WHAT DO YOU NEED
- Chemex
- We recommend using our Jed's Coffee Plunger Grind or medium to coarsely ground whole beans coffee.
METHOD
- Fill your kettle and boil the water.
- Open a paper filter and place it into your brewing device, and rinse it with hot water (gets rid of the papery taste)
- Portion out the coffee you are going to use to brew. Our reco is 6g (1 tbsp) of coffee for every 100mL water.
- If using beans, grind them before brewing (maximises flavour)
- Place your brewing vessel with filter and coffee onto a scale and press tare.
- Saturate the grounds and wait for it to bloom (fancy term for gases in the coffee grounds bubbling to the surface)
- After a min, add the remaining water in stages (reco is 100g at a time) until you reach the final brew weight.
- Let all the coffee drain from the filter.
- Remove the filter and put it into your compost bin.
MORE TIPS
- Using scales might seem a bit wanky but it’s not. It is the simplest and easiest way to get a consistent coffee.
- Hot tip - boiling the water before brewing ensures that the water is hot enough to make delicious coffee without being boiling (which burns coffee).
- Rinsing the paper filter takes 5 secs, it helps remove the papery taste and ensures that the coffee extracts evenly through.
- If you are using a Chemex put the side of the filter with three folds is against the spout.
- Grinds for Pour Over brewing should be medium-coarse, like granulated sugar. Finer grinds will extract more slowly resulting in a richer, more robust brew; coarser grinds will be brighter and lighter. Neither is right or wrong, just different.
- While pouring, pour the water slowly in a spiral pattern that goes from the centre of the coffee out to the edge of the coffee and back in again. Try not to pour onto the paper above the filter.
- The best coffee is that brewed at around 96° C (boil the kettle, then portion out the coffee, and pour the water over the ground coffee).
- The ideal temperature to serve it at is around 85° C.
