After going through literally pounds of coffee beans, I found a technique to brewing coffee that works for me. At first, I thought the fault was with the coffee I was using. Then after trying out different coffee beans, manipulating temperature, ground size, time for brewing, and using a couple different brewing techniques, I found an approach that works for me. I have ended up using the “pour over” technique. This coffee ends up being very flavorful, and “clean” tasting.

Here is my technique. I am using a french roast, therefore, I am using a temperature of 190 degrees. Normally this would be up to 205 degrees for lighter roasts. I first fill my Chemex and cup with hot water from the faucet. I do this to warm both of them up. I then measure out 500 plus grams of filtered water. I add the extra water for what is taken up by evaporation, wetting the filter, and what the coffee grounds retain during the “bloom”. So lets say this is at least 600 to maybe 650 grams of water. I then place my “pour over” kettle on the stove at the “high” setting. Meanwhile, I hand grind the coffee beans to a very coarse grind. This makes for allot of powder which I try to filter out using a hand screen. I grind 40 grams of coffee for 500 grams of water.

By this time, the water in the kettle is above my target temperature of 190 degrees. So I take the top off and let it cool down. This takes a couple minutes. I pour some of this water on the filter paper to wet it. I then fill it up with the coffee gounds. I next pour additional water to wet the grounds. Soon afterwards, I empty the Chemex and pour the rest of the water into the filter full of coffee grounds. I remove the filter, and then decant the brewed coffee into my coffee cup. I let it sit for a few minutes before drinking. This makes for a couple cups of coffee. I have never had flavor like this from a french roast coffee bean. Goodbye to Dennys.

Do any of you have thoughts on my technique?

Update: Starting out with 650 grams of water ends up making about rwo cups of coffee. It tasted a little bitter this time which is usually not the case. I did not wait the usual 30 seconds for the “bloom” to finish. I also did not empty the Chemex before pouring the rest of the water in.

Here is my technique. I am using a french roast, therefore, I am using a temperature of 190 degrees. Normally this would be up to 205 degrees for lighter roasts. I first fill my Chemex and cup with hot water from the faucet. I do this to warm both of them up. I then measure out 500 plus grams of filtered water. I add the extra water for what is taken up by evaporation, wetting the filter, and what the coffee grounds retain during the “bloom”. So lets say this is at least 600 to maybe 650 grams of water. I then place my “pour over” kettle on the stove at the “high” setting. Meanwhile, I hand grind the coffee beans to a very coarse grind. This makes for allot of powder which I try to filter out using a hand screen. I grind 40 grams of coffee for 500 grams of water.

By this time, the water in the kettle is above my target temperature of 190 degrees. So I take the top off and let it cool down. This takes a couple minutes. I pour some of this water on the filter paper to wet it. I then fill it up with the coffee gounds. I next pour additional water to wet the grounds. Soon afterwards, I empty the Chemex and pour the rest of the water into the filter full of coffee grounds. I remove the filter, and then decant the brewed coffee into my coffee cup. I let it sit for a few minutes before drinking. This makes for a couple cups of coffee. I have never had flavor like this from a french roast coffee bean. Goodbye to Dennys.

Do any of you have thoughts on my technique?

Update: Starting out with 650 grams of water ends up making about rwo cups of coffee. It tasted a little bitter this time which is usually not the case. I did not wait the usual 30 seconds for the “bloom” to finish. I also did not empty the Chemex before pouring the rest of the water in.

Last edited: