How we brew: Chemex
Chemex Originally created in the 1940s, this slow-and-steady approach to brewing has made a comeback in the last few years. Just like a standard drip machine, the Chemex method involves pouring hot water over the coffee grounds. The Chemex is different as it requires a filter paper that’s up to three times thicker.
- Total brew time: 3:30-4:00
- Coffee: 36 grams
- Water: 600 ml
- Water Temp: 92 °C
- Grind size: medium course
- Unfold the Chemex filter and insert in top of brewer, making sure the 3 layered side of filter is lined with pouring spout.
- Heat the Chemex by pouring hot water around the inside of the filter paper. Rising the filter helps seal it inside the dripper and also get rid of any paper taste.
- Pour your ground coffee into the filter and gently shake the brewer to settle and level the grinds
- Start your timer and slowly pour just enough water over the grounds to wet all the grinds evenly and let it bloom.
We use double the weight of the coffee grinds and bloom for around 30 seconds
- Pour continuously in a slow, spiraling pattern.
- Allow all the water to drain through the filter, remove the filter from the dripper and serve as soon as possible.
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