How to brew Chemex coffee

An iconic one piece hourglass shaped brewer with a timeless design invented in 1941, the Chemex is easy to use and easy on the eyes.  It brews a clean cup and maintains body and balanced floral notes.

A medium roast with medium to high acidity is an idea coffee for the pure flavour experience the Chemex delivers.

How much coffee:
30g for 500ml of water

Grind size:
Medium coarse 5.5mm/6mm.  Similar grind as for filter coffee, between Cafetière and Aeropress. Perfect when ground straight from bean.

How long to brew:
3 to 3 ½ minutes

How to brew:

1. Fold the Chemex filter paper as shown on the box to fashion a cone.
2. Boil the kettle, water should be about 92-96 degrees. Place the filter paper in the Chemex, double side facing the spout.  Pour 500ml of hot water through the filter to warm it up and to rinse away paper taste. Pour this away.
3. Grind and put the fresh coffee in the filter. Tap the chemex on table to level out the brew bed.
4. Start your timer and add about 75ml of water to the ground coffee and let it bloom for 30 seconds – as you create a crema on espresso, so with hand brewing.  The oils which gather as a result of the CO2 release are known as the bloom.
5. In two stages, add the remaining water (425ml) in a spiralling outwards motion, let it rest and draw down a bit between stages.
6. Aim for total draw down between 3 - 3 1/2 minutes.
7. Once the top is empty, discard the filter paper and pour the coffee into a preheated cup.

Why we like it:
It provides you with a very clean and complex cup with great clarity.  The technique takes practice, but don't be put off, the rewards are well worth it!