Chemex Brew Guide
The Chemex needs no introduction. Over 80 years old (the Museum of Modern Art displayed it as one of the best-designed products in 1943), the Chemex has stood the test of time and is still found in specialty coffee shops and homes around the world. Part brewer and part piece of art, this is the one that started it all.
WHAT YOU'LL NEED:
- Ratio: 40g-44g coffee, 660g water (1:16.5, 1:15 ratio)
- Grind: Medium-Coarse to Coarse
- Water Temp: 98˚ -99C / 208-210˚ F
GRIND COFFEE, BOIL WATER & PREPARE THE BREWER
- Due to the thickness of the filter paper, Chemex brews can sometimes have less mouthfeel or body and longer brew times than other pour over brewers.
- To mitigate potential over extraction and keep the brew from becoming thin or watery, we recommend a coarser grind and tighter coffee to water ratio than you might expect.
- Adjust the coffee dose to your preference of beverage strength.
- Pre-wet Chemex liberally with hot water to preheat and remove any paper taste from the filter. Place Chemex on scale, tare it and add ground coffee.
- Start your timer and pour 80g of water directly onto the coffee bed to bloom the coffee, swirling the brewer when done to ensure all grounds are in contact with water.
- Pour in a circular motion, keeping a steady and even stream of water going into the coffee bed.
- Target any darker spots in the brew bed to evenly saturate the coffee grounds.
- At 00:30s, pour slowly until you reach 430g of water in the brewer. Aim to finish your pour between 01:15s and 01:20s. Gently stir the coffee bed with a chopstick or small spoon.
- At 02:00s, pour slowly until you reach 660g of water in the brewer. Aim to finish your pour between 02:45s and 02:50s.
- When finished pouring, wait 10-15 seconds or so and then gently swirl the brewer in a circular motion to settle the bed of coffee. Aim for a total brew time between 04:00 and 04:15 minutes.
- If the coffee tastes weak, thin or sour = grind finer.
- if the coffee tastes bitter, harsh or dry = grind coarser.