Chemex Coffee

by Denise Woodward & Laudalino Ferreira on April 28, 2014

in Chez Us Cooks, Drinks, Featured, Kitchen

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I drink my coffee black, just like Denise. And my morning ritual sounds almost identical. Great minds, Denise. I especially appreciate the video on how to make a pot of coffee with your Chemex. -Maggie

About a year ago, I decided to give up adding rich, luscious cream to my daily cups of coffee.  I had a feeling it was going to be really hard for me; I have been drinking my coffee this way since the wee age of five.

After a lot of trial and error, I discovered that the Chemex was the best choice for making my perfect cup.  Still, the switch was a bit of a struggle.  Most coffee beans on the market produce a rather acidic if not bitter cup. Fortunately, I found a local roaster who roasts consistently lovely blends.  When you combine the Chemex method with very good beans, you will have a perfect cup of coffee, every time.

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And making that perfect cup of coffee has become a ritual for me now.  I find it soothing and almost uplifting.  I love waking up early, padding downstairs into the crisp morning and firing up the stove.  As the water bubbles, I catch up on a book, or wander lazily through my Instagram feed.  I consider this my quiet time before the day runs off with me.  After the water boils, and I have prepared the Chemex, I enjoy the time it takes to make what I think is the perfect start to a perfect morning.

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Before you start making your cup of coffee, let’s talk about the grind of your beans – this makes a huge difference.  When using the Chemex, you want to use a medium grind.  I fill the coffee grinder up to the silver rim inside it; this works for me (typically, the rule of thumb with the Chemex is one rounded tablespoon of coffee per 5 ounce cup). If the water stalls in the grounds, your grind is too fine.  If it pours through too fast, the coffee will be weak and the grind is too coarse.  It takes a little practice until you find that sweet spot, but don’t give up; the reward is worth it.

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I put together a little video to show you how I start my morning. As well, I have listed the steps below to help you achieve a great beginning to your otherwise busy day. Good morning to you!

Chemex Coffee
Directions:
  1. Use a kettle to boil water.  Once it is boiling vigorously, turn the heat off and let it sit for 20 seconds.  It should be about 200°F, the ideal temperature for making coffee.
  2. While the water is boiling, grind your beans and place a Chemex coffee filter into the pot.  One side will have three layers, this side will fit into the pouring spout.
  3. Pour a small amount of water into the filter without the beans in it.  This will warm the Chemex and wet the filter a bit, which helps ease the drip.
  4. Pour the ground beans into the wet filter, and pour a small amount of water over the coffee grounds, just enough to wet them.  This is called blooming and will open up the grounds.
  5. Now simply pour more water over the grounds, soaking them each time, but keep the water level below the top of the Chemex.  Continue adding more water until the amount of coffee you want is brewed.
  6. Enjoy that perfect cup of coffee, you deserve it.

Photos taken and styled by Denise Woodward.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Denise Woodward & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

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