Brewing Perfect Coffee Using a Chemex > 자유게시판

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Brewing coffee with a Chemex is a deliberate and satisfying process that highlights the clean, bright flavors of specialty-grade arabica beans. Start by gathering your materials: a Chemex pour-over device, unbleached paper filters, freshly ground coffee beans, a slow-pour spout kettle, and spring water brought to 200–205°F. Choose a medium coarse grind for optimal extraction.

Set the filter inside the glass vessel with the triple thick side facing the spout. Wet the filter with boiling water to neutralize residual paper odors and to warm the carafe. Discard the rinse water.

Measure and deposit the coffee into the filter using a a 1:15 coffee-to-water ratio. When using a 6-cup Chemex this is roughly 30 grams of coffee.

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 beginning at the middle and expanding outward. Maintain a safe distance from the top edge and maintain a steady, controlled pour. Do not target the paper walls.

Continue pouring in stages until you have reached your desired total water weight. For a 6 cup Chemex this is just under 16 fluid ounces. 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.

When the last drop has filtered through, Gently lift and dispose of the paper filter. Stir the coffee with a circular motion to unify the flavor profile. Serve right away while it’s hot. The Chemex method produces a clean cup with pronounced clarity of flavor, making it ideal for پارتاک کافی single origin beans.