Videocast #3 – Chemex/Pourover
We hope everyone had a good Christmas! Maybe you got a nice Chemex or something similar? If you did then we hope this video will help with making better coffee:
- We do say that the pouring kettle is optional. This method is pretty easy just with a standard kettle and a steady hand.
- Grind – we just didn’t feel this was the place to get into this. We could say that a medium grind is right, but that doesn’t mean very much. Correlate your grind to brew time. If it is brewing faster than 3:30 then you need to grind a little finer, and if the brew is slower than 4:30 then you need to grind a little coarser. Keep the dose, technique and as much as possible the same
- We particularly like the Chemex because it allows full cone brewing. Some papers – like some Melitta and similar – are flat at the bottom and this makes it harder (in our opinion) to get an even extraction and not get a mound of coffee choking the final part of the brew.
- We settled on this method because it is easy to do, easy to reproduce and produces a great cup. We are not saying this is the ultimate way to use your pourover brewer. When we find a better technique or method then we will update the videos. Things always progress so please don’t treat this as absolutely definite.
- If you are having problems then leave a comment and we can try and produce an FAQ/Troubleshooting guide.