Classic and Iconic, the Chemex is a nostalgic brewer for those who want a clean brew. The entire brew process takes about 3 minutes and 30 seconds.
Fold the filter into a cone shape and rinse it in the Chemex with water just off the boil (about 205°F) to eliminate paper taste and heat the carafe you are brewing into. Discard the rinse water.
Grind 35 grams of coffee to be as fine as kosher salt. Add coffee to your brewer and create a well in the middle of the grounds. This helps to saturate the grounds during the blooming phase evenly.
Start the timer and saturate the grounds with water right off the boil (about 201°F). Add 70g of water to the Coffee bed (2x Coffee Weight–don't use more than 3x Coffee Weight). Swirl the coffee slurry until evenly mixed. Let it bloom for 45 seconds. This allows CO2 to escape, which will improve extraction.
Pour Water in an even spiral for the next 30 seconds, aiming for 360g of Water on the scale when reaching 1:15 (60% of the total brew weight). Aim for the dark spots and agitate the coffee bed. A full Chemex is good to maintain high temperatures.
Slowly and less aggressively pour the remaining water in the next 30 seconds. Aim for 600g on the scale when the timer hits 1:45. After pouring, stir once clockwise and anti-clockwise. Allow the Chemex to drain a little, then give it a gentle swirl. This helps getting for a flat coffee bed and even extraction.
Aim to finish drawdown at around 3:30* on the timer. Serve in two cups. Enjoy! *Don't worry if your brew takes a little longer than 3:30. The thick piece of paper will add resistance to the brew. Depending on the brew size, 3:30 – 4:30 will produce a great cup.
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