BREW GUIDE: CHEMEX
WHAT YOU NEED
Chemex brewer
Chemex paper filters
Grinder
30 g of ground coffee
Hot water (95° C)
Scale
Timer
Mug
RECOMMENDED COFFEE
STEP 1: FOLD & RINSE
Start by preparing your Chemex filter. This is a bit more complicated than with other types of brewers. Place the filter in the top brewing chamber of the Chemex so that the opening of the folds is facing up. Place three of the folds towards the pouring spout. The opposite wall of the Chemex will only have one fold, this will create a cone where the coffee will be brewed.
Using 300 ml of hot water, thoroughly rinse your filter. This will get rid of any paper taste that the filter is carrying, while at the same time preheating your Chemex and securing the filter to the glass wall of the brewer.
STEP 2: GRIND
Weigh out 30 grams of coffee beans. You may adjust the amount later if you feel like you want to increase or decrease the strength and body of your brew.
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Grind your coffee to a grind size that is medium in coarseness, like white-sugar granules.
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Before you brew, make sure you dump out that rinse water, taking care not to dislodge the wetted filter. Place your ground coffee into the pre-wet filter. Once the coffee is in the filter, tap your brewer to level the coffee bed and then use a spoon or stirrer to make a small well in the middle of the coffee bed.
STEP 3: PRE-INFUSION
Start your brew by getting rid of all the trapped carbon gasses in your coffee. Those gasses will make it harder to achieve an even extraction.
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To do this, start your timer and pour 90 ml of water starting in the well you created, and then working out in concentric circles. Stir gently with a stirrer to make sure that all grounds are saturated.
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Allow this to sit until the timer reaches 45 seconds. The fresher your coffee is, the more it will likely bubble during this part of the brew.
STEP 4: MAIN POUR
Split the main pour into two segments. Again using concentric circles, pour at a moderate pace until your scale reaches 350 g. Finish your first pour segment by the 1:10 mark. Let sit for 15 seconds.
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At 1:25, begin your second pour segment at a moderate pace until you reach 500 g on the scale.
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Allow your water to draw down through the coffee. The water should finish drawing down around 3:30 to 4:30.
STEP 5: SERVE
Once the water has drawn down through the coffee bed, your brew is done.
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Remove the filter and coffee grounds from the Chemex and discard.
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Swirl your Chemex to ensure that your brew is well integrated.
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Serve immediate and enjoy! This recipe will yield two cups.