Since its invention in 1941 by Peter Schlumbohm, the Chemex brewer has become somewhat of a design coffee icon. It is widely recognized and remained unchanged until today.
But this brewer can do much more than just look pretty. If you want more than one cup of clean and bright cup of coffee with delicate tasting notes, Chemex is the answer. Its unique filter, all-glass construction, and shape are responsible for regulating the flavor and the unique coffee it produces.
Chemex is a pour over brewing method similar to Hario V60 or Kalita Wave. It uses thicker filters that eliminate oils and sediment and produce a bright, nuanced, pure, flavorful cup.
Follow this simple step-by-step brewing guide.
Measure out 40g of coffee & grind to Chemex coarseness, resembling sea salt.
Unfold the filter and place it into your Chemex.
Pour some hot water over the filter to ensure the filter gets wet and "washed out", swirl around and pour out, to remove any papery taste.
Place the ground coffee into the filter and lightly shake to flatten the grounds on top to allow for a more even pour.
Using the gooseneck kettle, in spiral motions, cover the grounds with 100g of water, wait for approximately 40 seconds until the water has mostly dripped through and the grounds have cratered. This process helps to release gases and allows nuanced flavors to develop.
In slow and steady spiral motions, pour the water over the grounds in two 200 gram increments. Once all the grounds are wet, pour lightly in the middle until all the remaining water has been poured. Wait until the dripping has come to a stop and the extraction is finished. Remove the filter & grounds. The brew should have taken you around 4 to 5 minutes. If the brew was too fast, use a finer grind or a slower pour rate next time. If it was too slow, use a coarser grind and a faster pour rate.
Enjoy and share the coffee with your friends, or drink it all by yourself, if you dare.