we may be mischievous,
but our methods aren’t

The degree of your grinder setting will determine the strength of your coffee.

For instance, a coarser grind will tend to be lighter and more delicate in flavor than a finer grind due to the amount of contact time the water has with the coffee in which it is coming into contact with.

Coarser grinds do not retain as much water than a finer grind due to the water finding the path of least resistance.

However, this is the fun with being able to control every aspect of the brewing process, experiment, have fun and find your “sweet spot” for the coffee that you love!

Chemex

Suggested Recipe:

Place one rounded tablespoon (15g) of ground coffee for every 5 ounces (142g) of water.
A coarser grind is recommended for this brewing method.

  • 1. Set Chemex on a scale and turn it on (the chemex will be automatically tared at that point.) Place the filter in the Chemex by folding one flap over the other to create a cone.

    2. Fill your kettle to 90% capacity with hot water from the coffee brewer. Set the kettle back on the warmer and set the temperature to 205 degrees fahrenheit.

    3. Rinse the filter in the Chemex with hot water then dispose of the dirty water.

    4. Take a cup, put it on the scale, and tare it.

    5. Measure the desired amount of coffee pursuant to the size of the coffee ordered and the type of coffee ordered. The amount of coffee to be used is based upon your desired water to coffee ratio.

    6. Turn on your grinder before grinding your batch to identify any remnants of previously grinded batches.

    7. Take whole beans and grind them to the size as specified pursuant to the type of coffee ordered. Clear the grinder chute of all grinds before turning the grinder off.

    8. Tap the cup on a flat surface to settle all the grounds in the cup.

    9. Pour the ground coffee into the filter and gently shake the chemex to flatten the coffee bed.

    10. Make sure the water in the kettle has reached the desired temperature of 205 degrees fahrenheit.

  • 1. Remove the kettle and begin pouring water slowly over the center of the coffee bed in a circular motion from the center to the outside of the filter, then reverse in a circular motion to return to the center. Never stop pouring or stall your brewing — keep a steady stream of water at all times.

    2. The Bloom period should last at least 30-45 seconds and all grounds must be wet. Three times the amount of coffee should be wet. If you have 35 grams of coffee as your does, then the wet weight of the coffee should be 105 grams.)

    3. Place the kettle back on its stand, take a spoon, and stir the grounds to ensure all grounds are wet and there is no channeling occurring (where the water goes to one side of the coffee bed and not the other, causing over and under-extracted parts of the coffee bed.) You will know that all coffee is wet when tiny bubbles (Coffee releasing CO2 gas) begin to dissipate.

    4. Remove the kettle and begin to slowly pour once again in a circular motion from the center to the outside, then in reverse.

    5. Be sure not to overfill the coffee bed with water. Leave at least 1/4 to 1/2 an inch of space between the top of the filter and your coffee bed.

    6. About halfway through the brewing time, place your kettle back on the stand, take your spoon, and stir once again making sure to bring the coffee from the very bottom to the top.

    7. Set the spoon aside and begin pouring water once again until your brew time and desired wet weight has been reached. Your primary focus here should be the wet weight.

    8. Quickly remove the filter with the grounds, even if it is still brewing, so as not to over-extract the coffee. Place the filter with the wet grounds in the cup in which you first ground your coffee.

    9. Swirl the Chemex once it has finished brewing. The lighter coffee will be on top while the first extracted coffee will be at the bottom.

    10. Ready to be served and enjoyed.

v60

Suggested Recipes:

12 oz (415g) of water 3 min. 26g of coffee
16 oz (525g) of water 3.5 min. 33g of coffee
24 oz (800g) of water 4 min. 50g of coffee

A finer grind is recommended for this brewing method.

  • 1. Set Chemex on a scale and turn it on (the chemex will be automatically tared at that point.) Place the filter in the Chemex by folding one flap over the other to create a cone.

    2. Fill your kettle to 90% capacity with hot water from the coffee brewer. Set the kettle back on the warmer and set the temperature to 205 degrees fahrenheit.

    3. Rinse the filter in the Chemex with hot water then dispose of the dirty water.

    4. Take a cup, put it on the scale, and tare it.

    5. Measure the desired amount of coffee pursuant to the size of the coffee ordered and the type of coffee ordered. The amount of coffee to be used is based upon your desired water to coffee ratio.

    6. Turn on your grinder before grinding your batch to identify any remnants of previously grinded batches.

    7. Take whole beans and grind them to the size as specified pursuant to the type of coffee ordered. Clear the grinder chute of all grinds before turning the grinder off.

    8. Tap the cup on a flat surface to settle all the grounds in the cup.

    9. Pour the ground coffee into the filter and gently shake the chemex to flatten the coffee bed.

    10. Make sure the water in the kettle has reached the desired temperature of 205 degrees fahrenheit.

  • 1. Remove the kettle and begin pouring water slowly over the center of the coffee bed in a circular motion from the center to the outside of the filter, then reverse in a circular motion to return to the center. Never stop pouring or stall your brewing — keep a steady stream of water at all times.

    2. The Bloom period should last at least 30-45 seconds and all grounds must be wet. Three times the amount of coffee should be wet. If you have 35 grams of coffee as your does, then the wet weight of the coffee should be 105 grams.)

    3. Place the kettle back on its stand, take a spoon, and stir the grounds to ensure all grounds are wet and there is no channeling occurring (where the water goes to one side of the coffee bed and not the other, causing over and under-extracted parts of the coffee bed.) You will know that all coffee is wet when tiny bubbles (Coffee releasing CO2 gas) begin to dissipate.

    4. Remove the kettle and begin to slowly pour once again in a circular motion from the center to the outside, then in reverse.

    5. Be sure not to overfill the coffee bed with water. Leave at least 1/4 to 1/2 an inch of space between the top of the filter and your coffee bed.

    6. About halfway through the brewing time, place your kettle back on the stand, take your spoon, and stir once again making sure to bring the coffee from the very bottom to the top.

    7. Set the spoon aside and begin pouring water once again until your brew time and desired wet weight has been reached. Your primary focus here should be the wet weight.

    8. Quickly remove the filter with the grounds, even if it is still brewing, so as not to over-extract the coffee. Place the filter with the wet grounds in the cup in which you first ground your coffee.

    9. Swirl the Chemex once it has finished brewing. The lighter coffee will be on top while the first extracted coffee will be at the bottom.

    10. Ready to be served and enjoyed.

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