I’ve been waiting for this video! Super excited. Thank you so much for this awesome tutorial!!! For iced coffee I do the following. 1:15 ratio to bring out the flavors of the colder coffee a little Better. Rinse filter then pull it from the chemex. I use 1/2 the weight of water as ice and put it directly into the Chemex and place the filter back on. Heat your water and pour (the remaining half of required water) using the same methods as shown. I do a bloom, 2nd pour (1/2 the weight of water) with a light fluff of the grounds with a spoon, 3rd pour (remaining 1/2 weight of water) and then I’m done. I gently swirl (to further chill) and then decant the coffee from the ice and allow it to be served with additional ice cubes. I like to separate the coffee from the ice to prevent further dilution. This also allows other to enjoy and further dilute (with ice) their coffee to their preference while they continue to drink.
Maybe you could film from above to show the digital readout as you pour and the pour over itself into the coffee also ? Just a suggestion that would help me visualize better.
so crazy , the coffee is absolutely fantstic. I just bought a Chemex caraf today , went on you tube found some videos, chose yours to follow-nice step by step instructions and made it right along with you. Thank you it is a fantastic cup of coffee , I don't even need to add cream or sugar_ YAY!!
Thank you for this. One tip suggestion: I have the largest size glass Chemex (13 c) and it all of sudden it started spitting the coffee out of the spout while I was adding the hot water. I watched a number of "how to" vids but only one mentioned that you can make a small outward fold down at the top of the filter (where there are multiple layers of paper) where it sits in front of the spout. That keeps the filter from collapsing into the spout canal and the coffee from spewing out.
I just double up the #4 size cone coffee filters. It works great and alot cheaper and more available. Great video and I love my Chemex. Works great camping too.
Ive seen tons of TH-cam videos on Chemex method and this is by far the best one, really clear and simple, and gives me the basis to go ahead and try my own way... Thanks!
Hi, great video... I'm considering buying either the 10 or 13 cup chemex and the Fellows ekg kettle, but I'm wondering what effect having to heat more water (only a 0.9l kettle) would have on brewing with the chemex, any advice would be most appreciated ;)
I just ordered the 6 cup chemex with the glass handle from you guys and I can't wait to start making my morning coffee with it. I've been using a melitta style dripper for a while now but I can only make 1 cup at a time with it so I have grind multiple times if I want more than one cup with the chemex I will be able to make more coffee at once and only have to use my grinder once in the morning instead of 3 or 4 times to make more than one cup of coffee in the morning.
@@MichaelDiLuzio It really depends on your specific grinder. 20 on one person's Encore might not be the same particle size as 20 on another person's. There is an inner calibration in it and they vary on what setting they're on from the factory.
I always enjoy our visits - family used to live in Seattle - it is a charming and wonderful place. Thank you for the Chemex demo - Chemex in my own home since the 70s and fan of the system before that - my Chemists love glass for purity of the brew and flavor. Someday there will be a glass filter that works and does not break....the Stainless ones miss it but the paper ones do not disturb the flavor all that much. Happy Customer!
Thanks for the video! How much of this advice would apply to brewing with a Hario pour over? I’ve been trying to find a good video to help me nail down what ratio to use and how long to pour.
Just bought a 6 cup Chemex from you guys! Today was the first day I only had to use the Encore once for multiple cups of coffee (I usually Aeropress so on weekends I was constantly grinding) and it was beautiful. Definitely past due for me to pick one up.
I like for my 640 ml of water over my 40 grams of ground coffee for my total brew of 600 ml, I like it to come to about six minutes and twenty seconds, or even more is fine. For me, less is under-extracted. And I let it drain to the end before removing the filter. It tastes delicious every time.
Any thoughts on metallic-type re-usable filters? I have been using them since March when it was very difficult to get the paper filters ("because covid"). I have been using my chemex for med. roasts (with milk and sugar). So basically, a cup of drip, but with a chemex. Less need to be profoundly precise. What about reusable filters, though, for a straight-up light roast pour over?
I'd love to see an 'advanced' video, with tips like hotter water for lighter roasts. My 6 cup Chemex (brewing 24.5g/400g (beans/water) occasionally starts bitter on the first few sips but gets better as it cools and I don't know why. I also have the 3 cup, and that's a whole different ballgame it seems.
Any tips and tricks on the 3 cup vs 6-10 cup sizes Chemex ? The narrower neck of the 3 cup and thicker layer of coffee bed seems to increase the dwell time a lot and grinding coarser makes it underextracted.
I have tried numerous apps for my Chemex, Hario and press and most suggest 3:30 or so and I don't ever have the brew complete. Do you have a reference to suggest for us stumbling. Great video.
3:30 seems to be a hard rule for coffee geeks. It really depends on recipe. 55 grams can't be brewed as quickly as 30 grams. As you can see her brew took 5:30 not 3:30 Ive had tons of brews that took 4 minutes or more and it didn't ruin the cup. I would try pouring the initial bloom then pour ALL of the rest of the water and let it draw down. If it's too fast grind finer until you get to 3:30 or Just do normal brew and lift filter away at 3:30
@@mariai9549 I've heard both recommendations, some people saying to pour the whole amount and other people pouring in two or three even pours. I'm so confused by the conflicting advice. Which way? Help?
@@everythingsawesome I would try it and taste it to see what YOU like. I began by tasting pour overs from baristas just to get an idea of how it should be. Then began experimenting to see what I could do at home when making more than one cup. I use a finer grind than recommended in my six cup Chemex. My grinder is timed for the amount of coffee I want to use (this can vary from roast to roast, btw) and my brew lasts about 4:30. While brewing, I pour water as high as I can get it without making a mess. I let it drain down enough to add about five swirls and I repeat once more. By the time the 4:30 hits, my grounds have drained and I have a pot full to just under the wooden ring for my wife and I. It’s all about your taste and experimentation. Good beans can be expensive so start from a recipe and then play with the grind and amount of coffee and water to suit your needs. Good luck!
That's a fantastic choice! The baby Chemex is quite lovely, just some general stuff first; make sure to get the right filters, the ones featured in this video do NOT fit in the 3-cup Chemex, definitely go for a coarse grind, depending on where you buy your coffee you'll probably be fine on that end, in terms of the brew times, there's really not a difference in comparison to the larger chemex counterparts, I use the same 1:15 ratio and if my coffee is fresh (about 7-10 days old since roasted) I do 4 pours; the 1st one is a 50g(water) for 30 seconds, 100g for 1 minute, 100g for another minute and 50g for a final minute, giving you a final brew time of 3:30mins, after the 10 day mark I do 3 pours of 100g(water) the 1st one is one minute long as well as the 2nd one and the 3rd for 1:30 getting you the same 3:30 time, wether you want more or less coffee you just adjust the amount of grams you use, times remain untouched, hope you get the Chemex! It's by far my favourite method and feel free to let me know if you need anything else
Yeah its gorgeous and I am a visual person , but that price is troubling , I chose the Bonavita and its exceptional , very accurate and a lot of reviews say 5-6 minutes ,but I'm good at 200 with 75 deg. water in about 4.5
@@Aldocello1 I've had a Bonavita for about six years now, and I'm happy with it for uses like green tea or Aeropress coffee, where you want accurate temperature. But mine is not a gooseneck model, and now that I've started making pour-over coffee I want finer pour control. Guess I should look at a Bonavita gooseneck.
@@SheeplessNW6 Its all about personal preference but you cannot go wrong with the bonavita does exactly what its intended to do , and keep in mind , these channels are also sellers so they will somewhat guide you in certain ways , as far as pour control , I don't care if its a 200$ kettle , you have to control it no matter what , there is no diff between the 50$ Bonavita and the 150$ EKG
Great vid miss Allie (Ally?), nice and peaceful dem , informative and to the point . I love my Chemex as well as my V60 , both are the only way for me and surprisingly there is a difference in results but choose the Chemex for larger amounts, been using them for years but always watch tip vids because there's always room to learn others procedures . . Love SCG reviews and tips but Funny thing is your channel had another person doing the vids on how to make a " cup of Joe ", hehe , and forgive me but they were obnoxiously annoying ,although a very knowledgeable person, very hard to watch their vids and every time I use my Chemex heck I would even get the jitters just looking at it thanks to that person lol . Now I have a new view when I use it so thank you for that .... We spoke on the phone a week or so ago in ref to BDB or Apartmento and you gave me good clarity on things to consider so thank you for great customer service ....
Lol, I'm just wondering that myself, as I recently got an Oxo grinder! I just tried 9, which was acceptable, but a bit slow, so I'm going to try 10 for tomorrow. ;)
Start at 10 or 11 and dial from there. As said elsewhere, less beans, a bit finer, more beans, a bit coarser. Everything depends on everything else, though! I try to get a process that takes about 5 minutes give or take.
Hi :) great video thank you! Got a question: my Chemex tastes a little “burnt” not much though but a bit, also smells a bit burnt, what would be the problem here? Should I grind coarser or finer? I do ratio of 1 to 16, otherwise I follow all your steps :) thanks
In my experience, when your coffee taste burnt it means you over extracted it. This can be solved by making the brew time faster. Grind the beans coarser or increase your pour speed but only change one variable. This does require a bit of trial and error but trust me when I say you'll know what to do faster in the future. Have fun :)
See i don’t understand how people get the bed of coffee so flat, it seems like all of my gets stuck on the sides of the filter and cone down with the filter. At least today it was worse but it tasted watered down. I was fairly close to the middle so idk
Angel Arroyo practice... you develop some kind of muscle memory, in my case it took me probably 50-60 tries to finally get a flat coffee bed using a v60
I have the 6cup chemex but I don’t usually male that much and I’m curious about the time it should take to make more coffee than what I usually brew. When I brew myself a cup of coffee, I brew it for 3’30” to 4’ (15gr of coffee and 250gr of water) should I let it brew more time if I make a bigger batch?
That's pretty long for a single cup. I usually shoot for 2:30 to 3:00 for a single cup and around 4:00 to 4:30 for two cups. Any longer tends to be too bitter for me. Keep in mind you'll have to coarsen up the grind for making more coffee.
Matthew Qualls thanks for the tips! I brew mine with that time because it’s the perfect spot with the coffee I have at home right now, I guess that I can do it qith the times you use but grinding it finer
@@woopize You'd have to go coarser to get shorter times for the single cup. BUT, I'm not trying to say that what you're doing is wrong, I'm just sharing my experience with my chemex and encore. If what you're doing makes good coffee to you, then don't change a thing. My main point is that the more coffee you use, the more coarse you need to grind to avoid over extraction. Good luck experimenting!
Chemex is a batch brewer. If you're brewing that small amount a 6 cup Chemex is not the right brewer. You would need the smaller 3 cup model. As a comparison Scott Rao's V60 method uses 22g/360g for 3-3:30 minutes. Btw, I use the Aeropress with your ratio and the total brew time is 1:20 but that is with a fine grind.
maria I maria I I know I can go for a smaller model but I just love the 6 cup size and shape, and sometimes I make a full batches like after lunch on the weekends when I’m with my fanily. It’s just that when I make more than one cup I don’t get the most of my coffee because I’m not used to. I’m really thinking about buying an aeropress tho.
I don't know about this 15:1 business, I do 52 grams of coffee to 336 grams (12 oz) water because I'm a mad man 🤯☕ for a 6.5:1 ratio . I'm thinking i should get a 6-cup Chemex to replace my little Kalita dripper because that packed filter is so intense . And because Chemex makes you look like a mad wizard chemist
Terrible idea to put that on a heat source. What is the point of going to the trouble to make good coffee and then stewing it by putting the Chemex on a heat source. Drink the coffee as it is made otherwise you may as well drink instant.
I just got a similar to Chemex flask. It's called a Bodum. It was made in Portugal. So far I really like it. I use 2 and a third tablespoons of Peppermill ground SanFranciscoBay Coffee Co. FRENCH ROAST. THE Bodum makes 8 cups but I am used to making I cup or mug at a filling. SO IN OTHER WORDS I ADD 2 AND A THIRD TBSP. COFFEE AT TABLE SUGUAR GRIND CONSIDTSNCY. THEN BOIL WATER IN TEA KETTLE LET STAND 2 MIN EXACTLY. THEN SPLOSH IT IN. I DO THREE FILLS OF THE PAPER FILTER. I DONT WORRY ABOUT PATTERN OR TECHNIQUE OF FILLS. JUST MAKE SURE WAIT 2 WHOLE MIN. THAT WAY YOU DONT GET BITTER COFFEE. FOR ME IT IS THE SMOOTHEST MOST ROUND GOBBLEOPTIOUS COFFEE IVE EVER TASTED. I WOULDNT WORRY ABOUT GRAMS OR SWIRLS OR TIME OR THAT OTHER FUSSYNESS. JUST WAIT THE TWO WHOLE MINUTES BEFORE POUR OVER, AND IF YOUR LUCKY YOUL HAVE SOME MOUTH WATTERING COFFEE. BUT IM JUST A NEWBIE SO IF YOU HAVE ANY CONSTRUCTIVE ADVICE LOVE TO DIGEST IT. CHOW!
Not impressed. This is for people who settle for drip coffee but lack an electrical outlet. Water passing through coffee ONCE is ludicrous. Get a percolator and have the water pass through your coffee many times over 10-12 minutes or so and the coffee will taste far better!
![The Ultimate Guide To Perfect Chemex Coffee [2024 Edition]](http://i.ytimg.com/vi/7nGbOsd9mjg/mqdefault.jpg)
"...you end up with roughly 24 ounces, so it's like the perfect amount for two people"
yes... yes. two people. i am making this for two people.
I’ve been waiting for this video! Super excited. Thank you so much for this awesome tutorial!!!
For iced coffee I do the following.
1:15 ratio to bring out the flavors of the colder coffee a little Better.
Rinse filter then pull it from the chemex.
I use 1/2 the weight of water as ice and put it directly into the Chemex and place the filter back on.
Heat your water and pour (the remaining half of required water) using the same methods as shown.
I do a bloom, 2nd pour (1/2 the weight of water) with a light fluff of the grounds with a spoon, 3rd pour (remaining 1/2 weight of water) and then I’m done.
I gently swirl (to further chill) and then decant the coffee from the ice and allow it to be served with additional ice cubes. I like to separate the coffee from the ice to prevent further dilution. This also allows other to enjoy and further dilute (with ice) their coffee to their preference while they continue to drink.
Maybe you could film from above to show the digital readout as you pour and the pour over itself into the coffee also ? Just a suggestion that would help me visualize better.
Some overhead shots would be a great addition to this type of video.
with a sawn-off?
so crazy , the coffee is absolutely fantstic. I just bought a Chemex caraf today , went on you tube found some videos, chose yours to follow-nice step by step instructions and made it right along with you. Thank you it is a fantastic cup of coffee , I don't even need to add cream or sugar_ YAY!!
Thank you for this. One tip suggestion: I have the largest size glass Chemex (13 c) and it all of sudden it started spitting the coffee out of the spout while I was adding the hot water. I watched a number of "how to" vids but only one mentioned that you can make a small outward fold down at the top of the filter (where there are multiple layers of paper) where it sits in front of the spout. That keeps the filter from collapsing into the spout canal and the coffee from spewing out.
Just got a Chemex and it makes the greatest coffee ever.
IronNgardens Laughs in dual boiler espresso machine
@@luifranco1457 comparing espresso and coffee from a chemex is like comparing focaccia with a vietnamese baguette...
@@chashubokchoy8999 what's wrong with Vietnamese banquette ?
@@connorl5868 nothing, it’s just that the two are wildly different. you can’t compare a chemex to espresso because they’re different things
@@chashubokchoy8999 👍
I just double up the #4 size cone coffee filters. It works great and alot cheaper and more available. Great video and I love my Chemex. Works great camping too.
This is the way to go. I sometimes double up V60 filters for a treat. Very very clean.
Ive seen tons of TH-cam videos on Chemex method and this is by far the best one, really clear and simple, and gives me the basis to go ahead and try my own way... Thanks!
I love it when I see an Allie video. She explains the coffee so well!
I have the Clever Dripper, Chemex, Aeropressj, Harmon V60, and Kalimantan Wave....and Chemex is my go-to, my FAVORITE!! ❤️❤️❤️❤️
The Mary Tyler Moore Show used a Chemex on her kitchen set. It really stood out! I’d go so far as to say it was iconic.
Thank you for your awesome descriptions!
This is a great guide. Thank you for making it.
Hi, great video... I'm considering buying either the 10 or 13 cup chemex and the Fellows ekg kettle, but I'm wondering what effect having to heat more water (only a 0.9l kettle) would have on brewing with the chemex, any advice would be most appreciated ;)
Nice video, however you absolutely do not need a gooseneck kettle!! Yes it makes it easier, but with careful,pouring a regular kettle works just fine.
Thank you!
I just ordered the 6 cup chemex with the glass handle from you guys and I can't wait to start making my morning coffee with it. I've been using a melitta style dripper for a while now but I can only make 1 cup at a time with it so I have grind multiple times if I want more than one cup with the chemex I will be able to make more coffee at once and only have to use my grinder once in the morning instead of 3 or 4 times to make more than one cup of coffee in the morning.
I ordered the same one off of Amazon and have been using it for about a week now. I absolutely love it!!!
I love my chemex! Have the same Baratza Encore grinder. What number do you use for a chemex pour over in the Encore grinder?
I think she said 20? But I’m not sure. I use one click to the right of 20 on mine. So I think that’s 21. I’ve heard there is a grinder variation.
Ria Angelei I heard 20 in the video too, but I typically use size 18 with my Encore and Chemex. What about you?
@@MichaelDiLuzio It really depends on your specific grinder. 20 on one person's Encore might not be the same particle size as 20 on another person's. There is an inner calibration in it and they vary on what setting they're on from the factory.
@@matthewqualls5612 Exactly. Due to the calibration, no two grinders are the same. Use that as a reference, but dial from there.
i use 22-24. anything under that takes too long to brew.
I always enjoy our visits - family used to live in Seattle - it is a charming and wonderful place. Thank you for the Chemex demo - Chemex in my own home since the 70s and fan of the system before that - my Chemists love glass for purity of the brew and flavor. Someday there will be a glass filter that works and does not break....the Stainless ones miss it but the paper ones do not disturb the flavor all that much. Happy Customer!
Thanks for the video! How much of this advice would apply to brewing with a Hario pour over? I’ve been trying to find a good video to help me nail down what ratio to use and how long to pour.
I recommend James Hoffmann’s “ultimate v60 technique”
Just bought a 6 cup Chemex from you guys! Today was the first day I only had to use the Encore once for multiple cups of coffee (I usually Aeropress so on weekends I was constantly grinding) and it was beautiful. Definitely past due for me to pick one up.
Thank you!
Awesome video😊thanks for your time.
I like for my 640 ml of water over my 40 grams of ground coffee for my total brew of 600 ml, I like it to come to about six minutes and twenty seconds, or even more is fine. For me, less is under-extracted. And I let it drain to the end before removing the filter. It tastes delicious every time.
Any thoughts on metallic-type re-usable filters? I have been using them since March when it was very difficult to get the paper filters ("because covid"). I have been using my chemex for med. roasts (with milk and sugar). So basically, a cup of drip, but with a chemex. Less need to be profoundly precise. What about reusable filters, though, for a straight-up light roast pour over?
I know it sounds environmentally friendly and convenient to use the reusable ones but really paper is the way to go. The taste is unbeatable. ☕
I'd love to see an 'advanced' video, with tips like hotter water for lighter roasts. My 6 cup Chemex (brewing 24.5g/400g (beans/water) occasionally starts bitter on the first few sips but gets better as it cools and I don't know why. I also have the 3 cup, and that's a whole different ballgame it seems.
bitter? try LOWER water temp...
maria I I will give that a go in the morning, thank you!
Any tips and tricks on the 3 cup vs 6-10 cup sizes Chemex ? The narrower neck of the 3 cup and thicker layer of coffee bed seems to increase the dwell time a lot and grinding coarser makes it underextracted.
@Allie Kraft ah thankbyou that makes sense
I have tried numerous apps for my Chemex, Hario and press and most suggest 3:30 or so and I don't ever have the brew complete. Do you have a reference to suggest for us stumbling. Great video.
3:30 seems to be a hard rule for coffee geeks. It really depends on recipe. 55 grams can't be brewed as quickly as 30 grams. As you can see her brew took 5:30 not 3:30
Ive had tons of brews that took 4 minutes or more and it didn't ruin the cup.
I would try pouring the initial bloom then pour ALL of the rest of the water and let it draw down.
If it's too fast grind finer until you get to 3:30 or Just do normal brew and lift filter away at 3:30
@@mariai9549 I've heard both recommendations, some people saying to pour the whole amount and other people pouring in two or three even pours. I'm so confused by the conflicting advice. Which way? Help?
@@everythingsawesome I would try it and taste it to see what YOU like. I began by tasting pour overs from baristas just to get an idea of how it should be. Then began experimenting to see what I could do at home when making more than one cup. I use a finer grind than recommended in my six cup Chemex.
My grinder is timed for the amount of coffee I want to use (this can vary from roast to roast, btw) and my brew lasts about 4:30. While brewing, I pour water as high as I can get it without making a mess. I let it drain down enough to add about five swirls and I repeat once more. By the time the 4:30 hits, my grounds have drained and I have a pot full to just under the wooden ring for my wife and I.
It’s all about your taste and experimentation. Good beans can be expensive so start from a recipe and then play with the grind and amount of coffee and water to suit your needs. Good luck!
I would like to see a duo between Gale and this lady. Like the old times
6 or 8 cup Chemex? I’m torn and idk which one to get?
Chemex is my favorite way to make a cup at home, just can't beat how consistent and clean the cups are once you get the habit down. Great video!
I just discovered the Chemex and I'm absolutely over the moon for it !
Considering the 3-cup version. Any tips for proper brew with that size? Mostly curious about expected brew times, etc.
That's a fantastic choice! The baby Chemex is quite lovely, just some general stuff first; make sure to get the right filters, the ones featured in this video do NOT fit in the 3-cup Chemex, definitely go for a coarse grind, depending on where you buy your coffee you'll probably be fine on that end, in terms of the brew times, there's really not a difference in comparison to the larger chemex counterparts, I use the same 1:15 ratio and if my coffee is fresh (about 7-10 days old since roasted) I do 4 pours; the 1st one is a 50g(water) for 30 seconds, 100g for 1 minute, 100g for another minute and 50g for a final minute, giving you a final brew time of 3:30mins, after the 10 day mark I do 3 pours of 100g(water) the 1st one is one minute long as well as the 2nd one and the 3rd for 1:30 getting you the same 3:30 time, wether you want more or less coffee you just adjust the amount of grams you use, times remain untouched, hope you get the Chemex! It's by far my favourite method and feel free to let me know if you need anything else
Irving Lopez thank you for the excellent information. Very helpful indeed. I will try with your recommendations. Cheers!
What's the grind setting on the Encore?
That EKG kettle looks nice, but holy cow it's expensive!
Sheepless christmas is around the corner! 😁
Yeah its gorgeous and I am a visual person , but that price is troubling , I chose the Bonavita and its exceptional , very accurate and a lot of reviews say 5-6 minutes ,but I'm good at 200 with 75 deg. water in about 4.5
@@Aldocello1 I've had a Bonavita for about six years now, and I'm happy with it for uses like green tea or Aeropress coffee, where you want accurate temperature. But mine is not a gooseneck model, and now that I've started making pour-over coffee I want finer pour control. Guess I should look at a Bonavita gooseneck.
@@SheeplessNW6 Its all about personal preference but you cannot go wrong with the bonavita does exactly what its intended to do , and keep in mind , these channels are also sellers so they will somewhat guide you in certain ways , as far as pour control , I don't care if its a 200$ kettle , you have to control it no matter what , there is no diff between the 50$ Bonavita and the 150$ EKG
I received the EKG kettle for Christmas. Mine is the copper one. I love it and it looks beautiful on my counter.
Great vid miss Allie (Ally?), nice and peaceful dem , informative and to the point . I love my Chemex as well as my V60 , both are the only way for me and surprisingly there is a difference in results but choose the Chemex for larger amounts, been using them for years but always watch tip vids because there's always room to learn others procedures . . Love SCG reviews and tips but Funny thing is your channel had another person doing the vids on how to make a " cup of Joe ", hehe , and forgive me but they were obnoxiously annoying ,although a very knowledgeable person, very hard to watch their vids and every time I use my Chemex heck I would even get the jitters just looking at it thanks to that person lol . Now I have a new view when I use it so thank you for that .... We spoke on the phone a week or so ago in ref to BDB or Apartmento and you gave me good clarity on things to consider so thank you for great customer service ....
Cowboy Coffee, pour the coffee into boiling water, 3 minutes, pour a little cold water in to get grinds to sink, drink
@seattlecoffeegear, what settings for my oxo grinder go best for chemex?
Lol, I'm just wondering that myself, as I recently got an Oxo grinder! I just tried 9, which was acceptable, but a bit slow, so I'm going to try 10 for tomorrow. ;)
Start at 10 or 11 and dial from there. As said elsewhere, less beans, a bit finer, more beans, a bit coarser. Everything depends on everything else, though! I try to get a process that takes about 5 minutes give or take.
For some reason my Chemex filters don't hold the water instead it flows right through it. So my coffee don't taste right.
Hi :) great video thank you! Got a question: my Chemex tastes a little “burnt” not much though but a bit, also smells a bit burnt, what would be the problem here? Should I grind coarser or finer? I do ratio of 1 to 16, otherwise I follow all your steps :) thanks
In my experience, when your coffee taste burnt it means you over extracted it. This can be solved by making the brew time faster. Grind the beans coarser or increase your pour speed but only change one variable. This does require a bit of trial and error but trust me when I say you'll know what to do faster in the future. Have fun :)
Fluffy Bun thanks a lot, I did try yesterday grinding coarser and now it taste delicious! Thank you very much though :)
See i don’t understand how people get the bed of coffee so flat, it seems like all of my gets stuck on the sides of the filter and cone down with the filter. At least today it was worse but it tasted watered down. I was fairly close to the middle so idk
Angel Arroyo practice... you develop some kind of muscle memory, in my case it took me probably 50-60 tries to finally get a flat coffee bed using a v60
I love chemex, its really classic way to do coffe, but the coffe get cold so fast and i dont enjoy it.
What scale are you using?
I think it's the Hario V60 Drip Scale.
I've followed the instructions but my coffee keeps coming out bitter. The grind is is fairly course so I don't think that's the problem. Any tips?
Let the water cool to 190?
Less coffee grounds
tips for V60 please
I'm torn between the 6 cup and the 8 cup. It is just me but occasionally will have a guest.
Cleaning a Chemex is a headache. I still think the Melita system is the best.
what size chemex is this ? Thank you :)
She said it was a 6 cup
I have the 6cup chemex but I don’t usually male that much and I’m curious about the time it should take to make more coffee than what I usually brew.
When I brew myself a cup of coffee, I brew it for 3’30” to 4’ (15gr of coffee and 250gr of water) should I let it brew more time if I make a bigger batch?
That's pretty long for a single cup. I usually shoot for 2:30 to 3:00 for a single cup and around 4:00 to 4:30 for two cups. Any longer tends to be too bitter for me. Keep in mind you'll have to coarsen up the grind for making more coffee.
Matthew Qualls thanks for the tips! I brew mine with that time because it’s the perfect spot with the coffee I have at home right now, I guess that I can do it qith the times you use but grinding it finer
@@woopize You'd have to go coarser to get shorter times for the single cup. BUT, I'm not trying to say that what you're doing is wrong, I'm just sharing my experience with my chemex and encore. If what you're doing makes good coffee to you, then don't change a thing. My main point is that the more coffee you use, the more coarse you need to grind to avoid over extraction. Good luck experimenting!
Chemex is a batch brewer. If you're brewing that small amount a 6 cup Chemex is not the right brewer. You would need the smaller 3 cup model. As a comparison Scott Rao's V60 method uses 22g/360g for 3-3:30 minutes.
Btw, I use the Aeropress with your ratio and the total brew time is 1:20 but that is with a fine grind.
maria I maria I I know I can go for a smaller model but I just love the 6 cup size and shape, and sometimes I make a full batches like after lunch on the weekends when I’m with my fanily. It’s just that when I make more than one cup I don’t get the most of my coffee because I’m not used to.
I’m really thinking about buying an aeropress tho.
Thank you for the tips. I don't own a Chemex, but will apply it to my pour over maker. It rhymes with Rodum.
I don't know about this 15:1 business, I do 52 grams of coffee to 336 grams (12 oz) water because I'm a mad man 🤯☕ for a 6.5:1 ratio . I'm thinking i should get a 6-cup Chemex to replace my little Kalita dripper because that packed filter is so intense . And because Chemex makes you look like a mad wizard chemist
More Clem
2:00 it never left
How come all these channels are showing off using a 300+ dollar kettle?!?!?!?
Terrible idea to put that on a heat source. What is the point of going to the trouble to make good coffee and then stewing it by putting the Chemex on a heat source. Drink the coffee as it is made otherwise you may as well drink instant.
I just got a similar to Chemex flask. It's called a Bodum. It was made in Portugal. So far I really like it. I use 2 and a third tablespoons of Peppermill ground SanFranciscoBay Coffee Co. FRENCH ROAST. THE Bodum makes 8 cups but I am used to making I cup or mug at a filling. SO IN OTHER WORDS I ADD 2 AND A THIRD TBSP. COFFEE AT TABLE SUGUAR GRIND CONSIDTSNCY. THEN BOIL WATER IN TEA KETTLE LET STAND 2 MIN EXACTLY. THEN SPLOSH IT IN. I DO THREE FILLS OF THE PAPER FILTER. I DONT WORRY ABOUT PATTERN OR TECHNIQUE OF FILLS. JUST MAKE SURE WAIT 2 WHOLE MIN. THAT WAY YOU DONT GET BITTER COFFEE. FOR ME IT IS THE SMOOTHEST MOST ROUND GOBBLEOPTIOUS COFFEE IVE EVER TASTED. I WOULDNT WORRY ABOUT GRAMS OR SWIRLS OR TIME OR THAT OTHER FUSSYNESS. JUST WAIT THE TWO WHOLE MINUTES BEFORE POUR OVER, AND IF YOUR LUCKY YOUL HAVE SOME MOUTH WATTERING COFFEE. BUT IM JUST A NEWBIE SO IF YOU HAVE ANY CONSTRUCTIVE ADVICE LOVE TO DIGEST IT. CHOW!
😂🤣🤣🤣. I can’t believe that this is down to an experimental precision.
Im too lazy for this
lol
Watching this video makes me want to stay as far away from a Chemex as possible. Sorry, she's making this way too complicated. Scary.
We all love our chemexes but deep down we prefer the hario taste.
Filter papers are far too thick and there is too much horrible paper, yuck.
Not impressed. This is for people who settle for drip coffee but lack an electrical outlet. Water passing through coffee ONCE is ludicrous. Get a percolator and have the water pass through your coffee many times over 10-12 minutes or so and the coffee will taste far better!
Percolators are literally notorious for producing bitter and burnt tasting coffee from all that over extraction.