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Chemex/Pourover Timing Question
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Discussions > Coffee > Q and A > Chemex/Pourover...  
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JerDGold
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Joined: 11 Dec 2013
Posts: 82
Location: Chicago, IL
Expertise: I like coffee

Espresso: Rancilio Silvia
Grinder: Breville...
Drip: Chemex
Posted Wed Jan 15, 2014, 9:26am
Subject: Chemex/Pourover Timing Question
 

So for my brews, I've read and been told that I'm shooting for about a two minute brew cycle from pre-infusion to brew termination.  I brewed a huge pot the other night for a few friends for the first time and hit about seven, which is clearly too long.  I thought it tasted bitter and over-extracted.  So I guess my question is...is four minutes a hard and fast rule? If I'm brewing a larger amount of coffee,  do I coarsen my grind to hit four minutes with a larger portion of coffee?  If I'm brewing just for me, do I go finer to make sure I'm at four minutes?

It seems that if I'm brewing 25g of coffee w/ 400g of water just for me, four minutes seem to work pretty well.  But if I coarsen my grind to hit four minutes with a larger portion of coffee (don't remember the measurements right now) the coffee would be under-extracted...
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Induction
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Joined: 14 Aug 2013
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Location: Aptos
Expertise: Pro Barista

Posted Sun Jan 19, 2014, 5:04pm
Subject: Re: Chemex/Pourover Timing Question
 

How much coffee are you brewing when you're brewing for your friends? In all honestly I think no more 16oz should ever be brewed with a pour over at a time. In my experience there's almost always something unpleasant found in the yield. yes I would definitely coarsen your grind, and try not to worry about time until you find what tastes good. Use time to be consistent. As far as where it should be though, then yes around 4-6 minutes depending on quantity being brewed. Also how much coffee are you using? I would stick to a 1:17 ratio give or take depending how strong you enjoy it. Preinfusion should be around 35 seconds, but that also depends on how fresh the coffee is and roast level.
hopefully there is something helpful in here :)
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CoffeeNark
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Joined: 30 Dec 2013
Posts: 34
Location: Nashville, TN
Expertise: I love coffee

Posted Sun Jan 19, 2014, 5:20pm
Subject: Re: Chemex/Pourover Timing Question
 

I've been using a Chemex pot for a few months now and have started keeping a log of what grind setting, grams of coffee, water, and how long it took.  I do use a coarser grind as I increase quantity but I also may have to slightly increase how much coffee I use when I do.  When you make 16 oz, it may taste slightly different than when you make 32 oz even with the same time.  That in itself is kind of fun.  Just keep notes and refining as you go.
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JerDGold
Senior Member


Joined: 11 Dec 2013
Posts: 82
Location: Chicago, IL
Expertise: I like coffee

Espresso: Rancilio Silvia
Grinder: Breville...
Drip: Chemex
Posted Sun Jan 19, 2014, 11:44pm
Subject: Re: Chemex/Pourover Timing Question
 

So I'll just start by saying I never measure anything by volume, only by weight.  I'm not what, if any, effect that might be having on my coffee and diagnostics.

That being said, when I brew just for myself in the AM, I brew 25g of coffee at a 16:1 ratio, which is 400g of water.  This makes enough coffee for me to have a monster cup.  Sometimes I brew 30g at the same ratio and grind setting so I can have some to take with me, or to share with someone and have two regular sized cups.  I tried once to brew about 70g of coffee for four people, only to find that my Hario doesn't hold enough water for a sensible ratio.  My brew time hit about 7 minutes and ended up with over extracted, bitter, gross coffee.  What I'm taking away here is that pour over is only really feasible to smaller amounts of coffee, and to keep from over extracting at those larger amounts of beans, grind should be coarsened to avoid over-extraction.
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