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SVARBI ŽINIA! Banga Kava tampa BREW. Specialty Coffee šeimos nare


The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 32 grams of coffee and 450 grams of water. Weigh out the coffee and grind to a coarseness resembling sea salt.
  1. Unfold your filter and place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it.
  2. Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.
  3. Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
  4. There will be four pours total, and this is the first. Starting at the bed’s center, gently pour 50 grams of water. Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 20–30 seconds. A solid bloom ensures even saturation.
  5. After 20-30 seconds pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. You should use 150 grams of water for the second pour.
  6. Repeat the same pour pattern as in Step 7 adding extra 150 gram of water increments.
  7. Repeat once more, but this time use only 100 grams of water, allowing the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour.
  8. Allow the water to drip through the grounds entirely.
  9. The brew should have taken between 4.–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.
  10. Enjoy!

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