For best results when using a Chemex, a medium-fine grind is recommended. This type of grind is akin to the coarseness of filtered coffee, producing a smooth and balanced cup while allowing all of the nuances of the coffee’s flavor profile to shine through.
The grind should be slightly finer than what you would use for a French press, as coarser grounds will result in a weaker cup and quicker brew time, while finer grinds will create a stronger cup and longer brew time.
Understanding how each grind size affects the flow of coffee during extraction is essential for achieving the desired results.
Does grind size matter for Chemex?
Yes, grind size does matter for Chemex. The grind size affects the taste and strength of the cup of coffee you make. If the grind size is too large, it will take too long for the water to filter through the grounds and the coffee will be weak and flavorless.
If the grind size is too small, it will filter too quickly, making the coffee too strong and bitter.
For a Chemex, you should use a medium/fine grind size. This works well because it allows the water to filter through the grounds at a moderate rate, allowing the grounds to extract the right balance of flavor and strength.
To get the best-tasting cup of coffee from a Chemex, be sure to use the right grind size. Experiment with different grinds to see what works best for your preference.
What grind to use for pour over?
For pour over brewing, the common consensus is that a medium-fine grind is best for most setups. This is because the consistency of the grind helps extract flavor more evenly. The finer the grind, the more surface area exposed, so the more flavor that can be extracted.
However, a grind that is too fine can lead to over-extraction and a bitter, dry cup of coffee. A grind that is too coarse can lead to under-extraction and a weak cup of coffee. Generally speaking, a medium-fine grind looks like sea salt or granulated sugar and should pass through a filter easily.
Is Chemex grind same as V60?
No, Chemex grind is not the same as V60 grind. Chemex typically requires a medium, consistent grind to help ensure even extraction. V60 requires a finer, more even grind to slow the flow of water, resulting in a richer flavor.
When brewing with the Chemex brewer, the ideal grind would be slightly courser than an espresso grind, whereas the V60 should have a slightly finer grind than Chemex. It’s important to experiment with different grind levels to adjust the flavor profile of your coffee and find what works best for you.
Generally, a coarser grind is best for a longer extraction time, which will produce a milder coffee, whereas a finer grind can be used for a shorter extraction time, which will produce a stronger cup of coffee.
Can I use fine ground coffee in Chemex?
Yes, you can use fine ground coffee in a Chemex. This is the ideal grind size for the Chemex since the thicker paper filter requires a finer grind size than a typical cone-shaped filter. Having a fine grind size will help you to achieve a better extraction and smoother cup of coffee.
The ideal grind size for a Chemex should look like cinnamon or powdered sugar without having any visible pieces of bean or large chunks. To get the most out of your Chemex and the best taste, it’s important to use a quality coffee bean and freshly ground coffee.
Remember to always use filtered water and pre-wet the filter before adding your coffee grounds.
Do you need to grind coffee beans for Pour-over?
Yes, in order to make pour-over coffee, you need to grind the beans. The type of grind you choose will have an impact on the quality and flavor of your coffee. For pour-over coffee, you’ll need to use a medium-fine grind size.
This grind size will eliminate the excess sediment that can be left behind by coarser grinds while still allowing the flavor to be extracted when hot water is poured over the grounds. The size of grind you use can also affect the amount of time that it takes for the coffee to brew.
When using a medium-fine grind, you may need to brew for a bit longer to ensure that the best flavor is extracted from the grounds. If you apply too fine a grind or strain the coffee too quickly, you run the risk of underextraction, which can diminish the flavor of your coffee.
Therefore, it is important to grind your coffee beans to the right size before you start the pour-over process.
How do you make a perfect pour-over?
Making a perfect pour-over coffee requires following a few simple steps. The first step is to ensure you have the right equipment. All you need is a pour-over brewing device, a carafe, kettle, filter, and of course, the right type of beans.
Before starting, weigh out your beans, the general ratio is 15-17 grams per 8 ounces of water and either grind or have them ground to a medium grind size.
Next, heat your water to the exact temperature, usually between 195-205°F. Then, place the filter and place it in the pour-over machine, and pour a small amount of hot water over the filter to rinse it and warm the brewing vessel.
Once your filter and brewing vessel are heated, discard the rinse water.
Add the ground coffee to the filter and give it a gentle shake, allowing the grounds to settle out evenly. Now you are ready to begin pouring. Start by pouring increase the amount of water gradually, breaking the grounds down, but not stirring.
Pour the water in a circular motion, making sure to wet all of the grounds. A good pouring speed will take around 3 minutes.
Once all the water has been poured, let the coffee steep until the time is up. typically around 4 minutes. Then, carefully remove the filter and discard the grounds. Your perfect pour-over is ready to pour and enjoy!.
Is drip grind the same as Pour-over?
No, drip grind and pour-over are two different brewing methods and thus use different grinds. Drip grind refers to a medium-fine grind most commonly used for automatic drip coffee makers and involves a consistent stream of water passing through the grounds.
Pour-over is a much finer grind and relies on larger brewing equipment, such as Chemex and Hario V60, or even a French press. This grind allows the hot water to slowly and evenly pass over the grounds.
When grinding for a pour-over, it is recommended to use a conical burr grinder rather than an electric blade grinder. This allows for a more even grind size and consistent extraction of flavor.
Are Chemex and V60 the same?
No, Chemex and V60 are not the same. Chemex is a type of glass pour-over coffee maker developed in 1941 by German-American chemist, Peter Schlumbohm. It has a curved hourglass-shaped body made of borosilicate glass and a wooden handle.
It also consists of distinctive design elements: a conical drip-style filter and a separate tank for brewing the coffee. V60, on the other hand, is a specific cone-shaped pour-over device. It was created by famous Japanese coffee manufacturer Hario and consists of a V-shaped plastic cone lined with a stainless-steel filter that fits over a cup.
The V60 unibody design allows for precise control over pour volume and water flow rate. It also allows for even saturation of the entire bed of coffee grounds. While both Chemex and V60 are great at producing delicious coffee, they are different in terms of design, filter type, and pour-over rate.
Can I use Chemex as V60?
No, you cannot use Chemex as a V60. Both Chemex and V60 are pour-over coffee makers, but they have different designs and brewing methods. The Chemex is a single chamber unit with a bonded coffee paper filter that has up to three layers and is more wide-ranging than the V60’s single layer paper filters.
The Chemex also uses a much slower pour speed and a coarser grind size than the V60. Additionally, the Chemex has a thicker borosilicate glass carafe and handle, making it more practical for pour-overs.
On the other hand, the V60 has a much thinner glass body and uses a much finer grind size than the Chemex. Ultimately, the different design features of the Chemex and the V60 mean that they require different brewing techniques and produce different results.
What grind should I use for V60?
The grind for V60 coffee should be a medium-fine grind. This is slightly finer than a typical grind you would use for a drip coffee. The idea is to maintain an even grind for optimal extraction. When grinding for a V60, make sure to not grind too fine as this will restrict water from permeating the grinds.
You want the grind to be coarse enough to keep water flowing through with ease yet still be fine enough to extract all the coffee’s flavors.
Why does coffee taste better in a Chemex?
Coffee tastes better in a Chemex because it brews using a slow, balanced extraction process. This process helps to preserve the delicate oils and aromas of the coffee, while also providing a smooth, balanced flavor that is rich and complex.
The thick paper filter used in a Chemex traps undesirable fines and sediment, allowing for a clean, flavorful cup. Additionally, the Chemex’s unique design allows for an easy and repeatable brewing process, which is beneficial for producing a consistent cup of coffee every time.
All these things combine to make a cup of coffee that is more enjoyable and full of flavor compared to other brewing methods.
Why is Chemex so special?
The Chemex is special for several reasons. First of all, it has a unique design that has remained largely unchanged since its invention in 1941. The Chemex is able to brew a delicious cup of coffee thanks to its unique design and efficient filtering system.
The funnel shaped carafe is made of a special non-porous borosilicate glass and is equipped with a wooden collar and leather tie as an aesthetic finishing touch.
Another reason the Chemex is so special is because it is incredibly easy to use. It has a simplistic design that makes it easy to assemble and use. The pour-over style allows the user to control the water temperature and flow, while the carafe shape encourages even extraction of the coffee grounds.
The result is an intensely flavorful and aromatic cup of coffee that is both rich and nuanced.
Finally, the Chemex is durable and will last a lifetime if cared for properly. The borosilicate glass carafe and the wooden collar and tie are designed to last and can handle the stresses of regular use.
And the timeless design of the Chemex only looks better with age, making it a great investment for those looking for a reliable and stylish coffee-making accessory.
Can you use Chemex filter in Hario?
No, you cannot use Chemex filters in a Hario V60. Chemex and Hario have different filter designs, with Chemex using a special triple folded filter paper and the Hario using a single-layer filter. Chemex paper filters are thicker than those of the Hario, and they trap oils and fatty acids that influence the taste of the brew.
Whereas the thinner filter on the Hario allows more of these oils and fatty acids to pass through, resulting in a more intense flavor. That being said, the two can be used interchangeably, though you may not get the same flavor profile as if you were using the appropriate filter paper.
Is V60 same as pour over?
The short answer is yes, V60 is the same as pour over. V60 is a type of pour over coffee brewing method. It involves using a V60-style paper filter and a drip coffee maker to slowly pour hot water over coffee grounds, allowing for a full infusion before it passes through the filter and into the cup.
V60 is a popular pour over coffee method because it allows for controllable variables that give the user the ability to manipulate the flavor profile of the finished coffee. These variables can include the grind size, brew temperature, bloom time, and the world speed.
Unlike other pour over methods, the V60 cone shape of the filter helps promote better water flow and extraction of the grounds, which can result in a more desirable cup.