The Ratio Eight is a pour-over Chemex-style machine with a built-in robot brain that has been programmed to eliminate human error from one of the most difficult brewing techniques out there. Then I saw a coffee maker that could make consistently delicious Chemex-style pour over, staring at me across the room.
Instead of searching for a solution, I resigned myself to settling down to a lifetime of imperfect Chemex batches and wasted artisanal (read: expensive) coffee beans. Too many variables, not enough constants. I continued on though, convincing myself that I was learning something about what I did wrong with every brew.īut at a certain point, I accepted that my technique wasn’t improving.
Coffee, which is drinkable but disappointing, considering the amount of effort put in. At times, it can be so oily that the coffee can stick to your tongue throughout the rest of the day, or it can even taste like a cup of Mr. When you fail, you still end up with drinkable coffee, although that’s somewhat debatable. It's like baseball: If it works a third of the time, then that’s pretty remarkable. I’ve tried to be as finicky as they come, but ultimately I've convinced myself that part of the beauty of the Chemex method comes from the rarity of success. It’s not something I (or my friend) have been able to do well consistently. As I watched my friend, I wondered, “Is this something anyone would do every day?” But soon enough, I found myself caught up in the routine of making pour-over coffee each and every morning, enamored by both the ritual as well as the elegance of taste when done to perfection.īut perfection in a Chemex is hard to come by. While the equipment is simple-just a glass carafe and a filter-the technique is difficult to perfect.
The Chemex, while beloved by coffee people, is one of the more complex ways to brew coffee. Finally, he poured water in concentric circles through a gooseneck kettle, working with precision and timed accuracy. He weighed and ground the beans, then placed the grounds in the filter and "bloomed" them, adding just a few tablespoons of hot water to extract CO 2 and reduce some bitterness. A few years ago while visiting my friend, I eagerly watched him go through the entire routine of making pour-over coffee in a Chemex.
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