Hey all, I’m a bit of a coffee noob and need some critiquing on my Chemex method. I seem to be getting coffee that is too watery for my taste. I know that a finer grind or more coffee/less water is the general rule of thumb and I need to experiment further with these. Yet, I feel that I am missing something key – let me explain how I do it, what results, and where I suspect (but cannot fix) the error is. The method I am attempting to replicate is James Hoffman’s [V60 Method](https://www.youtube.com/watch?v=AI4ynXzkSQo), which he recommends using in his video on [the Chemex](https://www.youtube.com/watch?v=ikt-X5x7yoc).
I use an 8-cup Chemex, Chemex-branded filters, 30-35g coffee to 500g water, an electric kettle (not gooseneck), and a Baratza Encore burr grinder (setting 20, which seems to result in the medium coarse grind pictured here: [Coffee Grind Chart](https://www.homegrounds.co/coffee-grind-chart/)).
1. Pre-wet filter with hot water; dump hot water.
2. Add 30g coffee to filter, zero-out scale.
3. Add \~90g water, bloom for \~30s
4. Add total 300g water (a pour of about 210g) by time \~1:20; roughly circular motion (difficult without gooseneck kettle), avoiding edges of Chemex so that water does not run down sides
5. Add 200g water (total 500g) by time \~1:45-2:00
6. Gently stir with spoon to level grounds
7. Wait for drawdown to finish
Now, I have left off stating the total brew time, because that is precisely the factor that I am preoccupied with. I do not know if the end of the drawdown is defined when all dripping stops, or when the steady (but slow) stream ceases and begins to drip, or somewhere in between.
If it is when all dripping stops, then somewhere in the vicinity of 3:30 is the result. Otherwise, it seems like barely 3:00 is achieved. Most information I find online suggests 4:00 is a good rule of thumb, and I seem to fall far short of that. The rate of flow seems far too quick, and not at all like what is seen in Hoffman’s [Chemex](https://www.youtube.com/watch?v=ikt-X5x7yoc) video, in which 4:10 is achieved. There, it looks as if water is still in the filter around 3:45, whereas my water has filtered mostly down by 2:45 and is dripping, nearly done. Why a nearly 25% time difference when using the same coffee/water ratio?
I recognize there are a number of factors that may need adjusting; here are a scattering of thoughts on which I could use some commentary:
* The total brew time may be ultimately irrelevant; maybe 3:00 is simply how these beans are working (though I have used a few different bags and nearly always gotten this shorter brew time). Taste is the key factor, but I am persuaded that a longer brew time would mean extraction that fits better to my taste.
* It is possible that the current beans I have (a medium roast Guatemalan from a local roaster, no older than 14 days I’m sure) is simply milder than my preference, and when brewed with such a method, is in fact yielding a proper cup – maybe I need different beans which would suit my taste. The roaster did inform me that this particular roast is generally mild. Nevertheless, it seemed that I got a stronger (ie less water) taste yesterday, but a watery taste despite two attempts with slight adjustments today.
* Is my pour too quick? Yet Hoffman ends his pour at approximately 1:45 and it completes at 4:10. Mine might be done by 2:30 depending on when exactly the drawdown is defined as complete.
* Is my pour method otherwise flawed? I believe I corrected a major error by avoiding pouring too much along the edges (which I did to knock down the grinds that stick to the side of the filter). While that did make a noticeable, positive difference, I do not understand why today I seem to be back to that same level of watery-ness.
* Finer grind seems like an obvious choice; I use setting 20 for Chemex and 14 for a basic automatic coffee brewer. I will continue to experiment here, yet I’ve read on these forums of people using 22+ setting (more coarse!) and struggling to keep their time *under* 5 minutes. What would account for such drastically different results?
* I haven’t mentioned water temperature – perhaps I should measure that exactly. My electric kettle brings the water to a boil (or close to it), so I do not suspect the temperature is an issue. *Perhaps* it is less hot than it seems to be, which might result in under-extraction?
* Is the Chemex the right method for me? Am I getting the right result, but unfairly criticizing because I am expecting to get something else out of it? I doubt it. I do not think that I like overly strong coffee (but such definitions of taste are almost hopelessly subjective). I tend to prefer lighter and medium roasts; dark roasts generally taste too bitter or intense for me. Yet neither can I stand watery coffee. I do desire rich, robust flavors (who would not?), and I do deeply appreciate the cleanness that the Chemex yields. But surely rich/robust is not contradictory to clean? Surely my tastes are not so extraordinary, that what is “average” to me is “bold” to most, and that therefore the Chemex will generally be too mild for me.
I could likely nitpick further, but these seem to be the most obvious parameters needing adjustment.
In summary, what is my complaint? I believe I am generally achieving coffee more watery than intended, but the results also seem to be inconsistent – I have been pleased with the results before. *Maybe* it’s the beans, but I’m more inclined to blame my technique.
Thanks for all feedback!
by ReformedJedi318
4 Comments
I think you really just need to grind finer. At least as a start. Always only adjust one thing at a time when you are learning how to dial in a coffee. You may adjust other things later, but grind size is generally a great place to start, and in your case I think it is the main issue.
One thing to recognize is that grind size will need to change for a variety of reasons, she you will never be able to just set-and-forget a grind setting. You will need to change it for every coffee, as the coffee ages, if you change the amount of coffee or water used, if you change the brew recipe at all, etc.
One reason grind size changes between coffees is that some create more fines than others, which impacts drain rate.
I agree with the first comment. I use a metal filter and grind size is super important to keep that brew time where you want it.
Medium roasts are not going to give you a very pungent cup however nice hot water (200 c at least) and a fine-ish grind are what do it for me. I average a 3:00 to 3:30 brew time due to the fact I grind finner than I thought it should be. That works very well for me, I get a balanced cup with good tasting notes but no sourness or bitterness.
Again dialing in a certain bean takes practice and time but grind size seems to be your issue. If you are grinding courser than a regular drip grind I would go evan finer than a drip and see how that goes.
At the end of the day if you want more kick than a nice dark roast is always a winner in my book.
Hope that helps! Keep up the good brews!
I would guess it’s the speed of the water entering the filter – namely you will have more control over speed and flow with a gooseneck.
My advice would be to get a gooseneck kettle to have more control over your pour. You can get one off Amazon that goes on a stovetop if you want a simple one or the fellow electric kettles are amazing if you really want something good. Also may be how the roaster does their coffee as well.