Coffee_preparation_methods

Preparation Methods

Theory:
The type of extraction used by the Chemex is drip extraction. This is an extraction in which the water comes into contact with the coffee particles and, with the help of gravity, extracts the soluble solids from the coffee. Extraction is always carried out with hot water. The paper filter helps to bring out the cleanliness and sweetness of the coffee, as it does not allow as many particles to pass through.


Preparation:
Preparation in the Chemex involves several steps. It uses 32 grams of coffee per 400 ml of water.

  • First, the filter is placed in the Chemex. The side with the 3 parts of the filter goes next to the nozzle. The Chemex is round and has no sides.
  • The filter is then moistened to expand the fibre and remove any papery flavours, this also serves to preheat the method.
  • The 32 grams of coffee (medium grind) are then added and a pre-infusion is made with 64 ml of water (the pre-infusion helps to moisten all the coffee particles and make the extraction more homogeneous). The pre-infusion should last about 50 seconds.
  • We add water until we reach 250 ml, making gentle circular turbulence, and we wait that it makes the extraction until minute 2.
  • Add the remaining 86 ml of water, creating slow turbulence, and wait until minute 3 or 3:30 for the drink to finish filtering. Remove the filter and serve the drink.
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Chemex

Theory:
The type of extraction used by the Chemex is drip extraction. This is an extraction in which the water comes into contact with the coffee particles and, with the help of gravity, extracts the soluble solids from the coffee. Extraction is always carried out with hot water. The paper filter helps to bring out the cleanliness and sweetness of the coffee, as it does not allow as many particles to pass through.


Preparation:
Preparation in the Chemex involves several steps. It uses 32 grams of coffee per 400 ml of water.

  • First, the filter is placed in the Chemex. The side with the 3 parts of the filter goes next to the nozzle. The Chemex is round and has no sides.
  • The filter is then moistened to expand the fibre and remove any papery flavours, this also serves to preheat the method.
  • The 32 grams of coffee (medium grind) are then added and a pre-infusion is made with 64 ml of water (the pre-infusion helps to moisten all the coffee particles and make the extraction more homogeneous). The pre-infusion should last about 50 seconds.
  • We add water until we reach 250 ml, making gentle circular turbulence, and we wait that it makes the extraction until minute 2.
  • Add the remaining 86 ml of water, creating slow turbulence, and wait until minute 3 or 3:30 for the drink to finish filtering. Remove the filter and serve the drink.