Chemex is a classic way of brewing coffee. A slower brew results in lighter-bodied coffee with less naturally occurring oils.
Recommended Equipment:
- 40 grams (6 tbsp) freshly ground coffee
- Scale
- Timer
- Filter
- Gooseneck Kettle
Instructions:
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Heat water to 195-205°F in a gooseneck kettle (or boil and let it cool for 1:30 minutes)
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Place the paper filter in the top compartment of the Chemex
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Add 40 grams (6 tbsp) of freshly ground coffee to filter, place on the scale and zero it out. Start timer.
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Pour 80 grams of water over all the grounds. This step, the blooming stage, releases the gases from the ground coffee. Don’t skip it! This is the key to achieving a balanced, sweet cup of coffee.
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Add 160 grams of water in a slow spiral motion, moving from the center out
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When water settles right above the bed of coffee, add another 200 grams of water
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Add final 200 grams of water after the water settles again
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This process should take about five minutes
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Remove paper filter and serve from Chemex
TIP! For those not yet familiar with a gooseneck kettle also known as a “drip kettle”, it is actually quite handy for achieving a proper Chemex brew. The long, thin spout controls the water flow and placement, which cultivates the well-developed flavor and mouthfeel coffee brewed by Chemex is meant to achieve.
