How to brew a Chemex
- Created by Peter Schlumbohm in 1941
- Known for its design as well as its good quality
- There is even one of display at The Museum of Modern Art in New York.
- It is made of high-quality, heat-resistant glass
What you will need:
- Chemex Filter Paper
- 25g of medium coarse beans
- 350 ml of boiling water (88-92 °C)
The brewing time takes four minutes in total.
- Boil water
- Grind coffee beans to a medium-coarse texture
- Fold filter paper twice and put at the top of Chemex.
- Wet the paper with hot water ( helps paper stick and gets rid of paper taste)
- Remember to empty the water before brewing
- Distribute your coffee carefully into the center of the Chemex, avoiding wetting the sides.
- Nudge the Chemex gently to flatten the top of the coffee dome.
- Prepare your scale and set your timer for 30 seconds.
- Make the first pour with 50-60 g of boiled water vigorous as all the coffee grounds must be covered
- This degasses the coffee, allowing it to bloom, resulting in more falvour when your brew is done.
- Add another 100g of water every 30 seconds in a circular motion until you reach 350g.
- Allow the coffee to brew and filter to the bottom of the Chemex. This takes ±3 minutes. (Times may vary though)
- When the coffee has all poured through, ensure that your grind bed is flat. (This will show you how consistent your pour was).
The shape of the Chemex helps the coffee cool down to the ideal drinking temperature.
try something fruity
Ethiopia is the motherland of coffee and the origin of the Arabica bean. Here, it has been cultivated for at least 11 centuries. The ceremonies around it have ever since been an essential part of the local identity.