If any of you have seen my recent posts, you may notice that we have been having horrible luck with our DeLonghi BAR32 espresso machine. Rather than spending $1,000 on a Crossland CC1 and a Preciso grinder (maybe next year), we went out and crossed boundaries into an entirely new-to-us field and got a Chemex.
Since we didn't have anything we needed in order to make good coffee from the Chemex (other than the grinder), we went out and gifted ourselves quite a bit.
Chemex, filters, scale, kettle. We also bought some Monin syrup (which is amazing, by the way), because we have used it before in press and espresso coffee; however, it is entirely unnecessary to add *anything* to Chemex-brewed coffee. This. Is. Amazing.
I have never - in my long 24 years ;) - been able to drink black coffee. Even from upstanding coffee shops like Victrola, Stumptown, Coffeehouse Northwest, etc. Yet, that is the only way I want to drink Chemex-brewed coffee. Absolutely perfect.
We used this coffee, which was brewed just four days ago. You could absolutely taste every single flavour and smell every note that is mentioned on that page.
AROMA: Chocolate, Wild Berry, Wooden Boat
BODY: Rubenesque
FLAVOR: Earth, Spice, Tobacco, Fruit
After taking slurps of this delectable brew, I would breathe the aftertaste back onto my palate, and I could pick up notes mentioned in both the aroma and flavour.
I have crossed over into a new realm. And I like it!
Edit: It has come to my attention that the thicker side of the filter should go on the spout side. Oops! Haha.
We set our Bodum Bistro burr grinder right in the middle. Chemex suggest medium grind. Stumptown suggests medium-coarse. We are going to step it up each time around, and see if it gets better or worse. However, everything went perfectly this first time, I think. Extraction took exactly three minutes (which Chemex suggests) for 10.1 ounces of water through 21 g of coffee, yielding 7 ounces of brew. :)
If any of you have seen my recent posts, you may notice that we have been having horrible luck with our DeLonghi BAR32 espresso machine. Rather than spending $1,000 on a Crossland CC1 and a Preciso grinder (maybe next year), we went out and crossed boundaries into an entirely new-to-us field and got a Chemex.
I think that that was a safe call. The Chemex is a great brewer. I literally just made a Chemex before reading this post. I'm glad that you're finding how wonderful freshly-brewed, well-prepared coffee is. Enjoy!
uRabbit Senior Member Joined: 15 Jan 2013 Posts: 50 Location: Seattle, WA Expertise: I live coffee
Espresso: AeroPress Grinder: Bodum Bistro, Hario Mini Drip: Chemex Roaster: DOMA
Posted Sun Jan 27, 2013, 10:50am Subject: Re: A New Chemex User's First Impressions
TheSunInsideYou Said:
I think that that was a safe call. The Chemex is a great brewer. I literally just made a Chemex before reading this post. I'm glad that you're finding how wonderful freshly-brewed, well-prepared coffee is. Enjoy!
We got everything (except non-bleached filters) at Seattle Coffee Gear. Definitely out of the way, but their star is awesome and their products unrivalled. They had a CC1 set up to test, but I didn't want to risk an impulse buy. Haha! We may go back just to try it out. What's a 30 mile drive for espresso tasting? ;)
We sure are happy with our new method. This morning, we tried making the grind setting coarser by one notch, and doing a double pour, but the coffee came out over-extracted. I had been reading an article, and they poured twice after blooming. However, I did not take into account the fact that they were making much more coffee.
We may try a coarse setting without doing a double pour. Our first time was pretty perfect, though, so we may stick with that. We are recording everything in our Notes up on our iPhones. But we would prefer a coffee journal. I downloaded a coffee journal app, but it is too limited. A physical journal may work better.
Posted Sun Jan 27, 2013, 10:59am Subject: Re: A New Chemex User's First Impressions
uRabbit Said:
We sure are happy with our new method. This morning, we tried making the grind setting coarser by one notch, and doing a double pour, but the coffee came out over-extracted. I had been reading an article, and they poured twice after blooming. However, I did not take into account the fact that they were making much more coffee.
We may try a coarse setting without doing a double pour. Our first time was pretty perfect, though, so we may stick with that. We are recording everything in our Notes up on our iPhones. But we would prefer a coffee journal. I downloaded a coffee journal app, but it is too limited. A physical journal may work better.
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