![]() ![]() ![]() ![]() The only thing left is how to keep the coffee warm. Its cleanup is so simple, and once you get your measurements and grind down, it’s really quite an easy brewer. Even though I do, I can understand others claiming they don’t want to make manual coffee while getting ready in the morning. It is a manual drip maker, which means it’s more work to make the coffee. The Chemex is the most attractive manual drip maker ever made. The glass maker rinses easily - nothing to scrub. If you compost, you toss the remove the grounds and toss the filter. I suggest you try both and decide.Ĭleanup is simpler with the Chemex than any other brewer I’ve used. I’ve done it both ways, and am unconvinced that one way is inherently right versus the other. As Oren Bloostein told me, he continuously keeps the water at near boiling. Most manual drip users boil the water, then let it come off the boil and then pour it in without reheating it. I use less and grind coarser because the ground coffee bed is deeper, meaning the contact time is automatically longer.Īn interesting point how hot the succeeding pours are. I use seventy-two grams of ground coffee and I grind is slightly coarser. I use forty grams of ground coffee in the so-called six cup Chemex. ![]() The best starting point it simply to use a coarse grind and not-too-hot water.Ĭoarse ground, like Kosher salt, because the filter controls contact time, not the grind. It is difficult to calculate the contact time, as you really have a number of contact times, due to the practice of pouring small amounts of hot water and allowing it to cycle through the filter bed before pouring in the next one. If a wine-like viscosity is what you want in your cup, the Chemex is your brewer. In fact, I think I can make stronger coffee with the Chemex with no bitterness at least partly due to its filter. The cup profile does not indicate anything less than a stellar cup of coffee. While critics may claim the Chemex filter holds back important flavor oils, I would not agree without some evidence. The thick paper filter is almost certainly a factor. Another reason may be the coarse grounds. One reason for the distinctive flavor of the Chemex might be the wide temperature variance once the water is poured in, without any more hot water joining it until that amount has gone through the grounds. As you can see, it’s hard to determine the exact contact time between the water and the grounds. The temperature curve reflects the gaps between pours. Let’s just say this: don’t pour the water in once it’s boiling you won’t like the results. While I got good results at up to 200F, I often preferred the coffee brewed at around 190, which is technically 5 degrees below industry standards. The Chemex is designed to brew at standard or below temperatures. Peter Schlumbohm, believed that most coffee brewers (especially the vacuum) brewed at too high a temperature. That’s a good temperature to pour into the Chemex. In about a minute the water was 200 degrees Fahrenheit. I heated the water to boiling and then removed it. If you grind too finely, the combination of paper density and grind will slow your drip rate so much, you’ll end up with very strong, bitter coffee, although there will be no sediment. This is counterintuitive to drip making, but the thick paper demands it. I made coffee using very coarse grounds, identical to what I’d use in a French press or percolator. let's you brew stronger, which surprises a lot of people. ![]()
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