A gorgeous looking piece of equipment, a Chemex is another of the pour-over style coffee brewer that is an all-in-one glass piece, with a specially designed filter papers that are folded and placed in the top to create the filter cone.
Although it does produce some good results, I do find the filter papers extremely difficult to rinse out the paper taste from, and would suggest you do several cold water rinses and a couple of hot water ones to make sure its completely gone.
The recipe described below is for the 1-3 cup Chemex. This size actually creates quite a long conical shape coffee bed, which certainly provides some technique difference when pouring and extracting – the main key is to keep centred, and avoid pouring water around the coffee bed, which would prevent a good overall extraction.
- 1 Chemex (1-3 Cup version)
- 1 Chemex Filter Paper
- 1 pouring kettle or jug
- 1 Hand Grinder (or similar)
- 1 set of Scales
- 1 Timer (or your iPhone +/- app of choice)
- 1 pre-heated cup (to receive the brew)
- 23g freshly roasted coffee (< 10 days is ideal, ground slightly finer than salt-like particles)
- 340g Water ~ 94-96 degrees Celsius
Summary of Timing
- Bloom: 30g water for 40 seconds
- Pour time: 2 minutes 30 seconds
- Total Time: ~ 3 minutes 30 seconds
- Fold your filter paper as per the instructions on the Chemex filter paper box. Place it into the Chemex and proceed to rinse it with cold water a couple of times, discarding the water each time. Cold is fine now, we will pre-heat and do a final rinse shortly.
- Put the kettle on the boil, then weigh and grind your coffee.
- Pour boiling water into the Chemex as a final rinse and to preheat prior to brewing. Discard the water.
- Tip your ground coffee in, put the Chemex on the scales and zero out.
- Begin pouring water in a similar way to Pour Over – about 30g in the centre of the coffee bed, avoiding the edges, and let the coffee bloom for 40 seconds
- Continue pouring water, starting in the centre and only making small concentric circles – enough to evenly raise the level of the water to about 0.5cm above the bloomed coffee bed.
- Keep the pour slow enough to maintain this level, or alternatively, momentarily stop pouring to let the level drop slightly, then recommence pouring in the centre.
- Pour this way until the scales read 340g, then let the last of the water filter through the coffee and into the Chemex
- Remove and compost the filter paper and used coffee.
- Take your gorgeous coffee and pour out a delicate brew!