Vintage Cardamom Chemex
A luxurious twist on classic pour-over coffee, infused with aromatic cardamom and a hint of nostalgia.
Picture this: a lazy Sunday morning, the aroma of freshly ground coffee beans mingling with the warm, spicy scent of cardamom. That's the essence of our Vintage Cardamom Chemex recipe. This isn't just your average cup of joe – it's a journey back in time, inspired by the rich coffee traditions of the Middle East and the classic American pour-over method.
We're using a medium-dark roast Ethiopian Yirgacheffe, ground to a consistency slightly coarser than table salt, perfect for the Chemex brewing method. The addition of freshly ground cardamom pods infuses the brew with a subtle, exotic flavor that complements the coffee's natural fruity notes. The result? A cup that's both familiar and excitingly new, with a depth of flavor that'll have you savoring every sip.
Why You’ll Love This Recipe
Get ready to fall in love with this Vintage Cardamom Chemex! Here's why it'll become your new favorite brew:
- Unique flavor profile: The combination of Ethiopian coffee and cardamom creates a taste that's both exotic and comforting.
- Aromatic experience: The brewing process fills your kitchen with an irresistible fragrance.
- Customizable strength: The Chemex method allows you to control the intensity of your coffee easily.
- Conversation starter: Impress your guests with this visually striking and delicious coffee preparation.
- Health benefits: Cardamom is known for its digestive properties and antioxidants, adding a wellness boost to your coffee routine.
Vintage Cardamom Chemex
A luxurious twist on classic pour-over coffee, infused with aromatic cardamom and a hint of nostalgia.
Equipment
- Chemex brewer
- Chemex filter
- Coffee grinder
- Spice grinder or mortar and pestle
- Kettle (preferably gooseneck)
- Scale
- Timer
Ingredients
- 30g medium-dark roast Ethiopian Yirgacheffe coffee beans
- 2 green cardamom pods
- 500ml filtered water, just off the boil
- 1 Chemex filter
Instructions
- Grind the coffee beans to a medium-coarse consistency, slightly coarser than table salt.
- Crack open the cardamom pods and grind the seeds finely.
- Mix the ground cardamom with the ground coffee.
- Place the Chemex filter in the brewer and rinse with hot water to remove any paper taste and preheat the vessel. Discard the rinse water.
- Add the coffee and cardamom mixture to the filter.
- Start your timer and pour about 60ml of water over the grounds, just enough to saturate them. Let it bloom for 30 seconds.
- Slowly pour the remaining water in a circular motion, keeping the water level below the top of the filter. Aim to finish pouring by 3:30.
- Allow all the water to drain through the filter. The total brew time should be around 4 minutes.
- Remove the filter and discard. Swirl the Chemex gently to mix the coffee.
- Pour into preheated cups and enjoy your Vintage Cardamom Chemex!
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