What you need:
- Chemex Brewer
- Fresh coffee
- A Gooseneck kettle
- Hot water just off the boil (about 205°F)
- Wooden spoon or coffee paddle
|IMMERSION||Large / Small|
|COFFEE||40g / 22g|
|BREW TIME||5 min / 3 min|
|WATER||600g / 300g|
- 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.
- Rinse the filter with plenty of water to prevent any papery taste from affecting the brew flavor. This also pre-heats the Chemex.
- Once thoroughly saturated, dispose of the water – leaving filter in it.
- Place Chemex with it’s filter onto a scale.
- Measure out your coffee 40g/22g and grind to medium coarse – like fine playground sand.
- 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.\
- 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.
- 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.
- 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.