Posted Tue Apr 8, 2014, 11:52am Subject: Re: "Regular Grind"-what does that mean for Chemex?
It means a regular drip grind. I don't have an exact definition of that and it's really a starting point.
You may end up tweaking your grind based on extraction time. I don't use my Chemex much but I try to get in the 4-minute range. That extraction works pretty well for me. A little longer shouldn't be too horribly overextracted but I wouldn't want to be too far under 4 minutes.
Posted Sat Apr 12, 2014, 10:51am Subject: Re: "Regular Grind"-what does that mean for Chemex?
Agreed that 4 minutes is about right (including bloom IMO). With my grinder, though (Baratza Maestro Plus), it is impossible to grind coarsely enough to get a full batch of water through in that much time without getting a very inconsistent grind with lots of boulders and lots of dust; from what I have read, it seems that all but the most expensive grinders have that problem to some degree. My solution is to dial back the grind until it's consistent, then brew for the desired amount of time, remove the filter, and top up with the rest of the water. This approach doesn't get discussed on this site, but it produces good results for me. I think the big danger with the Chemex is overextraction and not under.
CoffeeNark Senior Member Joined: 30 Dec 2013 Posts: 34 Location: Nashville, TN Expertise: I love coffee
Posted Sun Apr 13, 2014, 6:37am Subject: Re: "Regular Grind"-what does that mean for Chemex?
A grind right for drip coffee makers is a good starting point when you are making about 20 oz (4 coffee cups) but you will likely need to go finer for small quantities or coarser for larger quantities. Experience will guide you. When I start going much higher than 25 oz, I find my grinder just won't go coarse enough. At first, I started reducing my bean to water ratio to arrive at a near 4 minute brew time. I really wasn't happy with that so instead I found I could stick with the 16 to 1 ratio and adjust how I poured my water. I generally like to pour slow keeping the water just above the grounds but in larger quantities, I instead pour higher above the grounds. This means some of the water oozes out the side of the fiter without much contact with the grounds. I guess it has the same purpose as what johnny does (removing the filter at the 4 minute mark and pouring water in directly) but it's just my preference. It takes time to get it right. Experience.
The Chemex is a great brewing system. You can do it simple and get good coffee or you can perfect your system and get awesome coffee.
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