PREP Place the filter it in your Chemex ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it. Pour hot water over the filter, fully saturating to remove any particulates and warm the vessel. Discard this water through the pour spout.

GRIND The coffee to a slightly finer than medium (sea salt consistency). Use a ratio of 42g (~7 tbsp) of coffee to 700g (~25 oz) of water; adjust according taste or if you have a different size Chemex. Add grinds into the pre-wet filter and give it a gentle shake to flatten the bed.

BREW Start pouring in the center, making a circular motion and slowly working your way outward then back inward in a spiral. Avoid pouring water onto the filter as this just shoots through the sides and does not extract the coffee. Pour just enough water to cover the coffee entirely, about 2x more water then coffee (~100g/3.5 oz) making sure to wet all the grounds. Start your timer and allow coffee to “bloom” for 45-55 seconds. After 45 seconds you can begin slowly pouring in the remaining water, making three separate pours of 200g (~7oz) and allowing the water to drip through the grounds until the slurry drops 1 inch from the bottom of the filter and then repeat until it finishes brewing at 3.5-4.5 minutes. Try and maintain a slow and steady stream for even extraction, when you finish brewing you want the bed of coffee leftover to be flat.

If the brew is too fast, consider using a finer grind or a slower pour rate next time. If the brew is too slow, consider using a coarser grind or a faster pour rate.

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