CHEMEX

METHOD INFO

PREPARATION

STEP 1

Heat the water at the Right Temperature (92-96°C).

STEP 2

Position the paper filter in place, making sure the 3-layered side is facing the spout. This will allow air to escape.

STEP 3

Rinse the filter with warm water to prevent any papery taste and then drain the vessel.

STEP 4

Place your Chemex, complete with rinsed filter, on the scale and tare to zero. Add the ground coffee to the Chemex filter. Then tare to zero again.

STEP 5

Saturate the grounds with twice as much water as coffee (i.e. 36g coffee x 2 = 72g water) and wait for about 40 seconds (blooming phase). This allows the coffee to de-gas leading to a uniform extraction.

STEP 6

Add water in stages (around 150gr at a time) until you reach the desired final brew weight, making sure that the grounds are never exposed to air until the brew is finished.

STEP 7

Pour water in a spiral pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter itself.

STEP 8

When the extraction is finished remove and discard the filter. The brew should have taken between 3.5–4.5 minutes.

STEP 9

Serve the coffee.