I am sort of perplexed. I am using a 16.1 ratio and grinding at 7O on my Baratza Vario with metal burrs. Coffee finishes in four minutes using a continuous center pour but tastes like tea. Two different beans have produced similar results.
Grind finer? Keep grind the same and use more coffee ? Change Brew Temp? Use repeated small pours instead?
Sorry but I have some questions. What size Chemex pot are you using? How much coffee are you making? What kind of beans (origin and roast level)? Do you start off with a bloom? Are you keeping all your grounds submerged during the poor? Are you noticing much of your water oozing through the sides of the filter? What is your water temperature?
Temperature about 200-205F. Two brew sizes. Use 700G 780G of water or 360-400G of water. I use a 6 or 8 cup for larger batches. I have both 6 and 8 cup and a 3 cup for smaller batches. Ideally I would like to use the 6 cup for both small and larger batches, but if not, I could retain the 3 cup
I do not use dark roasts. Light or medium, depending on what my local coffee shops are selling and what I like. I like coffee from Africa, the pacific and less so, South America.
Generally I bloom for 45 seconds, but I have on occasion tried the George Howell method, which does not use a bloom, with interesting results the method seems better suited to his roasts, which I don't buy that often.
I have used either a continuous center pour after the bloom, when I bloom, or repeated small pours. The repeated small pours give a fuller body but can lead to over extraction with too many short pours. Also this method goes over 4 minutes.
With any method I try and stay away from the edges, except when adding the bloom water. However the issue noted below, make that a bit harder. P
I should mention that I have both a vision issue and an eye-hand coordination issue--so simple is better. These problems also make the 3 cup chemex more difficult for me, but not impossible if need be.
Indeed odd. Your technique seems to be in line with what I do. I use short pours when I'm making a smallish batch of coffee (15 oz) and about 2 continuous short pours when I'm making larger batches. I do know what you mean with the tea like taste as I had that when I started with the Chemex as I really didn't know much and was using too little coffee. But I use 16 to 1 now and find my coffee is not weak.
What kind of shape are your grounds in when finished? In my small batches, my grounds are pretty level which I attribute to several short pours trying to keep the water just above the grounds. But in my larger batches, my grounds kind of form a cone shape, clinging to the sides of the filter.
Do you form a divot in your grounds before pouring the bloom? I started doing that and do feel it does a better job of saturating the grounds.
Also, you might try stirring the grounds a bit after your first pour and maybe again after you finish pouring while the water is still seeping through. I don't do it but have observed some baristas doing it.
I am beginning to prefer low acid coffee. Suggestions? My grind shape after brewing is as you suggested yours was. A lot has to do with pour speed. Pouring swiftly in larger batches yields a cone. Even in Kate batches, repeated small pours tends to result in a flatter brew.
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