I am doing some experiments with my neglected chemex trying to reproduce a look and a taste from a coffee shop in town a number of years ago. The taste was light and tea-like with lots of flowery and fruity high notes and not too much body weighing it down, so not much caramel or chocolate kind of notes, that sort of thing. The look - far less important - was also quite light and clear.

I tend to have light roasted beans in the house from one or two local roasters. What I have tried so far is increasing the grind size to be fairly coarse and increasing the dose of coffee a bit to compensate, and limiting the fussiness of the pours. The nice thing about chemex is the filters are nice and thick so I’m hoping the brew won’t just fly through coarser grinds and I should have more flexibility. Here is what I did today:

. 40g coarse ground coffee

. Made a little divit because that’s a lot for a flat bed

. kettle heated to 80C

. 80g pre-pour for the bloom

. 30s pour to 340g

. 3m 30s pour to 600g gently

. Brew finished at around the 6m mark

I got lovely notes but the brew was still really well extracted with plenty of body. Don’t get me wrong it was a really good cup of coffee but not what I was after. I possibly need different beans but I would like to see what I can do differently with what I have usually got. I’m going to try bringing the dose back down to something below 60g per litre next.

Is there anything different I could be doing with the brew itself? I’m talking about notes and stuff like that but I far from being an expert particularly when it comes to tasting! I kind of know where I want to get to but not how to get there.

  • @fritobugger2017
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    81 year ago

    You never describe the origin of the beans beyond local light roast. The flavor you are chasing is something that is seen in Ethiopian and some Kenyan beans.

    Regardless of the origin, I feel like 80C is way too low, going below 90C is bad idea since so much cooling occurs during the pour.

    • @octesian
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      edit-2
      1 year ago

      This exactly. Try Ethiopian beans. I find 93C is a temperature that has good extraction while being sippable and not too hot.

      Edit: I also go with about 35g medium-coarse grounds for about 900ml of water.

      • @fritobugger2017
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        11 year ago

        That water to bean ratio is really high (25:1). The usual recommended starting point for pour over is 15:1. Are you sure about your numbers?