Chemex Question

Chemex Question

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Chemex Question

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Know Your Sweeteners: Honey: Part One

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Chemex Question

Chemex Question

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Chemex Question

I've been wanting a Chemex for years, and I finally got one, but have a couple of questions that I can't seem to get good answers for from YouTube or other online sources.

For reference, I've been using various other brewing devices (aeropress, French press, drip coffee maker, etc) for a long time, and I have a Caspresso Infinity electric grinder, a Timemore Chestnut C3 pro manual grinder, and a relatively cheap gooseneck kettle. So far with the Chemex, I've been using the square filters, about 203F/95C water, the 60g:1L ratio and brewing with 36g of coffee and 600ml of water. I do a 45 second bloom with about 80ml of water, a 30 second pour to about 360ml of water, and then another 30 second pour to about 600ml of water. I say "about" because I'm not quite hitting all those numbers exactly, I do miss them by a gram or two. My questions.

So far, I have made distinctly different batches each time. It's the same grind, and same coffee, they have all tasted good, but noticably different. Some are stronger, and some taste cleaner for example. What would cause those types of differences and what can I do to be more consistent?

I'm also wondering about how the filter looks when it's finished. I swear I watched a YouTube video that showed a flat bed of coffee and nothing really on the sides of the filter, but I can't find it, and it's possible it was for another brewing technique. My filters do not have a flat bed of coffee when done, they basically have a cone of coffee that's stuck to the sides and then a small amount in the bottom of the filter. Is that normal? If it isn't, any advice on what I'm doing wrong, or tips to correct it?

I'm not disappointed in what I'm making, I just think it could be better and more consistent, so any tips would be greatly appreciated.

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Chemex Question

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Chemex Question

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