Caffeinated and looking good...
It's not often that I succumb to a more basic yet full bodied cup of black coffee.
Every morning I have a espresso with frothy soy milk, today it went a little bit different.
There are many ways to make the perfect cup of coffee. For me, it’s all about using the right amount of coffee grounds.
Coffee aficionados will argue that you need a gooseneck pouring kettle and that is true. But if you not too much into coffee, there’s no point in investing on something you might not use regularly.
That being said, there are some crucial steps to follow that will ultimately affect the overall taste and strength of the coffee.
Start off by measuring 36g of ground coffee, note you can grind your own beans. This is usually recommended to achieve a fresher taste.
When using a Chemex, you can either line the top of the brewer with a filter or you can use a reusable one. I particularly like the Osaka Stainless Steel Filter, it’s made of titanium and works great.
Now you can boil some water in your regular kettle or if you have a gooseneck pouring kettle, go ahead and use it. The water should reach 205 degrees, the easiest way to achieve this is to bring it to a boil and let it sit for 30 seconds.
You are ready to go, if using a paper filter, wet it slightly with water. Add the coffee grounds to the filter and place your Chemex on top of a digital scale. Start pouring the water in circles, making sure all the grounds are wet. You want to pour 600ml of water in total.
This will serve two people. Double the amounts for extra servings.
A more detailed way of extracting the coffee using a timer can be found here.