Chemex

Background

 -  Invented by Peter Schlumbohm in 1941

- Produces a ‘cleaner’ and 'brighter' cup of coffee by utilizing a thicker filter and removing more coffee oils than other methods

-  Average brew time (6-7 minutes)

- Infusion method of brewing

- Produces 6-12 cups of coffee (depending on size)

- Relies heavily on good technique

The Good Technique

 1. Grind 50g of coffee to coarseness of sea salt (~22 on an Encore)

2. Fill your kettle and heat to 205F (96c)

3. Ensure your filter (use white filters if possible) is seated in the Chemex with the three layers facing the pour direction

4. Pre-wet your filter and discard the water

5. Place Chemex onto your scale

6. Place your coffee into the filter and level out the bed with a few shakes

7. Start your timer at the same time you begin to pour your water

8. Use concentric motions to evenly saturate your grinds to 100g on your scale

9. Stop your pour and take a small spoon or stir stick and ‘lever’ the grinds from the center of the cone outwards. Ensure you are getting as close to the bottom without piercing filter

10. At ~45 seconds, pour 200g of water in the center of the brew (300g total at end of pour).

11. At ~1.5 minutes, pour 200g of water in the center of the brew (500g total at end of pour)

12. At ~2.5 minutes, pour 200g of water in the center of the brew (700g total at end of pour)

13. This 3rd pour should get your coffee bed up towards the top of the cone

14. At ~3.5-4 minutes, pour 100g of water in the center of the brew and use concentric motions from the center out for the last 50g of water, ensuring you are washing grinds back towards the center of the brew

15. Your coffee bed should rise progressively higher with each stage of pouring

16. Allow your water to draw down completely till it stops dripping from the bottom of the filter

17. Total brew time should be between 6-7 minutes. Adjust grind on subsequent brews as needed to fall within a 6-7 minute brew time