How to make coffee with a Chemex. This brew recipe makes two cups of coffee (or a mug and a bit for a slow morning of coffee and relaxing). Just scale up the ratios as needed.
You will need:
Some exceptional coffee (our current fave is the El Salvador Profile A for a rich and bold start to the day or Single Fin for a more mellow one) + water + Chemex + filter + scales (optional, but handy) + gooseneck kettler (again, optional but handy and will help you control your pour) + a timer (if you have one).
- Open your filter paper and place in the Chemex – the triple-layered side should be against the spout of the Chemex.
- Wet your filter (preferably with hot water to preheat the Chemex at the same time), then discard this water.
- Place 3 heaped tablespoons (25g) of medium-coarsely ground coffee in your Chemex.
- Pour a small amount of water (just off the boil) onto the grounds so that they are all wet. We aim for about 3 times the amount of water as coffee (so about 75ml of water to your 25g of coffee). Leave for at least 30 seconds, or until the bubbles stop appearing. This is called the ‘bloom’.
- Add another dose of water and gently swirl to help make sure the grounds don’t settle and stagnate and the coffee can pass through.
- Add water in doses, allowing some to drain through before adding more. You want a total of 350ml of water, with a total brewing time of 4 to 6 minutes.
- Swirl then pour and enjoy!
Want to take it to the next level?
Wrap your Chemex in a teatowel while it's brewing to help keep it warmer longer.
Weigh your coffee and water for more consistent results every time.
Use medium-coarsely ground coffee (about the size of kosher salt), and increase the grind size if you are making more than two cups at once. Fresh is best!
Use filtered water (from a Brita jug or similar is fine) to help bring more flavour out.