squaremile Senior Member Joined: 6 Jan 2011 Posts: 39 Location: Portlandia Expertise: Just starting
Posted Sat Jan 26, 2013, 11:12pm Subject: Re: Chemex -- "Bad" technique, but why does it still taste good?
With all of these things there are a variety of variables to adjust, and contact time is just one of them. Plus some of that is going to depend on how much coffee you are making. It would be impossible for me to get a properly extracted cup from the 12g of coffee I brew with if it went 4:00 unless I made the grind extremely fine and the water cooler than within the usual parameters.
Basically what I'm saying is that I wouldn't go for any hard and fast rules in coffee brewing because you can adjust other variables to get the same result. If you can't nail it in 4:00 but found a way to make a killer cup in 5:00 then I'd go with it. Otherwise I'd suggest grinding coarser and using hotter water. If this also went too slow then your grinder might just be producing too many fines at that grind level and it's choking the filter, and if you had the Ditting machine that the baristas had, you could nail it in 4:00.
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