Making Coffee using The Chemex

The Chemex is a classic pourover apparatus which is renowned the world over not only for its design but also for its ability to brew quality coffee consistently.  The below is a brew guide and by that we mean it is a guide only and should be seen as a starting point on your journey to brewing perfection remember every coffee variety, region and crop is different and in addition every coffee roaster has their own interpretation of how these beans should be roasted. 

Keep this in mind and play with your grind coarseness and brew ratio to achieve different flavours with the one coffee until you find what is right for you……

STEP 1: GETTING STARTED

What You Need:

  • 6 Cup Chemex
  • Chemex Filter Medium
  • Filter Coffee
  • Buono Kettle
  • Brew Scales with Timer
  • Coffee Grinder

STEP 2: GRIND THE COFFEE

The ideal grind for a Chemex pourover is medium-course preferably with a burr grinder.  Grinding with a burr grinder will enabled you to achieve a more even extraction which will result in a fuller body and highlight the individual characteristics of the coffee.  Burr grinders as opposed to blade grinders grind in a way to create uniformity in particle size allowing for more consistent results from cup to cup.

STEP 3: PREPARE THE FILTER

Place the folded Chemex filter inside the cone with the multiple folds section facing the spout.  Pour hot water through the filter to rinse any tainted paper flavours from the filter and to pre heat the Chemex.  Do your best to keep the filter pressed against the walls o the brewer.  When the water has drained completely pour it out through the Chemex spout.

STEP 4: ADD YOUR COFFEE

We suggest a good starting point is 34 grams of fresh ground FILTER coffee to make 400ml of fluid.  Finding a coffee that has been specifically roasted for filter preparations will greatly enhance your experience and you will notice it is significantly lighter than your average espresso roast.

STEP 5: INITIAL POUR

Ideally use an electric kettle to bring your water to 97 degrees and pour it into a Bueno kettle for controlled pouring.  If you are using brew scales prepare to start your timer and tare off the weight of the brewer with filter and coffee.  Pour just enough water to saturate the grinds moving the water stream around as you pour to ensure even saturation.

STEP 6: FIRST POUR

After around 30 seconds it is time to pour more water.  Pour the water at an even rate in a spiral and or back and forth to break down the bloom and saturate all the grounds evenly.  Raise the water level up to about 3cm from the rim of the cone or 200ml or grams of water.  The colour of the brew surface should be even with as few blond or dark spots possible.

STEP 7: SECOND POUR

Once the water has drained sufficiently exposing about 3cm of dry coffee it is time to commence the second pour.  First pour around the rim to re-submerge the dry grounds and then continue at an even rate in an anti clockwise or back and forth motion.  Keep pouring at a pace as to no over fill the brewer until you have poured another 200ml or grams of fluid having a total of 400ml or grams upon completion.

STEP 8: REMOVE THE FILTER

Once the coffee has drained sufficiently quickly move the filter to your sink or bin and enjoy your Chemex…..

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