Does the scientist's coffee beaker chemex coffee pot work well? Advantages and experience of Chemex Coffee

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CHEMEX Brewing Techniques-A Mistake in the Understanding of CHEMEX Coffee Pots

Finally, it's the weekend and I have time to try out the new toy I just received this week- Chemex Coffeemaker. For more information about this beaker coffee maker invented by Dr. Chemistry, see my previous article.

Before starting the coffee ceremony, set up the equipment and take a photo.

Today's coffee is Salvadoran coffee beans bought at Cama.

When I try out new equipment, I usually weigh the beans in pounds to control the amount of coffee powder I use each time. This way, when the taste needs to be adjusted, the same amount of flour can be used to adjust the water temperature, water content, powder thickness and other variables.

Today we're going to make coffee for two. Start with 20 grams of beans and see how Chemex does.

There is no sign of a new product, but it is a new product. There is no scale in the beaker used in chemistry.

To ensure that the water is within the standard range, I fill the Hario triple-serving pot with ˇ300ml of water. This amount of water is about the size of coffee for two people.

After pouring the water into Chemex, you can see that the water level falls below a raised dot that Chemex specifically designed on the bottle. So when you wait for the hand flush, you can determine when to stop filling.

And take out Chemex's special half-moon filter paper. This filter paper is said to be designed according to the way chemical filter paper is used, and I hope that the coffee that you drink later will not have a chemical taste...

The original filter paper package has instructions on the back that can be followed to fold the half moon filter paper into a cone shape.

Separate the 3rd and 4th layers of the folded circle, opening it into a cone.

After the filter paper is folded into a cone, it is ready to be placed in the cup in the top half of Chemex. As you can see from the photo, there is a groove designed in front of Chemex. Through this groove, the hot air in the lower part of Chemex can be discharged when brewing coffee. In theory, the hot water above can be lowered into the pot faster after passing through the coffee powder.

After the equipment is ready, boil the water and grind the beans. Today we're using the standard hand-brewed coffee scale, set the Kalita grinder to 3.5 and grind the beans.

Remember to pour out the preheated water in the pot before making coffee

The water boils at about 95 degrees C. Put the hot water into Chemex and the hand brewer you'll be using later, as well as the coffee cup. Preheat all containers-pots and cups that come into contact with the coffee so that the temperature doesn't drop too fast. Generally, even if it is preheated, the temperature will drop three or four degrees after pouring into the cup, so it is conceivable that the temperature will drop faster without preheating.

The indoor temperature in autumn and winter is low, and the water temperature will drop quickly. Be especially careful.

The water temperature set to start today is 87 degrees, so set the thermometer, and when it gets to 88 degrees it's ready to start.

Grow up... Grow up... It's a beautiful place.

Today's Cama beans are 9/18 roasted and considered fresh. It's beautiful when steamed.

Wait for about 15- 20 seconds after steaming (time can be adjusted according to taste), then draw a circle with a small water column, water injection from the inside out.

At this time coffee powder surface appears a lot of fine foam, because coffee beans fat is very rich. In addition to the freshness of coffee beans, this is mainly related to roasting degree, dark roasted beans will have more oil than light roasted beans.

After steaming, I used to control the first injection to a lesser extent, as long as the surface of the oil foam out, and then a little more water is good.

Wait until the coffee powder center slightly concave, the second injection of water from the concave center point again from the inside out. This will form a good "filter layer" of coffee powder, hot water will be injected through the layers of coffee powder, and coffee flavor gradually extracted.

Remember when you first poured Hario's jug of water into Chemex and measured the water level? When the coffee extract level rises to this estimated two-person level, you're ready to stop filling.

Remove the coffee powder and filter paper after stopping filling, lest residual water continue to flow into the pot below.

That was my first cup of coffee this morning.

Today's experience with Chemex Coffeemaker:

1. The speed of water falling is fast, so the speed of water injection should be slower, so as not to reduce the flavor of coffee extraction;

2. It is important to measure the water level at the beginning, otherwise, because Chemex has no scale, you have to rely on yourself to control the water injection amount, which increases the difficulty of using it by hand.

3. Since filter paper is not readily available, it is more practical to use a common filter cup with a pot if you are not particularly interested in "retro" coffee players.

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