How To Make Chemex Coffee

This brew method was designed by German Chemist, Peter J. Schlumbohm, in 1941. It was once considered to be “one of the best-designed products of modern times”, and is included in a collection at the Museum of Modern Art in New York City. Chemex filters are 20-30% heavier than other filters so they retain more of the suspended oils during the brewing process and solids cannot pass through the filter.

Brew characteristics: Medium body, clean cup and clarity of flavors.

What you need to brew:

6 cup Chemex brewer
Chemex filters
Grinder
Pour over kettle
40g freshly roasted coffee
195-205 degree water
Scale
Timer

brewing standards:

Dose = 40g coffee
Bloom = 80g water for 45 seconds
Final water weight = 680 g
Pour time = 3:30 min
Brew time (total time) = 5-6 min
Coffee to water ratio = 1:17
Grind = Coarser than drip but finer than French press

Step 1:

Weigh out 40 g of your favorite coffee and grind about the size of coarse sea salt.

Step 2:

Place the filter in the Chemex and make sure the three-layered side of the filter is towards the spout to prevent the filter from being sucked into the spout. Heat Chemex and filter by pouring 195-205º hot water through them both; this will also help reduce the flavor imparted by the paper.

Step 3:

Pour the water out of the back of the Chemex, while leaving the filter in place.

Step 4:

Place Chemex with the filter on scale and zero. Add exactly 40 g of freshly ground coffee to the filter and level. Zero scale again.

Step 5:

Start the timer and pour 80 g of water over the coffee, being sure to fully saturate the grounds. Allow the coffee to sit until the timer reaches 45 seconds before adding more water; we call this “the bloom” or “de-gassing” and it is when the coffee is releasing gasses trapped in the grounds.

Step 6:

At 45 seconds add 150 g of water by slowly pouring water over the coffee in small circles moving around the coffee bed but avoiding the edges of the filter. Use a spoon to stir the grounds and water to ensure all grounds are wet.

Step 7:

Pour another 150g of water at 1:30, 2:30, and 3:30 finishing at exactly 680g.

Step 8:

Swirl the Chemex to help create a flat, even bed. Allow the coffee to continue to drip until all of the coffee has drained. (this should happen at 5-6 minutes).