Making coffee in a coffee maker
Born at the intersection of science and design back in the 1940s, this method combines laboratory precision with home comfort. It’s simple: gravity, glass, water, paper. But the result obtained with kemex is not at all trivial.
This device has long been an icon among connoisseurs of transparent cups, a true symbol of quality, purity and lightness.
Kemex was created by chemist Peter Schlumb. Its shape, similar to laboratory glassware, is not accidental. Everything here is thought out: narrow neck, wide bottom, thick glass. But the main thing is the filter. It is twice as thick as usual, so it retains the smallest particles of coffee and oils that could spoil the result. Thanks to these features, Kemex produces a bright, clean and transparent drink.
The architecture of taste
Chemex coffee is easy to distinguish. It is light, silky, without the slightest hint of bitterness or sediment. Thanks to the filter, the flavor profile is revealed to the maximum: berry notes, flowers, caramel, citrus – all the nuances are clearly felt. This method is perfect for lightly roasted beans, where delicacy is important.
Water temperature, grind, infusion rate – everything matters. It’s a kind of choreography. And that’s why Kemex is so appreciated by those who want to feel every shade in a cup.
What beans should I choose for coffee in a kemex?
To make Kemex coffee, it is better to choose beans that have a clean and rich aromatic profile. Ethiopia with its floral and citrus notes, Kenya with its bright sourness, and Panama with nuances of jasmine are great options. It is worth avoiding dark roasts: in Chemex, they often sound too heavy and colorless.
Medium or medium-light roasting is the golden mean. Freshness is not a fad, but a prerequisite for good results. Beans that are roasted recently and stored properly reveal their full potential.
About grinding
The grind for the muffin should be slightly coarser than salt and slightly finer than breadcrumbs. If the grind is too fine, the coffee will be bitter. If you choose too coarse, you will get an unsaturated pale drink.
It is also very important that the grinds are of the same size, otherwise the water will pass unevenly, resulting in over-concentration of some elements and under-extraction of others. Therefore, a good mill grinder is a must-have.
Proportions and dosage for kemex
The classic ratio of grind to liquid is 1:15 or 1:16. That is, 30 g of coffee per 450-500 ml of water. But it all depends on your taste preferences. If you want a denser flavor, use less water. To make the coffee lighter, reduce the percentage of grinding.
Try keeping a small journal: what you used, how it tasted. After a few tries, you’ll find your perfect balance.
Temperature matters
Do not use boiling water. Boil the water and let it stand for thirty seconds to reach a temperature of approximately 92-96°C.
Too low a temperature can result in a flat flavor. If you pour boiling water over the grind, the cup will taste bitter, as it extracts all the bitter substances from the grain. Balance is important, and it requires the right temperature.
Preparation
You have already ground the grains and prepared the boiling water. Now it’s time to prepare the Kemex. Insert the filter so that the three-layer side of the filter is against the spout. Be sure to rinse the filter with hot water. This simple step will help remove the paper taste and warm the glass.
Carefully pour the liquid out of the Chemex while keeping the filter in place. Now pour in the ground coffee and shake gently to evenly distribute. You are now ready to brew your coffee.
Infusion technique
Start by “blooming”: moisten the entire surface of the coffee with a little hot water and wait 30-45 seconds. This small action allows the CO₂ to escape from the coffee grind and prepares it for an even extraction.
Next comes a slow, circular pour. Do not pour it all at once. Make sure that the coffee layer does not dry out, but do not create a puddle. Several portions of liquid are better than one stream. The total cooking time is 3.5-4.5 minutes.
Algorithm for making coffee in a kemex
- Moisten the filter.
- Pour the coffee into the muffin cup (30 g).
- Blooming. Take 60 ml of liquid to moisten the grain.
- After 45 seconds, slowly add water in portions for about 4.5 minutes, bringing it to 500 ml.
- Let it drain completely, another 30-40 seconds.
If the coffee flows too slowly, it is a sign that the grind is too fine. If it is too fast, it may indicate one of two problems with the grind: too coarse or uneven.
Mastery in the details
Don’t be afraid to experiment. Add a few grams of coffee, change the temperature, or try beans of a different origin. Each change gives a new result. If a dense, solid layer of coffee grounds forms on top during brewing, you probably have too much coffee or used too fine a grind. If it tastes empty, you may have too much water or the temperature is not right.
Common mistakes when working with camex
Beginners often overlook the importance of grind, temperature, and proportions. Precision is important when making coffee with a kemex. And with experience comes speed.
If the coffee tastes sour, it may be due to insufficient extraction or too coarse grinding. A bitter taste, on the other hand, often occurs when you over-extract. The best way to learn how to brew is to observe, analyze, and change only one parameter at a time.
Making coffee with this method is not difficult, but it does require concentration. It doesn’t forgive haste, but it rewards patience. If you are interested in making coffee properly and exploring its depth, you are on the right track.
