Chemex coffee makers are elegant, one-piece, hourglass-shaped vessels. Their flawless blends of form and function produce great coffee every time.
Unfold a square Chemex filter and place it in the top of the Chemex. Be sure to align the 3-layered side of the filter with the spout.
Simultaneously preheat your Chemex and rinse your dry filter by pouring boiling water over the dry filter. Wait until your filter is completely saturated and the water has funneled into the Chemex. Then gently pour the water from the vessel through the spout.
Choose the quantity of coffee you want. Freshly ground is best. For 2 cups of coffee, use 42g (7tbls) ground slightly coarser than medium. Level the coffee into your Chemex filter.
Your water quantity will change depending on how much coffee you’re making. For 2 cups, get 700g of water just off-boil (200-205°F) in a gooseneck or fine-spouted kettle.
Place the Chemex onto your scale. Zero scale. Start a timer while beginning a controlled pour into the center of the grounds. In a slow circular motion saturate the entire surface of grounds with 150g of water for 15 seconds. Then stir the wet grounds three times.
At 45 seconds continue pouring the water. Begin at the center with a very gentle circular motion. Do not pour higher than 2 centimeters from the lip of the Chemex.
At about 1:50 increase your pour rate, slowly filling the brewer to the top. Your kettle should be emptied of the 700g of water when your brew is level with the lip of the Chemex.
Let the water completely filter through the grounds. Your timer should read 3.5 - 4.5 minutes. Discard the spent filter and enjoy your coffee!
A finder grind results in a higher extraction and strength. A coarser grind results in a lower extraction and strength.
Too much coffee can result in a brew that is too strong and sour. Insufficient coffee can result in brew that is weak and bitter.
