What You’ll Need
- Freshly roasted beanbundle coffeebeans
- Chemex paper filters
- Digital Scale
Step 1: Boil Water
Heat the water in your kettle to 200F, or bring water to boil and let sit for 30 seconds. A gooseneck kettle is preferred to help with the control of the pour, but any kettle will do.
Step 2: Preparing the Chemex
Place the filter with the triple layer portion facing the spout. Pour hot water around the inside of the filter until saturated, discard water from the spout. This step preheats the Chemex, seals the filter inside the dripper, and gets rid of any papery taste.
Step 3: Grinding and Measuring
Chemex calls for a medium-coarse grind, something resembling rough sand.
We recommend a 1:13.5 coffee-to-water ratio, but as always adjust to your taste. You will need 37g of coffee and 500g of hot water.
Step 4: The Brew
- Pour coffee grounds in the Chemex, give it a shake to even out the grounds,
2. Slowly pour 50g of hot water over the grounds to wet them, ensure all the grounds are submerged. Let this bloom for 45 seconds.
3. Set the timer for 2 minutes, pour in 250g hot water with high agitation, keeping a spiral motion.
4. Spiral out towards the edge of the slurry before spiraling back towards the middle.
5. Allow all the water to drip through. Pour remaining 200g of hot water with gentle agitation.
- First spiraling from the outer edge of the slurry to help the ground fall to the center, and keep pouring towards the middle.
- Allow the coffee to fully draw down. Remove the filter and grounds from the dripper and discard.
Step 5: The Final Product
Troubleshooting: The total brew time should have taken 4 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.
Enjoy your creation!