How to make Chemex instructions

FOLD HERE FOR GOOD FORTUNE
F REEDOM TO CO FFE E
KNOW LEDGE
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BREW GUIDE
A COMPLETE
ROC K E T B E AN C O F F E E S C H OO L
Miera iela 29 / 31
Rīga, LV1001
www.rocketbean.lv
VOLUME 1
C O FF E E K NOWL E DGE COMPIL AT ION
VOLUME 1
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CH E M E X B R E W G U IDE
T HE K IT
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Coffee beans
Fresh filtered water
Adjustable coffee grinder
Scales – with 0,1g accuracy
Timer
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Water kettle
Cemex pot (6 or 8 cup)
Chemex filters
Hario Buono Kettle
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Blooming will happen. You’ll see coffee
expanding. Blooming time is 30-40sec.
(geeks will let coffee to bloom for 35sec.)
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When time hits 30-40sec. start pouring
round wise on the grounds so that the water
drops approx. 5mm from the filter paper.
Pour until time hits 1:20min.
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Then smoothly start pouring in to the
middle. Make small circles of approx. 2-3cm.
until water ends. Water should end at 1:502:00min.
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Pouring should be with even flow through
out all the process.
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Brew should be ready at 3:30-3:45min.
Indication of the end of brew is when coffee
starts to drip, instead of flowing, from the
bottom of filter.
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Remove the filter immediately and shake
the Chemex so that all brew would mix
thoroughly. That will make your coffee taste
the same all the way. You have now around
420ml of coffee.
FA ST N OTES
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Use 33-34g of Coffee
Use 500ml of Water
Grind level is bit coarser than filter brewing grind.
Use water just off the boiling (90-95°C).
Blooming is 30-40sec. (for geeks 35sec.) with 45ml
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Water pour time is 2:00min.
Brewing time is 3:30-3:45min.
Pour water in circular motion on the coffee.
Always grind coffee just before brewing!
T HE P ROC EDURE
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Get your water ready to boil (have at least
750ml), weight your coffee, and put filter into
Chemex – with multiple layers on the spout.
Rinse the filter with at least 200ml of hot
water - to remove small paper dust and
particles to avoid paper taste in your coffee.
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Empty the Chemex from the flush water so
that filter will not get into contact with the
water – lift the filter a bit to the side.
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Have your water ready boiling.
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Grind the 33-34g of coffee.
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Weight or have measured the 500ml of hot
water in your Buono Kettle.
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Insert the coffee in to the filter. Shake the
Chemex to even out the coffee bed in filter for
even extraction.
Pour around 45ml of water on the grounds
so that all grounds would be wet. Start the
timer when water hits the grounds. It’s best
when the coffee wouldn’t start to drip in the
bottom.
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TA S T E S L I KE SHI T ? T RY T RO UBLE SHO OT I NG
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When brewing time is too long?
You’ll have over extracted bitter tasting brew.
• Usually it is a reason of too fine grind. Make your
grind level coarser and try again.
• Make sure you followed all brewing steps as
described.
When brewing time is too short?
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You’ll have under developed thin, empty and sharp
coffee.
• Usually it is a reason of too coarse grind. Make your
grind level finer and try again.
• Or make sure you followed all the steps as
mentioned above ;)
When coffee tastes bitter?
Usually this happens when coffee is over extracted:
grinds are too fine or/and brewing process is too long.
When coffee tastes weak?
Usually the reason is of too coarse grind or/and too
short brewing process. Be sure you have correct
coffee to water ratio.
When you pour water too quickly?
The coffee will taste thinner, with sharp acidity and
less sweetness. Brewing time will be shorter too.
When you pour water too slowly?
The coffee will taste flat, papery, muddy sour and with
no complexity. Brewing time will increase too.