Welcome back to another addition of our brewing series, this time we're sharing a Chemex recipe for our summer blend, Simple Summer!
As always our inspiration behind this series is to help our community, either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.
Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.
So without further ado, let's brew some Simple Summer!
Region - Ethiopia
Varietal - Ethiopia Heirloom
Process - Natural / Washed
Elevation - 1500-1200 M
We Taste - Mango, Peach Preserves, Marshmallow
A seasonal summer blend of two Ethiopian coffees, a washed Kochere, and a natural Guji, that come together to create a bright, fruity, and ‘simply’ delicious cup. Truth be told, it just tastes like summer!
Simple Summer pairs well with bringing the dogs to the beach, above ground swimming pools, and any outdoor activity that reminds you of a simpler time, and doesn't require a face mask. When we cupped this coffee, our team tasted mango, peach preserves, and marshmallow.
This Simple Summer blend from Atomic just makes the summer simple for a few moments. It’s so delicious and just brings on this peaceful moment while enjoying it. Honestly this coffee was mind blowing iced. It’s beautiful. It’s like enjoying this incredible iced honey peach tea. It’s a fantastic summer coffee. Now this coffee also shines on the Chemex. Those thicc filters produced a clean and sweet cup. It was full of mango and peach jam. Tons of honey with a nice silky body. It cooled down with a nice sweetness and creaminess like an almost melted marshmallow.
ICED V60 RECIPE
Method: Iced Hario V60
Ratio: 20g coffee / 160g water / 160g ice
Grind: 20 setting on Baratza Encore
Water Temperature: 205F
Filter: standard Hario V60 filter
0:00 - 40g | swirl
0:45 - 120g
1:30 - 160g | swirl
Total Brew Time - 3:00
1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool before brewing.
2. Grind - Weigh out 20g of coffee, and grind on your Baratza Encore at setting 20.
3. Pre-wet Filter - Place your V60 on top of the vessel you plan to brew into, and place a filter into the V60. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. Make sure to dump this water out before brewing.
4. Ice - Weigh out 160g of ice and place in your brewing vessel. Grab an additional glass, and fill with ice. This is the one you'll enjoy your iced Simple Summer in! Large ice cubes work best to prevent further dilution.
5. Begin Brewing - Make sure your scale is zeroed, and start your timer. Add 40g of water, then swirl the dripper to agitate the bloom. Wait until your timer says 45 seconds.
6. Continue Brewing - At 45 seconds, continue pouring water until you reach 120g. When your timer reaches 1:30, continue pouring water until you reach 160g, then give the dripper another swirl to make sure it creates a flat bed for even extraction. Timed right, your total brew time, and the point where you can take your V60 off the brewing vessel, should be about 3:00.
7. Pour Over Ice - Swirl your glass around to melt the ice cubes and cool your coffee, then pour over fresh ice.