The Chemex produces brews with enhanced clarity, sweetness and lighter body using a thicker filter. It’s also great for brewing larger batches at one time.
- Water kettle (preferably gooseneck)
- Chemex filter
- Gram scale
- Coffee grinder
- Fresh coffee beans
Coffee | Water Ratio: (1:16)
40 grams coffee = 600 grams hot water (makes two 10 oz. cups)
- Weigh out coffee using a gram scale and grind medium-coarse (something a little coarser than sea salt)
- Bring fresh, filtered water to a boil (between 195F-205F).
- Place chemex filter into chemex, making sure the side with 3 folds is facing the pour spout.
- Rinse filter with hot water, then discard.
- Add ground coffee into the filter. Tap sides of the chemex to level the coffee bed.
- Place chemex over your scale and tare to 0.
Bloom (First Pour)
- Start your timer, then pour 80 grams of water, starting at the center of the bed, circling outwards, then back to the center for about 30-45 seconds.
- Make sure not to pour on the sides of the filter. It may bypass the coffee completely, resulting in a diluted brew.
- At 30-45 seconds, pour to 280 grams, starting at the center of the bed, circling outwards, then back inwards.
- At 1:30-1:45, pour to 450 grams, using the same technique.
- At 2:30-2:45, pour to 600 grams, using the same technique.
Brew should finish dripping between 4:00-5:00.
When it’s finished dripping, it’s ready to drink. Enjoy your results!
Finish too fast? Try a finer grind. Too slow? Try a coarser grind.