Introduction to the principle of chemex coffee maker _ elegant hand flushing Starbucks details the difference between chemex and hand flushing

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In hand brewing coffee utensils, our most common is the combination of filter cups and filter paper such as V60 and kaital cake cups.

However, there is an instrument used by hand, which is very special. It was invented in 1941 by Peter Schlumbohm, a PhD in chemistry from the University of Berlin in New York, Germany. This is the Chemex hand punch pot that can be viewed as a work of art.

The Chemex hand brewer is a glass container for making coffee. The upper pot and the lower pot are combined into one, and the neck of the pot is covered with two pieces of circular wood as an anti-scalding handle, and the wood is tied with a leather rope. There is a protruding groove extending from the neck of the pot to the upper pot, which can be used to guide the exhaust and coffee, and the lower pot has a similar bulge as a capacity mark, indicating the position of the half-water level.

In 1958, design scholars at the Illinois Institute of Technology believed that the Chemex classic hand coffee maker was one of the best designed products today and was collected by the Museum of Modern Art.

Chemex is an artistic brewing bottle. Unlike the V60 series, the sharing pot is designed to separate from the filter cup. Chemex has no filter cup and directly uses a combination of bottle body and filter paper for brewing. This saves the cost of buying a filter cup. But the cost of sharing the pot itself and coffee filter paper is not cheap. As a consumable material, Chemex filter paper is indeed a little expensive.

But it does strike a balance between good looks and practicality. It is more suitable for making large quantities of hand-brewed coffee.

01

Cooking parameters

The Chemex comes in two sizes, one is smaller for 1-3 people, and the other is larger for 3-6 people.

Because there are no various diversion lines in the filter cup, it may be more difficult to use than the traditional filter cup + filter paper + sharing pot.

Here, summarize the brewing parameters of the pot to provide you with some help.

Main cooking parameters:

Coffee powder: 50g

Water: 700ml (temperature: 92-96 ℃)

Powder / water ratio: 1:14

02

Brewing step

Step 1: weigh and grind the powder

According to the 50g coffee beans weighed and ground into powder, the powder can be slightly thicker than the powder brewed with a filter cup, which is about the thickness of sea salt grains.

Step 2: origami

Take a piece of filter paper, this is good filter paper, make sure there are three layers of filter paper on one side of the spout, so that it can hold the main filter paper

Step 3: preheat

Pour in hot water, wet the filter paper and preheat the coffee pot.

Wetting filter paper: it can wash away the pulp smell of the paper to ensure that the coffee liquid will not inhale too much filter paper smell when brewing coffee, affecting the taste of coffee. On the other hand, it can make the filter paper more close to the bottle and better let the coffee liquid stay along the bottle.

Preheat coffee pot: it can slow down the passing of coffee temperature in the brewing process and ensure the temperature of the product.

Step 4: pour the powder

Pour the coffee powder into the filter paper and flatten the coffee powder to ensure that the thickness of the layer is uniform to prevent uneven thickness from causing extraction imbalance. At the same time, the caked coffee powder can be scattered.

Step 5: brewing

Brewing is divided into four stages:

1. Pour water from the center of the powder, turn from inside to outside in a clockwise direction, and inject twice as much water as the powder (for example, 50g of water, 100g of water) and wait for about 40-50 seconds for steaming.

2. After stewing, continue to inject water into the center, and continue to inject water from the inside to the outside in a clockwise direction. The total amount of the second water injection is 200g.

3. Pour water for the third time, wait for the liquid level to drop to almost expose the coffee powder, and continue to inject 200g of water according to the above steps.

4. Once again, wait for the liquid level to drop to almost reveal the coffee powder, fill the remaining water and wait for the liquid to be completely dripped clean.

The overall extraction time should be between 3 minutes 30 seconds and 4 minutes 30 seconds. If the extraction too fast will cause inadequate extraction, you can adjust the grinding degree of coffee beans to a little finer; if the extraction is too slow, it may cause over-extraction, you can adjust the grinding degree of coffee beans to a little thicker.

At this point, you only need to take out the coffee filter paper and throw it away to get a cup of mellow hand-brewed coffee. When pouring out and tasting, remember to shake the coffee liquid well and then pour it out to make sure that some substances in the coffee can be fully mixed with water.

Chemex is a very artistic cooking utensils, if not usually can even be used as a vase, put a few flowers is also a good picture ~!

I hope this teaching can make you really realize that Chemex is a coffee brewing tool, and you can try it again if you like!

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