bostonbuzz wrote:I have an 8 cup chemex, but I've been struggling with it, being new to non-espresso coffees. I grind about 50g in for two people, but the pour takes much longer than recommended. When I make the grind coarser, it tastes under-extracted. I talked to some guys at Dwelltime (Barismo shop in Cambridge) and they say that the chemex suffers because the filter sticks to the glass and slows down the draining of the coffee. This makes sense, just look at the channels in a V60. I've been meaning to get a thick wire and bend a spiral that will fit perfectly in the top that the paper can sit against and allow it to drain faster.
Do other people have the time problem as well?
Pouring down the edges causes all of the coffee to settle at the bottom which does slow brew time.
It depends what you mean by suffers...perhaps suffers when brewed their way aiming for their results. From what I can tell they like a layer of coffee to form around the filter and the water to filter through that layer. So it does not surprise me that they at Barismo are making those claims, Barismo's site has fairly quick brew times, and from what I've seen they are Hario people first and foremost. Drive over to George Howell's place in Newton and watch them brew a long slowly poured Chemex, or go to Render in Back Bay and watch the slow pour-over they do.
That said, there is a difference from getting info from a young barista and an experienced owner. Who knows who you were talking to and where that info emanated from.
Sidenote: Since I haven't been on these forums in a while it's fairly humorous to find a thread about people talking about the Chemex as something they've tried once or twice. I remember coming to this forum and sounding like an idiot, now I feel like I'm more experienced than the forum regulars