CHEMEX
story
The Chemex should be part of every coffee lover's essentials. Its design has remained unchanged since it was invented in 1941 by Peter Schlumbohm (wooden handle, leather cord, conical glass and all). Schlumbohm's designs have been characterized as "a synthesis of logic and madness," and we're inclined to agree. Coffee from a Chemex is very similar to that from a dripper, but there's more room for error. For best results, grind your beans coarser than you would with a ceramic dripper and pay special attention to the pour speed. This care will yield a delicate and nuanced coffee, with plenty left over to share with friends.
Step 1
Note: The amount of coffee and water varies depending on the type of coffee and the desired strength. As a starting point, we recommend using 50 grams of coffee and 700 grams of water and then adjust to your taste.
Weigh the coffee and grind it as coarsely as sea salt.
step 2
Unfold your filter paper and place it in your Chemex , making sure the tri-fold part is facing the spout and is across it without obstructing it.
step 3
Wet the filter paper completely and heat the Chemex carafe with hot water. Then pour out the remaining water.
Step 4
Pour your ground coffee into the filter and shake it gently. This will flatten the ground coffee, allowing for a more even pour.
Step 5
There will be four infusions in total, and this is the first one.
Starting in the center of the grounds, carefully pour twice the amount of water you have in total into your grounds bed (e.g. 50 grams of water if you have 25 grams of coffee). Carefully work your way outward, avoiding pouring down the sides of the filter. You will notice that adding this amount of water causes the coffee to expand or "bloom." Wait for about 45-55 seconds. A solid bloom will ensure even saturation.
Step 6
Pour the water in a circular pattern, starting in the center. Spiral toward the edge of the slurry before twisting it back to the center. Avoid pouring onto the filter. Allow the water to drip through the bottom until the slurry drops 1 cm from the bottom of the filter. You should use about 200 grams of water for this pour. 
Step 7
Repeat the same watering pattern as in step 6, adding the water in 200 gram increments. Repeat the process once more, allowing the water to seep through the soil until the slurry drops 1 cm from the bottom of the filter before starting the next watering.
Step 8
Allow the water to drip completely through the coffee grounds.
Step 9
The brew should have taken between 3.5 and 4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour speed next time. If the brew was too slow, consider using a coarser grind or a faster pour speed.
Pour into a preheated cup, serve and enjoy.
WHAT YOU NEED!
Chemex Carafe
Chemex Filter
Kettle
coffee grinder
Digital scale
timer
BREWING TIME
3-4 minutes
DO YOU STILL HAVE QUESTIONS?
Write to our expert Jessi at support@coffeepirates.de
