Chemex

I converted to Chemex recently from a 14 year old Technivorm - partly for more counter space and partly because I assumed the coffee maker was getting old (wrong assumption).
From my limited reading, one major factor for good coffee is water temps 195-205℉. Chemex process easily allows that ideal water temp.

Is my Chemex coffee better than my old Technivorm. Yes, however, the improvement is less than I expected.

Chemex is a true bargain for great coffee and happy with purchase.

Tidepool Can I ask, how many cups of coffee do you think you will generally make when you use it? I used a good handful of times for 1-2 cups of single origin pour over coffees. The average weight was usually around 25grams of beans to 300-400g of water. Do you have a kitchen scale you can use while making coffee?

That's a pretty wide range. Did you have a preference for the top or bottom of that range? Chemex themselves recommend 1:15, I like slightly longer than that myself.

also even for bigger brews like 400g I dont mind the extra precision of a 0.1g scale. I think both AWS (not that much money) and Acaia make nice scales.

As soon as I receive my new kettle I will make a pot of the formula I indicated.  I will then let you know how it turned out.

Hello Tidepool and trashcanmagic , thanks for your comment. One of the reasons I can't quite remember a hard recipe was I was a barista for only about a year. When we had customers purchase a pour over coffee, the Chemed was the least used device and was usually 3rd to V60 and Kalita being more commonly used for best taste when dialing in single origin. If I remember, maybe the recipes usually had 350g of water or so but generally would make a full diner mugs and have a another 1/3rd coffee cup of left over that we would give the customer as well.

One more note, I think that I remember people saying that Chemex is better for experimenting with larger doses so I'm sure trying out the 30g doses and above will treat you right. Plus, someone else mentioned paper filters and I would agree that you'll want some of the cleaner paper filters.

Can I ask, what kind of beans do you guys get/use?

Hello Tidepool  and trashcanmagic , thanks for your comment. One of the reasons I can't quite remember a hard recipe was I was a barista for only about a year. When we had customers purchase a pour over coffee, the Chemed was the least used device and was usually 3rd to V60 and Kalita being more commonly used for best taste when dialing in single origin. If I remember, maybe the recipes usually had 350g of water or so but generally would make a full diner mugs and have a another 1/3rd coffee cup of left over that we would give the customer as well.

One more note, I think that I remember people saying that Chemex is better for experimenting with larger doses so I'm sure trying out the 30g doses and above will treat you right. Plus, someone else mentioned paper filters and I would agree that you'll want some of the cleaner paper filters.

Can I ask, what kind of beans do you guys get/use?

There are only 2 roasters near me.  Actually one of them is about 20 miles away.  So I am at the mercy of stores that sell whole bean coffee, such as Peet's coffee.  However all of the coffee I purchase is dark bean.

I have used a Chemex for over two decades. Here are my tips.
Yes, rinse the filter.
Warm the pot.
Use a grind halfway between French Press and Pourover.
Wet the grounds with about 100g of water (I use a scale)
My "go to" ratio is 50g of coffee and 900g of 205 degree water.
Then pour the rest of your water as slowly as you can, moving the flow all around the grounds.
Now, here's my super-secret tip:
Because sometimes the flow can be suppressed because the coffee grounds block all airflow upwards, I take a wooden chopstick and insert it on the outside of the filter, down below the narrowing. This allows air to keep flowing and the water to flow through.
Biggest downside to a Chemex is that coffee gets cold fast, so after making the brew, I pour my cup and transfer the remaining coffee into a thermos.
Careful washing. These vessels are VERY easy to break.

I have used a Chemex for over two decades. Here are my tips.
Yes, rinse the filter.
Warm the pot.
Use a grind halfway between French Press and Pourover.
Wet the grounds with about 100g of water (I use a scale)
My "go to" ratio is 50g of coffee and 900g of 205 degree water.
Then pour the rest of your water as slowly as you can, moving the flow all around the grounds.
Now, here's my super-secret tip:
Because sometimes the flow can be suppressed because the coffee grounds block all airflow upwards, I take a wooden chopstick and insert it on the outside of the filter, down below the narrowing. This allows air to keep flowing and the water to flow through.
Biggest downside to a Chemex is that coffee gets cold fast, so after making the brew, I pour my cup and transfer the remaining coffee into a thermos.
Careful washing. These vessels are VERY easy to break.

Thanks for your reply.  I agree with everything you have indicated with the exception of one and a question about another.  I have been cooking for several decades and many times it is a trail and error issue.  It took me a year to perfect my pizza dough and figuring how to cook it properly.  Prior to purchasing my Chemex I must have watched almost a dozen YOUTUBE videos.  So the first time I made a pot of coffee it was like I did it before.  

My first question or comment is your ratio.  Now I understand you have been doing this for a while so maybe I have to try different formulas.  Everything I have read suggests the formula is 1 gram of coffee to 15 or 16 grams of water.  So depending on how much coffee my wife and I want to drink (we only use the Chemex in the evenings, mornings are too hectic) I use 32 grams of coffee and 480 grams of water or, for more coffee 50 grams of coffee to 750 grams of water.  I completely agree with 205º water.  I use dark beans so, do you feel 900 grams of water makes some what weak coffee?  Maybe the next time I'll try 50 grams of coffee and 800 grams of water and go from there.

Chemex indicates the you can put the pot on a gas range with very low heat.  My stove barely shows the flame on the lowest setting.  However, I use a heat diffuser (the same thing you would use with a clay pot) with a very low flame and it kept the coffee hot.  I do understand glass breaks.  

Again thanks for your reply.

I have used a Chemex for over two decades. Here are my tips.
Yes, rinse the filter.
Warm the pot.
Use a grind halfway between French Press and Pourover.
Wet the grounds with about 100g of water (I use a scale)
My "go to" ratio is 50g of coffee and 900g of 205 degree water.
Then pour the rest of your water as slowly as you can, moving the flow all around the grounds.
Now, here's my super-secret tip:
Because sometimes the flow can be suppressed because the coffee grounds block all airflow upwards, I take a wooden chopstick and insert it on the outside of the filter, down below the narrowing. This allows air to keep flowing and the water to flow through.
Biggest downside to a Chemex is that coffee gets cold fast, so after making the brew, I pour my cup and transfer the remaining coffee into a thermos.
Careful washing. These vessels are VERY easy to break.

Thanks for your reply.  I agree with everything you have indicated with the exception of one and a question about another.  I have been cooking for several decades and many times it is a trail and error issue.  It took me a year to perfect my pizza dough and figuring how to cook it properly.  Prior to purchasing my Chemex I must have watched almost a dozen YOUTUBE videos.  So the first time I made a pot of coffee it was like I did it before.  

My first question or comment is your ratio.  Now I understand you have been doing this for a while so maybe I have to try different formulas.  Everything I have read suggests the formula is 1 gram of coffee to 15 or 16 grams of water.  So depending on how much coffee my wife and I want to drink (we only use the Chemex in the evenings, mornings are too hectic) I use 32 grams of coffee and 480 grams of water or, for more coffee 50 grams of coffee to 750 grams of water.  I completely agree with 205º water.  I use dark beans so, do you feel 900 grams of water makes some what weak coffee?  Maybe the next time I'll try 50 grams of coffee and 800 grams of water and go from there.

Chemex indicates the you can put the pot on a gas range with very low heat.  My stove barely shows the flame on the lowest setting.  However, I use a heat diffuser (the same thing you would use with a clay pot) with a very low flame and it kept the coffee hot.  I do understand glass breaks.  

Again thanks for your reply.

Happy to reply.
If I am not roasting my own beans, I use Peet's Major Dickinson's Blend. Now, this is by no means a coffee for the average coffee drinker.
It's full-bodied; has a terrific mouth-feel and on a scale of 1-10, a 8.5 in strength...at the ratio I provided. Now, just like shave soaps, YMMV,
vis-a-vis strength. You will also find that the coffee drips through the Chemex filter far slower than a Melitta filter. Side note: When I add the first 100-150g of H2O, I stir it up pretty well. Regarding heating coffee, this is something I never do. Added heat, no matter how low, will destroy the flavor. I highly recommend a thermal carafe instead. Have fun and experiment with your ratio. I am curious to what you settle on.

I have used a Chemex for over two decades. Here are my tips.
Yes, rinse the filter.
Warm the pot.
Use a grind halfway between French Press and Pourover.
Wet the grounds with about 100g of water (I use a scale)
My "go to" ratio is 50g of coffee and 900g of 205 degree water.
Then pour the rest of your water as slowly as you can, moving the flow all around the grounds.
Now, here's my super-secret tip:
Because sometimes the flow can be suppressed because the coffee grounds block all airflow upwards, I take a wooden chopstick and insert it on the outside of the filter, down below the narrowing. This allows air to keep flowing and the water to flow through.
Biggest downside to a Chemex is that coffee gets cold fast, so after making the brew, I pour my cup and transfer the remaining coffee into a thermos.
Careful washing. These vessels are VERY easy to break.

Thanks for your reply.  I agree with everything you have indicated with the exception of one and a question about another.  I have been cooking for several decades and many times it is a trail and error issue.  It took me a year to perfect my pizza dough and figuring how to cook it properly.  Prior to purchasing my Chemex I must have watched almost a dozen YOUTUBE videos.  So the first time I made a pot of coffee it was like I did it before.  

My first question or comment is your ratio.  Now I understand you have been doing this for a while so maybe I have to try different formulas.  Everything I have read suggests the formula is 1 gram of coffee to 15 or 16 grams of water.  So depending on how much coffee my wife and I want to drink (we only use the Chemex in the evenings, mornings are too hectic) I use 32 grams of coffee and 480 grams of water or, for more coffee 50 grams of coffee to 750 grams of water.  I completely agree with 205º water.  I use dark beans so, do you feel 900 grams of water makes some what weak coffee?  Maybe the next time I'll try 50 grams of coffee and 800 grams of water and go from there.

Chemex indicates the you can put the pot on a gas range with very low heat.  My stove barely shows the flame on the lowest setting.  However, I use a heat diffuser (the same thing you would use with a clay pot) with a very low flame and it kept the coffee hot.  I do understand glass breaks.  

Again thanks for your reply.

Happy to reply.
If I am not roasting my own beans, I use Peet's Major Dickinson's Blend. Now, this is by no means a coffee for the average coffee drinker.
It's full-bodied; has a terrific mouth-feel and on a scale of 1-10, a 8.5 in strength...at the ratio I provided. Now, just like shave soaps, YMMV,
vis-a-vis strength. You will also find that the coffee drips through the Chemex filter far slower than a Melitta filter. Side note: When I add the first 100-150g of H2O, I stir it up pretty well. Regarding heating coffee, this is something I never do. Added heat, no matter how low, will destroy the flavor. I highly recommend a thermal carafe instead. Have fun and experiment with your ratio. I am curious to what you settle on.

Thanks again, lets keep in touch.

Thanks for your reply.  I agree with everything you have indicated with the exception of one and a question about another.  I have been cooking for several decades and many times it is a trail and error issue.  It took me a year to perfect my pizza dough and figuring how to cook it properly.  Prior to purchasing my Chemex I must have watched almost a dozen YOUTUBE videos.  So the first time I made a pot of coffee it was like I did it before.  

My first question or comment is your ratio.  Now I understand you have been doing this for a while so maybe I have to try different formulas.  Everything I have read suggests the formula is 1 gram of coffee to 15 or 16 grams of water.  So depending on how much coffee my wife and I want to drink (we only use the Chemex in the evenings, mornings are too hectic) I use 32 grams of coffee and 480 grams of water or, for more coffee 50 grams of coffee to 750 grams of water.  I completely agree with 205º water.  I use dark beans so, do you feel 900 grams of water makes some what weak coffee?  Maybe the next time I'll try 50 grams of coffee and 800 grams of water and go from there.

Chemex indicates the you can put the pot on a gas range with very low heat.  My stove barely shows the flame on the lowest setting.  However, I use a heat diffuser (the same thing you would use with a clay pot) with a very low flame and it kept the coffee hot.  I do understand glass breaks.  

Again thanks for your reply.

Happy to reply.
If I am not roasting my own beans, I use Peet's Major Dickinson's Blend. Now, this is by no means a coffee for the average coffee drinker.
It's full-bodied; has a terrific mouth-feel and on a scale of 1-10, a 8.5 in strength...at the ratio I provided. Now, just like shave soaps, YMMV,
vis-a-vis strength. You will also find that the coffee drips through the Chemex filter far slower than a Melitta filter. Side note: When I add the first 100-150g of H2O, I stir it up pretty well. Regarding heating coffee, this is something I never do. Added heat, no matter how low, will destroy the flavor. I highly recommend a thermal carafe instead. Have fun and experiment with your ratio. I am curious to what you settle on.

Thanks again, lets keep in touch.

I spelled the coffee wrong. It's Major Dickason's.

The Technivorm coffee brewer is probably the only machine you ever need to buy if you take care of it.  Care is generally running descaler through it every few months depending on how hard your water is.  I've had the same one for over 20 years and it still makes very good drip brewed coffee.  I really like that you can easily remove and wash every part of the machine that comes into contact with coffee.  Clean brewing equipment is essential to good coffee.  

I brew a pot of coffee in the Technivorm every morning and I brew myself a pour over using the Hario V60.  I use a scale  - 48gms of beans for a pot in the Technivorm which is about 6 cups of water.  I use 24gms of beans to 350 gms of water for the pour over.  I use the technique demonstrated in the video below by Thompson Owen of Sweetmarias.com. I've been buying green beans for roasting from Sweet Marias for over 20 years.  Their beans are excellent as is their service.  Theres a ton of pour over technique videos on YouTube and I haven't watched them all. because I'm happy with the technique demonstrated on this video.  In coffee as in so many other things, find what makes you happy and go with it.  Feresh beans and clean brewing equipment - after that its all up to you


https://www.youtube.com/watch?v=r6OdG39pfTU