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Brewing Guide: Chemex

Updated: Jan 17, 2019



Background

It’s known for being “a synthesis of logic and madness,” the Chemex remains a must have in every coffee enthusiast's collection. Designed in 1941 by german inventor Peter Schlumbohm, the Chemex has remained unchanged with its heatproof wooden handle, leather cord, and tapered glass. It grants you the opportunity to engineer the kind of cup you’d want to drink. Enjoy the freedom of flavor movement, and consistency with every sip. Each Chemex brew can be reproduced as a result of its thick filter. This filter, the thickest on the market, collects the most dissolved particles, letting the most flavor through without the excess oils and tint found in coffee. If you’re looking for the cleanest, clearest, and brightest cup of coffee, the Chemex is for you. To guarantee the best results, grind your beans more coarsely than you would for a regular pour over drip. Also pay close attention to your pouring rate, as this will determine your overall brew. The key to a delicate and nuanced cup is in the details, and this brew will leave you with plenty to go around.


What you'll need

Coffee

Chemex carafe

Chemex filters

Kettle

Grinder

Digital scale

Timer


Brew Time

3.5 - 4.5 minutes


Step 1

The coffee to water ratio you use will determine the strength of your cup. If you’re brewing a darker roast like Nicarao, we recommend 40 grams (or 5 tablespoons) of coffee to 700 grams of water. For a lighter roast like Estelí, you might want to use 50 grams (or 6 tablespoons) of coffee and 700 grams of water. Feel free to adjust according to your desired taste.


Weigh your coffee and grind the beans to a coarseness resembling sea salt.


Step 2

Take your Chemex filter, unfold it, and place it inside the vessel. Make sure the triple-fold portion faces the pour spout and lays across without obstruction.


Step 3

Prepare your filter and vessel by saturating the filter and heating the Chemex with hot water. Discard this water through the pour spout.