Chemex

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? Buy a Chemex from us here.

Result

A clean, light-medium bodied brew

Good for

Dinner parties and impressing friends

Steps for this brew method

October 01, 2018

How to make it

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 200g more water.
7. Then at 90 seconds, add 200g more.
8. All your water (450g) should be in by the 90-second mark. Now, let it finish dripping.
9. After four minutes, your brew should be good to go.

What you'll need

6 Cup Chemex
Kettle
Burr grinder (optional)
Spoon
25g of freshly ground coffee per 400ml 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 94˚C
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