my chemex technique:
- fold the paper and rinse with just boiled water, i like to put the three layers side towards the front where the funnel is, to strengthen the paper and not let it block the air coming out via the funnel.
- i tend to boil a lot more than i need and let it sit there to cool off a bit before pouring onto coffee.
- grind coffee right before pouring water, this will increase intensity of the flavor.
- make some hole in the center of the ground and pour small amount of hot water there. this will yield even blooming. wait for about 30 seconds.
- keep pouring the water in until reaching desire amount.
what is really important in affecting the taste is: coffee to water ratio, water temperature, and timing (finess of the grounds)
the whole process is here
1 response so far ↓
vudh // September 21, 2008 at 2:50 am
It comes to my idea that you might arrange the chemex brewing comp.
same coffee,same water,same size chemex
the jury taste the coffees blind then score them.
just for fun
what do you think?