What you’ll need:
Chemex | Chemex filters | Whole Bean Coffee | Grinder | Kettle | Scale | Timer
Our Favorite Chemex Recipe (Yields 2x 8 oz cups):
• 30 g or about 6 Tbsp of ground coffee
• 480 g or about 16 Fl oz of filtered water
• Medium-coarse grind (similar to kosher salt)
• 4-minute brew time
Pro Tip: Weigh coffee and water on a scale and use a timer for best results.
Directions:
1. Use a scale to weigh coffee and start heating water on the stove or in an electric kettle.
Pro Tip: This brew method benefits from using a gooseneck type kettle for slow controlled pours.
2. Grind coffee to a medium-coarse consistency (similar to kosher salt).
3. Open the Chemex filter and place into brewer with the 3- layered side facing the spout. Pour a few oz of hot water over the filter to rinse. Before continuing, carefully pull back the filter and discard the water.
Pro Tip: Chemex filters are thicker than most—rinse well. This will help remove any paper taste.
4. Add coffee into the filter and tap gently to level. Place Chemex on scale and tare.
5. Start your timer and begin the “bloom”. Slowly pour hot water over the bed of coffee grounds—just enough to cover the grounds. Wait 30 seconds before adding more water.
Pro Tip: “Blooming” helps release trapped gases from the coffee grounds and leads to a better extraction of flavors and aromas.
6. Add the remaining water needed in stages and pour in a circular motion.
Pro Tip: Try to maintain a level of 1 inch below the top of the filter until you’ve reached your desired weight.
7. Discard the used coffee grounds and filter. Swirl to aerate.
8. Enjoy! Pro Tip: This recipe uses a 1:16 ratio and brews 2x 8 oz cups. Adjust your ratio and grind size to make your perfect cup! Looking for more brightness? Make the grind size coarser for a faster brew. Want a cup with more body and depth? Make the grind size finer for a longer brew.
