Posted Mon Aug 27, 2012, 4:02am Subject: Chemex Conversion
And here I thought my brewing canon was closed!
Alas............after making a few snarky statements about the Chemex system in a previous post...which raided the ire of enough readers ton generate a relatively lively discussion, I revisited the appliance , tweaked here and there...and voila !!...........I use it all the time.......enough to send my French Press off on holiday for awhile and reaching for the morning auto-drip device less often.
So, now to a new Chemex question...does it do better with some coffees than with others? I'd appreciate the feedback. Does paper filtering influence coffee choice...I'm thinking more varietal vs blend, roast intensity, etc.
Posted Tue Aug 28, 2012, 3:09pm Subject: Re: Chemex Conversion
Well, first thing, in case your "how to" video didn't show it, is to thoroughly rinse the paper filter. The white filters are, IMO better and exhibit less "taste." I'd say easily 30oz of 210f water slowly poured into the paper filter (no coffee, of course. :>D) Left the filter out gently, and pour out the water. You've also heated your Chemex, which will provide a higher finished temperature.
If you want more "stuff" in your coffee, purchase the Able "Cone." Micro holes, not quite as transparently clear brew, but MUCH less silt than a French Press. If you stick with the paper, as I mainly do, grind consistency is what matters, not which coffee. I say that because some folks swear by the Chemex for Sumatra, while others love a Guat or El Salvador. Personally, I believe (in answer to your question?) that an SO benefits most from ANY pour-over, as the flavors tend to show themselves more. Blends, top ME seem somewhat murky and undefined.
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