Chemex Brewing Guides
WHAT YOU'LL NEED
- Chemex brewing jug (1 - 3 Cup or 6 Cup)
- Chemex paper filters
- pouring kettle
- 260 -530g water
- 15 - 30g coffee
This recipe is for a Chemex 3 - 6 cup and the brewing ratio followed is 1:17/18. If you wish to use different quantities of coffee and water in your recipe, please note that the strength and flavours in the cup will be affected by this.
Fill your kettle with filtered water and switch it on. If you have a temperature controlled kettle, heat the water to 95° - 96°C. If not, heat the water to boiling and then wait a few minutes before using it. Do not use distilled or chlorinated water as they will compromise the coffee flavours.
Weigh out 30g of coffee and grind to a coarse setting.
Place the paper filter in the Chemex and thoroughly rinse with hot water (position the filter so that the side with three folds is against the spout). Empty the water from the server.
Position the Chemex on the scale and tare. Pour 30g of freshly ground coffee in the Chemex. Tare the scale.
Start the timer and pour 100g of water on top of the ground coffee and give the grounds a good stir to allow them to get fully wet.
Allow the coffee to 'bloom' (or swell up) for 30 seconds. This essential step allows the coffee to de-gas, enabling the water to yield the full potential of the coffee.
After 30 seconds, start pouring more water on top of the ground coffee in a circular motion. Be careful not to pout on the walls of the brewer as this will compromise the extraction.
The final weight reading on the scale should be 500g.
Give the liquid a gentle swirl and let it drip through. The brew time from start to finish should be 3:30 - 5 minutes.
Swirl the coffee in the Chemex, serve and enjoy.