Coffee brewing method introduces how to make chemex coffee elegant hand brew

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Sunshine of chemex coffee machine

No matter what kind of wine you use (there are many choices), the general process is the same for most brewers. Pour hot water on the ground coffee beans.

Of course, it's a little more complicated than that, but not much. Although you should follow the process recommended by the manufacturer for your brewer, here is the basic approach.

Step 1: heat water

Like most extraction methods, you want the water poured out to be hot, but not too hot. The optimal temperature is usually between 195 and 205 degrees Fahrenheit. A kettle with a thermometer works best, but if you don't have a thermometer, wait about 30 seconds after the water boils.

Step 2: place and flush the filter

Most wine pouring systems use filter paper because it makes the beer cleaner. But they can also make your coffee a little bit of paper. So, if you use a paper filter, you should wet it first and then dispose of the water used to flush the filter.

If you prefer reusable filters, you can skip this cleaning. However, this is also a good way to preheat coffee cups, so I suggest rinsing them quickly either way.

Step 3: place the eyedropper

Depending on your settings, you may be extracting coffee cups from the manufacturer or just your favorite coffee cups. In either case, you need to put the eyedropper on the container so that you can pour all the liquid on the container.

Step 4: grind (weigh) coffee

Weigh the coffee on the scale

For general wine pouring, I suggest starting with medium to medium grinding. Your land should be similar to sea salt. Because you are looking for the greatest flavor, you want to grind before you extract, and the setting that falls on it is ideal.

How much you grind depends on your needs and the ratio of water to coffee you like. In general, the 16:1 ratio is a good start, but light roasting might be better, with less coffee. If you want to make a cup of coffee, you can start with a liter of water and 60 grams of coffee. Adjust to a smaller size, such as a cup.

Step 5: add coffee to the filter

Chemex's coffee grounds.

After you pour your coffee into the filter, make sure you have a neat bed. You can tap the filter paper or flatten it with a spoon (don't squeeze the filter paper). This step is important because you even want to extract, a horizontal bed helps make sure the water hits all the coffee.

If you make wine on the scale (you should get the best results), you can put your settings on the scale and return it to zero. This will help you know exactly how much water you have added. As long as you remember how much coffee you drink, you will get the right proportion.

Step 6: spend the ground

Use coffee powder in chemex coffee machine

You can finally start pouring coffee, but don't just pour the kettle into the coffee. This will make your coffee unsatisfactory or just a mess.

First, you need to start your timer to "blossom" the ground. Start from the center of the coffee bed and pour it out in a circular motion, spirally to the edge of the filter paper.

Your goal is to make the field saturated. If the coffee starts to flow out of the filter, stop. You added too much water.

Step 7: wait!

Yes, I know it's hard. Hot water rushes on your fresh coffee grounds and begins to release all the fragrance to keep you refreshed in the morning. But you have to wait 30-45 seconds for the ground to blossom.

This step ensures that the coffee is evenly saturated, giving it time to remove gas, and the carbon dioxide released will have a negative impact on the taste of the coffee. In addition, it's cool to watch the ground "expand" from the release of gas, which is exactly like a blooming flower (that's where the word bloom comes from).

Step 8: Pour water slowly

Pour water into chemex

After that painful 30 seconds, start pouring. Although the technology varies, the general advice is slow and steady.

Using a circular motion, you can pour a small stream of water over all the fields. The process takes about three minutes and may be staged, then water is allowed to flow through the coffee and soon you'll be tasting all the flavors.

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