Created in 1941 by Peter Schlumbohm, the Chemex is a thing of beauty – made from a single piece of tapered borosilicate glass, adorned with a wooden collar and leather tie cord. Assisting the brewing process is a three-fold Chemex filter which is 30% thicker than traditional filters, eliminates unwanted fats or oils, giving you a clean, pure, flavourful cup of coffee without bitterness or sediment.
The Chemex uses a Pour over or Infusion technique.
- Chemex Carafe
- Chemex Filters
- Hot Water
- Gooseneck Kettle
Heat fresh water to 200° F using a thermometer. Or, bring water to a boil and let it stand for 30 seconds.
Place a paper filter with the 3-ply section facing the spout. Rinse the filter with hot water & discard water.
Measure 20 grams of ground coffee beans and place in Chemex. Give it a gentle shake to even the bed.
- Pour 40 ml of hot water (twice the weight of the grounds) in a spiral pattern so that all of the grounds are saturated. Wait for the coffee to bloom.
- At 30 seconds, resume pouring water over the grounds slowly, first in a spiral pattern, and then straight down. Pour 260 ml of water and keep the coffee grounds fully saturated from start to finish.
Discard the filter and give the coffee a final swirl. Serve Semi-hot.
- The Chemex comes in 1, 3, 6, 8 and 10 Cup Sizes. Please adjust your Coffee : Water ratio accordingly
- If the grind size is too fine, the coffee is over extracted and bitter. If too coarse, the resulting coffee is weak.
- Avoid using a Dark roast as the brew tastes burnt and acidic.
- Don’t let the grinds go dry during the brew process
- Water quality is very important. Use RO water to Brew.
- Clear, Bright, Fruity, & Syrupy.
- Has layered textures & tastes at different temperatures.
- Best Had Black
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