Essential for coffee lovers, the attractive Chemex has gone through the history of contemporary coffee since its invention in 1941 by the German Peter Schlumbohm. The iconic coffee maker with its leather lace and wooden handle offers one of the best compromises for an everyday coffee, alone or with friends. It is the efficiency of the beautiful object and the quality of extraction. The Chemex offers a greater margin of error than the V60 or the aeropress for example, which gives it a great asset to monopolize your kitchen on a daily basis.
The fineness of extraction is one of the best gateways into the aromatic universe of specialty coffees.
It exists in 3, 6 or 8 cups.
What do you need ?
- A scale
- A stopwatch (your laptop for example)
- A grinder or pre-ground coffee for Chemex
- Chemex filter (already folded or to fold yourself)
- A kettle with temperature control
- A sign beak decanter for more precision
Recipe
35g of coffee for 500g of water for a Chemex 6 cups
18 gr of coffee for 300g of water for a Chemex 3 cups
Start from a ratio of 6gr for 100gr of water to find your own recipe.
4:30 minutes brewing time
30 second pre-infusion
Prefer mineral water (Volvic for example) or filtered water.
Milling
Folding the filter
Step 1 :
Boil 500 ml of water at 92°.
Weigh 35gr of coffee beans (if you have a grinder at home) or already ground by your roaster. The grind should be quite coarse, barely finer than cooking salt.
Pour some hot water into the bottom of your cups, this will be for step 8.
2nd step :
Put your filter on the Chemex by putting the part comprising the 3 layers on the spout side.
Place the Chemex on the scale.
Rinse it to remove all the micro-particles of paper that will disturb the taste of your coffee.
Leave this water in the bottom of the Chemex for one minute to preheat it and reduce thermal shock during extraction.
Step 3:
Pour in your 30g of grind and tare.
Step 5:
Start your timer and pour 60g of water to pre-infuse your coffee. It is necessary to moisten the whole of the grind. Stir with a spoon if necessary.
Step 6:
From these 30 seconds, pour again in a spiral from the center of the coffee towards the edge of the filter (without touching it directly with the water) until you reach 250g on the scale.
Step 7:
From 1:30, always pour in the same way up to 500 g. The extraction should end around 4:30. If it's faster: the grind is too coarse. If it's longer: your grind is too fine.
Step 8:
Remove the hot water from the bottom of your cups. Aerate your coffee by swirling your coffee in the Chemex. Serve and enjoy the smiles of the people you took the time to lovingly brew this coffee for.
If you have any questions or just want to share your recipe with us, send us a message via the chat at the bottom right of this page or on Instagram .
