These days I drink relatively little espresso (compared to my total coffee intake). Most of the time it is the Chemex or the press.
I am pretty much a 60g/l kind of person when it comes to brewing and, after I was rightly schooled by Kyle Glanville whilst in LA, my grind for the Chemex is pretty coarse. However I just can’t let go of the obsessive chasing of detail. The moment’s where things just come together by mistake are few and far between for me, so I obsess. I tend to use a larger Chemex so when I only want a large cup it bothered me that I didn’t know visually exactly how much water to add, or when I had added enough without guesswork. And guesswork just won’t do. So now I tend to put the chemex or press with the coffee in on a scale, tare it off and then pour the correct weight of water. I dislike transferring water from kettle to measuring jug to brewer so this seems the only sensible way.
It seems so obvious – and whilst no one told me to do it like this surely I am not the only one? Is this too geeky?