After experiencing coffee at Vietnam, I just HAD to get plenty of beans on the way back to Seattle. I also got myself a Chemex for brewing fresh pour over coffee.
What’s the secret?
- Grind fresh beans (I like mine light to medium roast) until it has a soil texture
- Place it on the chemex filter (mine is metallic, so I don’t need to wet the papers first)
- Pour some hot water (not boiling) slowly, in circle, and let the coffee breathe and rise for a few seconds
- Once the coffee blooms, continue to pour water evenly on the coffee
- Serve it black, or with sugar! :)
Note: add about 30-35gm of raw beans per cup of coffee.
