Grinding

I’ve talked a lot recently about grind proportions, but have only been dealing with a single brew method: French Press.  Wondering what I was missing again, I pulled out my Chemex.  Off and on recently, I’ve found that the brew was less than I recalled: the flavor was thin and lacking the flavor I associate with the Chemex.  Then, earlier this week, I was brewing in the Chemex and suddenly saw it.  It was the drip: way too fast, meaning that my grind was too coarse.  Before, I hadn’t been watching my brew: the morning are too crazy.  So, I tried it the next morning and ground the beans a bit finer and found that the brew extraction was better, slower, but not perfect.  The flavor profile was closer to what I remember though.

So, coffee is not just about grinding, but about watching the process for signs of errors.  That’s something I’ll try to remember now.

Solo Deo Gloria,

jason

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About javajeb

Full time dad and IT guy. Part-time preacher/teacher. Full-time follower of Christ.
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2 Responses to Grinding

  1. Gerald says:

    I still don’t have filters for my Chemex. Hopefully, this weekend I will find some. If not, I will have to order and pay the higher prices.

    My grinder is set on #2 for the French Press. Setting #5 is about right for automatic drip. When I do grind for the Chemex, I am thinking I will set the grind level to 3 1/2 and go from there. What do you think? Is that a good place to start or should I grind it a little more coarsely?

  2. javajeb says:

    That sounds like a good starting point. Just watch and time the time it takes to empty the grounds. I can’t give you a solid time, but it shouldn’t be too fast.

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