The Chemex is a unique but simple method for making coffee. It remains the staple for every coffee enthusiast. The design is simple, yet sophisticated and unchanged since it was introduced in the 1940s. Coffee brewed in a Chemex is similar to drip. There are rules to follow however. You want to grind your beans coarsely than you would for drip or coffee makers. This will guarantee the water moves within the drip process.
The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 50 grams of coffee and 700 grams of water (about 25 ounces), and then adjust according to your taste.
Try to grind the coffee so its as coarse as sand or salt.
Add a filter and place it in the Chemex. You could also use the stainless steel version of the filter for easy cleaning. Ensure that the triple-fold portion is facing the pour spout and lays across with nothing in the way.
Fully wet the filter and warm the vessel with hot water. Discard the water through the pour spout.
Pour your ground coffee into the filter and gently shake it. This will flatten the bed, allowing for a more-even pour.
Ideally, you would want to pour four times.
Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds (for example, 50 grams of water if you have 25 grams of coffee). Work clockwise in a motion and pour slowly. You should see a solid bloom of expansion, which means is evenly saturated.
Keep pouring water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter. Allow water to drip through the grounds You should use about 200 grams of water for this pour. You will pour twice using this method.
Allow the water to drip through the grounds entirely.
The slow pour brewing method should take about 3-4 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.