The grand opening of our Portland store this past weekend was a great success! We had a great turn out and had a wonderful time meeting all of you. Thank you so much for your support. Besides getting a chance to meet everyone, one of our favorite parts of the weekend was the coffee! We had a couple of our local roasters brewing on our store during the event and we got to try out some coffee from a few of the other local roasters we carry as well.
For instance, while we were visiting with Water Avenue Coffee, one of their baristas, Joshua, was kind enough to demonstrate to us how they brew coffee on a Chemex. This was a real treat for us, since we really like brewing on the Chemex. We’ve found that it creates a really smooth and tasty brew. Not only did we enjoy the coffee, but it is also fun for us to see how different roasters brew since they each have their own unique method. Watch Joshua in action to learn Water Avenue’s approach to making coffee on a Chemex.
How to Brew Single Serve Chemex Coffee Water Avenue Coffee Style:
For this brew, we used Water Avenue Coffee’s El Salvador El Manzano roast, which is a Red Bourbon, pulped natural from El Salvador that was ground just finer than drip coffee.
- Pre-wet your filter paper, with some of the 192-degree water you heated for your brew.
- Pour 31g of coffee into filter. Settle the grounds.
- Bloom coffee for about 25 seconds by pouring in 40g of water (about 10% of the water). Make sure to use a swirling motion, inside out, while pouring. This helps ensure that all grounds are saturated so the water disperses better when you do the continuous pour.
- Continuously pour 410g (450g total by weight) of water in a tight circular motion over a period of one minute. When you do the pour, pour the water in a steady stream and move in concentric circles. This is important so as to disperse the turbulence of the water and not break up the grounds, which leads to over extraction.
- During this pour aim to get through all 450 grams of water and finish the pour at about 1 minute and 20 seconds.
- Let the coffee extract for another minute and half (3 minutes total), give or take about 10 sec, depending of the density of the coffee and the quality of the pour.
- Tip: At the end of the extraction you should have a wall of coffee around the edge your filter, which means you poured correctly. The turbulence of the water was dispersed during the pour, meaning the water didn’t hit the side of the Chemex and wash all the grounds down, which is what you want to see. You don’t want to see the bare sides of the Chemex, as that means too much coffee has gone down to the bottom.
- After your coffee has finished extracting, throw away your filter, pour coffee into a preheated cup, and enjoy.