Brew guide: Chemex

08/15/2019 in Brew guides

The most elegant way to make a coffee. A Chemex is a brewer and a pouring vessel at the same time, and looks beautiful on any table or kitchen top. The thick paper filters delivers an incredibly clean cup, making this a favourite amongst many coffee aficionados.

How to make the perfect cup with a Chemex

Tools

Chemex

Chemex paper filter

Grinder

Whole coffee beans

Kettle

Scale

Timer

Mug

Teaspoon

 

Preparation

First, turn on your kettle and, if possible, set it to 96 degrees. First fold the filter in half, then fold in half again, bringing the two corners together. Open the filter between the 3rd and 4th layer into a cone shape. Place it in your Chemex with the single layered side away from the spout.

 

Rinse the filter with hot water to wash off any paper fibres and to heat the Chemex, this is a very important step. Discard the water and place the Chemex on top of a scale and tare your scale.

 

Grinding

Grind between 12 and 30 grams of coffee, depending on how much you want. Read more in the ratio blog to find out more about how much coffee to use. Grind it as fine as granulated sugar. Add the ground coffee to the Chemex and tare the scale.

 

Water

If you don’t have a boiler with temperature settings, bring the kettle to a boil and wait 30 seconds. Filtered water or spring water generally gives the best results. If you’re not sure, brew one coffee with bottled water and one with tap water and compare.

 

Pouring

Start pouring in the middle with a steady flow, and try to cover all the grounds. Add about 3 times as much water as the ground coffee. When done, stir the grounds with a spoon to make sure all the grounds are saturated. Coffee releases CO2 or “blooms” when it gets wet. The fresher the coffee, the more CO2 it releases. The grounds should rise up and create a crema-like foam. Leave the bloom for 15 seconds.

 

Rest of the pour

Pour water with a steady flow in a spiral motion. Try to evenly ‘touch’ all of the coffee. If you use more than 250 ml of water, pause at 200 ml and continue when the water has seeped through the grounds enough to add all the water in the second pour. When you have added all the water, stir the water along the edges in a single circular motion.

 

Wait until all the water has travelled through the grounds, remove the filter and enjoy your coffee!