Introduction to African Coffee Brewing methods that have to be seen in the introduction to Coffee

As I have been learning about African coffee last month, I want to find a way to complete this series and highlight the excellence and uniqueness of African coffee. Although there are certainly many kinds of coffee in Africa, African coffee is largely famous for its bright, fruity, almost juicy coffee. For those who think coffee is a bit "monotonous" or mundane, a well-prepared cup of African coffee can come as a surprise. It really has a vibrant and deep flavor, which is rarely found in a can of pre-ground coffee or urn.

So what's the best way to explore these flavors further for those who are surprised by the taste of African coffee? Although there is no wrong way to prepare African coffee (although we can discuss the Urn theme), we think at Sagebrush Coffee that the Chemex coffee machine is one of the best ways to showcase the unique flavor of African coffee. If you really want a bright, fruity cup of coffee, Chemex may be the best way to encourage your beans for many reasons.

But before we understand the science behind Chemex, let's take a look at its history. Chemex was invented by Peter Schlumbohm in 1941. As a lifelong student and inventor, Mr. Schlumbohm is known for his practicality and the attractiveness of all products. Peter never expected that Chemex would be his most famous and enduring invention. In fact, he just made progress in production as a means of funding other larger projects. Nevertheless, Chemex received immediate attention not only for its ease of use and coffee quality, but also for its stylish and fascinating design.

Chemex BrewerUpon Peter died in 1962. Chemex's manufacturing industry moved from New York City to Massachusetts and was acquired by Patrick and Liz Grasley in 1981. Chemex has been in the family business for more than 30 years and its sales have increased significantly over the past decade. All the old things are new, and there is no doubt that excellent products with medieval modern design have once again attracted the attention of the world.

So what makes this product so unique? Well, as a chemist, Peter Schlumbohm knows some important things that may hinder or contribute to a good cup of coffee, and this knowledge is directly integrated into Chemex design. The Chemex is made of a piece of glass in the shape of an hourglass with a small "knob" on the side to measure water and a simple dumping port. Unlike many metal or plastic coffee makers, glass does not bring any flavor to coffee. Coffee brewing requires the use of proprietary Chemex filters. The filter is square and double glued, and during the brewing process, the coffee removes all oil from the coffee. The lack of oil in Chemex coffee removes any bitterness from the coffee and can store and reheat the coffee without changing the flavor.

Tasting coffee at Chemex is an exercise of patience and precision. You will need a Chemex, a Chemex filter, 30g of coffee and 400ml of pure water, plus about one cup for rinsing. First of all, open the square filter, one layer on one side and three layers on the other. The three layers must be placed above the gate to prevent collapse when you try to pour the finished product. After the filter is in place, you need to rinse the filter with about 8 ounces of hot water. Skip this step to give coffee paper flavor, so rinse and treat water is preferred. After washing the filter, heat the Chemex to prepare the coffee. You need 25-30 grams of coffee ground to the consistency of Jewish salt. Pour the ground into the filter and shake it gently. When you are finished, you can start the timer and pouring process. Pour 50 ml of water in the first 30 seconds of the timer. You need to try to keep the ground flat and pour water evenly on the surface of the coffee. Stir the ground quickly to make sure they are evenly saturated. When the timer passes through the 30-second mark, start pouring another 150 milliliters of water. Let coffee time "bloom" and absorb moisture. When the timer reaches 90 seconds, you can finish brewing with the remaining 200 milliliters of water. Let the process be completed naturally, and all the water should pass through the ground in about 4 minutes.

Your reward for this scientific accuracy is perfectly brewed, bright, not a cup of bitter coffee. Although the smaller Chemex size and the attention required may not suit the population, coffee can be pre-brewed, stored and reheated without changing the taste. It can also be brewed in a stronger concentration and then seasoned with hot water or milk to further stretch each batch. You also know that the extra "cool factor" Colombian coffee you share is excellent because they have a variety of flavors. Some beans have a bolder, chocolate flavor, while others are bright, with a sweet fruity taste. Coffee is smooth, medium-bodied, and their mild taste makes it the best choice for espresso. Colombian beans are unique in that they can be roasted black without becoming too bitter. Over time, Colombia is one of my few sources, and I sell as a light, medium, and black barbecue. This shows the diversity of Colombian beans. If you haven't tried Colombian coffee, I strongly recommend that you buy a bag of Colombian coffee.