The Chemex brewing device evolves from a chemistry lab beaker. Its inventor, Dr. Peter Schlumbohm, was an eccentric chemist committed to making everyday objects more functional and attractive. Made of one single piece of glass with a wooden
The Chemex’s thick and unique filter regulates the flow of water and removes much of the body (sensation of heaviness) and coffee oils. The result is a clean, bright, and light bodied coffee that produces a tea-like flavor.
The Chemex brew method is similar to the V60 brew method. Even pouring in concentric circles applies, as well as avoiding direct pours on the sides of the filter. The Chemex grind size is coarser than the V60 size. Keep in mind that altering the grind size finer or coarser will greatly affect the flavor and brew time resulting in under-extracted (salty/sour) or over-extracted (bitter/dry) coffee. Using a consistent and med-coarse grind size every time will standardize the brew. The Chemex yields six cups, but these are six cups roughly over 4 ounces each. In other measurements, a six-cup Chemex brews about two standard 12-ounce mugs of coffee.
4:00 minutes - 5:00 minutes
8 on a 1-10 grinder, 24 on the Baratza Encore (medium-coarse)
-Bring water to a boil in and place a dry paper filter inside the dripper.
-Rinse the entire filter with hot water and make sure the triple-fold portion of the filter is facing the pour spout.
-Add 45-50 grams of ground coffee inside the wet filter and dump out the water before proceeding. Gently tap the cone to evenly settle the grounds.
-Place the Chemex on top of the scale. Tare scale (zero out).
Start timer. In a spiraling motion, add water to completely saturate the coffee grounds. Stop pouring once the scale reaches 100 grams, then use a spoon to gently turn over the bottom of the brew bed onto the top (agitation).
At 45 seconds, add 300 grams of water pouring in slow concentric circles. Move from the center of the bed to the outside and back to the center, until the total brew weight is 400 grams. Remember to not touch the sides of the filter with water.
SECOND/ FINAL POUR:
At 2:30 minutes, add 300 more grams of water using the same spiraling technique. Then, using the spoon, scrape along the edges of the filter along the brew line, careful not to touch the brew bed. The final weight of the scale should be about 700 grams.
-Coffee should finish brewing around 4:30 minutes, when the brew bed dries up and the coffee stops dripping through the filter.