Bostonbuzz Senior Member Joined: 30 Apr 2010 Posts: 28 Location: Boston Expertise: I love coffee
Posted Tue Jun 25, 2013, 4:31pm Subject: Re: Best roast/grind recommendations for Chemex
I'm still learning on the chemex, so bear that in mind. Here is the Howell recipe for 2 mugs worth: 49g/780ml in 3 equal pours at 0, 1:30 and 2:30 Click Here (www.terroircoffee.com)
Pretty much, pick a dose and a grind setting that is unimodal on your grinder, and adjust your pour to affect the extraction (by lengthening the amount of time it takes via the change of water pressure above the grinds). Find some balance between the extreme of pouring in all the water all at once, and the other extreme of pouring juuuust above the grinds constantly. Quicker pouring to decrease the extraction, and slower to increase it. It will be some sort of pulse pour like howell recommends. If you are using his recipe, and pouring times/weights, etc. then you will have to naturally adjust the grind rather than your pouring to get the right extraction.
If this is all right, then you can take just about any dose from 20-60g and make a great chemex brew.
FWIW, here is the intensity that all the recipes listed on (brewmethods.com) had. An average place to start is 2g coffee to 1oz water. (1g coffee - ~15g water)
Column1: Ratio of grams of coffee to oz of water Column2: ^ Divided up into a neat number Column3: The actual amount of coffee they were using (use this and #2 to find the amount of water) Column4: Who's vid/recipe
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