Chemex

What You’ll Need

Ratio

50g Coffee / 800g Water

Grind

Coarse (Maldon Salt)

Total Brew Time

4:30 - 5:00

Step 1

Prep & Preheat

Set up the Chemex and filter on the scale. Separate the square filter with three points on one side, one point on the other. The three-pointed side should rest next to the spout. Heat 1000g (1L) of water in the kettle to 208° Fahrenheit (just off boil). Weigh 50g of coffee and grind on a coarse setting to a coarseness of Maldon salt.

Coarsely ground coffee shown next to whole beans

Step 2

Wet Filter

Pour hot water over the empty filter to thoroughly rinse. Hold the filter in place and dump out the rinse water through the Chemex spout, then place back on the scale.

Hot water is poured over a Chemex filter

Step 3

Add Coffee

Add the coffee to the Chemex, ensuring that you add 50g of coffee, then tare the scale to zero.

Ground coffee is poured into a Chemex

Step 4

Bloom

Start the timer and add 100g of water to the bed of coffee quickly, in about 10 seconds, ensuring to saturate all the grounds. Let the coffee bloom for 45 seconds. As the gasses escape, the bed will breathe and expand!

Empty Chemex waiting for water to be poured in

Step 5

Second Pour

When the timer reads :45, start pouring in the center and spiral out in concentric circles taking care not to pour down the filter itself. Continue pouring in concentric circles spiraling back in towards the center until the scale reads 350g. This should take about 30 seconds. Let the slurry drain for about 30 seconds.

Water is poured over coffee grounds in a Chemex

Step 6

Third Pour

When the timer reads 1:45, resume pouring in concentric circles to maintain a slurry height that sits 1” below the top of the Chemex until the scale reads 600g. This should take about 30 seconds. Let the slurry drain for about 30 seconds.

Water is poured over coffee grounds in a Chemex

Step 7

Final Pour

When the timer reads 2:45 begin your final pour, moving in concentric circles to maintain a slurry height that sits 1” below the top of the Chemex. You should reach 800g of water between 3:15-3:30.

Water is poured over coffee grounds in a Chemex

Step 8

Drawdown

Drawdown time can vary based on coffee variety and roast degree, but your brew should finish between 4:30-5:00 minutes. After the water has completely passed through the coffee bed, remove the filter and coffee immediately to to avoid those overly bitter last drops. Remove and discard the filter. Give your coffee a swirl to distribute the sediments, then pour and enjoy!

Coffee extracts in a Chemex and is served in two cups

Step 9

Troubleshooting Tips

If ...
- your brew finished after the time goal or tastes bitter, grind coarser
- your brew finished before your time goal or tastes sour, grind finer
- your brew finished in your time goal but is too concentrated/intense/strong, pour more water
- your brew finished in your time goal but is too weak/watery, pour less water
- your brew bed is not flat (peaks and valleys), make sure your water stream is consistent as you pour in concentric circles

Chemex sitting next to two cups of coffee
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