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Topic: 4 minutes and the Chemex (6 msgs / 141 lines)
1) From: Bill
I read on a post about a week or two ago that someone recommended that the
goal time for chemex brewing is 4 minutes.  I had tried that before and
always found that the coarseness required seemed to underextract the
coffee...
For my 13 cupper, 65 oz, it seems to take more like 8 to 10 minutes.
Am I overextracting?  Should I adjust grind to target 4 minutes?  If I do, I
would need to increase grounds... I currently use 90 g for a pot ground at
about the "drip" setting on the MP.
Thanks for any recommendations.
bill in wyo
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2) From: Ed Needham
I think four minutes was mentioned, but Chemex takes longer than that.  I 
don't time my brews, but I usually take about a minute or so for the wetting 
process alone.  I slowly pour water just off the boil to wet the grinds, and 
let them bloom and open up.  I don't pay that much attention, but I'll 
usually walk away and go do something, then come back and do the initial 
pour.  It needs to have a steady stream coming out the bottom of the cone. 
I try to make sure the filter doesn't form itself into the vent/pourspout, 
and if it does, I twist the filter a bit to open it up.  If it gets blocked 
by the filter, then the flow slows to almost nothing.  If you pour all the 
way to the top of the cone, it is more likely to push into the vent, so I 
pour to about a half inch to an inch from the top with the first and last 
pour.  I don't do three full pours, but on the second pour, I sometimes 
trickle in more water to get the volume I want.  The best brew will not be a 
full pot.  I usually only pour to the first button on the big CM-4.  On a 
CM-3, that same volume would be a bit higher, but since the shape of the top 
come is the same on both, the procedure would be the same.  Confusing?  It's 
much easier done than said.
As to the grind, it should not be coarse.  It's pretty much the same as 
storebought preground drip grind.  Use that as a starting point, then grind 
a bit finer until you notice the flow is not as fast as it should be, then 
back off a bit.  Make sure the three layers of filter are against the 
spout/vent side of the cone.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

3) From: Bill
Sweet.  Thanks for the input, Ed.  You definitely know your way around the
chemex
Yeah, I noticed the same thing on the pour spout needing to be open.  I
think my pour is pretty good.  Maybe I'm a bit too much of a mother hen,
constantly refilling, so maybe I'll let the level drop a bit more before
refilling.
One of the reasons I bought the 13 cupper was so that I would be able to
brew for a crew, so I do wind up making 65 oz fairly regularly.  The
interesting thing is that I grind it differently if I am making a 65 oz pot
vs a 32 oz pot...  Since I'm running more water through for a full pot, I
generally grind about 1/4 of the way from drip towards coarse.  For 32 oz I
grind at drip...
I didn't figure that time was a huge worry, so I'm glad that you don't time
your pours...
One more question, just to hear, how much grounds do you use for the first
button?  I have been using 45 g for 32 oz... that seems pretty good.
Thanks again for the input.
bill in wyo
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4) From: Michael Mccandless
I lay a straw between the spout & the filter.
Lets out the air that the filter would otherwise seal in.
McSparky
On Sat, Jun 21, 2008 at 11:53 AM, Bill  wrote:
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5) From: Bob Hazen
Probably everybody knows this...  however....  It helps a lot if you put the 
3-layer part of the filter on the side where the spout is.
Bob
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6) From: Ed Needham
I've done that before and it works.  It works OK if I just pour a little 
carefully and twist the filter a bit if I see it getting clogged, but 
there's no reason not to use a straw.  If I were going to need a device all 
the time, I would look into getting a Pyrex glass tube, bent like a candy 
cane to hang over the edge.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************


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