My new 8 cup Chemex came yesterday. I followed the rules, ground fresh coffee, pre-wet the Chemex filter, let things “bloom”…and the coffee tasted foul and shitty. Bitter overload. Tried 3 times. My cheap plastic Mellita is brewing better coffee. I love coffee gadgets and this Chemex is supposed to brew some of the best coffee a common person can make.
I’ve often been asked, what’s the difference between the Chemex, V60, and Kalita? I’ll generalize that a bit and pose the question, what makes a pour over dripper?
To answer that question I’ve posted one of my favorite videos from Seattle Coffee Gear. The crew visited Roustabout (Hario USA) to talk with Edwin Martinez and compare several popular drippers. In this video you’ll see a Hario V60, Chemex, Melitta, and Bee House dripper. No Kalita unfortunately, another flat bottom dripper that’s quickly becoming my favorite way to brew coffee.
You’ll notice that some of the drippers have a flat bottom geometry. The flat bottom combined with the hole size and pattern control the flow rate of water leaving the cone. The flow rate is further suppressed with a filter and ground coffee. Edwin mentions something interesting. He considers flat bottom drippers to be immersion style methods as opposed to true drip coffee. In his opinion, a true drip cone would allow the filter to float freely without restricting the flow. Flat bottom drippers tend to restrict the flow beyond what the grids will restrict simply due to the geometry of the cone. In other words, the flow rate of a true drip coffee cone is only restricted by the ground coffee. Interesting argument.
If a V60’s flow rate is only controlled via the ground coffee, that explains why it can be a challenge to brew with. If the grinds represent the only facility for restricting flow, the grind size becomes even more important.
The ridges in each dripper are too interesting to pass up. If you notice in the video, each dripper has a different set of ridges. Simply put, the ridges allow the paper filter to float in the device. This serves several purposes. One, provide insulation during the brew process. And two, provide the water with a flow direction.
Because a dripper with ridges allows the filter to float, you have to be careful pouring the water. If you pour the water near the filter, it will pass straight through and dilute the final brew because there isn’t a solid wall on the other side of the filter to block the water. This is another reason the V60 is challenging.
As you can see, pour over dripper geometry has a lot to do with the final brew. It’s definitely an interesting science.
Estava passeando pelos meus ~alertas do google~ e encontrei essa receita de um café para os dias quentes do carnaval. Na receita eu encontrei o “elemento carnaval” quando vi que um dos ingredientes era um licor (vaum beber cambada hehe) e as raspas de laranja na decoração. Como não tenho licor resolvi fazer a receita só com o café e o sorvete de creme.
O café que eu usei foi o da Melitta - Regiões Brasileiras (Mogiana) e um sorvete de creme da Nestlé mesmo.
Café de Carnaval
1 dose de café, pode ser espresso ou um coado mais encorpado
1 bola de sorvete de creme
1 colher (chá) de Cointreau
Raspas de laranja
Modo de Fazer:
Passe o café e adicione o sorvete, o Cointreau e agite muito bem. Sirva em um copo grande e coloque raspas de laranja para enfeitar.
Eu gostei! Façam, façam! Fica saboroso, dá um ar de “café de cafeteria”, uma ótima opção para servir algo diferente as visitas. No caso do meu, ficou com a aparência de um café com leite, mas o sabor é infinitamente superior. Você sabe e sente que tem o creme ali, mas não fica muito doce.