h=
elps prevent over-extraction.
----- Original Message ----
From: J=
ason Brooks 
Subject: Re: +Chemex advice
-----BEGIN PGP SIGNED ME=
SSAGE-----
Hash: SHA1
Kris Bhatti wrote:
> So now that I have thes=
e two new Chemex brewers to play with, I have
> some questions.  
Kr=
is,
    I use an old fashioned kettle on the stove.  When I do the initia=
l
 pour
over the grounds, I return the kettle to the stove with a reduc=
ed heat.
 I usually go from full high to about 1/2.  Then, if I have a th=
ird
pour, I return it to the stove at a slightly  lower level.  I
conti=
nually drop the heat to avoid a rip-roaring boil, but it gives me
 a
ni=
ce, hot cup.  I've never measured the heat with a  thermometer
 though.==
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Tired of spam?  Yahoo! Mail has the best spam p=
rotection around http://mail.yahoo.com


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