Slow-Dripped Vanilla Chemex With Sweet Cream
A luxurious, slow-brewed coffee experience with a touch of vanilla and creamy sweetness
Picture this: a lazy Sunday morning, sunlight streaming through the windows, and the rich aroma of freshly brewed coffee filling your kitchen. That's the experience awaiting you with this Slow-Dripped Vanilla Chemex With Sweet Cream recipe. This isn't just your average cup of joe; it's a carefully crafted coffee experience that combines the clean, pure flavors of Chemex brewing with the indulgent touch of vanilla and sweet cream.
Inspired by the meticulous pour-over techniques of third-wave coffee shops, this recipe elevates your home brewing game. We'll be using medium-roast, single-origin beans from Ethiopia, known for their bright, fruity notes that pair beautifully with vanilla. The slow-drip method allows for optimal extraction, while the addition of homemade vanilla syrup and a dollop of sweet cream transforms this brew into a cafe-worthy indulgence. Get ready to savor every sip!
Why You’ll Love This Recipe
Here's why you'll fall head over heels for this Slow-Dripped Vanilla Chemex With Sweet Cream:
- Exquisite Flavor Profile: The combination of bright Ethiopian coffee, subtle vanilla, and creamy sweetness creates a perfectly balanced cup.
- Customizable Sweetness: You control the amount of vanilla syrup and sweet cream, allowing you to tailor the drink to your taste preferences.
- Impressive Presentation: The Chemex brewing method not only produces a clean cup but also serves as a beautiful centerpiece for your coffee ritual.
- Aromatic Experience: The slow-drip process fills your kitchen with an irresistible coffee aroma, enhancing the overall sensory experience.
- Barista-Quality at Home: Master this recipe, and you'll be crafting coffee shop quality drinks in the comfort of your own home.
Slow-Dripped Vanilla Chemex With Sweet Cream
A luxurious, slow-brewed coffee experience with a touch of vanilla and creamy sweetness
Equipment
- Chemex brewer
- Chemex filters
- Coffee grinder
- Digital scale
- Gooseneck kettle
- Timer
- Serving glasses
Ingredients
- 30g medium-roast Ethiopian coffee beans, coarsely ground
- 500ml filtered water, just off the boil
- 2 tbsp homemade vanilla syrup
- 4 tbsp sweet cream (2 parts heavy cream, 1 part milk, sweetened to taste)
- Ice cubes (optional, for serving)
Instructions
- Place the Chemex filter in the brewer and rinse with hot water. Discard the rinse water.
- Add the ground coffee to the filter and gently shake to level the grounds.
- Start your timer and pour 60ml of water over the grounds in a circular motion. Allow to bloom for 30 seconds.
- Slowly add the remaining water in stages, maintaining a constant pour and keeping the water level just above the grounds. Total brew time should be around 3-4 minutes.
- While the coffee is brewing, prepare your serving glasses with 1 tbsp of vanilla syrup each.
- Once the coffee has finished dripping, remove and discard the filter.
- Pour the brewed coffee into the prepared glasses, stirring gently to incorporate the syrup.
- Top each glass with 2 tbsp of sweet cream, allowing it to float on the surface.
- Serve immediately, either hot or over ice for a refreshing iced version.
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