Chemex
The Chemex, a poetic ritual in coffee alchemy, embraces elegance with simplicity. Begin with coarsely ground coffee, a measured pour-over of hot water, and the placement of the Chemex filter. The slow, deliberate pour extracts a balanced elixir, showcasing the bean's intricacies. The resulting brew, clear as a mountain stream, is a delicate ode to patience—a poetic symphony of clarity and flavor captured in a vessel as graceful as the process itself.
- Medium ground Coffee
- Water (200-205°F or 93-96°C)
- Chemex Filter
- Heat Water
Bring water to 195-205°F (90-96°C). If you don't have a way to measure temperature, bring water to a boil and let it cool for about a minute to reach ideal temperature.
- Grind coffeeGrind coffee beans to a fine to medium consistency, resembling beach sand.
- Assemble the Chemex
Place a paper filter into the top and rinse it with hot water to remove any paper taste. Pour out the water and position filter again.
- Add coffee and water
Add the desired amount of coffee into the chamber. The recommended ratio is 1:16 (coffee to water).
- Pre-infusion
Pour water until topping the coffee (about 15% of total), stir and let it sit to pre-infuse for 30 seconds.
- Pour remaining waterPour the remaining water into the chamber slowly and in batches. Pour until it barely covers the coffee. Repeat this step for 3 minutes.
- EnjoyDiscard the paper filter and enjoy!
Tip: If at the end of the 3-4 minutes, there is water remaining inside the chamber, check your grind size.