Brewing Parameters
Espresso:
18g dose48g yield28 seconds at 9 bar
Chemex:
- 1:15 Ratio (50g dose, 750g water)
- 205°F water
- Grind Size: Medium Coarse(Baratza Encore 27, EK43 13)
Pours:
- Bloom- 100g water, avoiding the sidewalls, swirl the brewer to incorporate water into all the grounds, 60 second pause
- 0:45-1:30 pour 300g in circles, looking for dark spots and making the surface color of the slurry as even as possible (400g total)
- 2:00-2:30 pour 150g (550g total)
- 3:00-3:30 pour 200g, stir your slurry to incorporate grounds on the filter walls
- Drain 4:15-4:30