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A community member
Oct 26, 2017
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How is this differ in quality of your coffee compared to a coffee machine or French press?
Oct 26, 2017
femmeartis
10
Oct 26, 2017
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Pour over coffee is such a distinctly fresh, deep flavor from drip which can tend to be acidic. The slow hot water poured over allows the coffee to brew slowly- add freshly geound beans and you’ll never use drip again. I put away my machine and never looked back!
Oct 26, 2017
krikor
510
Oct 26, 2017
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Right on... we are dedicated Chemex brewers and now the only time we pull out the drip machine is if we need to make a lot of coffee for guests (primarily in-laws on either side who still drink "8 O'Clock").
Oct 26, 2017
Helgy
0
Oct 27, 2017
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So with this style do you need to do slowly pour the water over over the grounds? How slowly? I really like my Aeropress but getting a little sick if the press part. Haha
Oct 27, 2017
femmeartis
10
Oct 27, 2017
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yes it will take a minute or two for pouring- I pour about 2 oz. at a time, I let it drip then pour some more around the edges- using my Bonavita, the gooseneck spout helps with control to "target" all the areas precisely. Its all a very ZEN process ;) makes you stop and smell the coffee...
Oct 27, 2017
krikor
510
Oct 30, 2017
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I'm not all that exacting when it comes to the pour. We make a ~28 oz batch every morning using a Hario V60 Buono Electric Kettle (that's about the most you can put in the kettle without it overflowing at boil). 1. Pour enough water to just cover and wet the grounds, let them soak about 20 seconds 2. Pour enough water to bring the level up to about a half inch below the top of the Chemex 3. Refill water as the level drops, never letting the level drop all the all the way down (I try not to let it drop more than an inch to 1.5 inches, but I'm often distracted by other morning chores)
I don't the sides of the filter, but pour in a circular motion in the middle so that the grounds stay adhered to the sides of the cone after all the water has drained through.
Oct 30, 2017
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