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Been toying with a new Chemex for a week or so and am (mostly) making a beautifully light, clean, but generic tasting cup. I cant seem to pull the same type of fruity notes that i'm nailing with my espresso set up though. I've been using two beans, a Guatemalan and a Kenyan that when I make espresso with i can nail the prominent Red Apple & Blackcurrant notes respectively. When I brew the same beans in my Chemex, I'm getting a great tasting cup, but nothing that really highlights the flavour profile of the beans I'm using. I'm using a 6 cup, 21g in, 330ml water at around 96º (Stagg EKG) 45-50g bloom and then 2 pours to finish. Admittedly a little slow at around 4:30 to finish. What direction would you recommend i take with this? Water temp, Grind, Pour technique? Thanks, Pablo...