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,