How to Make a Chemex Pour Over Coffee
Chemex is one of my favorite ways to brew Dangerous. A pour over in essence is coffee brewing in it’s rawest most primal form and Chemex captures that in one free flowing single apparatus. The design was inspired by the Bauhaus art movement and designed by Peter Schlumbohm in 1941. Critics of the day dubbed his designs a “a synthesis of logic and madness”. Crazy like a fox I say!
- Heat Water : Fresh off a Boil or 200 F
- Grind Beans: Medium to Fine, slightly more coarse than sea salt
- Load Chemex Pour Over Coffee Maker : Place filter, load grind, our water over grind slowly and evenly
- Agitate: Agitate beans and water using a spoon or mini whisk
- Brew: Allow mixture to brew and drain
- Serve: Remove filter serve coffee brew
- Chemex Pour Over Coffee Maker
- Dangerous Coffee Beans
- Kettle (goose-neck preferred)
- Burr Grinder
- Table Spoon or small whisk
- Scale ( Not necessary but preferred)
Before you Brew
- Starting with Fresh Roasted whole bean Dangerous Coffee will make sure you can capture all of the rich smooth dark roast flavor possible. Keep your whole beans sealed in an air tight container if possible.
- When you grind your beans all of that terrific smell is your flavor escaping so you want to get water on those grinds a soon as possible.Make sure your water is optimal temp before you grind. That way you can get water on those grinds immediatly!
- 12 oz Serving / Coffee 4 Tbsp or 25 – 30 Grams for a strong brew
Heat your water to 205 degrees by bringing it to a boil and letting it sit for 30 seconds.
Your done with the work now! Watch the pour over do it’s magic extraction of your delicious strong and super smooth coffee brew. It should only take a few minutes. The nice thing about a pour over is once you get the brew going there is no worry of over extraction you just set and forget. Once the drips stop pull the filter and toss it you are now ready to serve.