Description
The Chemex is a great pour over method of brewing coffee. It’s an easy-to-use and easy-to-clean brewer that allows for great complexity to come through in the coffee’s flavours. This version has a capacity of 6 cups.
The CHEMEX® coffeemaker was invented in 1941 by the eccentric chemist Dr. Peter Schlumbohm. Throughout his career he developed over 300 patents, ranging from cocktail shakers to automobiles. His focus was on making everyday objects more functional, attractive and enjoyable to use.
HOW TO BREW CHEMEX LIKE A PRO
1. Grind size:
In order to yield a high quality brew from a Chemex, the grind size should be slightly finer than the French press, but should still look like granules and not sand. The Chemex is prone to brews stalling completely if your grind is too fine. And a grind that is too coarse will under extract and will pour through too fast.
2. Coffee dose/brew ratio:
As I mentioned in the French press brewing guide, choose your brewing ratio according to taste. This time keep in mind that Chemex produces a light-bodied brew, so you may want to start with a 1:10 ratio (1 gram coffee per 10 ml of water). Increase the coffee dose or use less water to achieve your preferred taste.
Chemex produces a light-bodied brew. Credit: @jaylamode
3. Water temperature:
Try brewing with water between 90-96 degrees celsius to begin with. I encourage you to experiment with temperature if you have an accurate way to do so because it can change the cup dramatically for some coffee lovers.
4. Brew time:
The extraction time on a Chemex is between three to five minutes depending on your pouring technique and grind size. You will have to experiment with the variables to consistently achieve your preferred brew time.
BREW PROCESS
Start by heating your water to the desired temperature and grind the desired amount of fresh coffee appropriately. Place the filter correctly inside your Chemex – there is a complete Filter Folding 101 section on how to fold the filter. Always rinse the filter to reduce any tastes that may affect the brew; this will also warm up the device. And then add the coffee to the brewer.
For the next step I highly recommend using a gooseneck kettle. Start pouring the water (90-96º) in circles from the center outwards. For the first pour remember to add double the amount of water to coffee you are using and let it pre infuse for 30 seconds. If your coffee is fresh enough, you will see an amazing bloom, which is the reaction of the coffee when water is added and the carbon dioxide is released.
Keep pouring slowly in circles avoiding the walls of the brewer. Do not add all the water at the same time, I recommend what is known as a pulse pour – add 30 grams of water each time and wait for a few seconds, this will create a better extraction, but don’t let the grinds go dry otherwise you will lose the ideal temperature. Reach the desired amount of brew, dispose the spent grounds and serve. Most important of all, enjoy it and take time to appreciate the changes when drinking the coffee as the temperature drops.
Personally, this is the brewing method I enjoy the most due to its clean finish and aroma that is maximized by the Chemex shape. Try it with a Geisha and you will know what magic tastes like. Alternatively, experiment with other Chemex filter types such as Coffee Sock‘s organically grown, untreated cotton version.
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