Step 9: Remove the Filter, Pour, and Enjoy You’ll know this when the steady stream of water comes to a total halt, or very slow drip. When you’re out of water, wait until the Chemex is finished brewing. When there’s about a half-to-a-quarter of water left percolating, begin your pouring method again. When the water is nearing the top, take a moment to let it percolate through the grounds. Start towards the center - but not directly in the center - and begin pouring in circular motions.Īvoid the edges and maintain directing your water in that central, not-quite center, ring. Technique is important for Chemex pouring, so be mindful of this until you master it. The more lively the coffee in this stage, the fresher the coffee. The grinds should be lively in appearance and begin to expand. Step 6: Bloom the CoffeeĪdd just enough water to saturate your grinds and let it bloom.
#Coffee chimex series
Step 5: Add Your CoffeeĪdd your coffee and give your Chemex a series of gentle shakes to even out the grinds. This will help cleanse some of the “paper” flavor and also help the filter to stay properly affixed for the top of the Chemex. When your water is ready, take some of it and briefly saturate the filter. The paper doesn’t evenly distribute, so it’s important to make sure the thicker, three-ply side rests within the spout. Pick up the square and place it into the top of the Chemex. Don’t be afraid to add some room temperature water to cool it slightly if you think your water is too hot.īeyond its fun shape and design, Chemex is known for its extra thick filters. If your kettle doesn’t have a temperature control option, do your best to stop your kettle just before the boil.Anything above 200° will create bitter and unwanted flavors during the brewing process.
Just like for making French Press, we recommend a final temperature anywhere between 190° and 200°. Have your kettle warming in the background as you get everything else ready. If you don’t have one, you’ll need to get your hands on one before you can continue. For Chemex, however, a gooseneck spout is required to brew properly. Note: for French Press, a gooseneck spout is ideal, but not necessary. If you’ve ground for French Press, you’ve probably gone a bit too coarse. If yours doesn’t, we’d recommend Googling your grinder and “Chemex.”īut overall, you’re aiming for medium-coarse grind. Some grinders have an indicator for Chemex these days. Our team, for instance, prefers a 1:12 or a 3:15 ratio for a more intense experience.Īlso, be sure to add a little extra water for Step 4.If you’ve never brewed Chemex, we recommend a 1:14 ratio of coffee to water as a starting point, but experiment over time and see what you like the best. You stop pouring when the kettle is out of water, so making sure the kettle is accurately filled is key.
Unlike a French Press, a Chemex doesn’t have a max fill line. Step 1: Measure Your Coffee and Your Water This goes a long way at maintaining the coffee’s essential oils.
To get this from Chemex we like to use a reusable stainless steel mesh filter. We, however, prefer a fuller-bodied coffee.This will yield a thinner, lighter-bodied cup. It’s important to note that using the filters may wick away bitterness, but will also wick away many essential oils. Traditional Chemex guides promote utilizing thick paper filters.The biggest difference, however, may be the light body and thin mouthfeel - depending on your approach. What Should You Expect from a Chemex?Ĭhemex brewing will often yield a smoother cup than many typical methods.
#Coffee chimex manual
Total brew time should be about 4 min.If you’re used to brewing with a traditional drip pot, a manual pour over method like a Chemex might seem inaccessible, but in reality, it’s very simple.īetter yet, if you are used to loading up your coffee with cream and sugar, the lighter-bodied cup produced by a Chemex could be your gateway into a wonderful life of taking your coffee black.
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