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Chemex Brewing Guide

Chemex Instructions (Please use the drop downs to calculate the brewing instructions).

Measurement

Amount

Bloom Time

Chemex

The Chemex was invented in 1941 by Peter J. Schlumbohm a German born American immigrant. His area of study was chemistry, being famillar with methods of extraction and filtration he invented the Chemex which has stood the test of time. The design is simply a masterpiece, so even if you don't brew coffee it will look good in your kitchen. The filter is quite thick traping most of the oils and micro fines producing a very crisp cup.

Quick Brew Checklist

  • N/A of whole bean coffee
  • Target Pour Dose N/A every 20 seconds
  • Target Brew Time N/A min of time
  • Equipment/Items Needed

  • Chemex
  • 1 Chemex Filter
  • Scale
  • Grinder
  • Kettle
  • Coffee (Whole Bean)
  • Water (Filtered)
  • Chemex Step By Step Instructions

  • Step 1 Unfold + Rinse
    Unfold the filter with the thicker side of the filter paper facing the pouring spout into your Chemex, and rinse well. Carefully press the top edges of your filter paper down while pouring near boiling water into the center circling slowly your way towards the outside edge. This step makes sure you have good contact in-between the filter upper cone of the Chemex while also rinsing the paper flavor out of the filter and preheats your vessel. After the hot water has made it through the filter discard it by pouring it out through the spout.

  • Step 2 Weigh
    Weigh out of whole bean coffee. Using your favorite grinder, grind the coffee on a medium-coarse setting. (Keep in mind that altitude plays an important role in your grinder settings. As you move up in altitude you will find that you will need to grind your coffee finer). To read more on the grind click here.

  • Step 3 Grind
    Dump your freshly ground coffee into the Chemex's filter. Lift the Chemex up and shake the grounds to evenly distribute in the filter. Set the brewing vessel and the Chemex on the scale and turn it on. If the scale doesn't read 0 press the tare/zero button.

  • Step 4 Bloom
    Now that everything is set up, you can start the timer on the webpage, pour the hot water into the center of the coffee grounds. Slowly pour in a circular motion until your scale reads . Wait 30-45 seconds for the water to saturate the grounds, allowing the CO2 to escape and giving the coffee time to release its identity into the water. Pour Master Tip: "Having trouble with the bloom seeping out? Create a crater in the center that will cradle the water on an uneven surface.

  • Step 5 Hand Drip
    After taking in all that sweet aroma of the bloom you can start your pour shooting for the scale to read in about minutes, keeping your pours to about every 20 - 25 seconds. When pouring always pour into the center and spiral your way out making sure not hit the paper filter. After reaching on the scale, let the coffee make it's way slowly out of the Chemex. Once it stops dripping remove the filter from the Chemex and discard it. Pour Master Tip "If you overshot the brew target time then the grind may have been too fine. If it finished too quickly then the grind was too coarse"

  • Step 6 Enjoy
    Close Your Eyes...
    Tune out everything around you, but the dizzying aroma of the coffee.
    Now Smell...
    Try to identify and describe the aroma in your own words. Chocolate? Nutty? Floral? Sweet?
    The Moment Has Finally Come, Taste The Coffee!
    Slowly focus on the flavor, let the coffee evenly coat your tongue. When does the bright dazzling acidity hit? What does it taste like? Is there sweetness? Is it more caramelized or like candy? A well prepared coffee will not be overly bitter, nor will it be astringent. It will instead display an amazing array of flavors brought out by many carefully controlled steps, from planting the seed to your finished cup!