Chemex “The best cup you’ve ever had, every time you have it!”
What do you need for a perfect coffee extraction?
Water, coffee, aeropress, grinder, digital scale, kettle, paper filter and a spoon.
How to make a great cup of specialty coffee:
Ratio 1:15 (1g of coffee to 16g of water)
Heat the water to 94°.
Fold the paper filter in half.
Then half again. Separate 3rd and 4th layers into a cone. The thick 3-layer portion should cover the pouring spout.
Pre-wet the paper filter to get rid of the paper flavour pre-heating the tool as well.
Discard the water.
Add 30g of coffee (medium-coarse) into the cone, flatten the bed and pour 90g of water.
Make sure that all the grounds are wet stirring with a wooden spoon.
Pour other 175g of water in a circular motion.
30 seconds break and finish the process pouring 175g left of water, stir just the surface one more time and let it drip.
4/4.5 minutes is the right time to enjoy a great cup of coffee.
Remove the filter from the cone.
Give it a swirl, pour it and enjoy.
MORE ABOUT WATER
If there is one thing that who is in the Specialty Coffee industry can agree on, it is that good quality water is essential for brewing great coffee. Do you know that water is the main ingredient in coffee about 98% of your filter coffee?
Water for coffee extraction should: Be odour free and hygienic, please see here below what you should look at when you buy water for coffee.
The absolute crème de la crème of water treatment systems in coffee applications currently has to be reverse osmosis (R.O.). Traditional reverse osmosis systems use an extremely fine membrane to basically strip everything out of the water, leaving you with no hard minerals at all. However some new R.O. systems designed especially for the coffee market feature special blending valves allowing you to blend a variable amount of water that has bypassed the R.O. membrane back into your feed water giving you total control over the exact mineral content.