[Homeroast] New York Times article on adding water to wineandcoffee

Brian Kamnetz bkamnetz at gmail.com
Fri Aug 6 16:25:18 CDT 2010


Thanks for the data on how much water is soaked up by the grounds. It
will dramatically shorten the amount of experimenting I will need to
do to nail the CCD down at the grind I use.

I was just up in Michigan and used the CCD to make coffee for the
drive home to SC. I had #2 filters and used 40 grams of coffee grounds
for 16 oz of brewed coffee, so I did what you are discussing... just
brewed with the water that fit, then added hot water to bring the
concentrated brew up to 10 oz.

I have used the hot water trick quite a lot. I usually use the moka
pot, 22 grams of grounds for a 6-tasa pot, and that is too strong for
many people, so I serve the cup with lots of room at the top and make
hot water available for people to add in the same way that they might
add milk to other coffee, and it works quite well.


On Fri, Aug 6, 2010 at 4:15 PM, Yakster <yakster at gmail.com> wrote:
> My formula is 28 g coffee + 450 ml water for a full CCD which yields two 200
> ml cups.  I've also made single cups at 14 g coffee and 225 ml water for a
> single 200 ml cup.  In either case, I use two timers, the first set for 30
> seconds to take care of the bloom using about 50 ml of water and the second
> set for five minutes for the extraction.  Both these methods have resulted
> in cups within the desired TDS and % extraction: 1.2-1.45% TDS and 18-22%
> extraction.
> I use the same timers for Chemex and have good luck making 600 ml (half pot)
> in the Chemex using these same timings and grind as for the CCD.  I use 42 g
> coffee and 675 ml water for a 600 ml pot.  This theoretically yields three
> 200 ml cups, but in practice fills up my Wife's travel mug with about 200 ml
> and mine with about 400 ml for the commute to work in the morning.  I really
> enjoy the Chemex and it's increasing my coffee consumption in the morning
> which makes up for the fact that I don't drink coffee until I have a chance
> to make it again either at work in the afternoon or when I get home.
> Where this is all falling apart on me is for the full Chemex pot.  I've
> tried grinding much coarser using 1350 ml of water and 84 g coffee to yield
> 1200 ml of brewed coffee, but it just won't drain in five minutes... it's
> taking about nine minutes to pour the water through for this size batch
> which worries me even though it is tasting good.  The TDS and % Extraction
> were also on the high side, 1.53 % and 22.11 % respectively.  Any tips for
> making full Chemex pots?  I don't get much of a chance to experiment since I
> need company to use this volume of coffee.
> Maybe I should take a tip from this NYT article and just add water... do the
> bypass brewing trick and use less water for the Chemex extraction, whatever
> volume will drain in five minutes with 84 g coffee and make up for the
> volume by adding in hot water to the concentrated brew after the fact.  Does
> this make sense?
> -Chris

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