Undoubtedly one of the most recognizable and elegant coffee makers available. The Chemex was designed in 1941 and has been making delicious coffee ever since. Its non-porous, heat-resistant glass construction, combined with proprietary, scientifically designed filters, produces coffee with clarity and complexity.
In fact, it's the filters that are the star of the Chemex show. They are 20-30% heavier than other filters and remove even the finest sediment particles. The design of the filter facilitates the proper infusion time by regulating the filtration rate - about a 4 minute brew.
The Chemex is so cool that it has a permanent display in the Museum of Modern Art in New York, and is how James Bond makes his coffee. What other endorsements do you need?
1) As a starting point we recommend a 16:1 water to coffee ratio. For the Chemex start with 50 g coffee and 800 g water. Weigh out and grind 50 g of coffee to a coarseness resembling sea salt.
2) Place the paper filter in the Chemex with the triple folded side facing the pouring spout. Bring water to a boil and rinse the paper filter. Discard the rinse water.
3) Add the ground coffee to the filter. Give the Chemex a gentle shake to flatten the coffee grounds to allow for a more even extraction.
4) The first pour is to be twice the weight of coffee. (eg. if using 50 g of coffee pour 100 g of water). Gently start the first pour in the centre of the coffee ground bed and slowly expand outward avoiding to pour on the sides of the filter paper. The first pour allows the coffee to expand and bloom. This allows the coffee to off-gas. Allow the coffee to bloom for 45 seconds.
5) After the bloom is complete pour water in a circular pattern starting in the centre spiralling out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter. Allow the water to drip through the grounds until the slurry drops 1 inch from the bottom of the filter. You should use about 200 g of water for this pour.
6) Allow the water to drain until the coffee ground are almost exposed and repeat Step 5 slowly adding about 200 g of water. Repeat again when the coffee grounds are almost exposed adding 200 g of water.
7) Add the final 100 g of water. Allow the water to drip through the grinds and discard the filter and grounds and enjoy.
This extraction should take approximately 5 to 5.5 minutes. If the extraction takes longer consider using a coarser grind. If the extraction is quicker consider using a finer grind.