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.

BBQ Chicken Tostadas

Such an easy weeknight or weekend meal.  I love the preparation of the tortillas to give them that extra crunch.  I found this recipe on the Cupcakes & Kale Chips blog and served it with fresh fruit for an easy summer Sunday meal.

8 corn tortillas (I used thin Mission brand white corn tortillas, brushed lightly with olive oil and baked for 3 - 5 minutes per side, until crispy). 

3 cups shredded chicken (1 store bought rotisserie chicken)

1 1/2 cups of your favorite barbecue sauce (I use Sweet Baby Ray's Original Barbecue Sauce

2 cups shredded cheese (combination of Monterey Jack and Extra Sharp Cheddar, using a box grater to shred)

Instructions:

Preheat your oven to 350 degrees.

Lay out the tostada shells (your baked tortillas) on rimmed baking sheets. 

Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.  

Divide the chicken mixture between the tostada shells and top with the cheese (about 1/4 cup on each).

Bake for 6 - 8 minutes, just until cheese is melted.

Remove from oven and drizzle with the remaining 1/2 cup barbecue sauce.  

Peanut Butter Cookies (Soft and Chewy)

I specifically looked for a soft and chewy peanut butter cookie recipe online and this one is delicious.  It came from a blog called aheadofthyme.com.  I was reluctant to use so much vanilla but these cookies are delicious and flavorful.  Give them a try, I'm going to make with Sienna soon!

1 cup peanut butter (I use Skippy Natural, creamy) 
1 cup unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, cream together the peanut butter, butter and sugars until soft and creamy.

Add the egg and vanilla and continue to mix until fully combined.

In a separate bowl, whisk together the flour, baking soda and salt.  Add these dry ingredients to your large bowl until completely combined.

Roll the dough into 1 inch balls and place on an un-greased, parchment-lined baking sheet.  Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.

Bake for 8 minutes or as soon as top begins to slightly crack.  

To keep them soft and chewy, be careful not to overtake.  Let cool on the baking sheet for a few minutes and then transfer to a wire rack.

Blueberry Buckle Coffeecake

More Michigan blueberries at the farmer's market used for a blueberry coffeecake.  Fresh is best!

Streusel

1/3 cup sugar

1/2 cup flour

1 teaspoon cinnamon

1/8 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

Cake

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup (4 tablespoons) unsalted butter

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 2% milk

2 cups fresh blueberries

Preheat oven to 375 degrees.  Lightly grease a 9" square baking pan.  

Prepare the topping:  

     Mix the sugar, flour, cinnamon and salt in a small bowl.  Cut or run in the butter using your fingers, or two knives or a fork. (I use my fingers), until its crumbly.  Set aside.

Prepare the cake:

     In a medium size bowl blend the flour, baking powder and salt together.  Set aside.  Using your mixer, beat together the sugar, butter, egg and vanilla.  Alternately add the milk and the flour mixture to the sugar/butter mixture ending with flour.  Add blueberries and gently fold together only until blended. 

batter will be thick.  Spoon the batter into the prepared pan.  Sprinkle the topping over the batter.

Bake the cake for 40-45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Remove the cake from the oven and set it on a rack to cool for 10 minutes.  Serve right from the pan.  Sprinkle with powdered sugar.  

Approximately 12 servings.  

Fresh Summer Frittata with Zucchini, Tomato and Goat Cheese

There are so many options for fillings for a frittata.  This meatless frittata used
fresh vegetables available at the farmer's market. A simple salad and french baguette is all that's needed to make it a compete meal.  

2 tablespoons olive oil
1/2 sweet onion, finely chopped
2 cups chopped zucchini
1 cup chopped tomatoes
1 clove garlic, minced
1/2 teaspoon sea salt
8 eggs, well beaten
1/2 cup milk
1/4 tsp. salt
1/4 tsp. pepper
4 ounces crumbled goat cheese

Preheat the oven to 350 degrees.

In a 10" oven safe skillet (I used cast iron), heat the olive oil over medium high heat.  Add the onion and saute, stirring occasionally until translucent, about 5 minutes.  

Add the chopped zucchini, tomato, garlic and sea salt.  Continue sautéing until zucchini has softened and skin of the tomatoes begin to wilt, about 5 - 8 minutes.  

In a mixing bowl, whisk the eggs until well beaten, stir in the milk, salt and pepper.  

Pour the egg mixture over the vegetables in the skillet. Sprinkle with the goat cheese.  Cook until edges start to pull away from the pan, 5-7 minutes.  Bake at 350 until set, 16-18 minutes.  

Let frittata sit 15 minutes before slicing and serving.

Sausage Stuffed Zucchini Boats

When zucchini (green and/or yellow makes a nice color combination) and tomatoes are abundant in July at the farmers market, this is a delicious yet easy dinner.  Try using hot italian sausage or ground beef.  Chef Paul made these with sweet Italian sausage for a weeknight meal using one of each type zucchini and did a great job.  

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
1 pound sweet loose Italian sausage
1 clove garlic, minced
1 small onion, minced
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup fresh parmesan cheese, finely grated
1/2 cup shredded mozzarella cheese
1/4 cup seasoned breadcrumbs

Directions:

Preheat oven to 400 degrees. 

With a teaspoon or a melon baller works really well,  scoop out the flesh from the interior of the zucchini, so they resemble boats. 

Place the zucchini boats in a greased 9 x 13 inch casserole dish.  

Chop the zucchini flesh and set aside.

In a medium saute pan over medium-high heat, add the olive oil.  Add the sausage and cook for 5 minutes.  Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper.  Cook until softened, about 4 minutes.

In a medium bowl, add the Parmesan cheese, mozzarella and breadcrumbs.  Mix to combine.

Spoon in and mound the sausage mixture into the zucchini boats.  Sprinkle the breadcrumb mixture over the top.  Place in oven and bake until golden on top, 20 minutes.