Coffee

This is not really a "recipe" but contains general information about brewing good coffee. This first section is specific to the Chemex pour-over coffeemaker I recently got, followed by general information on making coffee.

CHEMEX COFFEE MAKER

I've been fighting for years to learn how to make good coffee, I've probably owned four different coffeemakers. So, I recently bought a "Chemex" coffeemaker. The Chemex coffeemaker is highly regarded and has won awards for its simple elegant design.

The Chemex is a "pour-over" style coffeemaker, it does not heat and disperse the water for you, it is simply a glass carafe with a wide top. You place the coffee filter on the top and dump the ground coffee in it, heat the water in a separate kettle and pour the water gradually over the grounds. Coffee aficionados claim this is the best way to make coffee and there are numerous videos online, specific for the Chemex, with rather bizarrely detailed instructions on how to do it. Here’s my current method, derived from several videos. This is a work in progress.

Ingredients

52g Coffee, medium-coarse grind
820g Water
(Optional) Salt

Instructions

1) The Chemex requires its own brand of filters, which are folded into quarters (they make round and square ones, either work). Open one fold of the filter so that one side is one layer thick and the other is three layers thick. Place the filter on top of the Chemex so that the three-layer side is against the spout. The three layers help prevent the filter paper from collapsing against the spout and sealing it off; it needs to stay open so air can exit as the water drips in.

2) Heat the water to 207deg F (I use an electric kettle with a long spout). Pour water over and around the filter to wet and rinse it, and then drain the rinse water from the Chemex.

3) Grind the coffee beans and pour into filter. Shake the Chemex to level the grounds. Add the optional salt if using.

4) Place the Chemex on a scale and tare it (zero it out). Pour water over the grounds in intervals according to the following table. Water weights are cumulative. Use a spiral motion starting in the center, try to avoid the filter at the edges, and pour gently, you don’t want to stir up the grounds.

Additional Notes

1) A long-spout kettle makes it easier to gently pour the water in a spiral.
2) Many instructions say if the coffee is too bitter then grind it coarser and if too sour grind it finer.
3) Salt is a peculiar addition that few people have considered, but several years ago I ran across a suggestion for adding a small amount to coffee and I really do think it smooths out the flavor.

A WATER / COFFEE CHART (SERIOUS EATS) - Relates amount of coffee desired ("mugs", whatever the hell those are - the article says the measure called a "cup" on coffee makers is about 5 or 6 ounces) to water and coffee amounts. The "Four Mug" water amount of 820g matches the water amount in the Chemex table above, and the coffee weight is also very close.

This is from an article on "How To Get The Most Out Of Your Coffee Maker", which is more specific to drip-brewers. It has one intereesting tip, recommending stirring the coffee grounds after they are first saturated. When water is first poured on ground coffee it exhales gas, which is called "blooming". They recommend stirring the coffee grounds during this process to evenly saturate them and allow all of them to bloom without forming a crust on top.

COFFEE MAKING TIPS, SUGGESTIONS, INSTRUCTIONS

How To clean Your Grinder (Serious Eats) - coffee articles regularly say that the grinder is the most important piece of coffeemaking equipment you can buy, with a burr grinder being overwhelmingly preferred, and cleaning it is imperative.

How to Clean Your Burr Coffee Grinder (ATK) - another article on the subject of cleaning your grinder.