The first time I saw a Chemex was in London. I was firstly drawn to it by its beautiful design, but what was truly amazing is how the final cup tasted. It's now a staple in all specialty cafes and home kitchens.
It was designed way back in 1941 by Peter Schlumbohm and remains completely unchanged. The secret behind the beautiful cup lies in the heavy paper filter, which removes most of the coffee oils and undesirable sediment particles, leaving you with a sweeter and cleaner cup.
What you will need:
- 6 cup Chemex
- Chemex filter paper
- Freshly ground coffee
- Hot water
- Goose neck kettle
- Stir stick or spoon
Place Chemex filter paper into the cone with the thicker side against the spout. Rinse the paper filter. Try to leave the filter in place when discarding the water.
- Weigh out 28 grams and grind your beans to a medium courseness. Make sure you purge your grinder with a few grams of coffee.
- Add coffee and gently shake to settle the grounds. Now put your Chemex on the scale and set it to zero!
- Start Brewing. Let your water reach boiling point and allow it to cool for about 30-45 seconds. If you have a thermometer it's about 94-96 degrees.
- Slowly pour 56 grams of water onto the grounds and let the coffee bloom for 30 seconds. Give the coffee a little stir to make sure the coffee is fully saturated.
- Start pouring slowly in a circular motion. Once you hit 250g stop and give it a stir. Continue slowly pouring until your scale has reached 400grams and give it another stir. We are trying to aim for a brewing time of about 4:30 minutes. (If your brew time is too quick set your grinder finer; to slow set your grinder courser).
All my methods are straightforward and simple. I hope they give you an understanding to brew better coffee to the taste you like.