Brew Guide: Chemex
So in honor of breaking in the new gooseneck kettle, I picked up a bag of Biloya Natural Sundried coffee from Kochere, Ethiopia (well, I didn’t go to Ethiopia, I just got it from GlobeHopper, but you get the point). I adore where this coffee comes from. This is the second time Counter Culture has worked with this coffee and as they stated on their website, “We once again took a risk and committed to even more coffee from the Cooperative, and contrary to last year, the coffee actually came in better than the original sample.”
I’m still new to the pour over game, but thanks to several great reference sites, I was able to really bring out those flavors. This is a fairly syrupy coffee with bright citrus notes of blackberry and peach with tiny hints of cocoa. As my grandma always used to say, “This is the dank stuff, real sticky icky.”
I measured 42 grams of coffee and used a “coarse” grind, like that of a French Press. I brought 25oz. of water to a boil (200 degrees F) and did three separate pours. The first was for the “bloom” so a quick saturation of the grounds starting from the middle. Next was Big Pour 1 making slow, even spiral movements. After a few moments I had about an inch of dry coffee sticking out, so it was time for Big Pour 2: Electric Boogaloo. All in all it was about 3.5 minutes and was worth every second. This coffee is awesome and delicious, perfect for an overcast Fall day like today.
This coffee can currently be purchased at GlobeHopper Coffeehouse on 21st and Main in Richmond, VA. All coffee in stock is freshly roasted thanks to Counter Culture Coffee, and Andrew is more than willing to bore you with the details of where it comes from.
Me looking cool and making coffee, but not in that order.