When brewing civet coffee with the Chemex method, you can expect to get less bitter, less acidic, and light-tasting civet coffee. The paper filter also helps to present an oily-free plus clean-tasting civet coffee because the oil content, coffee sediment, and coffee acidity are absorbed by the coffee filters.
Bring twice as much water as you’ll need for the brewing, about 700 ml.
Now, weigh the coffee: 25-30 grams are enough.
Grind your coffee while the water is heating. Grind it about as coarse as sea salt.
Take your filter and put it in the Chemex.
Next, pour about ½ of the hot water over all the inner parts of the filter. The water will heat your vessel.
Let the rest of the water sit in the kettle until it’s about 200 degrees Fahrenheit (93°C). Afterward, empty the vessel and prepare to brew.
Now, pour the grounds into the filter and shake it slightly. That should flatten the coffee to allow a more even pour.
Afterward, pour twice the amount of water (compared to the coffee) into the ground’s center. If you have 25 grams of coffee, pour 50 grams of water.
Work your way outwards gently. Avoid pouring water down the sides of the filter. The coffee will expand (bloom) after that. Allow it to bloom for about 45 seconds.
Continue pouring into the center of the grounds. Pour at a rate that the whole brewing process takes about 2.5 – 3 minutes.
Altogether, there should be about 350 grams of water.
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