You’ll need a burr grinder and Chemex coffee maker for this refreshing cup of Joe. Break out that kitchen scale for the right amount of coffee—it will be well worth the five-minute wait.
Ingredients
- Burr Grinder
- Chemex coffee maker filter
- 400 grams filtered water at 205˚
- 200 grams ice (made from filtered water)
- 40 grams Broom Wagon Coffee (Our Kenya Karatina AA coffee is a great choice)
Instructions
Boil the filtered water. Once it reaches a boil, remove it from the heat, and let sit for 30 seconds.
Place a filter in the Chemex, rinse it thoroughly with lots of water, and then discard the water. Put the Chemex on a scale and weigh the empty carafe. Add the ice to the bottom of the Chemex and replace the filter.
Grind the coffee in a burr grinder to a medium coarseness resembling Kosher salt. Weigh 40 grams of coffee into the pre-rinsed Chemex filter. Increase the amount of coffee you use to increase the concentration.
Reset the scale to 0, start the timer and, using a pouring kettle, pour 100 grams of water over the ground coffee in concentric circles from the middle outwards, staying clear of the edges. Give the grinds 3 good stirs to make sure they are evenly wet.
At 45 seconds, pour to 200 grams; at 1 minute 30 seconds, pour to 300 grams; at 2 minutes 15 seconds, pour to 400 grams. Your total brewing time should be 4–5 minutes. Stir and enjoy.
Adjustments to Taste:
If the coffee tastes bitter, it is over-extracted. Solve this by grinding a bit courser. If it tastes sour, it is under-extracted. Solve this by grinding a bit finer.
