How to make CHEMEX coffee
Equipment and Ingredients
Chemex paper filters (pre-folded or unfolded)
Gooseneck kettle (for controlled pouring)
Scale (for precise measurements)
Spoon
Timer
Filtered water (heated to 200°F or 93°C)
Step-by-Step Guide
Step 1: Heat the Water
Boil filtered water and let it cool slightly to around 200°F (93°C). This ensures the perfect extraction temperature for your coffee.
Step 2: Prepare the Chemex
Place a Chemex paper filter on the top of the Chemex, ensuring one side has three layers against the spout. Rinse the filter with hot water to remove any paper taste and preheat the Chemex. Discard the rinse water.
Step 3: Grind the Coffee
Measure out coffee beans (about 1 gram per 15 grams of water, or 1:15 ratio). Grind the beans to a medium-coarse consistency, similar to sea salt.
Step 4: Add Coffee Grounds
Place the ground coffee into the filter. Gently shake the Chemex to level the grounds for an even extraction.
Step 5: Bloom the Coffee
Start your timer and pour just enough hot water (double the weight of the coffee) to wet all the grounds. This is called blooming and helps release trapped gasses. Let it sit for 30-45 seconds.
Step 6: Pour and Brew
Continue pouring water in a slow, circular motion, starting from the center and moving outward. Pour in stages, maintaining a steady level of water in the filter. Aim for a total brewing time of about 4 minutes.
Step 7: Final Pour and Wait
Once you’ve poured the total amount of water, allow the coffee to finish dripping through the filter. This should take an additional minute or so.
Step 8: Remove the Filter
Carefully remove the filter and dispose of the used grounds. Give the Chemex a gentle swirl to mix the coffee before serving.
Step 9: Serve
Pour the brewed coffee into your cup or a serving vessel. Enjoy the clean, bright flavors of your Chemex coffee!
TIPS FOR A GREAT BREW
Use a Gooseneck Kettle:
A gooseneck kettle allows for precise pouring, which helps ensure even saturation and extraction of the coffee grounds.
Grind Consistency:
A medium-coarse grind is ideal for Chemex. Too fine, and the water will flow too slowly, too coarse, and it will flow too quickly, affecting the flavour.
Pour in Stages:
Pouring in stages allows for better control over the brewing process and helps prevent over-extraction.
With these steps, you'll master the art of Chemex brewing, creating a beautiful and delicious cup of coffee that's as much a treat for the eyes as it is for the palate.
Enjoy your coffee ritual!
