How to Brew Coffee with a Chemex > 자유게시판

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Preparing coffee the Chemex way is a elegant and precise process that emphasizes the crisp, vibrant notes of specialty-grade arabica beans. Begin by assembling your tools: a Chemex pour-over device, Chemex-specific filters, freshly ground coffee beans, a gooseneck kettle, and clean, filtered water warmed to 93–96°C. Opt for a consistency like coarse sand for best results.

Insert the paper filter into the Chemex with the thicker fold aligned with the pour spout. Wet the filter with boiling water to neutralize residual paper odors and to temper the glass. Pour out the rinse water.

Measure and فروشگاه قهوه deposit the coffee into the filter using a 1 part coffee to 15 parts water. With a typical 6-cup capacity this is approximately 30g of beans.

Start the process with a gentle pour to wet every particle. This is called the initial saturation. Allow it to rest for half a minute to allow the coffee to release trapped gases. After the bloom, Pour in concentric circles starting from the center and moving outward. Maintain a safe distance from the top edge and maintain a steady, controlled pour. Steer clear of the filter’s sides.

Pour incrementally until hitting your target volume. When brewing a standard 6-cup batch this is approximately 450ml. Extraction duration ideally lasts 180–240 seconds. If it runs too fast the coffee particles are too large. If the drip rate is sluggish the particle size is too small.

When the last drop has filtered through, remove the filter and discard it. Swirl the carafe lightly to unify the flavor profile. Serve right away while it’s hot. This technique yields a transparent, refined coffee with striking taste purity, making it excellent for highlighting unique varietals.