Bro, one of the best tutorials I’ve seen so far on the Chemex. I agree with you completely on the different tasting notes throughout the temperature changes. I made the mistake of getting the square filters for the 3-cup thinking they were all the same. Thank you for explaining the shape and how it affects the extraction. I’m excited to experiment and try to find the best cup of coffee I can. Beautiful family as well, God bless brotha, cheers!
Thanks for the tips! Finally, someone posts a video of a real life situation we can all relate to. Not some swanky insta lab where everything is perfectly set up. This i loved, so thank you 🙏
Thank you! Just got my three-cup Chemex so this was really helpful. Some great tips especially enjoying the flavor profile through all stages of cooling. That really assists me enjoying my tea, also!
Wonderful video! I just got my 3 cup Chemex, and I appreciate how to fold the filters. I recently upgraded to an 1ZPRESSO K-Plus hand grinder. It makes a huge improvement in the extraction.
I used to own that grinder.... so happy I upgraded. That noise (and tons of fines) was worth buying a new one. The Fellow Ode Gen 2 seems like a great filter-drip grinder. I bought a Niche Zero so I could espresso too, SO happy I don't have that Cuisinart anymore
This is the best instructions I have seen. I just got a 3 cup chemex. I even have a cuisenart and I do have a scale as well., I don't have a cute baby. I'm a retired chemist so this is really good. 2 thumbs up
Most of the time, when people say their baby is cute; I'm like meh... it looks like most other babies. But that is one cute baby you have there. Greetings from Australia. :-)
Lovely video and sensible. Beautiful family. One thing if I may is that us folks in the U.K. for example can’t visualise what a nickel looks like. Thanks though and my best wishes. Tim Marshall
Wouldn't pouring in the center and allowing a "cone" to develop lead to over-extraction of the grounds in the center and under-extraction of the grounds around the edges?
I thought the same thing! The rise of the water keeps the extraction process even. It didn't show in this video but typically, the bloom would bubble from the center creating sort of a mound of wet grounds. When I center pour a volcano kind of effect happens, covering all of the grounds. I've experimented bout with the center pour and the spiral and prefer the center. Great question man.
Most of the grounds settle to the bottom anyway. If you do a small swirl at the end and gently shake it the grounds will fall to the bottom and lay flat as the water draws down. Dark roasts like to stick more though so you may need to swirl a few times as it draws down. You could also do a higher pour such that the water breaks as it's falling, splatting the coffee so it doesn't penetrate into the bed like an unbroken stream would (think belly flop vs diving in a swimming pool). If you're having problems with over-extracting anyway
2 year old video so no longer relevant for you... But that baby on the counter scares me. My wife was doing the same thing when my daughter was a similiar age... baby in bumbo chair on kitchen counter and she managed to swing herself and out onto the floor... Emergency room, massive recriminations... Brief encounter with child services... All bad... Child was ok, thank god... But yah... Do not do
