CHEMEX

For those looking for a bright cup of coffee

The Chemex is an elegant pour over and straightforward to
use, as long as you understand the basics and you master
the technique, you’ll enjoy clear, flavorful cups of coffee,

totally free of silt, oils, and bitterness.

Chemex

Invention

Invented by the German chemist
Peter Schlumbohm in 1941.

Brew time

Preparation time is approximately 4-5 minutes.

Things you need

Good Coffee, Gooseneck kettle,
Scale, Grinder, Filter.

Boil Water from 195°F to 205°F. Do
not use boiling water as it will burn
your coffee grounds, if you don't
have a kettle with temperature
control, boil water and let it rest for
30 seconds.

Rinse your filter to remove the
papery taste. This will also
preheat the brewing vessel to help
maintain temperature while
brewing.

Use a Burr Grinder to grind your beans medium-coarse.

Pour the rest of the water
gradually in circles, making sure to
spread the water evenly over the
coffee. Don’t overdo it, and stop
pouring the water when you’ve
reached your desired amount of
coffee.

Pour and enjoy!!!

Fold the Chemex filter in half. Then
fold in half again, bringing the two
corners together. Place your finger
between the 3rd and 4th layer and
open into a funnel. Place the
funnel with 3 layers on the side of
the spout.

Use a 1:15 ratio (for every gram of
coffee add 15 ml of water). Adjust
as desired.

Pour enough water to saturate the
beans, wait 20-40 seconds and
allow them to bloom. During this
time trapped carbon dioxide (CO2)
escapes from the grounds
allowing for better extraction.