The Chemex is not just a beautiful coffee maker (worthy of a design museum); it is a drip-brewing method that produces an incredibly clean, light cup of coffee with bright acidity. Thanks to its special paper filters, which are 20% to 30% thicker than standard ones, all oils and heavy sediments are retained, allowing the bean's floral and fruity notes to shine through.
Recipe Information
Preparation time: 5 to 6 minutes.
Ratio: 1:15 (For every gram of coffee, use 15 ml of water).
Servings: 2 people (Yields approx. 400 ml of finished brew).
Exact Ingredients and Equipment
Specialty coffee beans: 30 g (Approximately 3 heaping tablespoons).
Grind: Medium-coarse (Texture similar to coarse sea salt).
Hot water: 450 ml (Approximately 2 medium cups) at about 92°C–94°C (just below boiling).
Original Chemex filter.
Chemex coffee maker.
Step-by-Step Preparation (The Technique)
Rinse the filter: Place the paper filter in the Chemex (ensuring the triple-folded section faces the pouring spout). Pour a little hot water over the filter to remove any papery taste and warm the glass carafe. Discard this water before proceeding.
Add the coffee: Place the 30 g of ground coffee into the filter. Gently shake the Chemex to level out the coffee bed.
The Bloom (Key Step): Slowly pour 60 ml of water (twice the weight of the coffee), ensuring all the grounds are thoroughly wetted. You will see the coffee start to bubble and "bloom" (this process releases trapped gases). Wait 45 seconds.
First pour: Begin pouring the water in concentric circles, moving from the center outward (without touching the filter paper directly). Add water until you reach a total of 250 ml. Let the water level drop slightly.
Second pour: Pour the remaining water steadily until you reach the final 450 ml.
The final drip: Allow the water to filter through completely. The total extraction process should take between 3:30 and 4:30 minutes. Remove the filter and grounds, then swirl the Chemex in a circular motion to aerate the coffee before serving.
Barista tips for cafexcafe.com
Control the timing: If the water flows through too quickly (in less than 3 minutes) and the coffee tastes weak or sour, your grind is too coarse. If it takes longer than 5 minutes and tastes bitter, your grind is too fine.
Water temperature: If you don't have a thermometer, let the water boil and wait a full minute before you start pouring. Using boiling water (100°C) will scorch the coffee and ruin its delicate flavor notes.
The ideal coffee: For the Chemex, always recommend that your readers use washed-process coffees from origins known for citrus or floral notes (such as coffees from Ethiopia or Colombia). They truly shine with this brewing method!