I love my Chemex, thanks again to Slinkster for the Tradition offering. I
use it every weekday morning to make three cups and have been making iced
coffee with it lately that's been really nice. I've got the 8 cup model.
The sweet spot for this Chemex for me seems to be half a pot, 600 ml. I
switched to metric to make the math easier, but Google will convert to
ounces if you just type "600 ml in oz" in your search bar. I also use the
AeroPress scoop for measuring my whole bean coffee that goes into the
grinder hopper, it holds about 14 grams of coffee, so my batches are modeled
around factors of this scoop.
For a 600 ml batch (finished product), I use 3 scoops. My cups are 200 ml,
one for my wife and two in a large cup or travel mug for me. First I rinse
the filter with hot water in the Chemex and then dump the water (put it in
the wash up bin or on your plants). I put the kettle on to boil and when
it's getting close to boiling, I grind the coffee and dose into the Chemex
with a damp filter. For a pouring kettle, I fitted my generic kitchen
kettle with a #7 rubber stopper with one hole in it with the metal piece
from a liquor bottle pour spout so that the opening size is much reduced to
control the pour. Since I was a homebrewer, I already had this stopper from
an old fermentation lock and I had the pour spout in the drawer. Cheaper
and faster then getting a Buono kettle. I broke my last kettle and the new
one's lid was more air-tight so I found I had to put it on a little loose
otherwise the water would gutter out instead of pouring freely because of
the need to bring in air to displace the poured water. Once the water's
boiled, I pull it off the element and wait a moment and put the stopper in.
I put the Chemex on my kitchen scale (in grams) and tare with the Chemex,
filter and coffee and start my thirty second timer and pour in about 60 ml
(grams) water for the bloom. Only a bit of coffee should drip through, and
the grounds should swell up preparing for extraction. I then pour in a
circle starting at the center after starting my five minute countdown timer
in an ever widening spiral. I keep the level 1/4 to 1/2" below the rim and
try to make sure that it looks like the grounds are evenly wetted and not
creeping out the sides... if they build up on the sides, on the next pour
I'll wash them back into the slury, but you want to pour mostly in the
center to make sure the water runs through the coffee. The grind is pretty
fine and it should drain in about 5 minutes. Oh, I pour in about 660 ml (g)
water to make up 600 ml coffee. A lot of brewing is built around about 10%
water loss due to absorption of the grounds so you can scale up the recipe.
This size pot does me for just the Wife and I, but when my folks are in
town, I brew a full (1200 ml) batch. This is trickier, I could never get
1320 grams of water to drain through the Chemex in just five minutes...
closer to seven to nine minutes at this batch size even with the grinds much
coarser. I finally gave up and decided based on a thread I read somewhere
to just pour in about the same amount of water, 650 ml, for the extraction,
then I toss the grounds and the filter and re-tare the scale with the
equivalent weight of the Chemex pitcher plus felt hand hold (a large
steaming pitcher, 53 mm tamper, plus two 3 oz brew bells is within 2 grams
of this, luckily) and add the rest of the water to the Chemex and swirl to
mix. Works out great. This is with 6 AeroPress scoops (6X14 g).
BTW, I use the same sorts of tricks with the CCD (Clever Coffee Dripper) and
AP (AeroPress). One 200 ml cup is one AP scoop, two 200 ml cups is two AP
scoops, and I use 225 ml water (weighted) for one cup on the CCD and 450 ml
water (eyeballed) in the CCD for two cups. I can't for the life of me
eyeball half a CCD because of the inverted cone shape so I always weight for
just one cup, but who makes just one cup? Actually, I have when doing
coffee experiments with both my CCDs varying the brew methods to compare A
versus B or when I need to make a visitor a single decaf cup.
I got the iced coffee recipe off of Home-Barista and I've brewed three
batches this weekend from Barefoot's El Salvador San Jose Rojo which has
been very nice, the citrus acidity does not get lost as you hot brew the
coffee right into ice into the bottom of the Chemex instead of the cold
process which I've tried but could never really get into (not enough snap,
too much bass).
Coffee 40 g
Water 10 oz (283 g)
Ice 196 g
I took one batch in a metal bottle to the park to enjoy and the last batch
went with us last night to keep us awake while watching the new feature
Machete... there was no need for external stimulants to stay awake during
this move, but the iced coffee was sure tasty.
As for paper filter tastes, this has never shown up for me at all. I can
even enjoy Chemex not rinsed, but I feel like I'm cheating since so many
people complain about the paper tastes of the filters. I'm not a super
taster by any means and use a lot of hot sauce to cut through and spice
things up, I like the volume turned up to 11, so I guess it's just not an
issue for me. I did buy some polyester felt that I was going to use as a
Chemex filter instead of paper, but after trying a couple circles in the
AeroPress and seeing how impregnated the poly gets with grounds, I couldn't
see the hassle of trying to rinse that out and keep it from getting funky so
I just use the Chemex paper filters.
Hope all this makes sense and gets your coffee juices flowing.
Iced Coffee Thread:http://www.coffeegeek.com/forums/coffee/machines/482274#482274Coffee Methods: http://www.brewmethods.com/On Mon, Sep 6, 2010 at 11:37 AM, Ken Knott wrote:">http://www.home-barista.com/coffees/suggestions-for-iced-coffee-recipe-t11250.htmlStopper for Kettle:http://www.coffeegeek.com/forums/coffee/machines/482274#482274Coffee Methods: http://www.brewmethods.com/On Mon, Sep 6, 2010 at 11:37 AM, Ken Knott wrote:
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