The Chemex has been a crowd pleaser since it was invented in the 1940’s. The design and paper filter creates a sweet, complex brew that works well for light and medium roasts.
What You'll Need:
- 6-8 cup Chemex Brewer
- Chemex Paper Filters
- Scales, or a tablespoon
- Filtered Water
- Thermometer (optional)
- A mug or decanter Timer
Let's Brew This
Best Roast to Use: Filter
32g (6 tablespoons)
93 ° C
4:00 - 4:30
- Boil your kettle with just enough filtered water. Fold the Chemex paper and place into your paper filter into the Chemex
- Once the kettle has boiled, leave it for 1 minute to cool to 93°c
- If using a grinder, weigh out and grind 32g of coffee on a fairly coarse setting, at a consistency similar to that of rough sand
- Rinse the paper with hot filter water and discard from the vessel
- Scoop 32g, or 6 tablespoons, of coffee into the paper filter. Gently shake to create an even surface on the coffee
- Slowly pour 60ml of hot water evenly onto the coffee. Start your timer. Gentle stir or swirl the water to ensure coffee is evenly saturated. Wait 30-40 seconds.
- Gradually pour the water onto the coffee, moving in a circular motion to ensure all the coffee extracts evenly. Aim to pour the water mid-way between the centre of the coffee bed and the paper filter. Gradually continuing adding water until you have reached your 500ml
- Aim for a total brew time of 4:00 – 4:30 minutes for all of the water to finish draining through the coffee.
If you find your water runs through the coffee too quickly try grinding a little finer or adding a little more coffee when next brewing. If you find the water runs through the coffee too slowly try grinding a little coarser or adding a little less coffee when next brewing.
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