Chemex

The Breakdown

AHHHH yes the Chemex, a foundational piece to any coffee geeks equipment collection since its invention in 1941 by Peter Schlumbohm. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. So Pay attention… As we did with the pour over Grind resembling sea salt I’d urger you to go a click coarser. Focus on your pour rate this can get the whole thing out of whack. This makes for a great coffee experience to share with friends

 

Step 1

As a starting point, we recommend using 50 grams of coffee and 700 grams of water (about 25 ounces) or a 14:1 Ratio

 

Weigh out the coffee and grind to a coarseness resembling sea salt or one click more coarse

 

Step 2

Unfold your filter and place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without getting in the way

 

Step 3

Gotta get that paper taste out of the filter so pour out and fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.

 

Step 4

Pour your ground coffee into the filter and give it a gentle shake. This will flatten the coffee bed, allowing for a more-even pour and better extraction

 

Step 5

There will be four pours from start to finish

 

Start the Timer

1st pour Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds (for example we are using 50grams of coffee so you would use 100grams of Water). Now slowly pour over the coffee, starting from the center of your coffee bed and in a circular motion spread outwards towards the edge making sure the grounds are completely covered. WARNING: Do Not hit the filter on its own. Doing so will cause water to run down the side of the Chemex bypassing the grounds and not extracting your coffee. You’ll notice that adding this first amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 45–55 seconds. If you crushed your bloom, you've just ensured a better extraction.

 

Step 6  - 1 minute mark

2nd Pour water in a circular pattern starting in the center. Spread out towards the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter. Allow the water to drip through the grounds until the slurry drops 1 inch from the bottom of the filter. You should use about 200 grams of water for this pour giving you a total of 300 grams

 

Step 7 - 1:45 minute mark

3rd Pour Repeat the same pour pattern as in Step 6, adding water in 200-gram increments giving you a total of 500 grams

 

Step 8 - 2:45 minute mark

4th Pour Repeat once more, allowing the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour.

 

 

Step 9

Allow the water to drip through the grounds entirely

 

Step 10

The brew should have taken between 3.5–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.