Feature: A Chemex Complex

** From time to time we at Rule of Three come across experiences that resonate with what we are about. And, since these experiences are always better shared, we’d like to tell you about them! **

 

Remember the first time you tasted a wine and it was like flipping a switch – a eureka moment?
[Taste] “Oh, that’s what people are excited about.” [Taste] “Wow, that’s really GOOD! Now I understand why people talk about the peppery-ness of Syrahs.”

It happened after a friend and fellow wine lover on the East Coast shared a gorgeous bottle; it also happened after trying a cup of coffee brewed with a Chemex.

6 Cup Chemex

the 6 cup Chemex

As with processes such as vinification in winemaking, opinions about methods for brewing coffee are subjective; this is only one take on what can be considered the best way. Many argue that it is the most effective and consistent technique. The Chemex is a tool that brings out the flavors and character of coffee in a fun, unique way that is intoxicating. It takes time, is more complex and there is a process to follow. It’s not for when you are running out the door on Monday morning, it is a process for someone who has time to savor the outcome. When using the right ingredients, the resulting cup of coffee is so worth it.

Saturday Morning Cup of Coffee
1. Boil water to around 210 degrees (we use a teapot that is designed for pour over from Bonavita);
2. A 6 cup Chemex with a square Chemex Bonded Filter, wet the filter and pour out the excess water (without removing the filter);
3. Using a digital scale, add 33g of your favorite coffee (ours would be a single origin from Intelligentsia);
4. Pour over, wetting all the grounds, to 90g. Allow the grounds to “bloom” for approximately 45 seconds;

from Sightglass Coffee

Pourover

 

5. Pour over again to 180g and let stand for approximately 20 seconds; continue to pour over until the total weight reaches 525g; and, finally

6. Take a whiff, taste, savor and enjoy!

What’s your favorite way to enjoy coffee? Is it the quick fix? Is it brand-based? French press? Espresso?
If you’re already using a Chemex, what have you done to the “textbook” process to tweak it, make it even better or draw out different characteristics? Do you change the process to suit the type of bean?

Dec 1 2013

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