Brewing Perfect Coffee Using a Chemex > 자유게시판

Brewing coffee with a Chemex is a simple yet rewarding process that reveals the pure, nuanced taste of specialty-grade arabica beans. Start by gathering your materials: پارتاک کافی a Chemex pour-over device, Chemex-specific filters, coarse-ground arabica, a slow-pour spout kettle, and spring water heated to just below boiling. Use a grind size similar to sea salt for flavor balance.

Insert the paper filter into the Chemex with the reinforced layer toward the outlet. Pre-rinse using near-boiling water to neutralize residual paper odors and to preheat the glass vessel. Discard the rinse water.

Place the ground beans into the dampened filter using a ratio of about 1 gram of coffee for every 15 grams of water. When using a 6-cup Chemex this is approximately 30g of beans.

Begin your brew by pouring just enough hot water to saturate all the grounds. This is called the initial saturation. Wait 25–35 seconds to let CO2 escape for optimal extraction. Once the bloom has finished, slowly pour more water in a circular motion circling outward from the core. Maintain a safe distance from the top edge and pour with consistent flow. Steer clear of the filter’s sides.

Add water in pulses to reach your target ratio. For a 6 cup Chemex this is typically around 450 grams of water. The entire brew should take between 3 and 4 minutes. If the brew drains too quickly the coffee particles are too large. If it runs too slow the particle size is too small.

Once the water has fully drained through the grounds, remove the filter and discard it. Give the brewed coffee a gentle swirl to unify the flavor profile. Drink fresh while the aroma is vibrant. The Chemex method produces a clean cup with striking taste purity, making it ideal for single origin beans.