Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.
what you’ll need
Long spouted kettle
WET: 700g water
WATER: 200° / 93-96°C
GRIND: Between drip and French Press.
learn to brew the perfect cup with these great tools
2. Pour your ground coffee into the filter and give it a gentle shake to flatten the bed.
3. Starting at the bed’s centre, gently pour twice the amount of water that you have coffee into your grounds (i.e, 50g of water if you have 25g of coffee). Work your way gently outward, and avoid pouring down the sides of the filter. This amount of water causes the coffee to “bloom” ensuring even saturation. Give the bloom 50 seconds.
5. Repeat the same pour pattern as in Step 5, adding water in 200g increments.
6. Allow coffee to fully draw down