![]() I use forty grams of ground coffee in the so-called six cup Chemex. The best starting point it simply to use a coarse grind and not-too-hot water.Ĭoarse ground, like Kosher salt, because the filter controls contact time, not the grind. It is difficult to calculate the contact time, as you really have a number of contact times, due to the practice of pouring small amounts of hot water and allowing it to cycle through the filter bed before pouring in the next one. If a wine-like viscosity is what you want in your cup, the Chemex is your brewer. In fact, I think I can make stronger coffee with the Chemex with no bitterness at least partly due to its filter. The cup profile does not indicate anything less than a stellar cup of coffee. While critics may claim the Chemex filter holds back important flavor oils, I would not agree without some evidence. The thick paper filter is almost certainly a factor. Another reason may be the coarse grounds. One reason for the distinctive flavor of the Chemex might be the wide temperature variance once the water is poured in, without any more hot water joining it until that amount has gone through the grounds. As you can see, it’s hard to determine the exact contact time between the water and the grounds. The temperature curve reflects the gaps between pours. Let’s just say this: don’t pour the water in once it’s boiling you won’t like the results. While I got good results at up to 200F, I often preferred the coffee brewed at around 190, which is technically 5 degrees below industry standards. The Chemex is designed to brew at standard or below temperatures. Peter Schlumbohm, believed that most coffee brewers (especially the vacuum) brewed at too high a temperature. That’s a good temperature to pour into the Chemex. ![]() In about a minute the water was 200 degrees Fahrenheit. I heated the water to boiling and then removed it. If you grind too finely, the combination of paper density and grind will slow your drip rate so much, you’ll end up with very strong, bitter coffee, although there will be no sediment. This is counterintuitive to drip making, but the thick paper demands it. I made coffee using very coarse grounds, identical to what I’d use in a French press or percolator. let's you brew stronger, which surprises a lot of people. While slightly more expensive a good quality coffee filter will produce a better tasting brew.The thickest filter paper ever. Generally good quality filters will be thicker which ensures good brew flow and clean coffee profiles. When it comes to buying paper coffee filters we recommend investing in quality filters. They come in multipacks and are affordable to buy, however on the downside it is an ongoing cost. Coffee contains Cafestol (an oil known to raise cholesterol levels), paper filters absorb this oil so it doesn’t make it into your coffee! Paper filters are designed for single use, so once you are done brewing you simply chuck the used filter and grounds in the bin- convenient! As an extra bonus, paper filters are also good for your health. This is particularly helpful if you are brewing with single origin beans and looking to highlight the delicate and complex origin flavors of the bean. A paper filter will produce a clean, bright cup of coffee with clarity of flavor and no silt. Paper is also highly absorbent making it good at soaking up the coffee oils. A paper filter is made of tightly woven paper that keeps fine coffee grounds out of your brew. Paper filters were first invented by Melitta Bentz in 1908 and today they are the most commonly used filters.
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