A Thread About COFFEE

[spellbound]

[Zeuhlmate]

[spellbound]

^

[Garden Dreamer]

[Garden Dreamer]

[markwoll]

I saw this list of instructions for making coffee.
My immediate thought was that I would be dead before having the first sip.
So detailed, but using a chopper/grinder instead of a burr grinder. Pah!

How to make Chemex Coffee

I Equipment
– A Chemex 6 Cup Coffee Maker
– B Chemex Bonded Filter Squares (Oxygen cleansed)
– C Hario V60 Drip Scale / Timer
– D Kitchen Aid Coffee Grinder
– E Capresso H2O Pro Water Kettle

II Ingredients
– A Purified Water 56 ounces
– B Whole Coffee Beans 45 to 55 grams

III Procedure (Makes 30 ounces or 1 1/3 cup of coffee)
– A Boil Approximately 56 ounces of water in Capresso Kettle (212
F).
– B Place Chemex Filter in Chemex Coffee Maker
– i Open filter so that three layers of paper are on one side and one layer of paper is on the other side.
– ii Orient the three layer side toward the spout of the Chemex Coffee Maker.
– C Unplug the Capresso Kettle when the water reaches 212F
– D Wait 30 seconds.
– i Critical for dropping water temperature to 200F.
– E Thoroughly wet the Chemex Filter with the hot water.
– i This also warms the vessel.
– F Pour out the hot water from the Chemex Coffee Maker.
– i Carefully hold the three layer side of the filter out of
the way.
– ii Reposition the wetted filter.
– G Turn on the Hario Scale.
– H Place the Chemex Coffee Maker on the Hario Scale.
– I Tare the Hario Scale.
– J Grind the whole bean coffee on a Medium Coarse setting.
– i 10 seconds in Kitchen Aid Grinder.
– K Pour 50 grams of Medium Coarse Coffee into the wetted Chemex
Filter.
– i Gently shake the Chemex Coffee Maker to even out the
Coffee Grounds.
– L Make a small intention in the center of the grounds.
– M Tare the Hario Scale.
– N Carefully pour approximately 100 grams of hot water to wet
the coffee grounds thoroughly.
– i Start in the center indention, moving outward until
grounds are completely wet.
– O Allow the Coffee Grounds to “bloom” for 45 seconds.
– i Critical time.
– P Tare the Hario Scale.
– Q Start the main pour.
– i The main pour will total 887 grams of hot water.
– ii Gently pour starting at the edge and move in a circular
motion around the perimeter of the Chemex opening.
– iii Pour until the water is about half an inch from the top.
– iv Allow it to filter topping off occasionally until you
reach 887 grams.
– v Try to avoid “floaters” by sinking them carefully with
the pour.
– R Allow the water to filter through until the last few drops.
– S Remove the filter and place in the compost.
– T Pour the coffee.
– U Enjoy !
– V Place the optional Chemex glass top on the coffee maker to
help maintain temperature.

IV Notes
– A This procedure makes about 30 ounces of Coffee.
– B Grams of coffee can be adjusted to taste. I recommend using
the range 45 to 55 grams.
– C If the water filters very very slowly, the Grind is too fine.
Adjust to a coarser grind.
– D Time is critical to maintain water temperature within the
optimal range. Have all supplies available. Work steadily
without rushing and you’ll have no problems.
– E The scale is critical for consistency. Once you create the
perfect cup of coffee, you have the recipe.
– F This procedure was developed after observing several Chemex
videos on YouTube, combined with my own experimentation.

V Coffee (in order of preference)
– A List is limited as coffees taste different using the Chemex
method compared to my old Automatic Drip Coffee Maker. My old
database of Coffee preferences is obsolete. The Chemex
difference is in the elimination of the bitter after taste.
– B Ruta Maya Shade Grown Dark Roast
– i #1 with a bullet! $14.99 for 2.2lbs at Costco, great value
– C Columbia Caldas (Starbucks Reserve)
– i Excellent, but expensive
– D Ethiopia Medium Roast (Starbucks)
– i Excellent based on initial tasting.
– E Jamaica Blue Mountain (Starbucks Reserve)
– i I remember this tasting better in Jamaica
– ii Good coffee, but poor value for the price
-- Joe McGowan

[Duncan Glenday]

Let me know when it's ready. You're just across the river from me, and I'm coming to your house to sample it!

[Duncan Glenday]

On a non-purist note, but still coffee-related: I've been getting well ... not good, but semi-okay at latte art. (I assume you know that latte are is a thing?)

There are 2 ways to do latte art : Free-pour, and etching.

Free-pour is quicker and more impressive, but I'm damned if I can get it right.

Etching, though, gives you more options, and there are a few patterns that I can produce reliably.

I'll post a few pictures some time...

[jake]

I saw this list of instructions for making coffee.
My immediate thought was that I would be dead before having the first sip.
So detailed, but using a chopper/grinder instead of a burr grinder. Pah!

How to make Chemex Coffee

I Equipment
– A Chemex 6 Cup Coffee Maker
– B Chemex Bonded Filter Squares (Oxygen cleansed)
– C Hario V60 Drip Scale / Timer
– D Kitchen Aid Coffee Grinder
– E Capresso H2O Pro Water Kettle

II Ingredients
– A Purified Water 56 ounces
– B Whole Coffee Beans 45 to 55 grams

III Procedure (Makes 30 ounces or 1 1/3 cup of coffee)
– A Boil Approximately 56 ounces of water in Capresso Kettle (212
F).
– B Place Chemex Filter in Chemex Coffee Maker
– i Open filter so that three layers of paper are on one side and one layer of paper is on the other side.
– ii Orient the three layer side toward the spout of the Chemex Coffee Maker.
– C Unplug the Capresso Kettle when the water reaches 212F
– D Wait 30 seconds.
– i Critical for dropping water temperature to 200F.
– E Thoroughly wet the Chemex Filter with the hot water.
– i This also warms the vessel.
– F Pour out the hot water from the Chemex Coffee Maker.
– i Carefully hold the three layer side of the filter out of
the way.
– ii Reposition the wetted filter.
– G Turn on the Hario Scale.
– H Place the Chemex Coffee Maker on the Hario Scale.
– I Tare the Hario Scale.
– J Grind the whole bean coffee on a Medium Coarse setting.
– i 10 seconds in Kitchen Aid Grinder.
– K Pour 50 grams of Medium Coarse Coffee into the wetted Chemex
Filter.
– i Gently shake the Chemex Coffee Maker to even out the
Coffee Grounds.
– L Make a small intention in the center of the grounds.
– M Tare the Hario Scale.
– N Carefully pour approximately 100 grams of hot water to wet
the coffee grounds thoroughly.
– i Start in the center indention, moving outward until
grounds are completely wet.
– O Allow the Coffee Grounds to “bloom” for 45 seconds.
– i Critical time.
– P Tare the Hario Scale.
– Q Start the main pour.
– i The main pour will total 887 grams of hot water.
– ii Gently pour starting at the edge and move in a circular
motion around the perimeter of the Chemex opening.
– iii Pour until the water is about half an inch from the top.
– iv Allow it to filter topping off occasionally until you
reach 887 grams.
– v Try to avoid “floaters” by sinking them carefully with
the pour.
– R Allow the water to filter through until the last few drops.
– S Remove the filter and place in the compost.
– T Pour the coffee.
– U Enjoy !
– V Place the optional Chemex glass top on the coffee maker to
help maintain temperature.

IV Notes
– A This procedure makes about 30 ounces of Coffee.
– B Grams of coffee can be adjusted to taste. I recommend using
the range 45 to 55 grams.
– C If the water filters very very slowly, the Grind is too fine.
Adjust to a coarser grind.
– D Time is critical to maintain water temperature within the
optimal range. Have all supplies available. Work steadily
without rushing and you’ll have no problems.
– E The scale is critical for consistency. Once you create the
perfect cup of coffee, you have the recipe.
– F This procedure was developed after observing several Chemex
videos on YouTube, combined with my own experimentation.

V Coffee (in order of preference)
– A List is limited as coffees taste different using the Chemex
method compared to my old Automatic Drip Coffee Maker. My old
database of Coffee preferences is obsolete. The Chemex
difference is in the elimination of the bitter after taste.
– B Ruta Maya Shade Grown Dark Roast
– i #1 with a bullet! $14.99 for 2.2lbs at Costco, great value
– C Columbia Caldas (Starbucks Reserve)
– i Excellent, but expensive
– D Ethiopia Medium Roast (Starbucks)
– i Excellent based on initial tasting.
– E Jamaica Blue Mountain (Starbucks Reserve)
– i I remember this tasting better in Jamaica
– ii Good coffee, but poor value for the price
-- Joe McGowan

[spellbound]

On a non-purist note, but still coffee-related: I've been getting well ... not good, but semi-okay at latte art. (I assume you know that latte are is a thing?)

There are 2 ways to do latte art : Free-pour, and etching.

Free-pour is quicker and more impressive, but I'm damned if I can get it right.

Etching, though, gives you more options, and there are a few patterns that I can produce reliably.

I'll post a few pictures some time...

Seldom have I felt fortunate not to be able to drink milk, but that'll do it.

ND: black coffee.

Seriously, I'm cool with art. Keep on keepin' on.

[arabicadabra]

Fun little fact about latte art. It is a quality control method for baristas to know they didn't screw up the shot and they didn't overheat the milk.

Milk fat has sugars you can't really taste in it. But when correctly steamed, it is almost as sweet as vanilla ice cream, all by itself.

Now, the espresso shot can be brewed perfectly and still taste like crap because it's not amazing coffee. And most of the general public tastes an authentically made latte and squeals "Not HOT enough!!!"

But for those of us in the possession of exquisite coffee beans, latte art is a means to a flavorful end.

[Duncan Glenday]

Fun little fact about latte art. It is a quality control method for baristas to know they didn't screw up the shot and they didn't overheat the milk.

Milk fat has sugars you can't really taste in it. But when correctly steamed, it is almost as sweet as vanilla ice cream, all by itself.

Now, the espresso shot can be brewed perfectly and still taste like crap because it's not amazing coffee. And most of the general public tastes an authentically made latte and squeals "Not HOT enough!!!"

But for those of us in the possession of exquisite coffee beans, latte art is a means to a flavorful end.

Interesting, Greg. Thanks for the info.

Regarding the correct temperatures - my little home coffee maker has a dual temp. management system, and automatically forces the espresso and the steamed milk to be just the right temperatures.

I have friends who refuse to drink my coffee because "it's too cold". I tell them I'll make it right, then they can ruin it in the microwave

[Garyhead]

I’ll put in my $0.02 on machine cleaning. I have a 25yo espresso machine (Estro Profi) that has served me well. Only fill with purified water but still needs to be cleaned. I finally used up all my Starbucks powdered descaler / cleaner and found a replacement. Descal as a descaler and Cafiza as a cleaner. Look on Amazon. Anyway, I was Amazed at the crud that came out of what I thought was a clean machine! This morning I replicated the above post of getting my 1% Lactose Free milk to taste like Vanilla ice cream! Clean machine? Hotter steam temperature?
Now awaiting a new bean in the mail. Ionia Gran Crema. Had a cup YEARS ago at an Italian restaurant in Vancouver BC. Best joe I’ve ever tasted. Could only find it at wholesalers in Canada so nada beans until now. Found a website in Canada that takes PayPal AND will ship to USA! $29.00 USD for 1kg (2.2lbs) delivered to my door. Will update when I’ve brewed a few shots Oh the simple pleasures of a well made shot .

[Zeuhlmate]

A shop here in town has Ionia Gran Crema.
Must try. Thanks for the tip.

[Duncan Glenday]

...found a replacement. Descal as a descaler and Cafiza as a cleaner. Look on Amazon. Anyway, I was Amazed at the crud that came out of what I thought was a clean machine!...

Hmmm - I may be overdue for a decent cleaning, then. My system is only 5-or-so years old, and I've cleaned it with vinegar just once.

Yesterday, my wife presented me with a coffee machine cleaner made by Goo Gone, and a general purpose decalcifier made by Durgol. I wonder if I should try them, or just do the vinegar thing again?

OR - is a coffee machine like a teapot? As the Brits or colonialists among us know, you never - EVER - scrub a a teapot or (heaven forbid) put it in a dishwasher.

[Garyhead]

One of the cleaners contains citric acid. I soaked the shot glass along with the other pieces in the water tank for a few hours before rinsing.....The cleaner Removed the print on the glass! All metal parts were gleaming....all without mechanical scrubbing. I rinsed the machine with two water tanks of clean water (as per directions) and by the end....the water in the shot glass was clear....no aftertaste.

I think it was recommended to clean / descale the machine once a month for residential use. (1 to 2 tablespoons of crystals). The small jars of this stuff will last Years! I read online to stay away from the dissolving tablets....you end up grinding them into powder anyway.

[Duncan Glenday]

I just ran s few different cleaners through my (Breville) Espresso machine, and my Keurig machine. (Am I allowed to say "Keurig" in this thread? )

Both were squeaky clean. Now they're squeaky-er clean-er...

[Progbear]

[arabicadabra]

That was AWEsome.

[Camelogue]

Cofefve?

[mozo-pg]

I have never drank a cup of coffee in my life. I took a sip as a teenager but that's it.

[markwoll]

I have never drank a cup of coffee in my life. I took a sip as a teenager but that's it.

Thank You for leaving more for the rest of us.

[mozo-pg]

Thank You for leaving more for the rest of us.

Enjoy then!

[Sturgeon's Lawyer]

I have never drank a cup of coffee in my life. I took a sip as a teenager but that's it.

When I was about ten, my mother said I'd be a true adult when I liked coffee and Swiss cheese.

I still don't much care for Swiss cheese.

[Garyhead]

When I was about ten, my mother said I'd be a true adult when I liked coffee and Swiss cheese.

I still don't much care for Swiss cheese.

Maybe you had to put the cheese IN the coffee! Man-Up Sonny!