Chemex

The Chemex is the only coffee brewer to be featured in the Museum of Modern Art. It uses bonded chemistry lab-grade filters, which pull out most of the solids and lipids (that oily sheen on some cups of coffee) from the final liquor. This offers a light, tea-like cup with a focus on aromatics.

As a similar overall method to V60, suggestions for V60 regarding even pouring and watching out for the sides of the filter apply here. Especially with our suggested two cup recipe, having a good gauge on grind size and evenness is critical. Too fine a grind, or too uneven a grind, can cause fine particles to drift to the bottom of the filter and plug the flow of water, literally stalling out your brew and turning your percolation brew into an immersion.

If you feel like experimenting, try using our V60 recipe with your Chemex!

For This Brewing Method You Will Need

Coffee/Water Ratio

45 g coffee to 700 g water

Brew Time

About 4:30 minutes

Grind

8 on a 1(fine) - 10(coarse) grinder, 24 on the Baratza Encore (medium-coarse)

Directions

Bring filtered water to a boil.
Rinse the paper filter with hot water and discard rinse water.
Add the ground coffee to the filter.
BLOOM: Add 100 grams of water, then use a spoon and gently fold the bottom of the brew bed onto the top, fully saturating the grounds.
FIRST POUR: At 45 seconds, add 300 grams of water.
SECOND POUR: At 2:30 minutes, add 300 grams, making sure not to fill higher than the level of grounds already established. Then, grab a spoon and gently scrape along the edge of the filter at the top of the brew, being sure not to touch the brew bed.
Your coffee should finish brewing around 4:30 minutes.
Gently swirl the Chemex carafe to ensure you have a well-mixed brew.
Pour into mugs for you and a friend and enjoy!