Chemex and Gaslight Coffee

chemex-and-gaslight-coffeeIt’s been a while since the last post.  The summer has been busy, and with job changes for both of us, it’s been tough to find the time to post.  We’d like to get back on track and show off one of our new additions to the kitchen.  The Chemex is a very popular item among coffee enthusiasts.  If you’ve read our post about pour over coffee, this is a similar idea.  What’s nice about the chemex is that you can make more cups at the same time and it has a built in decanter.  Also, the taste will be different than a pour over due to the use of different filters and grind settings.  This one is a 10 cup Chemex, but that is a bit misleading.  For some reason, a “cup” is 5 fluid ounces instead of the 8 that you’d expect.  It’s still big enough to make a good amount of coffee for you and your company.  Different sizes are available so make sure that you look at the size and get what you want when you buy one.

We’re going to use coffee from one of our new favorite Chicago roasters, Gaslight Coffee Roasters.  If you’re in the area, you should definitely check them out in Logan Square.  So far, we’ve tried three different roasts from them and each one has been incredible.  You’ll find a wax seal on the front of their bags as part of their packaging, which is pretty cool.

Gaslight-wax-sealWe are trying out the Guatemala Rio Azul today.  It was roasted on August 1, which is extremely fresh.  As we mentioned in the pour over post, fresh coffee is the most important part of the process.

Gaslight-GuatemalaThe first thing to do is grind up the beans.  We want to measure out 28g of coffee beans per 453g of water that we use.  The measurements are not set in stone.  They are just starting points for you to use and adjust if you want to.  If your grinder has adjustable grind settings,  you want to be a little more course than a pour over.  Medium or a little courser works pretty well.  Again, you can adjust to fine tune the flavor.

Gaslight-Coffee-Grounds

Next, heat your water to the 195 – 205 degree range.  You can bring the water to a boil and then give it about 45 seconds to be in the right range if you don’t have a thermometer.  Place your Chemex filter in the cone portion and wet the filter with your heated water to eliminate any paper taste.  Keep in mind that the filter for the Chemex is a little thicker and larger than a pour over filter so you should use the actual Chemex filter.  Don’t forget to empty out the water and then add your grounds to the filter and flatten them out.  Make sure your Chemex is on the scale and begin your pour.  You want to only wet the grounds and let them “bloom” for about 30-45 seconds.

chemex-bloom

Continue pouring slowly until you reach 453g of water.  Try to keep the water level at least 1/2 inch from the top.  It will drain slower than a pour over but won’t take very long.

coffee-bloomThat’s it, you can server directly from the Chemex!  It’s definitely worth picking one of these up if you’re a coffee enthusiast or just want to serve great cups of coffee to you and your guests.

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