- Chemex brewer
- Chemex filters
- Hot water off the boil (200°F)
- Burr grinder
- Digital scale
- Brew time: 5 minutes
- Produces a robust and authentic cup
- Have questions? Ask us: firstname.lastname@example.org
The below guide is for a 12-oz cup per drinker.
Invented by German chemist Dr. Peter Schlumbohm in 1941, the Chemex is a simple brewing method that produces a consistent and robust cup of coffee. It's design is timeless, built with thick glass and adorned with a wooden collar and rawhide tie.
The Chemex is ideal for specialty coffees, as its multilayered filter restricts oils and sediment, while preserving flavor and all that is interesting in the beans.
Step 1: Bring water to a boil in your kettle.
Step 2: Place filter in the brewer so that the side with multiple folds is facing the spout.
Step 3: Pour water into the filter, making sure to fully saturate all sides. This is recommended for three reasons: to remove the papery flavor from the filter, to preheat the brewer, and to create a seal between the filter and the glass. After the water has percolated through the filter into the brewer, pour out the rinse water without breaking the seal.
Step 4: Grind 24 grams coffee medium-course, so that it's a little finer than kosher salt, and then pour it into the filter.
Step 5: Place Chemex on scale and then tare the scale to zero. Pour water, in a clockwise pattern, until all grounds have been saturated - 100 grams of water should be perfect. This is called the 'bloom' phase, where the bubbles that are released is the result of the coffee degassing and releasing carbon dioxide. Allow the coffee to degass for 45 seconds.
Step 6: This is the final pour. Start in the center and move out in a clockwise direction, and stop when your scale reads 340 grams.
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