Each day that I prepare coffee for drinking, I use an electric kettle, electric grinder, Chemex vessel, round paper filter, gooseneck kettle, and digital kitchen scale.
For a single serving, I use 24 grams of coffee beans and 400 milliliters of water. On most work days, I will use 48 grams and 800 milliliters for optimum energy and satisfaction.
My water is filtered through a countertop ceramic and charcoal Propur system. It tastes very clean. Likely the mineral content is very low to none, but similarly all other contaminants and chemicals are reduced. For a single serving, approximately 600-700 milliliters go into the Cuisinart electric kettle, and it is set to boil.
While the water boils, I measure 24 grams of whole coffee beans on the kitchen scale, pour them into the grinder hopper, and set to grind. On my Oxo conical burr grinder, I set the coarseness to “11”. This time, I used Kaldi’s Coffee from St. Louis, Missouri. Colombia Monserrate is actually quite interesting. It satisfies the standard “coffee” flavor that one wants in the morning, but offers something smokey and challenging.
Once the beans are ground, I put them into the filter cone sitting on top of the Chemex vessel (which has been rinsed with hot water to warm it). The extra layers of the filter are oriented towards the Chemex spout so that air can escape from the vessel during brewing.
At this point, the Cuisinart kettle will sound a beep to alert that the water is boiling. I transfer it to the gooseneck kettle. The most exciting moment has arrived, water is ready to brew coffee.
Initially, I will evenly pour 40 to 50 milliliters of water over the grounds and let them expand for 30 seconds. It is suggested that during this time (sometimes called the “bloom”) gaseous chemicals bound to the grounds during the roasting process are released. What I can say from experience is that the water-grounds bloom mixture will definitely expand like a sponge when very close to the roasting date. This behavior diminishes as time goes on.
After 30 seconds or so have passed, I pour water over the grounds as evenly as possible. I imagine drawing swirls around the outer circumference, occasionally rinsing the perimeter. This way, as much of the coffee as possible stays in contact with as much of the water as possible. I believe this contributes to a more complete and even brew. I do not think it is good to leave grounds “high and dry” during the brew.
Once I have poured 400 milliliters of water (measured as 400 grams on the scale) over the coffee, the process is nearly complete. I usually allow for approximately two minutes of “drainage” after the water has passed through. In this time, I preheat the coffee cup with the remainder of the hot water. The water will be discarded before decanting from the Chemex vessel to the cup. This practice ensures a good serving temperature. Flavors change with temperature!
To me, this coffee had the following tastes:
While hot: smokey, nutty, fading to neutral on the tongue
While warm: Smokiness recedes, brighter, raisin
Almost cold: Brightest, bready
After enjoying the cup, I rinse the Chemex vessel and put everything away. The grounds and filter are discarded.