Brewing Guide Chemex
BREWING GUIDE - CHEMEX
Invented in 1941 by Dr. Peter Schlumbohm PhD, there is one on permanent display at MOMA in New York.
A medium roast with medium to high acidity such as a Natural Ethiopian or perhaps a washed Kenyan for more complex flavours.
Grind as you would for filter coffee, between Cafetiere and Aeropress.
How much coffee:
How long it should brew:
How to brew:
- Fold the Chemex filter paper as shown on the box to fashion a cone.
- Boil the kettle, water should be about 93-94 degrees. Place the filter paper in the Chemex, double side facing the spout. Pour 500ml of hot water through the filter to warm it up and to rinse away paper taste. Pour this away.
- Grind and put the fresh coffee in the filter. Tap the chemex on table to level out the brew bed.
- Start your timer and add about 75g of water to the ground coffee and let it bloom for 30 seconds.
- In two stages, add the remaining water (425ml) in a spiralling outwards motion, let it rest and draw down a bit between stages.
- Aim for total draw down between 3 - 3 1/2 minutes.
- Once the top is empty, discard the filter paper and pour the coffee into a preheated cup. Enjoy!
Why we like it:
It provides you with a very clean and complex cup with great clarity. The technique takes practice, but don't be put off, the rewards are well worth it!