Chemex Brew Guide
A classic way to brew, the Chemex generates an impeccable, balanced cup of coffee every time - and it has done so since its invention in 1941. This brewing method requires great attention to the pour rate, and coarsely-ground beans for the best results. But once you’ve mastered the process, you’ll find that the distinctive flavor is well-worth the extra bit of brain power.
Here’s what you’ll need to get started:
- Pour-Over Brewer
- Filter
- Gooseneck Kettle
- Grinder
- Volcán de Fuego coffee beans
- Scale
- Timer
- Mug
- Stir Stick
Ready to become a full-on coffee connoisseur?
Step into your new role by trying this elegant and timeless way to brew.
As a starting point, we recommend using 350 grams of neutral-tasting filtered water and 25 grams of coffee (a 14:1 ratio). You will also need a few ounces of water to rinse the filter, preheat the brewer, and your cup. We will use this 14:1 ratio in the instructions in this Brew Guide, but feel free to adjust the ratio to suit your preferred strength. The perfect cup awaits!
Load your pour-over brewer with a paper filter according to brewer instructions.
Rinse the paper filter with a few ounces of hot water from your kettle. This will eliminate any paper taste, preheat the brewer, and create a seal between the filter and the brewer. Pour out the rinse water while holding the filter in place to ensure the seal remains intact. Reserve 350 grams of water at ~205°F for the four pours detailed below.
In the meantime, grind 25 grams of coffee to medium coarseness in your burr grinder. Pour the grinds into the filter and give them a gentle shake. This will flatten the bed, allowing for a more even pour.
You will perform four pours in total. For the first pour, start at the center of the grounds, and gently pour 50 grams (twice the coffee amount used), working your way gently outward. Avoid pouring down the sides of the filter. You’ll notice the coffee will slowly expand, or “bloom.” Allow the coffee to bloom for 45–55 seconds to ensure even saturation.
For the second pour, slowly pour 100 grams (four times the amount of coffee used) of water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter.
For the third and fourth pours, repeat Step 5, slowly pouring 100 grams of water each time. You should have used 350 grams of water in total (50 grams for the bloom, followed by three pours of 100 grams each).
Allow the water to drip through the grounds entirely. While you wait, pour a few ounces of water into your favorite cup or mug so it has a chance to warm up. Then, throw out the water, and gently pour your creation into the cup or mug.
Enjoy your hard work!
The brew should have taken 3 to 4 minutes. Remember, patience really pays off with pour-overs. Brewing too quickly or too slowly impacts the flavor profile and prevents extraction of the intricate nuances of the coffee varietal. Experiment with different water to coffee ratios, and the coarseness of the grind, to dial in your perfect cup.
Since the Chemex brewer is larger than most, this classic method is perfect for your company to pull up a chair and enjoy a fresh cup with you. So call your friends - there’s plenty to go around!