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Grind setting for Chemex
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Senior Member
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Joined: 7 Apr 2003
Posts: 72
Location: Cincinnati
Expertise: I love coffee

Espresso: Breville, Moka stovetop
Grinder: Capresso infinity
Vac Pot: Bodum french press
Drip: Viking, Chemex
Roaster: N/A
Posted Mon Jan 14, 2013, 1:07pm
Subject: Grind setting for Chemex
 

I have gravitated toward my Chemex as the go to brewing method over the past year.  An interesting shift, in that I held a rather indifferent opinion of the results. A posting here generated a good deal of criticism along with some constructive suggestions. I have continued to tinker with the variables.

I have a Capresso infinity burr grinder..reliable but certainly not for the cognoscenti. The grinder has extra fine, fine, medium, and coarse blocks, with 3-4 settings for each. i typically grind at the fine end of medium for my electric drip and at the mid range of coarse for French press.

I am still uncertain about the grind setting. Have read that it should be a bit coarser than that used for my electric drip machine, but not too near what I might use for French Press. Assuming I'm correct on the starting point.....any comments, perspective?
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johnnyb3
Senior Member


Joined: 29 Mar 2010
Posts: 170
Location: Anaheim, CA
Expertise: I love coffee

Grinder: Baratza Maestro Plus refurb
Vac Pot: Bodum Santos
Drip: Chemex
Posted Tue Jan 15, 2013, 9:26am
Subject: Re: Grind setting for Chemex
 

That's a good starting point. In my opinion, the important thing is controlling the contact time, and in order to get a full liter, or whatever your preferred brew size is, through the filter in the optimal 3:30 or so, the grind would need to be quite coarse; grinders like yours and mine (Baratza Maestro Plus) don't grind very evenly at the far end of the spectrum, and this results in some dust getting very overextracted. My solution is to grind about as you say, where the grind is reasonably consistent, and pour as much water through as I can in the desired amount of time; then just discard the filter and pour the rest of the water directly in. I don't hear much about this method, so this may not be a universally endorsed bit of advice, but it works for me!
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yakster
Senior Member
yakster
Joined: 25 Feb 2009
Posts: 1,013
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 Tue Jan 15, 2013, 11:46am
Subject: Re: Grind setting for Chemex
 

Bypass brewing is very common with batch brewers where you configure the % of water to bypass the filter so that you have the correct contact time with the coffee and still get the proper volume for your batch.  You're just doing it manually, works great and prevents overextracting the coffee with too long a contact time.

 
-Chris

LMWDP # 272
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Senior Member
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Joined: 7 Apr 2003
Posts: 72
Location: Cincinnati
Expertise: I love coffee

Espresso: Breville, Moka stovetop
Grinder: Capresso infinity
Vac Pot: Bodum french press
Drip: Viking, Chemex
Roaster: N/A
Posted Wed Jan 16, 2013, 7:45am
Subject: Re: Grind setting for Chemex
 

I've never hear of this, but after the initial notion it very quickly starts to make sense. I haven't been timing the pour through timing for Chemex, but will now do 3:30 and then go through the ending process.

This is what continues to hold and energize my interest in coffee...beyond the initial threshold of seeking greater taste with the quest for the best beans, there's always more inquiry into how to make it better...not elitist, pretentious or even fussy........just wonderfully self-satisfying. ..or extended to those with who one shares the results.  

Many thanks.
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johnnyb3
Senior Member


Joined: 29 Mar 2010
Posts: 170
Location: Anaheim, CA
Expertise: I love coffee

Grinder: Baratza Maestro Plus refurb
Vac Pot: Bodum Santos
Drip: Chemex
Posted Wed Jan 16, 2013, 1:24pm
Subject: Re: Grind setting for Chemex
 

yakster Said:

Bypass brewing is very common with batch brewers where you configure the % of water to bypass the filter so that you have the correct contact time with the coffee and still get the proper volume for your batch.  You're just doing it manually, works great and prevents overextracting the coffee with too long a contact time.

Posted January 15, 2013 link

Ah, and now I even know what it's called :) Thanks for the info.
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