jaybar Senior Member Joined: 13 Sep 2011 Posts: 107 Location: Brooklyn Expertise: Just starting
Posted Mon Jan 16, 2012, 10:35am Subject: Chemex in Small Batches (12 ounces) which Coffee Maker? and what Proportions?
Hi
I want to brew 12 ounces of coffee. I am using the six cup chemex and am having great problems. I can't seem to get the proportions correct for a smaller batch, as I wish to only brew 12 ounces (1 mug) at night.
What have you found to work with small batches? Meaning How much coffee/water?
Do you do multiple pours?
Would I be better off with the 1-3 cup?
Would I be better off with the Hario and if so, can I use the same grind settings. I hate to switch grind settings.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Mon Jan 16, 2012, 10:57am Subject: Chemex in Small Batches (12 ounces) which Coffee Maker? and what Proportions?
I think it's going to be a real challenge to get a good 12 oz (340 ml) batch out of the 6 cup Chemex.
I chose the coffee maker based on batch size:
200 ml Aeropress 200 - 400 ml Clever / Brewt / CCD (three names for the same maker) 600 - 800 ml Chemex / Kone 800 - 1000 + ml Bunn BTX drip (Use this weekday mornings as I don't have the time to make a large Chemex batch)
I haven't tried the Hario V60, but as this seems to be the preferred pour-over method at many cafes for ~12 oz cups, it should be a good choice. Also, you could try a Kalita Wave of the appropriate size, a filter cone, etc. I like the Clever because you can control the contact size independent of the grind size for proper extraction. I also haven't tried the 1 - 3 cup Chemex so I won't comment on that.
As for dialing in the grind, I think you'll have to do this to get the most out of your coffee. When I recently started using the Bunn with it's flat bottom filters, I was getting weak, underacted coffee until I really fined up the grind.
ozmotion Senior Member Joined: 12 Dec 2011 Posts: 12 Location: new jersey Expertise: Just starting
Posted Mon Jan 16, 2012, 11:01am Subject: Re: Chemex
Make a batch with 12oz water and 12g coffee, then 14g, then 16g, then 18g, and then 20g. Pour the water in all at once as you usually do. Then let us know whether at least one of those ratios works for you.
If not, then you can work on the grind, next, and your brewing time. There are only so many variables you can control; it won't take long for you to exhaust the possibilities and find what works best.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Mon Jan 16, 2012, 11:14am Subject: Re: Chemex
I would start at 20 grams coffee for 12 oz of water, a 17:1 water to coffee ratio (340 ml / 20 g) and work your way up if you want to stick with Chemex, but I think that's a rather small batch and a rather large paper filter so the Chemex may not be the best method. You might notice a papery filter taste in your coffee which can be reduced by pre-wetting and flushing the paper filter before brewing.
17:1, 16:1, 15:1 are commonly used coffee brewing ratios and I usually start with 16:1 (1000 ml / 62.5 grams) myself.
Posted Mon Jan 16, 2012, 12:04pm Subject: Chemex in Small Batches (12 ounces) which Coffee Maker? and what Proportions?
If you want 12 oz (350ml) of coffee, you need 6.25% of that 350mg (aka grams, because the metric system is so awesome) in coffee, or about 22g.
Then, you need to use enough brew water to create 350ml in the end. Count on about 25 g of water getting absorbed by the grounds and the filter, so start out with 375ml (or grams) of water, or about 12.7oz of brew water.
Keep in mind this will make normal strength coffee - SCAA average strength of 1.25%, (assuming your extraction is correct) but I have also noticed a tendency for a preference of stronger coffee with consumers of specialty coffees. Just up the coffee amount a little bit in later brews, but this will be a really good starting point.
[you'll notice that 375 : 22 is pretty much 17:1, odd how math works out, eh? ;^) ]
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