An iconic piece of coffee brewing and a great way to make coffee for more than one cup. Different size Chemex brewers are available, but we really like the 6-cup.
WHAT YOU NEED.
- Dose – 30g coffee : 500ml water
- Grind – Medium. Consistency: between demerara sugar – rock salt
- 6-cup Chemex and filter papers
- Hot water just off the boil (92–96ºC)
- Coffee paddle
STEP BY STEP GUIDE.
- Place filter paper into the neck of the Chemex with the three-point fold lined up with the spout.
- Wash the filter paper with hot water whilst in the neck of the Chemex to wash away potential papery taste and to warm up the brewer.
- Dispose of water from the brewer and place ground coffee into filter paper – give the Chemex a shake to level out the grinds.
- Place your Chemex on a set of zeroed scales.
- Set your timer and pour 60g of hot water over the coffee, in a circular motion, wetting all the grounds. Fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee.
- Stir the coffee.
- After 30 seconds or so, pour the remaining water over the coffee 150g at a time up to 500g total, wetting all the coffee grounds.
- The water should finish flowing through in around 4 minutes and will continue dripping for up to 1 minute. If it’s taking any less or any longer then you will need to adjust your grind size.