- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Difference in the Keurig models?
Posted on 8/12/14 at 4:48 pm to Johnny4lsu
Posted on 8/12/14 at 4:48 pm to Johnny4lsu
quote:
Absolutely.. My favorite brew device is the chemex
got any tricks? i go with a coarser grind (7 out of 10) and probably use too much coffee for the water since i mostly fill it halfway up when its just me up at 5am.
i generally fill up the chemex with hot water from the sink while the kettle is starting to boil, pour it out and set it on a little cloth pad rather than cold countertop.
pour a bit in..let it 'bloom' then make circles around the edge so the coffee grounds 'fall towards the center' rather than filling it to the top.
2 - 4 times i fill it..let it soak down until its almost empty of water & fill it again around the edges so it collapses all the grounds inward that are against the sides.
it develops a nice creole sheen on top of the water in the chemex.
ETA also i'm partial to greasier coffee beans like french roast.
This post was edited on 8/12/14 at 4:52 pm
2
Posted on 8/12/14 at 4:52 pm to CAD703X
Sounds good.. Are you using a digital scale and measuring your beans out as well as brewing onto the scale to insure proper grounds to water ratio? I normally roll with a 16:1 water:coffee ratio... Also, not sure what beans your using but using coffee that's been roasted recently (not more than 2 weeks from roast date) will significantly improve your coffee.. It's stale after 2 weeks from roast date
Posted on 8/12/14 at 4:54 pm to CAD703X
quote:oh man.. We are on opposite ends of the spectrum here.. I actually want to taste the origin in my coffee and not the roast.. Being able to see the different nuances of a dry processed Ethiopian vs a wet processed Kenya just makes me smile.. I roasted a dry process Ethiopian from the aricha region a week ago and it's like drinking fruity pebbles on steroids.. Fruit forward.. You won't get any of that roasting dark and oily
ETA also i'm partial to greasier coffee beans like french roast.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News