Getting started with Espresso

Introduction

For many, the Chemex is the ultimate home-brewing filter device, and was called by the Illinois Institute of Technology “One of the best-designed products of modern times”. Created in 1941 by American Peter Schlumbohm, it has enjoyed over half a century of popularity, and can be found in homes and cafes across the world. It is famed for its clean, juicy cups of coffee, its unique design features, and its aesthetics. The design falls under standard cone-shaped brewers, but with the interesting choice to have the brewer and decanter built from a single piece of glass. The smooth walls of the brewer reduce bypass significantly, and it utilises a spout on the side to function as both a means of reducing pressure inside the brewer to allow it to drain, and as a nice way to pour out your delicious coffee once brewed. Its paper filters are also unique, and whilst they make a few variations, they are all much thicker than your usual filter papers, resulting in the famous cleanliness of its brews. The standard and most popular Chemex papers do however feature a significant flaw, that the folding papers produce a 3-ply filter on one side, and 1-ply on the other, thus creating uneven extraction — and this is the primary reason it has failed to gain popularity in the specialty café world. Luckily there is a little hack you can do at home to fix this with just a pair of scissors, and you can find out about it online. The chemex itself comes in a wide range of variation, primarily focused on creating larger or smaller amounts of coffee, ranging from the small 3-cup size, all the way up to a over-the-top 10cup brewer.

We are using the original 6-Cup brewer, and whilst it is possible to brew larger or smaller amounts in this brewer, it will suffice to say that the Chemex was designed to be a social brewer, with its simplicity and large capacity, and so our recipe is designed to brew a bigger amount of coffee, great for 4 people, and still taste delicious. We also love to use the Chemex Filter hack mentioned earlier, and whilst this is entirely optional, it is recommended for more consistent, cleaner cups of coffee.

Method

What you’ll need

The method should alter slightly depending on your equipment. Listed here is what we use on our machine and should be used as a reference

  • Espresso machine
  • 18g coffee
  • Grinder
  • Tamper
  • Scale/Timer
  • Distribution tool / WDT (optional)
  • A cup

Steps

Ensure your machine and porta-filter has had time to preheat before use, and that it is flushed through.

  1. Set your machine’s boiler temperature to 94°C– 96°C, depending on the coffee (if possible).
  2. Grind your coffee to a fine setting.
  3. Add the coffee to the clean pre-heated porta-filter. The coffee dose should be altered to match your basket size, if necessary.
  4. Distribute the coffee bed.
  5. Give the coffee a level, even tamp, that is firm but not too hard (around 8kg of force).
  6. Carefully load the porta-filter into the machine to avoid damaging the coffee bed, or the equipment.
  7. Add the scale to the drip-tray, place the cup on top, and tare it.
  8. Start the extraction on your espresso machine.
  9. Stop the extraction when a target yield is reached. We aim for a yield of between 32ml and 38ml, this should come out in around 25 seconds.
  10. Remove the cup, empty the porta-filter and clean it. Serve and enjoy.

How to adjust

  1. Keep your tamp consistent. You can experiment with different tamp pressures, but when starting out, it is a good idea to keep it constant, so you can experience the effects of other adjustments first, we recommend a slightly lighter tamp of between 8-10kg, for reference, but don’t over think it, firm but no too hard.
  2. Adjust grind size to taste not time, espresso shots should usually come out between 20 and 30 seconds, however on low-pressure domestic machines it may be longer, but obsessing about numbers wont necessarily create better coffee, instead, try the coffee first, if it is salty, sour, or too acidic, then make the coffee finer, if it is bitter, or too heavy, or not acidic enough, make the coffee coarse.
  3. If you are able to adjust the temperature on your machine, you can use this to adjust the taste too: hotter temperatures will create sweeter brews, and lower ones will generate a more acidic cup.
  4. Adjusting dose depends on the size of the basket on your porta-filter: as long as you are within about 2 or 3 grams variation either side of the dose recommendation, you should be okay. Increase your does to get more body and a stronger cup, or decrease the dose to get a lighter, softer cup. The amount of liquid output (yield) is also worth considering, even if you maintain the same coffee dose and alter this instead.

In Brief

0:00 – Begin

0:07 – First Drops

0:27 – Finish

For the Geeks

This section is for those who want to go all in. It provides the extra details regarding our method, as well as the results we get when brewing, and are to serve as both guidance, and reference for those who want it.

Extraction

Grind: 200μm – 300μm
Yield: ≈35ml
TDS: 11%
EY: 20.3 %

Water content

pH: 7.0
PPM: 115

Now let’s practice...

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