This iconic brewer with a enduring design was invented in 1941. It is easy to use and brews a ‘clean’ cup, maintaining body and balanced floral notes.
What you need
Grinder (if using beans), Chemex carafe, Chemex filters, Kettle, Digital scale, Timer, Water (just off boiling), Coffee (60g), Cup
1.Place the filter in the Chemex, with folds facing towards the front spout, and pre-moisten your coffee filter with hot water then pour out the water from the Chemex spout.
2.Measure and grind your coffee beans (to a coarseness resembling sea salt).
3.Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
4.There will be four pours total. Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds. Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for approx. 40 seconds. A solid bloom ensures even saturation.
5.Continue to pour water in a circular pattern starting at the centre, until the extracted coffee reaches approximately the height of the "nipple" on the Chemex carafe. (For 60g coffee, around650ml of water.) Remove filter before the final drips of water extract, and serve.
6.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.