Java Talk: Caffé Lusso Chemex Demonstration
This entry was posted on April 21, 2014.
We recently had the pleasure of hosting Mike Smith from the Redmond, WA based roaster Caffe Lusso. The brand was started in 1999, when roastmaster Philip Meech realized how easy it was to find a bad cup of coffee even here in Seattle, the most caffeinated city in America. As a result, Philip set out on mission to improve coffee experience in the Northwest, and to create the best cup of coffee possible from available green resources.
While Mike was in the store, he demoed his approach for brewing on the Chemex. Some people think the Chemex is just one of the hip new way to brew coffee, but it was actually invented in 1941, meaning it has been around for over 70 years! What we like the most about this brew method is that it looks like part science experiment (as you probably know by now we love science!) and also brews great coffee. It’s also a fun way to brew coffee at home, since it brings out some of the more nuanced flavors of the coffee, especially if you’re dealing with a single origin or something more unique to your coffee program. Not to mention the design of the Chemex looks really nice and is sure to impress any guests you serve.
How to Brew Chemex Coffee Caffe Lusso Style:
- Place a Chemex filter (which is basically a four-sided filter) inside the top of the Chemex, with three sides against the spout – this allows for air to pass through both in the brewing process and through out the entire brewing method.
- Before brewing, pass water that has been heated to 200 degrees over the filter in the Chemex. This pre-infusion process will get rid of any paper taste or feel from the filter and temper the glass vessel, which will help keep your coffee from getting cold.
- Once you have pre-infused your Chemex, make sure to pour out any excess water that has collected in the bottom of the carafe.
- Now, you can load your coffee into your filter. For this brew we used Caffe Lusso’s Ethiopian Yirgacheffe. For this roast we used the grind setting in between the notch for a flat bottom and paper cone.
- The next step is the desire amount of coffee you want into the filter. When dosing your coffee, it is always best to use a scale. You’re often supplied with tablespoons and things like for measuring out your coffee, but they are not an exact science, so it is better to us weight if you want to be consistent.
- For this brew, we scooped 44 grams of coffee into our filter, making sure to scoop a little divot out of the center, so it can capture some of the water.
- Then, pour a little water into the divot you just made in the coffee, and allow it to sit for a few seconds to serve as a pre-soak. At this point you won’t see a whole lot of coffee dripping into the carafe, but there might be a little bit.
- The next part of the process is where the actual brewing of the coffee occurs. This step takes about 3-4 minutes, so Mike recommends that you set a timer and start it to make sure you are no track with the time.
- Once you’ve started your timer, slowly pour in 700 milliliters of water. Use a circular motion that goes counter clockwise, starting from the outside of the filter and moving in.
- Since your scale was set to 44 grams when you added the coffee, you will when you have put in 700 milliliters of water when the scale reads 744. (The density of water of is equal to 1 g/mL, with the mass of 1 mL = 1 g).
- After a minute or so you’ll notice that the coffee will start dripping through the neck into the base of the carafe. Once you get to the three and a half minute range, most of the water will have passed through the grounds, and you’re brewed coffee will be in the base of the carafe. However, you can continue the brew for up to four minutes if you so desire.
- Once you’ve reached the four minute mark, you’re brew is done. Remove the filter and pour yourself a cup of coffee.
Caffe Lusso is doing a couple more events with us at our Bellevue store in May. Their farmer Sergio from Brazil will be here to discuss their farming technique on May 3rd and they will be doing a traditional cupping on May 10th where you can sample a variety of roasts. So if you’re in the area make sure to stop by, get to know the folks at Caffe Lusso and taste their delicious coffee.