It is personal preference everyone. There are only recommendations for directions. You can use bleached or unbleached. You can use a French press if you like, but the cup of coffee you get from chemex will differ from that of French press or an Aeropress or a Siphon or a Moka Pot or a drip . You can use Grams or Tablespoons or cups. You can make it in your kitchen or you can make it in your basement or even at your campsite. You can even make it without a scale if you would like. Or without a timer! Elemental Coffee is showing how they do it and it happens to work well. If it doesn't work for you don't do it. If you don't understand why people use a Chemex, then don't buy one. It is okay. But boy would it be great if people would understand why a Chemex is used before they comment :) And for the love of coffee just do what your palate loves and keep brewing
And here I’ve been following basic pourover instructions with my chemex. I’ve been starting a three minute timer, doing a 30 second bloom then slowly pouring out the rest over the remainder of the 3 minutes. I was getting a damn good cup (not bitter or sour) but now I’m curious about this method. Thank you!
Fatal flaw during his brewing at 0:22 where he slams the glass of coffee beans on the counter. This produces a shock internally to the beans causing the molecular structure to fracture and scar which basically Frankenstein’s the beans and now the coffee won't taste as great.
I really like how at the end of the video you posted supplies and instructions for those of us who already forgot the measurements by the time we finished watching it! Super helpful!! :)
The instructions appeared a little off. So, for anyone reading this here is what it should read: Place filter in Chemex Rinse the filter with hot water; discard the water Add 52g freshly ground (medium coarse) coffee Add 100g of ~200° water in concentric circles Wait 1'30" for coffee to bloom Add 600g more of water in concentric circles followed by a center pour Wait 4'30" for draw down Remove filter Serve Total brew time = 6'00" (not 5'00")
I've had my Chemex for almost a year. This was one of the first videos I watched and I have to say it was immensely helpful for the basics. We've tweaked the process to our liking and I've never loved a cup of coffee like I love a Chemex coffee
I enjoyed every minute of this video because I'm getting my first Chemex soon. Why on earth would you spend the time watching it if you think taking time to make coffee is pretentious?
The instructions appeared a little off. So, for anyone reading this here is what it should read: Place filter in Chemex Rinse the filter with hot water; discard the water Add 52g freshly ground (medium coarse) coffee Add 100g of ~200° water in concentric circles Wait 1'30" for coffee to bloom Add 600g more of water in concentric circles followed by a center pour Wait 4'30" for draw down Remove filter Serve Total brew time = 6'00" (not 5'00")
I’ve only recently have gotten into coffee as an all life tea drinker and bought a french press first, every coffee was horrible with that tbh, mostly because it was always with too fine coffee that left so much grinds in the cup. Then I figured out you can just pour water over a filter with coffee in it and you‘ll get much better coffee! Always thought you’d have to have a coffee machine for filter coffee (as a student they’re too expensive, I don’t have the space and don’t want to clean up a whole machine) Now I‘m hooked and I fear it’s too late for me too get out lol
I always see an overall brew time for chemex of 4:30 quoted, but how does that scale vs the total amount of coffee brewed? Is the answer not at all and I should be varying my grind size and pouring technique to achieve 4:30, or should I expect variations on trying to brew 250 ml/500ml/750 ml. When I brew a single mug, I have it pretty nailed down to 4:30 and taste is delicious, but I brewed 750ml the other day and brew time went way out to 7 mins and the taste was compromised. Any help much appreciated :)
Coming from a Colombian, coffee and how to brew it is just a preference. People say Colombian coffee is the best in the world and I agree (with a little sense of bias of course) but it really comes down to the bean, of which we have a huge variety of agricultural regions when it comes to coffee. I dont mind this hipster movement but what sort of bothers me is the commercialization and expense of this stuff here. My family personally and ancestors have made coffee in simple ways for literally several hundred years. Sometimes a rustic old tin and no more than a cheesecloth style garment and get amazing coffee. The rest is just people trying to sort out what makes these differences. Being snobbish about it is never welcome. Just enjoy a good coffee.
i agree with all of this, but i also think that the hyper detailed, granular approach to coffee (that results in the seemingly over complication of brewing a simple batch of coffee) can also be interpreted by some as a huge compliment, because what it's saying is, 'there is such a beauty to coffee and the coffee bean, that we not only love to taste it, but love * the art * of brewing,' which inevitably leads to mastering the finest details from the best water temperature, to what kinds of filters to use, and down to the brewer itself i think there are genuine people who express a love of coffee by learning everything about it and teaching themselves methods on how to extract it in new ways. the commercialization is the terrible price one pays by being delicious and high in demand sadly, but again, i totally get what youre saying but do think there is another side to it (if i understood your intent in your message correctly)
52/700 is about a 1:13 ratio vs baseline of 1:16. This interesting. How did you come up with that ratio? I use a V60 and playing around with ratio, grind size and water temp I have not been able to get a good extraction beyond 1:15. It either tastes bitter or flavors are less clear.
I'm commenting about weighing water (grams) instead of by volume (ounces or milliliters). Mass and volume are related in the metric system. 1 kg is exactly 1 liter of water. Therefore 1 milliliter weighs 1 gram (this is only true for water). So if you have your chemex on a scale, you don't need to pour the water in a measuring cup then pour over the grounds; rather, you just pour the water directly into the chemex and look at the scale for the proper amount. Once you've done it once, you can just mark the level with a sharpie and you are good forever. As for the metric system, it is hecka better than imperial. I'm usually a beer drinker which measures alcohol content by ABV (volume) or ABW (weight). Don't hate on metric.
He literally weighed it in grams pouring directly from the kettle. I’ve never seen a pour-over recipe that measures water by volume, it’s always done by weight in the metric system. Nobody in the coffee world hates on the metric system
I'm thinking of getting this set up. If I ever do I would only be using it on the weekends. I still use my drip pot on work days. I wouldn't want to be late for work every day.
Lovely video and easy to understand procedure. I appreciate you taking the time to explain the WHY for the extra steps you're taking. Unfortunately this video didn't address the one thing I came here to see - the chemex itself. I'd like to see down the middle and hear about how it actually works. Regardless, excellent video.
I just throw my boiling water on my reusable chemex filter in the morning like an uncivilized ape and my is still delicious. Ill have to try the proper way tomorrow morning lol.
is the second pour 4:30 including the initial 1:30 blooming or is it additional for a total pouring of 6mins? Also how do you clean your chemex? Thanks! Great video!
+kyle sherman including i believe. i only make one cup at a time and only let it bloom for about 30-45 seconds, then continue to 4m. adjust grind to get 4m total.
People can be a bit over fussy on making their coffee be it Chemex, French Press, Aerowhatever, yada yada yada. I happen to love the Chemex and not as much the muddy coffee from a FP. Just my preference. I think the whole scale thing is a littler over the top and a lot unnecessary. I've found ~50 grams of coffee (which I do weigh) to 24 ounces (680 grams) because my oxo imperial measuring cup makes 24oz easy and it's a nice starting point with a new bean. Since i only put 24oz in the kettle i know I'm done when I'm out of water. I adjust depending on the bean I'm using (I have real love for Ethiopian Yirgachaffe and Sidamo and the 50 to 24oz works well) . There is nothing magic about the ratio except how you like that bean of coffee prepared. I use Chemex brand bleached filters. Chemex is so fussy with their filters (going so far as to oxygen clean them) that it's been my experience I don't have to be fussy at all. I stopped preheating or premoistening the filters long ago and I've never noticed a 'paper' taste. I used a pour over kettle and pour in circular motions until I'm out of water. My point is just that making Chemex coffee is easy and your process doesn't have to be so precious to get a truly amazing cup of coffee. Don't be intimidated. The bean has much more to do with the final result than the process. Just make coffee your favorite way using the ratio of water to grounds that pleases you most. Cheers.
When its literally your job to roast, brew and serve coffee to people who expect only the best, it's absolutely vital to be consistent. You could compare it to making cocktails in a bar, or to serving food in a restaurant, they all have recipes and methods that they stick to to ensure a great result every time.
what is with the constant claims that these videos are overly complicated.They are just showing THEIR method they are not saying you HAVE to use it. btw your fussiness is my experimentation.
New to this. When he starts the timer and gets to the 1.5 and 4.5 minutes instructions, does he mean to wait until it hits the 1.5 and 4.5 minute mark on the timer, or that to let it bloom for a full 1.5 minutes and then to let it draw-down for an entire 4.5 minutes?
So in this case he's giving marks to when to start the next stage of the coffee making. So at 1'30" he's done with the bloom and is going on to the next stage. I'll admit that's a super long bloom, but he's using a really high ratio (imo) so maybe that's why. Longer blooms don't typically hurt though, so long as your coffee bed doesn't cool too much and you have good saturation it's fine
Note the streams of water flowing down the sides of the chemex around 2:59-3:01. I have this same issue and it really effects the taste of the final product. Any advice on how to avoid this, or is it just something you have to learn to live with? Thanks.
What I do is make sure the filter creates a seal when i wet it initially to get rid of the paper taste and heat up the chemex. I try to get the filter to take up all of the available space before I pour any water, and then once I have poured water I just check and make sure that the water sealed the filter to the glass (i.e. the filter is stuck to the glass if "sealed" is confusing). If you note, he didn't really do this in the video and that's my best guess as to why he had those side streams. If the filter is sealed to the glass, the water has nowhere to go but out the bottom.
@@TheLuckyMexican93 dont think thats it. I notice this only happens at the beginning of the brew when the coffee is not as saturated with water. I never see it at the end when almost done pouring.
I love this video I’ve been using this method for quite some time! I have one question, my kettle does not say the temperature and I’m wondering if I wait 1 minute and 30 seconds after boil if it will be too cool to pour over? Thank you
I've read and heard that the ideal temperature is just a bit under boiling (so about 200 F or 95 C, approximately), so just a little bit after it stops audibly boiling ought to be fine. 1 minute, 30 seconds is probably a bit long, though. If the kettle's quiet, you should be good to go. You could also try popping a kitchen thermometer in the water after you shut the kettle off and time how long it takes to get to the correct temperature, if you have one. It should cool at about the same rate each time, so you'd really only have to use the thermometer once.
So far I’ve experimented with i’d say 4 or 5 Chemex recipes, including onyx coffee lab’s 900 gram recipe…. And out of all of them THIS recipe has easily been the easiest , and best finish especially with an Ethiopian bean. But all roasts so far have been great.
Is this device actually worth it? I usually just drink filter drip coffee, and if I am not lazy I'll brew a nice espresso. Does this device allow you actually make a nice cup of coffee in a similar amount of time to regular drip?
I use a fabric filter because they're reusable, but lately it's been dripping very slow and I'm not sure why. It might be because I stopped caring about the pour but is it that finicky? Thanks!
This is a great explanation with no extra fluff, but honestly really time consuming and average tasting with a recommendation from an avid chemex coffee drinker. Back to the espresso whether short or lungo that is easy and makes delicious ITALIAN coffee
hello, where to find this glass jar? how to have a much slower flow? put additional paper fonts? for cold percolation 55 ° alcohol and medicinal plants. thank you
Just took delivery on an 8 cup Chemex set-up and ordered a scale/timer today. I'm switching from Melitta. I'll wait until I get the scale but I'm anxious to see how it goes!
That's exactly what I thought. I go at a ratio of 16:1 for water: coffee and have people think that it's too strong, I'm curious to try it though! I wonder if that's why he blooms for so long
So my filters are the brown natural unbleached chemex filters. Any preference one to another? Also is there a need to pre wet the brown natural unbleached filters?
I thought about getting one of these but after I started rinsing the filters with hot water and blooming my ground coffee in my old fasion drip coffee pot, I don't need to. Oh for those wondering about rinsing the filters, NO it does NOT make a weak cup of coffee. Quite the opposite in fact. The flavor is also 100 times better too.
+Steve Davidson I could never tell the difference, lmao. The filter soaks as soon as the water goes into the coffee anyway. When using the K-Cup maker, with fresh ground coffee, there is no difference if I made it in the pot or k-cup. Well, except for time and amount
Great video! Just a couple of questions... 1) Does the scale show 52g before adding the water? Or is it zero before adding the water? 2) while adding the water. Is the total weight going to be 700g including the weight of the beans? Or about 752? Thanks a lot for the video😊
so for one cup is it only two minutes of pouring? Can I make a 12 oz cup in this size Chemex? I'm staying at someone's house and they have this instead of Kalita which I'm used to.
I dont have the chemex but I have a small vase that's basically the exact same shape and size lol I dont have a kettle anymore but I've been slumming it with a pot and transferring to pour it in. The issue is I dont think I'm adding enough water, I dont have a scale argh.
![The Ultimate Guide To Perfect Chemex Coffee [2024 Edition]](/img/n.gif)
This was hugely helpful for my first time using a Chemex. Great, clear instruction and very well-shot and edited. Thanks so much!
Are you still using this, 8 years later?
It is personal preference everyone. There are only recommendations for directions. You can use bleached or unbleached. You can use a French press if you like, but the cup of coffee you get from chemex will differ from that of French press or an Aeropress or a Siphon or a Moka Pot or a drip . You can use Grams or Tablespoons or cups. You can make it in your kitchen or you can make it in your basement or even at your campsite. You can even make it without a scale if you would like. Or without a timer! Elemental Coffee is showing how they do it and it happens to work well. If it doesn't work for you don't do it. If you don't understand why people use a Chemex, then don't buy one. It is okay. But boy would it be great if people would understand why a Chemex is used before they comment :) And for the love of coffee just do what your palate loves and keep brewing
Can I make it in a box, with a fox?
It's fascinating (and a bit unsettling) that anyone could feel so strongly about how strangers brew coffee.
I love my Chemex, bought it for nothing at a flea market, it makes the best home-made coffee (my personal taste, of course).
"bought" for "nothing"... So it was free?
Paul Walden this is the most positive comment on UA-cam about coffee thank you, my lovely bean
And here I’ve been following basic pourover instructions with my chemex. I’ve been starting a three minute timer, doing a 30 second bloom then slowly pouring out the rest over the remainder of the 3 minutes. I was getting a damn good cup (not bitter or sour) but now I’m curious about this method. Thank you!
It's been a year. How does this method compare to your original method?
Tell us!! Lol
Speak up, we need to know!
The suspense is killing me!
Fatal flaw during his brewing at 0:22 where he slams the glass of coffee beans on the counter. This produces a shock internally to the beans causing the molecular structure to fracture and scar which basically Frankenstein’s the beans and now the coffee won't taste as great.
"Fatal flaw" xD
no no no ! not ANOTHER ignorant comment on you tube! please go away...
whoosh
microview2011 -agreed 😐
Alex "i have done the research" Jones WHOOOOSH
I really like how at the end of the video you posted supplies and instructions for those of us who already forgot the measurements by the time we finished watching it! Super helpful!! :)
Yes love the time stamps
The instructions appeared a little off. So, for anyone reading this here is what it should read:
Place filter in Chemex
Rinse the filter with hot water; discard the water
Add 52g freshly ground (medium coarse) coffee
Add 100g of ~200° water in concentric circles
Wait 1'30" for coffee to bloom
Add 600g more of water in concentric circles followed by a center pour
Wait 4'30" for draw down
Remove filter
Serve
Total brew time = 6'00" (not 5'00")
Great video, thanks! As a side note, 100 grams of water equals to 100 ml, for easy reference.
Thank you!!!!!!!!!!!!!!!!!!!
I've had my Chemex for almost a year. This was one of the first videos I watched and I have to say it was immensely helpful for the basics. We've tweaked the process to our liking and I've never loved a cup of coffee like I love a Chemex coffee
I'm not nearly as careful about grinding, pouring, timing, or using the metric system with my chemex and it still does awesome.
Who else got one of these Christmas 2020?
Desperately wanted one but didn't 😢 I did get a nice hario kettle though 😁. Will have to buy a chemex myself 😋☕
BET
Yup! 😂
Yes! Chemex & Kettle!! 🥳🎉
@@MissHutli Got one for my mum. She has wanted one forever so I splurged.
I think I've watched every Chemex vid on youtube, and this one is my fav.
+Jeff Howard agreed....no nonsense, cogent, and spot on. I find the 50/700 ratio perfect for two cups!
you should check out matt d avellas video
I enjoyed every minute of this video because I'm getting my first Chemex soon. Why on earth would you spend the time watching it if you think taking time to make coffee is pretentious?
Just got my chemex today and I feel so pretentious :))))
BenBenson is it as fun as being pretentious and making condescending comments?
@BenBenson Jeez... LOL
😂😂😂😂😂😂
I'm fighting the urge to delve into it because I think I have enough ways to make coffee already and it's so effin doucheee. Is sad times.
You are pretentious.
simple and helpful. Thanks! Coffee brewed in a Chemex is so beautiful!
this is where it all started for me i come back to this video from time to time
This made the best cup of coffee I've ever had at home! Thanks so much!
The instructions appeared a little off. So, for anyone reading this here is what it should read:
Place filter in Chemex
Rinse the filter with hot water; discard the water
Add 52g freshly ground (medium coarse) coffee
Add 100g of ~200° water in concentric circles
Wait 1'30" for coffee to bloom
Add 600g more of water in concentric circles followed by a center pour
Wait 4'30" for draw down
Remove filter
Serve
Total brew time = 6'00" (not 5'00")
I’ve only recently have gotten into coffee as an all life tea drinker and bought a french press first, every coffee was horrible with that tbh, mostly because it was always with too fine coffee that left so much grinds in the cup. Then I figured out you can just pour water over a filter with coffee in it and you‘ll get much better coffee! Always thought you’d have to have a coffee machine for filter coffee (as a student they’re too expensive, I don’t have the space and don’t want to clean up a whole machine) Now I‘m hooked and I fear it’s too late for me too get out lol
If you want to do french press properly you have to grind the beans pretty coarse. Coarser than they come in the store.
I always see an overall brew time for chemex of 4:30 quoted, but how does that scale vs the total amount of coffee brewed? Is the answer not at all and I should be varying my grind size and pouring technique to achieve 4:30, or should I expect variations on trying to brew 250 ml/500ml/750 ml. When I brew a single mug, I have it pretty nailed down to 4:30 and taste is delicious, but I brewed 750ml the other day and brew time went way out to 7 mins and the taste was compromised. Any help much appreciated :)
Coming from a Colombian, coffee and how to brew it is just a preference. People say Colombian coffee is the best in the world and I agree (with a little sense of bias of course) but it really comes down to the bean, of which we have a huge variety of agricultural regions when it comes to coffee. I dont mind this hipster movement but what sort of bothers me is the commercialization and expense of this stuff here. My family personally and ancestors have made coffee in simple ways for literally several hundred years. Sometimes a rustic old tin and no more than a cheesecloth style garment and get amazing coffee. The rest is just people trying to sort out what makes these differences. Being snobbish about it is never welcome. Just enjoy a good coffee.
Have you tried Kona Coffee?
Most people shift their value and worth in material possessions rather than the actual enjoyment of drinking a nice tasting beverage.
i agree with all of this, but i also think that the hyper detailed, granular approach to coffee (that results in the seemingly over complication of brewing a simple batch of coffee) can also be interpreted by some as a huge compliment, because what it's saying is, 'there is such a beauty to coffee and the coffee bean, that we not only love to taste it, but love * the art * of brewing,' which inevitably leads to mastering the finest details from the best water temperature, to what kinds of filters to use, and down to the brewer itself
i think there are genuine people who express a love of coffee by learning everything about it and teaching themselves methods on how to extract it in new ways. the commercialization is the terrible price one pays by being delicious and high in demand sadly, but again, i totally get what youre saying but do think there is another side to it (if i understood your intent in your message correctly)
Perdón pero, Ethiopian coffee is the best now.
Colombia is better known for its cocaine
52/700 is about a 1:13 ratio vs baseline of 1:16. This interesting. How did you come up with that ratio? I use a V60 and playing around with ratio, grind size and water temp I have not been able to get a good extraction beyond 1:15. It either tastes bitter or flavors are less clear.
Some people like theirs a little stronger. I use the 1/14 ratio
I just want to ask. You said that that the time is 4.30, is it include the first 1.30 or not?
Excellent video! Where can I get that mug?
I'm commenting about weighing water (grams) instead of by volume (ounces or milliliters). Mass and volume are related in the metric system. 1 kg is exactly 1 liter of water. Therefore 1 milliliter weighs 1 gram (this is only true for water). So if you have your chemex on a scale, you don't need to pour the water in a measuring cup then pour over the grounds; rather, you just pour the water directly into the chemex and look at the scale for the proper amount. Once you've done it once, you can just mark the level with a sharpie and you are good forever. As for the metric system, it is hecka better than imperial. I'm usually a beer drinker which measures alcohol content by ABV (volume) or ABW (weight). Don't hate on metric.
#TeamMetric 🎉
It bothered me as well
He literally weighed it in grams pouring directly from the kettle. I’ve never seen a pour-over recipe that measures water by volume, it’s always done by weight in the metric system. Nobody in the coffee world hates on the metric system
“good things come to those who wait.”
Ratatouille
Amen to that
This video is exactly what I was looking for! Thank you
I'm thinking of getting this set up. If I ever do I would only be using it on the weekends. I still use my drip pot on work days. I wouldn't want to be late for work every day.
Take the materials to your work as I have done
Lovely video and easy to understand procedure. I appreciate you taking the time to explain the WHY for the extra steps you're taking. Unfortunately this video didn't address the one thing I came here to see - the chemex itself. I'd like to see down the middle and hear about how it actually works. Regardless, excellent video.
I just throw my boiling water on my reusable chemex filter in the morning like an uncivilized ape and my is still delicious. Ill have to try the proper way tomorrow morning lol.
Hahahahaha! I’m completely with you on the uncivilized ape method of making coffee!
Thanks for sharing this video, it was very helpful ! Can you also share the coffee bean/water ratio for the 12 oz. and 16 oz. cups? Thank you.
I am new to this - thank you for explicit instructions
is the second pour 4:30 including the initial 1:30 blooming or is it additional for a total pouring of 6mins? Also how do you clean your chemex? Thanks! Great video!
+kyle sherman including i believe. i only make one cup at a time and only let it bloom for about 30-45 seconds, then continue to 4m. adjust grind to get 4m total.
"...then we're gonna move the kettle to the center and do what we call a Center Pour..."
Lynn Harrod ".. this is called the Draw Down stage.."
People can be a bit over fussy on making their coffee be it Chemex, French Press, Aerowhatever, yada yada yada. I happen to love the Chemex and not as much the muddy coffee from a FP. Just my preference. I think the whole scale thing is a littler over the top and a lot unnecessary. I've found ~50 grams of coffee (which I do weigh) to 24 ounces (680 grams) because my oxo imperial measuring cup makes 24oz easy and it's a nice starting point with a new bean. Since i only put 24oz in the kettle i know I'm done when I'm out of water. I adjust depending on the bean I'm using (I have real love for Ethiopian Yirgachaffe and Sidamo and the 50 to 24oz works well) . There is nothing magic about the ratio except how you like that bean of coffee prepared. I use Chemex brand bleached filters. Chemex is so fussy with their filters (going so far as to oxygen clean them) that it's been my experience I don't have to be fussy at all. I stopped preheating or premoistening the filters long ago and I've never noticed a 'paper' taste. I used a pour over kettle and pour in circular motions until I'm out of water.
My point is just that making Chemex coffee is easy and your process doesn't have to be so precious to get a truly amazing cup of coffee. Don't be intimidated. The bean has much more to do with the final result than the process. Just make coffee your favorite way using the ratio of water to grounds that pleases you most. Cheers.
Don Ward Great post. The fussiness gives me anxiety. lol
When its literally your job to roast, brew and serve coffee to people who expect only the best, it's absolutely vital to be consistent. You could compare it to making cocktails in a bar, or to serving food in a restaurant, they all have recipes and methods that they stick to to ensure a great result every time.
Don Ward good advice for people looking to get into it.
what is with the constant claims that these videos are overly complicated.They are just showing THEIR method they are not saying you HAVE to use it.
btw your fussiness is my experimentation.
The fussy factor seems to be the thing that turns a lot of people off. Wasn’t the philosophy of the Chemex to be a brewer that anyone can use?
what is the brand/name of the scale/timer used ?
New to this. When he starts the timer and gets to the 1.5 and 4.5 minutes instructions, does he mean to wait until it hits the 1.5 and 4.5 minute mark on the timer, or that to let it bloom for a full 1.5 minutes and then to let it draw-down for an entire 4.5 minutes?
So in this case he's giving marks to when to start the next stage of the coffee making. So at 1'30" he's done with the bloom and is going on to the next stage. I'll admit that's a super long bloom, but he's using a really high ratio (imo) so maybe that's why. Longer blooms don't typically hurt though, so long as your coffee bed doesn't cool too much and you have good saturation it's fine
@@mediter123 Thank you so much for your reply!
Does this 1:30 count from when you pour the first 100g or after
Thanks for this video. Helped me with some mistakes I was making.
Given the time and labour involved, how does it compare to drip coffee? I get the same effect with drip coffee.
2022 and this is still so helpful!
Great video ✨ just got our Chemex today!
Note the streams of water flowing down the sides of the chemex around 2:59-3:01. I have this same issue and it really effects the taste of the final product. Any advice on how to avoid this, or is it just something you have to learn to live with? Thanks.
What I do is make sure the filter creates a seal when i wet it initially to get rid of the paper taste and heat up the chemex. I try to get the filter to take up all of the available space before I pour any water, and then once I have poured water I just check and make sure that the water sealed the filter to the glass (i.e. the filter is stuck to the glass if "sealed" is confusing). If you note, he didn't really do this in the video and that's my best guess as to why he had those side streams. If the filter is sealed to the glass, the water has nowhere to go but out the bottom.
@@TheLuckyMexican93
dont think thats it. I notice this only happens at the beginning of the brew when the coffee is not as saturated with water. I never see it at the end when almost done pouring.
i notice too but I dont taste difference. Maybe try pouring slower or making a divot hole in center before pouring water.
I love this video I’ve been using this method for quite some time! I have one question, my kettle does not say the temperature and I’m wondering if I wait 1 minute and 30 seconds after boil if it will be too cool to pour over? Thank you
I've read and heard that the ideal temperature is just a bit under boiling (so about 200 F or 95 C, approximately), so just a little bit after it stops audibly boiling ought to be fine. 1 minute, 30 seconds is probably a bit long, though. If the kettle's quiet, you should be good to go. You could also try popping a kitchen thermometer in the water after you shut the kettle off and time how long it takes to get to the correct temperature, if you have one. It should cool at about the same rate each time, so you'd really only have to use the thermometer once.
I've been accidentally pouring the water onto the filter sometimes instead of the grounds. made it taste watery
Love the wiping up at the end, lol.
This is awesome! I can't wait to drink my coffee tomorrow!
i like this method of making coffee
never done it
dont know why im here or how i got here
but i like it
I remember seeing a Chemex for the first time in and old Rock Hudson, Doris Day movie
It was in the back ground shot of a kitchen .
I think I was using a Melitta back then
I did the ratio mentioned in this video and 52 g of coffee to 700 g of water is strong!
Yeah normally there's a ratio of 1:15-16 with the Chemex. This is quite a bit stronger, but its just preference I guess!
I have a question... I always wait only 30 sec. bloom and then the rest. Waiting 1:30 min for the coffee to bloom, doesn't it taste bitter? 😮😮
So far I’ve experimented with i’d say 4 or 5 Chemex recipes, including onyx coffee lab’s 900 gram recipe…. And out of all of them THIS recipe has easily been the easiest , and best finish especially with an Ethiopian bean. But all roasts so far have been great.
I thank God for You. Love, Light, Peace, Music and Joy
just tried this and it turned out great, thanks!
Where can I buy that mug?
Is this device actually worth it? I usually just drink filter drip coffee, and if I am not lazy I'll brew a nice espresso. Does this device allow you actually make a nice cup of coffee in a similar amount of time to regular drip?
I like to Chemex my nescafe gold, it really helps bring out the subtle hints of Ecuadorian Mint, Juniper Spices and Malaysian autumn wilderberries.
😂
How did you get grams of water? Millilitres perhaps?!
I was thinking the same thing! Why grams????
I use a fabric filter because they're reusable, but lately it's been dripping very slow and I'm not sure why. It might be because I stopped caring about the pour but is it that finicky? Thanks!
How does this differ from V60? Just a different container and, thus, different flow rate?
Thank you! I just got a Chemix and this seems very informative. Can’t wait to try your method tomorrow. I definitely did plenty things wrong😊
Chemex
What grind size? Great video. Can't wait to try this recipe.
What is the name of the grinder you referenced? In the market for a new one.
This is a great explanation with no extra fluff, but honestly really time consuming and average tasting with a recommendation from an avid chemex coffee drinker.
Back to the espresso whether short or lungo that is easy and makes delicious ITALIAN coffee
hello, where to find this glass jar? how to have a much slower flow? put additional paper fonts? for cold percolation 55 ° alcohol and medicinal plants. thank you
Is there a name for that type of mug? I'd love to have one.
Bought a chemix and used it many times and was doing it completely wrong thanx for the advice
Just took delivery on an 8 cup Chemex set-up and ordered a scale/timer today. I'm switching from Melitta. I'll wait until I get the scale but I'm anxious to see how it goes!
How did it go?
I need to shoot using one of these for a video, love the simplicity of it
Is the coffee stronger than other methods? Because I like it strong!
What purpose does it serve to measure water by its weight?
I have a bodum burr grinder. Any suggestions on what grind I should use? Thanks
That seems like alot of bean for that little of water. How strong is that?
What is the size of the Chemex coffee maker used in this video? Is it a 6-cup?
yep its a 6 cup
Thanks!! You're the best! Now I know which size to get. This is perfect!
Can I do this for 1 mug - 10 ounces of coffee with the 6 cup brewer? or is it too large for it?
If I want to make one cup, do I also half the times mentioned? Like the 4 minute draw down would be 2?
Maybe it's the beans he's using, but that seems like a big coffee to water ratio. Gonna be a strong cup.
That's exactly what I thought. I go at a ratio of 16:1 for water: coffee and have people think that it's too strong, I'm curious to try it though! I wonder if that's why he blooms for so long
Agreed. It is VERY strong.
Same thought here. Either very strong or the beans are very very light
What kettle did you use?
Can you recommend a kettle?
How can I get one of the mugs?
Can you tell us how to clean that connects by hand?
if you don't want two mugs worth can you divide the brew in half?
So my filters are the brown natural unbleached chemex filters. Any preference one to another? Also is there a need to pre wet the brown natural unbleached filters?
I thought about getting one of these but after I started rinsing the filters with hot water and blooming my ground coffee in my old fasion drip coffee pot, I don't need to. Oh for those wondering about rinsing the filters, NO it does NOT make a weak cup of coffee. Quite the opposite in fact. The flavor is also 100 times better too.
What is an old fashion drip. Like a mr coffee flat bottom drip coffee maker.
+Steve Davidson I could never tell the difference, lmao. The filter soaks as soon as the water goes into the coffee anyway. When using the K-Cup maker, with fresh ground coffee, there is no difference if I made it in the pot or k-cup. Well, except for time and amount
How many degrees specifically is the water
but after 4.5 minutes isn't the coffe cooler. how do you keep the coffeee hot? i like hot coffee?
can we add some milk after this process?
Are we looking at a 8 cup model here? 6 cup?
Great video! Just a couple of questions...
1) Does the scale show 52g before adding the water? Or is it zero before adding the water?
2) while adding the water. Is the total weight going to be 700g including the weight of the beans? Or about 752?
Thanks a lot for the video😊
Each measurment is independent, so in total 700g of water and 52g of coffee
What style of coffee mugs are those? They look awesome!
What was the water temperature that you used?
Bring your coffee water to a boil then let it sit for a minute, so between 200 and 210 Fº. If it's a little lower, that's fine too.
Why do you start with 700g (700ml) of water and are only left with 20oz (assuming 568ml) of coffee at the end ?
WTF? He just went from metric to imperial?!?! :)
The Exesplooshiner water hot
Gonza 565 ahhh there's the hipster hating comment. gotta be at least one under every coffee brewing video. so original.
It’s important to do this so as to avoid impurities.
Grams of water? FFS!
I nearly shit my pants.
again, what was your water temp?
Thanks for the video and for the call out for Baratza grinders. My fiance just got me a Baratza for my birthday so I'm getting into pour overs.
so for one cup is it only two minutes of pouring? Can I make a 12 oz cup in this size Chemex? I'm staying at someone's house and they have this instead of Kalita which I'm used to.
What temp does is the water he brews with ?
Hi, do you sell the coffee cup in this video? Thx
so how long is the brewing process? 10 mins? I uses the french press and all I have to wait is 5-10 mins
I dont have the chemex but I have a small vase that's basically the exact same shape and size lol
I dont have a kettle anymore but I've been slumming it with a pot and transferring to pour it in. The issue is I dont think I'm adding enough water, I dont have a scale argh.
Doctor Tobias Funke knows what he’s talking about.
What grind range would you suggest on a Virtuoso 586?
How easy does the water drain after wetting the filter?