We admit we're drawn to the Chemex for its beautiful design, but it's the clarity of the finished product that has kept this brewing method ahead of the pack since 1941. The brainchild of German inventor Dr. Peter Schlumbohm, the Chemex pot's design has remained unchanged for the past 70 years. The secret to the clarity in the cup is the heavy paper filter, which traps lipids and insoluble solids that contribute to the "chewy" quality, or mouth feel, evident in other brewing methods. The resulting cup is light, bright and delicately nuanced.
- Step 1
Open the Chemex filter into a cone and place into the Chemex, with the thicker, multi-layered side of the filter against the pouring spout. Rinse the filter with plenty of near-boiling water. This preheats the Chemex pot and also ensures any paper-like flavors are flushed out before the coffee is brewed. Leaving the filter in place, discard the water.
- Step 2
Weigh out 40 grams, about 5 level tablespoons, of whole beans. Using a burr grinder, grind the beans to a medium-coarse consistency, or just finer than a French Press grind.
- Step 3
Add your freshly ground coffee into the filter and gently shake to level the bed of grounds. Place Chemex pot on your digital scale and tare to ‘0 grams.’
- Step 4
Now we're ready to start brewing. Once your water has reached a boil, allow it to cool a few degrees, waiting 45-60 seconds before brewing. Then slowly pour the freshly boiled water into the center of the bed of grounds until your scale reads ‘60 grams’ (2 liquid ounces). Let stand for 45 seconds, allowing the dry coffee to absorb the water. This pre-saturation is called a 'bloom,' and the goal is to fully saturate the coffee grounds without any water dripping through the filter. Quick note: Feel free to start boiling your water in advance so that it is ready to use when you get to this step.
- Step 5
Following the bloom, begin pouring a steady, even stream of hot water over the grounds in a circular motion. Take care not to pour directly onto the sides of the Chemex, and keep the water level below the rim of the pot, so it does not overflow. Continue slowly pouring until your digital scale has reached ‘600 grams’ (an additional 18 liquid ounces of water). Quick note: Shoot for a target brewing time of 4:00 minutes. If your brew finishes quicker than 4:00, then your grind setting is too coarse. If takes longer than 4:00, then your grind setting is too fine. Adjust accordingly.
- Step 6
When all of the water has dripped through the filter, the volume of coffee should be level with the raised glass button on the side of the Chemex pot. Remove and discard the filter and brewed grounds. Finally, pour your coffee into a favorite mug, smile, and enjoy.
- 6 Cup Chemex Pot
- Paper Chemex Filter (oxidized)
- Burr Grinder
- Pouring Kettle
- Digital Gram Scale (or tablespoon)
- 40 grams fresh, whole bean coffee
- 20 liquid ounces fresh, filtered water + additional for rinsing your paper filter