Brew Guide: Chemex
Invented in 1941, the Chemex is a beautifully-crafted brewing vessel. Living on kitchen and coffee shop counters worldwide, it creates a well-balanced cup of coffee—clean, full-bodied, and with floral notes. The entire process will take just around four minutes and is ideal for brewing several cups of coffee at once.
Brewing with a Chemex requires a few materials:
- 8-cup Chemex (for this particular brew; change your measurements to suit your Chemex size)
- Chemex filter
- Grinder (if using full beans)
Situate your filter within the Chemex with a single fold way from the spout and multiple folds lined up against the spout. Rinse the filter with hot water to facilitate a nice, even seal; this will preheat the brewer and eliminate any paper flavor. Dump the rinse water.
Grind 42g of coffee (around 6 tablespoons) to the texture of Kosher salt. Then, pour this coffee into the filter, place the Chemex on the scale, and set it to zero. Start a time when you begin to add hot water, and pour until all grounds are saturated—until you reach around 150g. Stir the mixture with a spoon to eliminate any lingering dry clumps. When your timer hits 45 seconds, start the second pour using a wiggling motion and a gentle spiral until the volume reaches around a half inch away from the rim. This should be around 450g of water. A good rule of thumb while pouring: saturate the dark spots and avoid the light ones. At 1:45, fill the brewer to the top—this should be around 700g of water.
Let the coffee brew for four minutes, then pull the filter out and let it drain into the sink. Swirl the Chemex to aerate and serve.