The Art and Science of a Chemex Cup of Coffee

Making the perfect cup of coffee with a Chemex is truly a chemistry lab experiment.  With the proper equipment, really good beans (we used Intelligentsia "Los Delirios-Nicaragua") and the proper technique, it is the best coffee ever.  

With Paul (BS in Chemistry) in town recently, he made this perfect cup of coffee.  

Here are Paul's instructions, in his own words:

1.) Boil the water. Only use good filtered water or the final product will taste like shit. 

2.) Weigh the Beans: I typically use either 32 grams of beans for a single cup or 45 grams for a cup and a half. The ratio of water to beans is 16:1 so you can always calculate how much water and coffee you'll need. 

3.) Grind the beans immediately before use.

4.) Place the Chemex filter in the glass flask with the 3 folds toward the spout. Pre-wet the filter with a small amount of boiling water to set the filter in place. Swirl the hot water around the bottom of the flask to heat the glass and then discard the water.

5.) Pour the freshly ground beans in the filter and place the entire flask on to the scale. Zero out the scale.

6.) The bloom: With a very focused gentle stream, pour the water (just off boil) in a circular motion (radiate from the center out) to wet the beans. This initial pour should be no more than double the weight of the beans (e.g. For 45 grams of beans, the initial water pour should be no more than 90 grams). You will see the coffee grounds 'bloom' with this step - swell and release trapped CO2. Let the newly wet beans sit now for ~30 seconds.



*** The total amount of water you will eventually pour over the beans will depend on the weight of coffee you measured in the beginning. Remember the 16:1 ratio. Therefore, for 32 grams of beans, the total weight of water is 512. For 45 grams of beans the total weight of water is 720. Keep the ratio the same, 16:1, for whatever weight of beans you measure out to start with ***

7.) Pour additional water onto the beans in a gentle circular motion (start in the center and radiate out). I usually go halfway to the total water amount with this pour. Let the water drip through but don't let the water line go below the beans. 

8.) Pour the remaining water in to reach the total desired water amount. With this pour, wash around the sides of the filter to rinse the grounds back to the bottom of the filter. 

9.) Remove the filter and discard.

10.) Pour coffee and enjoy.

Easy Grilled Honey-Dijon Chicken

I'm always looking for an easy weeknight meal and in the summer, preferably a grilled meal.  Here is one that's easy and delicious courtesy of the Food Network.  Paul grilled yellow beans too (simply tossed in olive oil and seasoned with salt and pepper).  

2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil, plus more for grill
1/2 teaspoon kosher salt
Freshly ground black pepper
4 boneless, skinless chicken breasts, butterflied
1 lime, cut into wedges

Directions:

In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste.  Mix well and put the mixture into a large plastic resealable bag.  Add the chicken, seal the bag and shake to incorporate.  Refrigerate at least 2 hours.

Preheat the grill to medium heat.

Remove the chicken from the bag and arrange it on a well-oiled grill.  Cook until a nice crust forms on both sides about 4 to 5 minutes per side.  Let the chicken rest on a serving platter for 10 minutes before serving.  Serve with lime wedges.