you probably dont give a damn but does anyone know a trick to log back into an instagram account?? I was dumb forgot my password. I would love any assistance you can give me!
@Emmitt Colten Thanks for your reply. I got to the site thru google and im trying it out now. Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.
What I DO know about coffee is that the good stuff stands on its own and does not need milk and sugar to make it drinkable. A good cup of strong, black Joe is a true pleasure to sip and enjoy and is so hard to find. Which is why I went looking for the Chemex brewer and am rather happy I found this video...
Great, simple video. Thanks so much for this. I’ve been using a chemex for years, but I got a little Lazy with it, and my coffee was suffering. This is the best, easiest, most straightforward brewing method I’ve seen.
This is awesome! I'm new to craft brewing coffee and the videos I've been watching so far on the Chemex and the V60 are all contradictory to one extent or another, and you have given me a baseline with which to become proficient, while explaining how to branch out and dial in the flavors I want. This should also help me to better understand the variations I see from other TH-camrs. Thank you! You have earned a subscriber. :)
This video hits the mark so many young "hip" baristas on TH-cam are missing... With that being said I got my math mixed up this morning and did a 1:20 ratio and instead of a 1:16 and was pleasantly surprised by how much I enjoyed it! Guess it's been a while since I experimented with ratios and since I use different coffee companies now I need to pull out the old note book again and find my "sweet spot"
This was so well edited, explained and directed. Nice, relaxed and hitting all of the right topic with gentle but expert touch... guess it's time for the 1st Chemex of the day :D
Hello, could you please please do how to make smaller portion coffee? I want to make about total 450ml of coffee. I watched about hundreds of chemex tutorials but yours is the best really. Thank you so much!
Just scale it down. He uses 55 grams of beans to 1000 grams of water so his ratio of beans to water is 1000 / 55 = 18.18. 450 (grams of water) / 18.18 (beans to water ratio) = 24.75 (grams of beans). Likewise, you can use this to determine to amount of water you need. 24.75 * 18.18 = 449.95
Best pro tip I can offer is fold the corner of the filter that is over the groove. Folding it twice over will give better stability and help your release groove stay open. In the video his filter has slid down into is and slowed down his brew. Keeping that groove open is Crucial for the chemex.
Good video. Love the explanations on bloom. I use a copper coated stainless steel filter to save money and paper. Can't say it tastes better or worse, but I've been able to make great tasting coffee.
Great to hear! I've seen that copper-coated stainless filter, and given all the other copper in my kitchen, I've had my eye on it for some time. I think I need to try it! Thanks!
Thanks for this, I found it very helpful as I am fairly new to the chemex (2-3 weeks). I find it easier to tare the scale after adding the grounds, then I don't have to remember to take the weight of the grounds into account.Sweet ratio for me is 65g/l
Excellent tip! I actually did that on this morning's Chemex brew, though I admit that's mostly because it took forever to boil the water in my stovetop kettle and the scale shut itself off before I could start the pour... Mornings are always hard, but mornings before caffeine? 😖
Thank you so much for the video, very detailed and the instructions are not complicated. Very clear on the voice, so easy to understand. I have a question though, how come my brewing was full of bubbles on the coffee? Thankas again
Bubbles are totally normal! That’s just co2 being released from the roasting process, and you’ll have more bubbles present if the coffee is more fresh or roasted darker. Thanks for watching!
Really easy. Just peel away one sheet/side (don't rip) and leave the rest together and it will make a cone naturally. Make sure you put the thick side on the side of the chemex with the "chimney" or it could mould to it and create an air lock :)
Sorry to hear! The key elements are the combination of weight and time. I use the timer for bloom, and also for pulse pour. This was a great value for the features, but there are others; the Hario scale is another top-rated scale that should give you the results you want. Let's hope one of these is available in Canada: www.homegrounds.co/coffee-scale/
1. There's a constant cracking noise in the audio 2. Not all of the grounds got soaked in the first bloom, try shaking/swirling the slurry to get the water evenly soaked (this can be a little more aggressive as to get the soak even and declump any dry pockets) 3. I saw the paper clog the spout; when that happens you can pull up a little and rotate the paper a bit to unstick it. Be gentle as to not disrupt the bed. Given how fast the brew went in the video, it must have been fairly coarse with that clogged spout (or maybe the brown papers are quicker at filtering?). Tip: when the water is running down after the first non-bloom pour, a gentle swirl will get the grounds to fall back to the bottom of the bed. The key is gentle so the fines don't shoot out and clog the drawdown. Doing this will allow you to pour circularly around the center in the next pours instead of along the sides causing potential pass by of water. Otherwise this seems like a pretty fool-proof method
I don’t know. I’m sure the coffee is good. However is it really that much better than a French press to justify the hassle? My French press takes no time at all and it’s dead simple.
Myself, I much prefer the Chemex pour-over. It really isn’t much bother to make. You quickly get used to it. The elimination of the french press silt makes all the difference in the world for me. My french press may never get used again.
@@jonathanludwig4725 This!! My french press broke so I had to replace mine and i'm sooo glad I went with a Chemex, no more grinds!!. Plus the cup it makes is much better tasting imo.
I don't see the Marlon Brando resemblance, but I certainly appreciate the detailed and logically presented introduction to this iconic coffee brewer. Thanks a lot!
Thank you for the great information! Well done.
You're welcome, and thanks for watching!
you probably dont give a damn but does anyone know a trick to log back into an instagram account??
I was dumb forgot my password. I would love any assistance you can give me!
@Kaysen Tomas Instablaster =)
@Emmitt Colten Thanks for your reply. I got to the site thru google and im trying it out now.
Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.
@Emmitt Colten It worked and I now got access to my account again. Im so happy:D
Thanks so much you saved my account :D
What I DO know about coffee is that the good stuff stands on its own and does not need milk and sugar to make it drinkable. A good cup of strong, black Joe is a true pleasure to sip and enjoy and is so hard to find. Which is why I went looking for the Chemex brewer and am rather happy I found this video...
Great, simple video. Thanks so much for this. I’ve been using a chemex for years, but I got a little Lazy with it, and my coffee was suffering. This is the best, easiest, most straightforward brewing method I’ve seen.
This is awesome! I'm new to craft brewing coffee and the videos I've been watching so far on the Chemex and the V60 are all contradictory to one extent or another, and you have given me a baseline with which to become proficient, while explaining how to branch out and dial in the flavors I want. This should also help me to better understand the variations I see from other TH-camrs. Thank you! You have earned a subscriber. :)
Well done! Very easy to understand and put to practice. I am loving my Chemex now. Thank you!
Enjoy Marty!
This video hits the mark so many young "hip" baristas on TH-cam are missing... With that being said I got my math mixed up this morning and did a 1:20 ratio and instead of a 1:16 and was pleasantly surprised by how much I enjoyed it! Guess it's been a while since I experimented with ratios and since I use different coffee companies now I need to pull out the old note book again and find my "sweet spot"
Exactly said
This was so well edited, explained and directed. Nice, relaxed and hitting all of the right topic with gentle but expert touch... guess it's time for the 1st Chemex of the day :D
Great technique and advice. I was surprised by the amount you brewed.
Hello, could you please please do how to make smaller portion coffee? I want to make about total 450ml of coffee.
I watched about hundreds of chemex tutorials but yours is the best really.
Thank you so much!
Just scale it down. He uses 55 grams of beans to 1000 grams of water so his ratio of beans to water is 1000 / 55 = 18.18.
450 (grams of water) / 18.18 (beans to water ratio) = 24.75 (grams of beans).
Likewise, you can use this to determine to amount of water you need. 24.75 * 18.18 = 449.95
That is the BEST instruction for a Chemex I've seen. Thank you
Best pro tip I can offer is fold the corner of the filter that is over the groove. Folding it twice over will give better stability and help your release groove stay open. In the video his filter has slid down into is and slowed down his brew. Keeping that groove open is Crucial for the chemex.
Good video. Love the explanations on bloom. I use a copper coated stainless steel filter to save money and paper. Can't say it tastes better or worse, but I've been able to make great tasting coffee.
Great to hear! I've seen that copper-coated stainless filter, and given all the other copper in my kitchen, I've had my eye on it for some time. I think I need to try it! Thanks!
Same. I do feel like oils are more present in the coffee. This is apparent when, in the odd instance, I add creamer to the coffee.
Have not tried this method yet but it looks wonderful
bro when that beat drop, I was shook
Just upgraded from a French Press to a Chemex and subbed🤓
Thanks, enjoy the Chemex!
Thanks for this, I found it very helpful as I am fairly new to the chemex (2-3 weeks). I find it easier to tare the scale after adding the grounds, then I don't have to remember to take the weight of the grounds into account.Sweet ratio for me is 65g/l
Excellent tip! I actually did that on this morning's Chemex brew, though I admit that's mostly because it took forever to boil the water in my stovetop kettle and the scale shut itself off before I could start the pour... Mornings are always hard, but mornings before caffeine? 😖
Love your website, fun to read and very informative!
I strongly believe that those 2 added bins are the secret ... great video, btw
Thanks for the useful information.
Thank you so much for the video, very detailed and the instructions are not complicated. Very clear on the voice, so easy to understand. I have a question though, how come my brewing was full of bubbles on the coffee? Thankas again
Bubbles are totally normal! That’s just co2 being released from the roasting process, and you’ll have more bubbles present if the coffee is more fresh or roasted darker. Thanks for watching!
@@HomeGroundsCoffee thank you for enlightening me! I am now relieved! Continue to post more brewing videos to inspire others!
You are awesome, thank you ☕️
Great information.thanks a lot
Thanks for this. However, I noticed you didn't pour away the water after wetting the paper, or did I miss something?
He edited it out, he said to pour it out
Can you brew just a single 10 oz up in an 8-cup / 40 oz Chemex?
Nicely done.
You're the first person to mention the belly button. I always thought it was from the manufacturing process since they're all hand blown
The filter looks intimidating. Is it easy to fold correctly?
Really easy. Just peel away one sheet/side (don't rip) and leave the rest together and it will make a cone naturally. Make sure you put the thick side on the side of the chemex with the "chimney" or it could mould to it and create an air lock :)
Marlon Brando is alive, and now it's a youtuber making Chemex. 😱😱😱
With a super elegant shirt..😅
Wish i had that scale but does not seem available in Canada
Sorry to hear! The key elements are the combination of weight and time. I use the timer for bloom, and also for pulse pour. This was a great value for the features, but there are others; the Hario scale is another top-rated scale that should give you the results you want. Let's hope one of these is available in Canada: www.homegrounds.co/coffee-scale/
You gotta get yourself a gooseneck pour kettle.
I was thinking the exact same thing. No control with the whistling kettle.
1. There's a constant cracking noise in the audio
2. Not all of the grounds got soaked in the first bloom, try shaking/swirling the slurry to get the water evenly soaked (this can be a little more aggressive as to get the soak even and declump any dry pockets)
3. I saw the paper clog the spout; when that happens you can pull up a little and rotate the paper a bit to unstick it. Be gentle as to not disrupt the bed. Given how fast the brew went in the video, it must have been fairly coarse with that clogged spout (or maybe the brown papers are quicker at filtering?).
Tip: when the water is running down after the first non-bloom pour, a gentle swirl will get the grounds to fall back to the bottom of the bed. The key is gentle so the fines don't shoot out and clog the drawdown. Doing this will allow you to pour circularly around the center in the next pours instead of along the sides causing potential pass by of water.
Otherwise this seems like a pretty fool-proof method
I don’t know. I’m sure the coffee is good. However is it really that much better than a French press to justify the hassle? My French press takes no time at all and it’s dead simple.
Myself, I much prefer the Chemex pour-over. It really isn’t much bother to make. You quickly get used to it. The elimination of the french press silt makes all the difference in the world for me. My french press may never get used again.
After using a french press for ... over 10 years and now finally using a pour-over method correctly, it really does make an awesome cup of coffee.
@@jonathanludwig4725 This!! My french press broke so I had to replace mine and i'm sooo glad I went with a Chemex, no more grinds!!. Plus the cup it makes is much better tasting imo.
Thanks for making this!
Our pleasure!
Kopi great ......red ...... black
Nice to see Danny Baker branching out.
I don't see the Marlon Brando resemblance, but I certainly appreciate the detailed and logically presented introduction to this iconic coffee brewer.
Thanks a lot!
Where’s the gooseneck kettle, you want to be taken seriously?
Good content - awful audio
I hate that shirt
No one cares. He’s not selling us a shirt. 🙄
ı think this is the worst chemex video ı ever watched on youtube
Well I think you’re wrong and just being a ass.
Look at both “thinking”.😎