How To Brew - Chemex

Chemex (pour Over)

A wine decanter? Not quite. This contraption is the wonderfully charming Chemex. Invented by Peter Schlumbohm in 1941, the design has remained largely unchanged. Great for entertaining – it makes a lot of coffee, and looks good while doing it.

Not got the tools you need yet? You can buy a Chemex from us here.


RESULT

A clean, light-medium bodied brew

GOOD FOR...

Dinner parties and impressing friends

WHAT YOU'LL NEED

Chemex

Kettle

Burr grinder (optional)

Spoon

25g of freshly ground coffee per 250ml cup

Hario Kettle (optional – but helps to extract evenly)

Filter paper

Measuring spoon or scales (optional)

Cup (for waste)


DOSE, BREW TIME, ETC.

 

 

COFFEE DOSE

25g

BREW WATER

400g/ml

WATER TEMP

94oC

OVERALL BREW TIME

4:00min

GRIND SIZE

Medium – in between Demerara sugar and rock salt

TOP TIP
If your brew is taking longer than expected, coarsen the grind. Or try a finer grind if the extraction’s running short

METHOD

1

Place the tripled layered section of the filter paper on the spout side of the glass jar.

2

Give it a rinse through with hot water, then tip away the excess.

3

Place your ground coffee in the filter paper. Level it out with a gentle shake.

4

Put it all on the scale.

5

Start a timer, then pour 50g of water into the grounds, until they’re saturated. Watch them bloom.

6

After 30 seconds, pour in 150g more water.

7

Then at 90 seconds, add 200g more.

8

All your water (400g) should be in by the 90-second mark. Now, let it finish dripping.

9

After four minutes, your brew should be good to go.



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How to brew

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CHEMEX COFFEE SUBSCRIPTIONS