B R E W I N G

CHEMEX

Set-up

V60

1, Set Chemex on scale and turn scale on (chemex will be automatically tared at that point). Place filter in Chemex by folding one flap over the other to create a cone in the Chemex.

 

2, Fill your kettle to 90% of capacity with hot water from the coffee brewer. Set kettle back on warmer stand and set temperature to 205 degrees.

 

3, Rinse filter in Chemex with hot water.

 

4, Dispose of dirty water.

 

5. Take a cup and measure *(don’t forget to tare the scale after placing the cup onto it) desired amount of coffee pursuant to the size of the coffee ordered (12 or 16oz.) and type of coffee ordered (Ethiopian or Sumatran). The amount of coffee to be used is based upon your desired water to coffee ratio.

 

6. Make sure to turn on grinder before grinding your batch to identify any remnants of previously grinded batches.

 

7. Take whole beans and grind to the size as specified pursuant to the type of coffee ordered.

 

8. Make sure to completely clear the grinder chute of all grinds before turning grinder off.

 

9. Tap cup on flat surface to settle all grounds in cup.

 

10. Pour ground coffee into filter. Shake chemex gently to flatten the coffee bed (a.k.a. ground coffee)

 

11. Make sure water in kettle has reached desired temperature of 205 degrees.

Set-up

1. Set scale and desired cup size under filter

 

2, Fill kettle to 90% of capacity with hot water from the coffee brewer. Set kettle back on warmer stand and set temperature to 205 degrees.

 

3. Rinse filter with hot water from the kettle.

 

4. Dispose of dirty water.

 

5. Take a cup and measure *(don’t forget to tare the scale after placing the cup onto it) desired amount of coffee pursuant to the size of the coffee ordered (12oz.) and type of coffee ordered (Ethiopian or Sumatran). The amount of coffee to be used is based upon your desired water to coffee ratio.  

 

6. Make sure to turn on grinder before grinding your batch to identify any remnants of previously grinded batches.

 

7. Take whole beans and grind to the size as specified pursuant to the type of coffee ordered.

 

8. Make sure to completely clear the grinder chute of all grinds before turning grinder off.

 

9. Tap cup on flat surface to settle all grounds in cup.

 

10, Pour ground coffee into filter. Shake filter gently to flatten the coffee bed (a.k.a. ground coffee)

 

11. Make sure water has reached desired temperature of 205 degrees.

set-up

1, Set Chemex on scale and turn scale on (chemex will be automatically tared at that point). Place filter in Chemex by folding one flap over the other to create a cone in the Chemex.

 

2, Fill your kettle to 90% of capacity with hot water from the coffee brewer. Set kettle back on warmer stand and set temperature to 205 degrees.

 

3, Rinse filter in Chemex with hot water.

 

4, Dispose of dirty water.

 

5. Take a cup and measure *(don’t forget to tare the scale after placing the cup onto it) desired amount of coffee pursuant to the size of the coffee ordered (12 or 16oz.) and type of coffee ordered (Ethiopian or Sumatran). The amount of coffee to be used is based upon your desired water to coffee ratio.

 

6. Make sure to turn on grinder before grinding your batch to identify any remnants of previously grinded batches.

 

7. Take whole beans and grind to the size as specified pursuant to the type of coffee ordered.

 

8. Make sure to completely clear the grinder chute of all grinds before turning grinder off.

 

9. Tap cup on flat surface to settle all grounds in cup.

 

10. Pour ground coffee into filter. Shake chemex gently to flatten the coffee bed (a.k.a. ground coffee)

 

11. Make sure water in kettle has reached desired temperature of 205 degrees.

Brewing

12. Remove kettle and begin pouring water slowly over the center of the coffee bed in a circular motion (*Never stop pouring or stall your brewing-keep a steady stream of water at all times), from the center to the outside of the filter, then reverse in a circular motion to return to the center.

 

13. Bloom period should last at least 30-45 seconds and all grounds must be wet. Three times the amount of dry coffee should be wet (if you have 35 grams of coffee as your dose, then the wet weight of the coffee should be 105 grams). 

 

14. Place kettle back on its stand, take a spoon and stir grounds to ensure all grounds are wet and channeling is not occurring (where water goes to one side of the coffee bed and not the other causing over and under-extracted parts of your coffee bed). You will know all coffee has been wet when tiny bubbles (coffee releasing CO2 gas) begin to dissipate.

 

 15. Remove kettle and begin to slowly pour once again in a circular motion from the center to the outside, then in reverse. Be sure to not overfill the coffee bed with water. Leave at least a ¼-1/2 of an inch space between the top of filter and your coffee bed.

 

16. At about halfway through you brewing time, place your kettle back on its stand. Take your spoon and stir once again, making sure to bring the coffee from the very bottom to the top by stirring the coffee.

 

 17. Set spoon aside and begin pouring once again until your brew time and desired wet weight has been reached, with a primary focus on your wet weight.

 

 18. Be sure to quickly remove the filter with the grounds even if it is still brewing, so as not to over-extract the coffee and place filter with the wet grounds in the cup in which you first ground your coffee.

 

19. Make sure to swirl the Chemex once it has finished brewing (lighter coffee will be on top while the first extracted coffee will be at the bottom).

 

20. Ready to be served.

12. Remove kettle and begin pouring water slowly over the center of the coffee bed in a circular motion (*Never stop pouring or stall your brewing-keep a steady stream of water at all times), from the center to the outside of the filter, then reverse in a circular motion to return to the center.

 

13. Bloom period should last at least 30-45 seconds and all grounds must be wet. Three times the amount of dry coffee should be wet (if you have 35 grams of coffee as your dose, then the wet weight of the coffee should be 105 grams). 

 

14. Place kettle back on its stand, take a spoon and stir grounds to ensure all grounds are wet and channeling is not occurring (where water goes to one side of the coffee bed and not the other causing over and under-extracted parts of your coffee bed). You will know all coffee has been wet when tiny bubbles (coffee releasing CO2 gas) begin to dissipate.

 

 15. Remove kettle and begin to slowly pour once again in a circular motion from the center to the outside, then in reverse. Be sure to not overfill the coffee bed with water. Leave at least a ¼-1/2 of an inch space between the top of filter and your coffee bed.

 

16. At about halfway through you brewing time, place your kettle back on its stand. Take your spoon and stir once again, making sure to bring the coffee from the very bottom to the top by stirring the coffee.

 

 17. Set spoon aside and begin pouring once again until your brew time and desired wet weight has been reached, with a primary focus on your wet weight.

 

 18. Be sure to quickly remove the filter with the grounds even if it is still brewing, so as not to over-extract the coffee and place filter with the wet grounds in the cup in which you first ground your coffee.

 

19. Make sure to swirl the Chemex once it has finished brewing (lighter coffee will be on top while the first extracted coffee will be at the bottom).

 

20. Ready to be served.

12. Remove kettle and begin pouring water slowly over the center of the coffee bed in a circular motion, from the center to the outside of the filter, then reverse in a circular motion to return to the center.

 

13. Bloom period should last at least 45 seconds and all grounds must be wet. Three times the amount of dry coffee should be wet (if you have 35 grams of coffee as your dose, then the wet weight of the coffee should be 105 grams). 

 

14. Place kettle back on its stand, take a spoon and stir grounds to ensure all grounds are wet and channeling is not occurring (where water goes to one side of the coffee bed and not the other causing over and under-extracted parts of your coffee bed). You will know all coffee has been wet when tiny bubbles (coffee releasing CO2 gas) begin to dissipate.

 

15. Remove kettle and begin to slowly pour once again in a circular motion from the center to the outside, then in reverse. Be sure to not overfill the coffee bed with water. Leave at least a ¼-1/2 of an inch space between the top of filter and your coffee bed.

 

16. At about halfway through you brewing time, place your kettle back on its stand. Take your spoon and stir once again, making sure to bring the coffee from the very bottom to the top by stirring the coffee.

 

17. Set spoon aside and begin pouring once again until your brew time and desired wet weight has been reached, with a primary focus on your wet weight.

 

18. Be sure to quickly remove the filter with the grounds even if it is still brewing, so as not to over-extract the coffee and place filter with the wet grounds in the cup in which you first ground your coffee.

 

19. Remove your cup of coffee from the stand. Clean your spoon with hot water from the espresso machine’s hot water tap. Make sure to stir the coffee once it has finished brewing (lighter coffee will be on top while the first extracted coffee will be at the bottom).

 

20. Ready to be served.

Brewing

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2700 Barton Creek Blvd.     

512-314-5588

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3600 S Lamar Blvd.   

 512-344-9518

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