The Chemex is a classic method of coffee brewing that has more style than most other brewers. Invented in 1941 by the eccentric chemist Dr. Peter Schlumbohm and displayed at The Museum of Modern Art as the best designed products in 1943 and on permanent display at the Brooklyn Museum and the Corning Museum of Glass in New York. The double bonded Chemex paper filters harken back to laboratory filter papers.
What you need:
- 6-8 cup Chemex
- Chemex filter paper
- 16g of coffee per cup of coffee
- Filtered Water (BWT recommended)
- Gooseneck Pouring Kettle
Weigh 32g of coffee using the scales, grind it to a quite coarse grind particle size.
Fold and place filter paper into the Chemex.
Pour freshly heated water through the filter, this will remove any possible paper taste that can come from the filter as well as pre-heating the brewer.
Pour out pre-heat/rinse water without removing the filter paper.
Add coffee to filter and shake gently to create a level bed of coffee.
Place brewer on scale and tare.
Pour 50-70ml heated water at 91-95 degrees in a spiral pattern to pre-wet the coffee bed and allow the coffee to bloom. Avoid pouring water directly on the filter surface.
The bloom is CO2 gas being released from the ground coffee and allowing for a better seal during the extraction process by preventing water from passing by individual grinds due to the gaps formed by escaping gas.
Allow the bloom to sit for 30 secs.
Before the bloom dries out, begin pouring the remainder of the 500g water in a spiral pattern moving back and forth from the centre to near the coffee edge. This should take about 2:30 minutes.
When the coffee is almost dry, remove the filter paper and coffee from the brewer and discard.
Gently swirl the coffee in the Chemex to aerate and mix the coffee and serve into cups or mugs.