I thought The Chemex was thought up by some Alaskan mountain hippies. I have no idea how that idea popped into my head. But it was actually invented by a doctor of chemistry, a German by the name of Peter J. Schlumbohm in the early 40's. Find out more HERE:
So...how does it work...and why does it taste SO much better than a coffeemaker or one of those horrible Keurig's? I'll show you!
THE CONE FILTER
From the box: "It assures uniform extraction since the water filters through all the grounds on its way to the apex of the cone."
It is:
1. Oxygen Cleansed
2. Prefolded
3. Created with absorbent special fibers for quality
When you unfold the filter, you will want one side of the cone to have a single layer and the other side to have 3 layers. Place the thicker side at the spout of the Chemex like so:
THE GRIND
When you grind your beans, you want them course. Meaning...not ground too much. You want your grinds a little chunky.
THE BLOOM
Now you're ready to pour your kettle water over the course grinds in the filter.
1. Boil water
2. Slowly pour the boiling water in a circle motion over the grinds.
3. Make sure you cover all of your grinds with the water.
4. A blooming effect will occur. The grinds will rise with the water and then sink back down into the cones as the water seeps through the filter and turns to coffee in the Chemex.
5. IF THERE IS NO BLOOM - either the grounds were too fine or your water wasn't hot enough.
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| The Bloom in Progress |
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| After The Bloom |
The Chemex offers the most even and pure extraction from the bean. No milk or creamer needed in my opinion!
Where can you get one? Go down to the Royal Blue Grocery on 6th & Congress and have Lycia, Tiffany, Tim or Abbey pour you one. It does take about 5 minutes or so to achieve this perfection, but so worth it! You can also buy one on Amazon or World Market and have a go at it yourself!
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| Perfection in a cup from Anthropologie |
Happy Monday Everybody!
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