barista-icons_chemex

Brewing Guide:

Chemex

What you need:

  • Chemex Brewer
  • Grinder
  • Fresh coffee
  • A Gooseneck kettle
  • Hot water just off the boil (about 205°F)
  • Wooden spoon or coffee paddle
  • Scale
  • Timer
  • Mug
IMMERSION Large / Small
COFFEE 40g / 22g
BREW TIME 5 min / 3 min
WATER 600g / 300g
  1. Properly unfold the Chemex-bonded Coffee Filter, fold across and then open from the center.  One side should have 3 layers, and the other will have one layer.  Make sure that the 3 layered side is facing the spout.  This allows air to escape during the brew process.
  2. Rinse the filter with plenty of water to prevent any papery taste from affecting the brew flavor.   This also pre-heats the Chemex.
  3. Once thoroughly saturated, dispose of the water – leaving filter in it.
  4. Place Chemex with it’s filter onto a scale.
  5. Measure out your coffee 40g/22g and grind to medium coarse – like fine playground sand.
  6. Zero the scale.  Start a count UP timer and pour your hot water evenly over the grounds.  Let it sit for 30 seconds – as this will “bloom” the coffee. This bloom allows the coffee to de-gas, enabling the water to yield the full potential of the coffee. This is an essential step that should never be rushed.\
  7. After about a minute, add water in stages (around 70–100g at a time) until you reach the desired final brew weight, making sure that the grounds are never exposed to air until the brew is finished.
  8. Concentrate the pour towards the center of the Chemex, working your way outwards to about a centimeter from the edge of the slurry. The water stream from the pouring kettle should be slow enough to fall straight down, not at an angle.
  9. Once the drips stall to every couple of seconds, your brew is finished. If your grind was correct, and you poured at the right speed, this should have taken between 4-5 minutes.
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