Hardware
Chemex
The Chemex as a brewing method was invented and developed by Peter J. Schlumbohm in 1941. There are more than 3000 patented inventions registered in his name and out of all of these, the Chemex endures to this day. As a laboratory technician, he was familiar with the Erlenmeyer, which he adjusted to create the Chemex.
Filters
The specially developed Chemex filters are folded, oxygen-cleansed squares. By folding the square in half, creating a half-moon and then folding the half-moon in half again, a three-layered cone is formed, ready for use in the Chemex.
Grind lightly roasted (filter) coffee coarsely (cafetiere grind size). The amount of ground coffee needed depends on the size of the Chemex used.
Models
The Chemex comes in 3 sizes: small, medium and large.
- The small Chemex holds 360 ml
- The medium Chemex holds 900 ml
- The large Chemex holds 1150 ml
The medium and large size models allow you to pour the water until it levels with the bulge in the glass. In that case, the contents amount to 500 ml.
Brewing advice
Water temperature : ± 90° C - 194 Fahrenheit
SCAE dosage: 55-65 g per litre
Dosage. At 55 g per litre:
- 360 ml = 20 g
- 500 ml = 28 g
- 900 ml = 50 g
- 1150 ml = 63 g
Dosage. At 60 g per litre:
- 360 ml = 22 g
- 500 ml = 30 g
- 900 ml = 54 g
- 1150 ml = 69 g
Dosage. At 65 g per litre:
- 360 ml = 24 g
- 500 ml = 33 g
- 900 ml = 59 g
- 1150 ml = 75 g
1. Boil the water.
2. Pour the water, just off the boil, through the empty filter. Wetting the filter this way prevents a papery taste and warms up the Chemex at the same time. Pouring the water out of the Chemex, make sure to keep the pouring nozzle on the upper side. The Chemex will empty faster without creating underpressure, as the air will be able to flow in through the opening. See video footage.
3. Pour the boiled water in a kettle with a long spout and let it cool down to 96˚C / 205 Fahrenheit.
4. Calmly pour the water from the Chemex, be careful not to burn your hand.
5. Distribute the coffee over the filter.
6. Pour a small amount of water onto the coffee. The coffee, like dough, will rise. This process is called pre-infusion or ‘blooming'.
7. Let this mixture sit for about 35 seconds, until the filter stops dripping.
8. Then very calmly pour the hot water onto the coffee, making a circular movement. Be careful not to wet the outer edges of the coffee. Pour the water up to the upper rim of the Chemex. Pouring just once will suffice.
9. The coffee now flows into the Chemex in a straight line.
10. When the coffee reaches the ‘bulge' in the glass, the Chemex is filled to capacity. This will take around 3½ to 4 minutes. If it should take longer, use a coarser grind, if shorter, then use a finer grind.
11. When your brew has stopped dripping, remove the filter and pour the coffee.
12. The coffee will taste even better, if allowed to cool down a little.