Ahoy there, coffee adventurers and potion masters! Gather ’round as I unveil the mystical tale of the Chemex, a wizardly brew device conjured by the alchemist Peter Schlumbohm in the 1940s. With his sorcerous science, he crafted a vessel for the most enchanting brews!
Temperature Tempest: Brew with the Chemex’s arcane filters and water heated to a scorching 190-200 degrees Fahrenheit. This magical temperature leaves the pesky coffee fats and bitters trapped in the grounds, not in your chalice.
Time Twist: Command the extraction time with the grind of your beans and your pouring incantations. The thick filters aid in drawing out every drop of flavor from the bean to your cup.
Simplicity Spell: The Chemex, in its elegant simplicity, banishes the build-up of vile coffee oils and hidden calcium deposits found in mundane coffee machines.
Taste Transmutation: Fear not the curse of the burnt flavor! The Chemex doesn’t linger on a burner; it preserves the pure essence of the bean.
Consistency Charm: Brewing a potion with the Chemex relies less on the wizardry of the barista and more on your mastery of brewing and pouring techniques.
Now, to the arcane art of brewing with the Chemex!
- 16:1 SCAA Standard – A potion of 1oz (28g) coffee to 16oz (453g) water.
- For those without a scale, use 2 tablespoons of coffee per 6 fluid ounces of water.
Chemex Brewing Ritual:
- Boil water, then let it cool just a smidge.
- Weigh your coffee beans to match your Chemex size.
- Place the paper filter in the top, with the triple-layer facing the spout for the air to escape.
- Pre-soak the filter, then tip the Chemex to discard this water – a step to banish the papery taste.
- Grind and add your beans to the filter.
- Begin the pour, saturate the grounds, and let the coffee bloom for 45 seconds.
- Pour in a circular motion, like casting a spell, avoiding the sides.
- Cease pouring when you’re an inch from the wood collar.
- Await the final drips, then discard the grounds and filter.
- Revel in your freshly brewed Chemex coffee!
Brewing Method Pros and Cons:
- Temperature control in your hands.
- Paper filters trap the dark arts of fats and bitters.
- No foul buildup of rancid oils.
- Consistent taste through your brewing skills.
Brewing Method Suggested Coffees:
- Explore beans from Brazil, Ethiopia, Guatemala, Kenya, and Peru.
So, my fellow coffee alchemists, embrace the Chemex for a brew that’s both a science and a spell. Happy brewing!