How To Brew: Chemex

by Antonia Morrison

The Chemex is known for producing a clean, smooth, and flavourful cup of coffee, thanks to its thick filter and elegant design. Here's a step-by-step guide to brewing with a Chemex.

 

What You’ll Need:

  • Chemex Brewer
  • Chemex Paper Filter
  • Noni's Coffee Beans (or ground)
  • Grinder (if using whole beans)
  • Gooseneck Kettle (for precise pouring)
  • Scale
  • Timer
  • Hot Water (94° or just off the boil) 

 

Brew Ratio:

  • Coffee-to-water ratio: 1:15 to 1:17 (1g of coffee to 15-17g of water).
  • Standard dose: 30g of coffee to 500g of water for two cups.
  • Adjust based on taste preference and desired strength.

 

1. Grind the Coffee

Grind 30g of coffee to a medium-coarse consistency, similar to sea salt. A coarser grind works best for the Chemex's thick paper filters and longer brewing time.

2. Boil Water

Bring your water to a boil, then let it cool slightly to around 94°c (just off the boil). You’ll need about 500g of water for this brew.

3. Rinse the Filter

Place the folded paper filter into the Chemex with the three-layered side against the spout. Rinse the filter thoroughly with hot water to remove any papery taste and to preheat the brewer. Discard the rinse water.

4. Add Coffee Grounds

Place the Chemex on your scale and tare it to zero. Add the 30g of ground coffee into the filter. Gently shake the Chemex to level the coffee bed.

5. Bloom (30-45 seconds)

Start your timer. Pour 60g of hot water (twice the weight of the coffee) in a slow, circular motion, starting from the centre and spiraling outwards. Let the coffee bloom for 30-45 seconds. This process allows the coffee to release trapped gases and ensures even saturation.

6. First Pour (Up to 1:30)

After the bloom, begin your first main pour. Pour water slowly in concentric circles, avoiding the edges of the filter. Add water until you reach 250g on the scale. Aim to complete this pour by the 1:30 mark.

7. Second Pour (Up to 3:00)

At around the 2-minute mark, start your second pour, continuing in slow circles. Pour until you reach 500g of water in total. Try to finish pouring by 3:00.

8. Let It Drain

Allow the water to drain completely through the coffee grounds. The entire brewing process should take about 4-5 minutes. If it’s finishing too quickly, try a finer grind; if it’s taking too long, coarsen the grind.

9. Serve and Enjoy

Once the water has fully passed through, discard the used filter and grounds. Give your coffee a gentle swirl in the Chemex to mix the flavours evenly, then pour and enjoy your clean, crisp brew!

 

 

Tips for Better Chemex Brewing:

  • Grind size: Too fine a grind can cause over-extraction and bitterness. Too coarse a grind may lead to under-extraction and a weak brew.
  • Pouring technique: Pour in small, steady circles to ensure even extraction and avoid pouring directly on the filter.
  • Fresh beans: Use freshly roasted and ground coffee for the best flavours. Coffee that's too old may taste flat or stale.


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