How to Brew a Chemex
Sophisticated, charming, and fit for a crowd
Equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged (wood handle, leather cord, tapered glass and all), since its invention in 1941 by Peter Schlumbohm. Schlumbohm’s designs were characterized as “a synthesis of logic and madness,” and we're inclined to agree. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.
- What you'll need
Coffee Amount
50 grams
Grind size
Sea Salt
Water
700 grams (25 oz)
205° - 210°
Brew Time
3–4 minutes
Instructions
Chemex
1. Begin by heating a full kettle of water to between 205 and 210 degrees, with enough water to preheat the Chemex and also to brew your coffee.
2. Place the filter in the Chemex, ensuring the trifold portion of the filter is facing the pouring spout of the brewer. This helps prevent the filter from clogging the spout.
3. Rinse the filter thoroughly with hot water, then pour out the excess water. This will preheat the carafe and create a good seal between the filter and the brewer. to remove any off flavors.
4. Grind 50 grams of coffee to a medium course level, slightly finer than you would for a french press. It should resemble sea salt.
5. Place the grounds in the filter and gently shake to create a level coffee bed.
6. Set the Chemex on the scale and zero it out.
7. The Brewing process consists of four pours, totaling 700 grams of water. Begin each pour from the center and then move in concentric laps outwards and then back to the center. Each lap should take about one second. Unlike other brewers, avoid pouring directly on the edge of the filter.
8. Start your timer and begin your first pour known as the bloom pour. Begin in the center and spiral your pour out and back in until the coffee is completely saturated. Target adding around 100 grams of water. In bloom pour, the coffee will expand and release the carbon dioxide trapped in the coffee during the roasting process.
9. Start the second pour at 45 seconds, using the same pour pattern. Bring the water weight up to 300 grams. The water should filter through the grounds almost completely before starting the next pour.
10. At a minute and 50 seconds, start your third pour using the same pouring pattern. Bring the water weight up to 500 grams.
11. Pause, again, allowing the water to filter through the grounds. Begin the fourth and final pour at three minutes and 10 seconds. Focusing on a consistent four pattern, bring the water weight up to 700 grams.
12. Typically a Chemex will finish brewing in around 4 minutes. Longer brew times are not unusual, especially when brewing with lighter roasted, higher elevation coffees.
13. Once the water finishes dripping through the filter, discard the filter and enjoy.