Brew Guides: Chemex

An icon of design featured in the MoMA, the Chemex is more than just a beautiful carafe. Its signature heavy-duty paper filters are 20-30% thicker than standard filters, removing nearly all suspended oils and solids to produce the cleanest, brightest cup of coffee possible.

Recipe:

30g Coffee (Medium-coarse grind) | 500g Water (94°C)

  1. Fold the Chemex filter so three layers are on the spout side. Rinse thoroughly with hot water and discard the rinse water.
  2. Add 30g of coffee and level it out.
  3. The Bloom: Pour 60g of water and stir gently to ensure no dry clumps remain. Wait 45 seconds.
  4. First Pour: Pour in a slow, steady spiral until the scale reads 300g.
  5. Second Pour: Once the water level has dropped slightly, add the remaining 200g of water (total 500g).
  6. Lift the filter slightly at the end to allow for a faster draw-down. Total time should be 4:00 to 4:30 minutes.

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