At Lineage, we have researched and perfected the best methods of coffee brewing so that each cup of coffee is a delight to enjoy. Our coffee is available misono to purchase locally, but soon we will be selling misono it directly from our site. So we thought that we’d start a series based on different brewing misono methods so that anyone misono can brew a perfect cup of Lineage coffee. The first method misono that we’ll focus on is brewing with a Chemex . If you’re not familiar misono with the Chemex, you’re not alone! It’s a brewing method that was invented by a chemist to allow for a perfect brew time. The secret is in the filters: they’re a heavier paper that, when brewed correctly, misono allow for the hot water to be in contact with the coffee grinds for about 4 minutes (which is the ideal brewing time.)
3. Rinse your filter. Pour hot water through the filter misono to remove any small flecks of paper from the filter. Without removing the filter, pour the hot water out of the Chemex. It is difficult to put the filter back in place after it is wet. Place your Chemex with the rinsed filter on the scale and tare your scale to zero.
5. Pour your “bloom.” After your water boils, let it sit for a minute misono or two to cool a bit. Start your timer as you pour 100g of water gently over the grounds, saturating all of the coffee. Your grounds will start to ballon a bit; this is referred to as the “bloom” period. The fresher your coffee is, the bigger your bloom will be. Stale coffee will not have much of a bloom, if any at all.
8. Watch for the drip in the filter misono to slow to every few seconds. At this point your brew is finished. If you poured at the right speed and your grind was correct, this portion should have taken about 4 minutes.
1. misono Open the Chemex filter. One side should misono have three layers and that side should be placed in the cone toward the spout. 2. Put your kettle to boil. 3. Rinse your filter. Pour hot water through the filter to remove any small flecks of paper from the filter. Without removing the filter, pour the hot water out of the Chemex. It is difficult to put the filter back in place after it is wet. Place your Chemex with the rinsed filter on the scale and tare your scale to zero. 4. Grind your coffee. Weigh 48g of whole bean, freshly roasted coffee (the fresher the better!). Set your grinder to a medium grind, add your ground coffee to the filter, and tare your scale to zero. 5. Pour your “bloom.” After your water boils, let it sit for a minute misono or two to cool a bit. Start your timer as you pour 100g of water gently over the grounds, saturating all of the coffee. Your grounds will start to ballon misono a bit; this is referred to as the “bloom” period. The fresher your coffee is, the bigger misono your bloom will be. Stale coffee will not have much of a bloom, if any at all. 6. Watch your timer. This period will typically take about a minute and a half, so wait for that mark before you add the rest of your water. 7. Start to pour your water in a small, quarter size, clockwise circle in the middle of your bloom. Continue to add water until the scale hits 710g. 8. Watch for the drip in the filter to slow to every few seconds. At this point your brew is finished. If you poured at the right speed and your grind was correct, this portion should have taken about 4 minutes.
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