Very good content - I am looking for a brewing method just for myself (one person), and I am investigating the Chemex, Aeropress, etc. and your page is a great help to get a good grasp of those different brewing methods - Great job! Thank you both!
I returned my aeropress and bought a chemex because the aeropress is all plastic and who wants to pour hot scalding water over plastic releasing toxins.
Discovered your aeropress tutorial ysterday and while I'm familiar with the Aeropress I'm very impressed with your content and was shocked to see you're like under 10k subs 💪 doing great!
If you’re not aware, Madcap is one of the best and most popular shops in Michigan. They have three shops throughout the state and what I believe to be the best pour over in the state!
1. Start your timer when you start pouring, stop pouring at 80 grams 2. At 45 seconds, start pouring another 200 grams 3. At 1:45, pour another 200 grams 4. Finally, at 3 minutes, pour your final 200 grams Hopefully this helps clarify - let us know if not!
The link to the recipe is in the description, but here it is again if you're having trouble accessing it www.madcapcoffee.com/blog/how-we-host-chemex-edition
It’s not necessary. In fact, resetting the scale can make you loose count of how many grams you’ve already put in. The scale starts at 0g, then 80g, then 280g until you reach 680g. Hope this helps a little. :)
It’s not that this is “wrong”, just that it is incomplete and therefore “not right”. The water temperature is dependent on the roast of the beans. 207°F water is great for light roasted, floral/fruity beans. If your beans are more of a medium roast, the temp should be dropped to around 195-200°F, and dark/French roasts should be around 185°F. The dry grounds bed should be a “funnel/cone”, to maximize initial contact area. Starting with a flat bed of dry grounds is not optimal. Set a glass stirring stick (or chopstick) into the filter before pouring in the grounds, then use the stick to make a spiraling motion inwards towards the center. This will give a nice funnel-shaped dry coffee bed. The filter paper cut-and-refold hack should always be employed, to give a more even extraction throughout your grounds bed. A double bloom would be an improvement, as the first bloom wets the grounds and the second bloom releases most of the CO2. Adding a glass stirring stick (or a chopstick, if you can’t find a neutral stirring stick) between the spout and the filter after adding the coffee grounds will help prevent airlock. The grounds to water ratio is solidly right around 1-to-16, which is excellent. Overall, good work. With the above tweaks, this will be an excellent recipe and tutorial.
I also incorporate the funnel technique in my Chemex with a chopstick and then center our for the first 10 seconds or so then start my circles. I don't bloom and complete my 200 grams pour at the 40 sec. mark. 13 grams of any Stumptown light roast. 25 clicks on my 1Zpresso JX grinder, 205 F water temp. 👍
CHEMEX! - Do Not Buy You are responsible for shipping to receive your package (approx $20) and if you have to exchange/return you are responsible to find a carrier of your choice and pay for shipping going back. When you call Chemex they never answer phone and you will be disconnected after few minutes . All contact is thru emails , if you get lucky .After getting your Chemex you will be spending hundreds of dollars bcuz you will need a Scale, Burr Grinder , Gooseneck Kettle , Filters coffee beans and after all that after brewing the coffee by the time you even finish your cup the coffee that is left in the carafe is COLD , and yes , you will have to buy another Gadget , a warmer to keep your coffee warm.. SMH
This is very misleading and ignorant about the world of serious coffee. You can buy a Chemex from a variety of online and stores in your area. It is one of the most popular ways to make pour-over coffee because it works. You need to buy a kettle, grinder, scale, and coffee like for virtually any other serious coffee process. When I brew with a Chemex I pour the coffee into a thermos and dispense additional cups from there and it stays hot. In short, Chemex is for people who are serious about coffee-obviously not the person making this comment…
It is not Misleading or ignorant ..It’s the truth .. Some people don’t like hearing the truth . And by the way, Chemex is not that popular like your saying .
@@carmen6364 Nice troll but the more you reply, the dumber it gets. Chemex has been around for almost 100 years and remains one of the most popular pour-over products. You’re either paid to trash the product or are just not that smart. You’re not convincing anyone. 😘
I wasted two full breed of coffee before coming across this video. Now that I followed the instructions, my coffee tastes pleasant and smooth.
Great video! The recipe at the beginning where I could screenshot was brilliant. Haven’t seen anyone else do that yet in their tutorials
So glad you found it helpful! ⚡️
Awesome! Cool! Perfect! Awesome! Cool! Perfect!
That was perfect and awesome.
Very good content - I am looking for a brewing method just for myself (one person), and I am investigating the Chemex, Aeropress, etc. and your page is a great help to get a good grasp of those different brewing methods - Great job! Thank you both!
We're so glad the guides have been helpful to you! Stay tuned for more brew methods on the way. Feel free to reach out with any questions!
This is how much I drink myself In the mornings (45-52 grams depending on the coffee) 😬🤣 great video!! This dude knows how to teach 👍🏽
I returned my aeropress and bought a chemex because the aeropress is all plastic and who wants to pour hot scalding water over plastic releasing toxins.
Thank you. Great instructional video. Appreciate the recipe screen.
Thanks guys! Really like you shared the measurements too 👍
Informative, I’m gonna try this method
Cool. Awesome. Perfect.
I was just about to post the same thing. 😆
OK. Sweet.
Discovered your aeropress tutorial ysterday and while I'm familiar with the Aeropress I'm very impressed with your content and was shocked to see you're like under 10k subs 💪 doing great!
If you’re not aware, Madcap is one of the best and most popular shops in Michigan. They have three shops throughout the state and what I believe to be the best pour over in the state!
Great vid
Awesome! Cool!
Ok!
Cool! Like awesome dude!
Awesome
Thanks!! Question what would the ratio be for 1 cup? Do I just divide it by 2?
Thanks
I can never get the timing right. Do I wait 45 seconds after the completion of each pour?
1. Start your timer when you start pouring, stop pouring at 80 grams
2. At 45 seconds, start pouring another 200 grams
3. At 1:45, pour another 200 grams
4. Finally, at 3 minutes, pour your final 200 grams
Hopefully this helps clarify - let us know if not!
Awesome. Cool. Awesome.
What are the benefits of this coffee
I don’t understand? Plz give me some info
Hi guys , great video. Do you have any idea how many clicks would be perfect on a comandante to fit the grind size for this recipe ?
Start at 30 clicks, and if the brew time is too fast, then work your way down until brew time is in the ideal window!
@@madcapcoffeethank you
Love this. I would have loved to see what your coffee ground looked like. Seems like most say course coffee, but don't show what it looks like.
You can see it fairly clearly @ 6:59.
What kettle are you using in the video? It looks like it pours nicely.
Looks like a Fellow Stagg EKG kettle. Really nice but fairly bougie. A “gooseneck” spout is helpful for pour-overs like Chemex. 😊
"Recipe's down in the description."
Is it, though?
The link to the recipe is in the description, but here it is again if you're having trouble accessing it www.madcapcoffee.com/blog/how-we-host-chemex-edition
Do you reset the scale before each additional pour?
It’s not necessary.
In fact, resetting the scale can make you loose count of how many grams you’ve already put in.
The scale starts at 0g, then 80g, then 280g until you reach 680g.
Hope this helps a little. :)
What kind of coffee can I use on a chemex ?
You can truly brew anything on the Chemex, but right now we've been really into Pacamara La Gloria and Elefante ⚡️
It’s not that this is “wrong”, just that it is incomplete and therefore “not right”.
The water temperature is dependent on the roast of the beans. 207°F water is great for light roasted, floral/fruity beans. If your beans are more of a medium roast, the temp should be dropped to around 195-200°F, and dark/French roasts should be around 185°F.
The dry grounds bed should be a “funnel/cone”, to maximize initial contact area. Starting with a flat bed of dry grounds is not optimal. Set a glass stirring stick (or chopstick) into the filter before pouring in the grounds, then use the stick to make a spiraling motion inwards towards the center. This will give a nice funnel-shaped dry coffee bed.
The filter paper cut-and-refold hack should always be employed, to give a more even extraction throughout your grounds bed.
A double bloom would be an improvement, as the first bloom wets the grounds and the second bloom releases most of the CO2.
Adding a glass stirring stick (or a chopstick, if you can’t find a neutral stirring stick) between the spout and the filter after adding the coffee grounds will help prevent airlock.
The grounds to water ratio is solidly right around 1-to-16, which is excellent.
Overall, good work. With the above tweaks, this will be an excellent recipe and tutorial.
I also incorporate the funnel technique in my Chemex with a chopstick and then center our for the first 10 seconds or so then start my circles. I don't bloom and complete my 200 grams pour at the 40 sec. mark. 13 grams of any Stumptown light roast. 25 clicks on my 1Zpresso JX grinder, 205 F water temp. 👍
What is the paper cut-and-refold hack? Coming at you 1 year later :D
I subscribed
good looking brewer but not better than simple v60 😉
There's a brewer for everybody out there ⚡️
Told her twice to pour higher, she just didn't listen!
Maybe Tie your hair!
Definitely
CHEMEX! - Do Not Buy
You are responsible for shipping to receive your package (approx $20) and if you have to exchange/return you are responsible to find a carrier of your choice and pay for shipping going back. When you call Chemex they never answer phone and you will be disconnected after few minutes . All contact is thru emails , if you get lucky .After getting your Chemex you will be spending hundreds of dollars bcuz you will need a Scale, Burr Grinder , Gooseneck Kettle , Filters coffee beans and after all that after brewing the coffee by the time you even finish your cup the coffee that is left in the carafe is COLD , and yes , you will have to buy another Gadget , a warmer to keep your coffee warm.. SMH
This is very misleading and ignorant about the world of serious coffee. You can buy a Chemex from a variety of online and stores in your area. It is one of the most popular ways to make pour-over coffee because it works. You need to buy a kettle, grinder, scale, and coffee like for virtually any other serious coffee process. When I brew with a Chemex I pour the coffee into a thermos and dispense additional cups from there and it stays hot. In short, Chemex is for people who are serious about coffee-obviously not the person making this comment…
It is not Misleading or ignorant ..It’s the truth .. Some people don’t like hearing the truth . And by the way, Chemex is not that popular like your saying .
@@carmen6364 Nice troll but the more you reply, the dumber it gets. Chemex has been around for almost 100 years and remains one of the most popular pour-over products. You’re either paid to trash the product or are just not that smart. You’re not convincing anyone. 😘
Bla bla bla …. Drip coffee made extra-ridiculously difficult
And makes much better tasting coffee. Some people can’t distinguish good from awful coffee, and for them, drip away! 😅
Exactly. There's no need for all these fancy restaurants and complicated drinks. Nobody needs a quality cup of coffee. Give me substandard!