The Chemex is a glass flask with a thick paper filter that holds back more of the coffee's oils than most brewers. You get a very clean, light-bodied cup, and enough of it for two or three people.
Use this as a starting point, then adjust to taste. Weigh the water rather than measuring it by eye: 1 g of water is 1 ml.
| Setting | Value |
|---|---|
| Coffee | 30 g |
| Water | 500 g |
| Ratio | About 1:16 |
| Grind | Medium |
| Water temperature | 93–96°C (just off the boil) |
| Total brew time | 4:00–4:30 |
| Bloom | 60 g of water, then wait 45 seconds |
Open the filter so the thick, three-layer side sits against the spout. That stops it collapsing into the spout and blocking the air flow. Pour hot water through to rinse it and warm the glass, then pour the water away through the spout, keeping the filter in place.
Add the coffee and pour about 60 g of water, just enough to wet it all. Let it bubble and settle for 45 seconds. The bloom lets out gas left over from roasting, so the rest of the water can reach the coffee evenly.
Pour slowly in circles up to 300 g, let it drop a little, then carry on to 500 g. Keep the water level steady rather than filling to the top in one go.
Let the water run through the paper. Chemex filters are thick, so this takes longer than a V60. Somewhere between four and four and a half minutes is about right.
Lift the filter out and bin it. Give the flask a swirl to mix the coffee before you pour.
| If it tastes… | It probably means… | Try this next time |
|---|---|---|
| Sour or thin | The water ran through too quickly | Grind a little finer |
| Bitter or dry | The water took too long | Grind a little coarser |
| It drains really slowly | The grind is too fine for such a thick filter | Grind coarser |
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