This classic 6-cup Chemex pour-over is a simple and elegant way for brewing filter coffee. For us, brewing should be a ceremony, and with the Chemex it really is. This short brewing guide gives insight on how to get the most from your Chemex brew.
EQUIPMENT:
RECIPE:
For this recipe, we're using 30g of coffee for 500ml of water.
- Coffee: 30g (coarse grind)
- Water: 500ml
- Temperature for coffee extraction: Between 93-96 degrees.
- Temperature to heat up the milk: Between 55-65 degrees.
STEP-BY-STEP GUIDE:
- Prepare all ingredients and equipment
- Heat brewing water to 97°C
- Fold filter paper and place in Chemex
- Rinse filter paper with hot water to remove taints and preheat vessel
- Grind the coffee at a coarse grind (granulated sugar)
- Pour the ground coffee into the brewer and gently shake to flatten the coffee
- Place the Chemex on scales and tare (zero)
- Start your timer as soon as you begin pouring
- Using a circular motion, bloom the coffee by pouring 60 grams of water before 0:30 seconds
- At 0:30, gently pour another 250g of water into your Chemex.
- At 1:00, pour the rest of the water until there is 500g in total
- Give the Chemex a gentle swirl
- Wait for all the water to pass through the coffee grounds
- Your finished brew time should be around 4:00 - 4.30 minutes
- Enjoy
NOTES:
- If your coffee takes longer than 4:00 - 4:30 minutes to brew, make your grind setting coarser
- If you coffee takes shorter than 4:00 - 4:30 minutes to brew, make your grind setting finer