HomeRoast Digest


Topic: Homeroast Digest, Vol 5, Issue 30 (53 lines)
1) From: sci
Thanks for the details Ed.
My Chemex brewing has not yielded my best coffee. I'm convinced that some of
us like certain brewing methods better than others because we have become
experts at those methods. I do like Chemex, but I haven't brewed in it
enough to do it expertly. Hence your detailed notes, and everybody else's
here are great to have.
Ivan
+++++++++++++++++++++++
Message: 60
Date: Sat, 21 Jun 2008 13:34:21 -0400
From: "Ed Needham" 
Subject: Re: [Homeroast] 4 minutes and the Chemex
To: 
Message-ID: <001301c8d3c5$0cde1c40$6401a8c0>
Content-Type: text/plain; format=flowed; charset="Windows-1252";
       reply-type=original
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*********************
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