This iconic brewer was designed in 1941 and has remained essentially unchanged since then. It’s easy to use, brews a clean cup and is an iconic design that looks nice on any countertop. Its visual elegance has earned it a place in the permanent collections of the Museum of Modern Art, the Smithsonian, and the Philadelphia Museum of Art. After more than 70 years, Chemex still remains one of the purest and most loved methods of brewing. Below you’ll find the tried-and-true recipe we use here at Filter.
What you'll need:
Unfold your Chemex filter and place it in the carafe, ensuring that the 3-layered portion is facing the spout and lays across without obstructing it.
Wet the filter thoroughly with hot water. Rinsing your filter before brewing will ensure that your coffee won’t have a papery taste and will also preheat your Chemex. Pour the water out of the pour spout prior to brewing.
Measure out 42 grams of whole beans and grind them medium-coarse, roughly to the size of raw sugar.
Pour the grounds into the filter and shake gently to even out the grounds.
Place the Chemex carafe onto the scale and tare your scale to zero.
Start timer and begin to pre-infuse (lightly cover) with about 100 grams of hot water. Try and saturate the grounds as evenly as possible in this first pour. The grounds will start to “bloom.” Let the blooming grounds sit until your timer reaches the 50 second mark.
Continue pouring the hot water in a circular motion over the grounds in 100 gram increments until you reach 675 grams. Total time should be roughly 4 minutes.
Discard the filter, serve and enjoy!