BREWING A CHEMEX
There are a hundred different ways to brew a beautiful cup of coffee, and we’ve put together some basic brewing guidelines to help you on your journey of brewing specialty coffee. When brewing, keep in mind that grind sizes vary from grinder to grinder, so you may need to adjust depending on your machine.
Things to keep in mind:
We recommend a 1:14 ratio.
We’re working with parameters – if your recipe is not within parameters, adjust your grind. If your recipe is within parameters; taste the shot. If it doesn’t taste ideal, diagnose defects and adjust accordingly. Need help with extraction? Refer to our extraction guide reference HERE.
Set up your Chemex on the scale. Fold the Chemex filter and place the chemex, with 2-paper side towards the spout. Turn on your kettle to 96°C (204°F). Once hot, wet the filter completely and warm up the Chemex; discard water.
Measure out your beans according to ratio, grind and dose into filter. When dosing, groom the ground coffee and distribute evenly into the funnel. Place Chemex back onto scale and tare.
Start the timer.
0:00-0:45 Begin pouring 200g of 96°C (204°F) water in a circular motion over coffee bed.
Using a stirrer, help wet grinds by moving stir stick from north to south, east to west, in slow even movements. Wait for bloom. Allow for water to drain into bottom half of vessel.
0:45 – 1:45 – Pour 200g, wait
1:45 – 4:00 – Pour to target 600g, wait
2:00 – 3:00 – Wait until coffee stops dripping
Remove filter, pour yourself a mug, and enjoy!