Tag Archives: chemex

4 steps to perfecting your pour-over.

Are you one of the thousands of people that have upped their home brewing coffee game? coffee brewerPour overs, Aeropress and so many other single cup brew methods have invaded kitchens across Canada.

Recently we did a post about how to have a better coffee experience. This was more about getting you into a mental state prior to cupping or drinking coffee.

Today I want to talk more about the technical side of how to brew a quality pour-over at home consistently.

However you approach your brewing, you want to make sure it is replicable. When you’re playing with variables, make sure your consistent with what variable you are changing.

Here are the top 4 steps to monitor:

Agitation – are you pulsating your water doses as you get to your desired weight? If so, how much and how often?

Stirring – are you stirring the coffee at the bloom or once you’ve hit your water weight?

Particle size – Are you adjusting your coffee particle size according to the amount of coffee you’re brewing? Are you keeping it consistent?

Temperature – have you played around with brewing your coffee one or two degrees hotter or cooler?

Isolating variables will help you pin point how an action affects outcome and if it was a desirable outcome or not. By isolating the variables you can replicate the results next time you brew.

I hope this helps you get a better cup every morning and give you a better day every week.


Iced Coffee: Chemex

With summer in full swing some of us tend to gravitate towards cold coffee offerings. In the next few weeks we will talk about 2 or 3 of our favourites, starting with chemex!

This method is also often referred to as Japanese iced coffee. 

As with most brew methods there are many ways to go about it, but this is how we do it.

You will need: hot water, grinder, scale, chemex, a pouring device, timer and coffee.

  1. Rinse the paper filter with hot water (discard the rinse water).rinse filter
  2. Place 350 g ice in the bottom of the Chemex.
    drain water:add ice
  3. Insert filter and fill with 50 g of fresh ground (slightly coarser than drip) coffee. At this point you need to tare the scale to weigh the water.
    add coffee
  4. Pre-infuse the grounds with just enough hot water (200°F) to saturate, wait about 20-40 seconds or until your bloom deflates.
  5. Slowly pour the rest of the water over the grounds in concentric circles.  (The pour should take about 2.5 minutes to hit a total of 350 g water.)
    dripping thru
  6. Discard the filter and serve one to you and one for your friend.
    ready to serve