The Chemex Coffee Maker is a pour over style coffee-maker invented in 1941 by the German chemist Dr. Peter Schlumbohm. Being a chemist, Dr Schlubohm started studying so that he could perfectly understand the chemistry behind the extraction of the coffee beans flavor, aroma and caffeine. After many trials and errors, this legendary coffee maker was born.
With its iconical hourglass shape, the Chemex is considered to be one of the most beautifully designed products in the 20th century, so much that it is exhibited at the MoMA in New York. With the dual function of brewer and server, it requires filters created ad hoc for its size. The brewing method is the classic pour over method: the conical filter contains the ground coffee in which hot water is poured with circular movements. The force of gravity makes the water filter through the coffee bed to extract all the flavor and thus obtaining a very balanced drink.
Chemex requires a good deal of technique to get a perfect coffee. For a good extraction, you need a lot of training, but by correctly following our step-by-step guide you will be brewing with your Chemex like a pro in no time.
Follow these simple steps to prepare an extraordinary cup of coffee with your Chemex:
Fill your kettle with water and bring it to 95°C (This is the optimal temperature for brewing with a Chemex)
If you have a kettle with temperature control just set it to 95°C.
Fold your filter in a conical shape and place it in your Chemex ensuring that the triple-fold portion is facing the pouring spout.
Fully soak the filter with hot water to remove paper taste and to warm the carafe. Remember to discard the water after doing so.
Add the coffee on top of the filter. Don’t worry about optimal coffee grind size or dose. With GROUNDtoENJOY for Chemex everything is calibrated for a perfect brew. Just open it and empty the ground coffee in the filter.
Give a gentle shake to the Chemex, this way the ground coffee bed will remain flat, allowing a better brew.
Start your timer and pour hot water at the coffee bed’s center, about 60 ml. Work your way slowly outwards, and do not pour down the sides of the filter.
Allow the coffee to bloom for 40 seconds, that way it will release all of the trapped gases inside and thus allow a better extraction.
After the bloom is done, start the brewing phase by pouring water in a circular pattern starting in the center and spiraling out towards the edge and then back to the center to create a “whirlpool”. Stop when the scale marks 200g and pay particular attention to avoid pouring water directly on the filter. Let the water filtrate through the bed until it reaches the middle point of the filter (circa 3 cms from the coffee bed) Then repeat this step another two times reaching 400g and 500g at the final pour.
Allow the water to filter through the bed completely.
Your brew should have taken approximately 4 minutes.
Your coffee is ready!
Serve it in your favorite cup.
Relax and take your time to savour this good cup of coffee…
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