How to Brew Coffee with a Chemex

How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing

In high school, I’d swing by Dunkin Donuts early in the morning to get a medium hazelnut coffee with milk. Just saying my old coffee order brings back memories. Even at seventeen, I loved the routine comfort of a hot, caffeinated drink in the morning. Fast forward about fifteen years and three kids later, and I still think there’s nothing like a good cup of coffee when you wake up. But I’ve learned a bit about this drink in the last decade and a half—like what makes a really good cup.

A few years ago, my brother started his coffee roasting business, FreshGround Roasting, and has taught me the wise ways of good beans and good brewing. Let’s just all admit one thing right from the start. The craft coffee culture can be a bit snobby—just like some wine aficionados, craft beer brewers, and any other artisan-type industry. I’m guilty of this in many ways, and that’s unfortunate. Coffee, and food and drinks in general, should be a catalyst to bring us together, right? Alienating each other because of what we eat and drink goes against so much of the beauty of our eating and drinking.

FreshGround Roasting is all about teaching and welcoming people into the coffee world rather than ostracizing them from it. And this post isn’t about touting the way to brew coffee (although if you’re going to master one brew method, I suggest mastering the Chemex). As I’ve learned how to brew better coffee, just like I’m learning to cook better, my old tastes don’t appeal as much anymore. There’s something about taking a little extra care with good quality beans that makes it more than just a vehicle for caffeine or a mindless habit. It’s a gift to savor and enjoy—like a good wine or a perfectly cooked steak.

So if you’re interested in upping your coffee game, try brewing with a Chemex. If it’s new to you and maybe a little intimidating, don’t let that deter you. Honestly, it’s just pouring water over grounds in a cool looking vessel. Each step of the brewing process and the design of the Chemex and filters makes a difference in the end result, but it’s surprisingly simple to do.

Scroll to the bottom of this post for instructions. If you have any questions, feel free to leave me a comment. You can also find lots more info over at FreshGround, including a demo video.

How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing
How to Brew Coffee with a Chemex | Sarah J. Hauser #coffee #chemex #coffeebrewing

How to Brew Coffee with a Chemex

What you’ll need
Whole bean coffee (in this post, I used FreshGround’s Ethiopian Harrar)
Chemex
Chemex filter
Grinder
Kettle (we like a gooseneck kettle because it gives you more control as you pour)
Kitchen scale
Mugs

Weigh out the beans. In a 6-cup brewer we use 48 grams of beans. For the 8-cup use 64 grams, and for the 10-cup use 76 grams (yeah, use slightly less as you make more).

If you have unfolded filters, fold them in quarters. Open it up and put the filter in the Chemex brewer. Make sure the side that has 3 layers of filter paper is against the spout portion of the brewer.

Heat water in a kettle to boiling. Pour a little water in the Chemex brewer to rinse away any of the paper taste from the filter. Empty the water out of the brewer. Don’t remove the paper filter at this point; it’s very difficult to get it back in if you do.

Grind your beans to a medium consistency, similar to what you would do for drip coffee. On my Baratza Encore grinder, I set it to about 19 or 20. Add the ground beans to the brewer.

Put the Chemex brewer on your kitchen scale and tare to zero. Pour about 50 grams of water over the beans making sure they get completely wet. Let the beans “bloom” for about 30-45 seconds. Don’t skip this step!

Slowly pour water over the grounds until the scale reads 710 grams (945 for the 8 cup, 1180 for the 10 cup).

Let it sit until it stops dripping into the bottom part of the brewer. Timing is the key here. It should take about 4 minutes for you to brew 710 grams of water. If it takes longer, your grind is too fine. If it takes less time, your grind is too coarse.

Remove the filter, pour, and enjoy!


Special thank you to Taylor Rae Photography for taking all the photos in this post. Also thanks to FreshGround Roasting for providing the brewing instructions! This post was not sponsored by FreshGround. I just really like their coffee and their mission—and I also happen to be related to the owners. :)


It's Friday! How about we have a giveaway?

Happy Friday! After what felt like an eternal winter, I think we’re over the worst of the colds and sickness in our family. The weather has turned a bit warmer, my kids ran around outside most of the morning, and we’ve got a few more hours of daylight. I have been not-so-patiently waiting for this season. It always amazes me how much easier parenting can feel when the weather is good and kiddos stay healthy!

As the week comes to an end and the season changes, I thought it’d be a great time for a giveaway! Since I write about food, faith, creativity, and motherhood, I wanted to include items from each of those four categories in the prize bundle. So, we’ve got music, beautifully designed greeting cards, coffee and tea, and all kinds of books! I’ve provided links to all the authors, creators, artists, and food professionals in the giveaway description below, so make sure to check each of them out!

Click the button below to read more about the prize items, and then enter with your email address. Make sure to share with friends and family to earn bonus entries. Thanks to FreshGround Roasting and Phoenix Feathers Calligraphy, you’ll also get a little something special in your inbox just for entering.

The giveaway will close on Friday, April 12, so don’t wait too long!

P.S. I’ll be sharing more in depth info about a few of these items over on Instagram, so make sure to follow me there!


Products for this giveaway were provided to Sarah J. Hauser by the artists, authors, publishers, creators, and food professionals. All opinions are 100% my own, and I only promote products I truly love.

Cold Brew + Pomegranate Soda [featuring FreshGround Roasting]

Cold Brew + Pomegranate Soda | Sarah J. Hauser

My three kids actually napped simultaneously yesterday. It was glorious. I don’t think that’s happened in at least six months, because my twins have dropped their nap for the most part—and it came back to bite us last night when they weren’t asleep until 10pm. But for one afternoon, I savored the quietness while my kiddos slept. And by savored, I mean that I didn’t do anything “productive” and read a book the entire time. I sat with my book (If You Only Knew by Jamie Ivey!) for over two hours, and I didn’t feel the least bit bad about it.

While I loved reading the whole time, what I enjoyed the most was resting without feeling guilty. I’m not good at that. I’ve talked in the past about my need to feel accomplished, but sometimes letting go of my to-do list proves to be an accomplishment in itself. I constantly battle this inner guilt that’s neither helpful nor even true. Rest isn’t all that restful when we sit there feeling bad about it the whole time. When we do let go of that guilt, there’s freedom and joy to be found. It’s like our soul can finally exhale.

Today I’m back to the to-do list. We needed groceries. The house needs to be cleaned. I have to get work done. That’s okay, because there’s been a break, a renewal, a physical and emotional refueling. I can work from the overflow rather than pouring from an empty cup. That is a gift.

Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser

Need a little pick-me-up, or want to sip a fun drink while you dive into a favorite book? This Cold Brew + Pomegranate Soda is perfect for that! You could also make it with decaf cold brew or add a splash of vodka for the grown-up version. Enjoy!


Cold Brew + Pomegranate Soda
Yields 1 drink

¼ cup pomegranate juice (make sure it’s 100% pomegranate juice)
¼ cup cold brew coffee (such as FreshGround’s Black Ice Brew)
2-4 teaspoons simple syrup
1-2 teaspoons freshly squeezed lemon juice
½ cup sparkling water
Ice
Lemon slices for serving

Add the pomegranate juice, coffee, 2 teaspoons of simple syrup, and 1 teaspoon of lemon juice to a glass filled with ice. Stir well until all the ingredients are fully incorporated.

Top with sparkling water to taste. (I use about a ½ cup of sparkling water.) Stir gently, and add more simple syrup or lemon juice if desired. Serve with a lemon slice and enjoy!


This post was created in partnership with FreshGround Roasting. All opinions are 100% my own.


Cold Brew Granola with Chocolate, Walnuts + Chia Seeds

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser

Happy Tuesday! How’s your week going? Yeah, I realize we’re only a few days in, but anyone else feel like this week has been about a month long? My kiddos are fighting sickness, and the weather here is still gloomy (although about 40 degrees warmer than last week!). We’ve read all the books, played with Play-Doh, watched movies, spilled Cheerios, snuggled on the couch, and laughed a lot (four-year-olds are hilarious, by the way). And now I need to refuel with coffee and chocolate.

I make recipes with that combination a lot, and maybe it’s overdone…or maybe it’s just that good. Whatever. May coffee and chocolate enjoy a long and happy life together, because they truly make the perfect pair.

I shared this granola recipe a few years ago on an old blog I had, and I decided it was time to give it a facelift. It’s made with cold brew coffee concentrate (I use FreshGround Roasting’s Black Ice Brew), but in a pinch you could use regular strong coffee. This time around, I added in cacao nibs instead of chocolate chips in an attempt to be more healthy, but use whichever you prefer. Throw in some dried cherries, extra nuts, or a hint of cardamom for even more flavor options.

Scroll down to get the recipe!

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds
Yields about 4 cups

3 cups rolled oats
½ cup walnuts, coarsely chopped
½ cup cacao nibs or semi-sweet chocolate chips
½ cup cold brew coffee concentrate or strong coffee
⅓ cup honey (sub maple syrup for vegan)
2 Tablespoons cocoa powder
2 Tablespoons olive oil (preferably “light tasting”)
1 Tablespoon chia seeds (optional)
¼ teaspoon sea salt

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, add all the ingredients and mix well.

Pour mixture onto the baking sheet and spread into a thin layer.

Bake for 35-45 minutes until the granola is crisp, stirring gently 2-3 times throughout the baking process.

Remove the granola from the oven and let it cool completely. Transfer to an airtight container and store until you’re ready to serve. Serve with milk, yogurt, fresh fruit, or additional honey.