Brew Guide: Chemex
What You Need:
- Chemex brewer
- Chemex filters
- Gooseneck kettle
- Digital scale & timer
- Burr grinder (preferred for accuracy)
- Coffee [this recipe recommended for light roast – may we suggest our Costa Rica]
Parameters:
Coffee: 20.5g
Water: 350g
Ratio: 1:17
Water Temperature: 200 °F or 25 seconds off boil
Grind Size: Medium
Brew Time: 3:00 – 3:30 minutes
Step 1: Rinse & Heat
Add a filter to your Chemex brewer and rinse filter fully with hot water; discard rinse water.
This step will remove any paper taste as well as preheat your equipment.
Step 2: Grind & Bloom
Grind your coffee to a medium grind and add to your pre-rinsed filter. Place brewer on scale and tare to 0. Start your timer and begin your first pour of 50g to create the “bloom” for 45 seconds. Ensure your pour evenly saturates all of the grounds.
Fun Fact: The ‘bloom’ is a fast release of built-up gas and CO2 pressure build up in the coffee beans caused by the roasting process.
Step 3: Pour
After 45 seconds do a second pour of 300 g, getting you to a total of 350 g. Pour water in a slow circular motion. Allow the water to fully draw down through the coffee.
Step 4: Enjoy
Your brew should finish around 3:00 – 3:30. Pour and enjoy!
Tip: If your pour ends faster than the suggested time, make your grind a little it finer. If your pour ends longer than the suggested time, adjust your grind to be a little bit coarser.
Note: We used a 6 cup Chemex for this recipe. You can adjust the amount of coffee and water with the suggested ratio above for bigger or smaller brewers.