I’ve loved the Chemex for years! From its fine award winning design to its iconic appearance in the James Bond’s movie, ‘From Russia With Love’. But I really love it because it just makes really nice coffee. Welcome to the next level of coffee drinking!
Today I’m going to show you a great two cup recipe. Why would you drink alone? I’ve also learnt a few tricks over the years and I’m very happy to share them with you. First, read the post below, then you can watch me brew it at home in the video below.
The filter paper
The biggest area of improvement from my perspective when brewing the chemex has been water breaching the filter, or the filter sinking into the pourer when brewing. I’ve tried doing an angle fold on the outside of the carafe, but recently I came up with the simple idea of just folding it on itself again. You can watch me do it in the video below. I can’t believe I didn’t think of this years ago! Nonetheless, I’m getting great cups, with no ‘sinky sinky’ filter. So I’d do it too if I were you!
36g of fresh filter roast coffee
You may not know this, but we roast for filter coffee brewing as well as for espresso. If you have never tried filtered roast coffee before, or even had a cup of filter then you really need to get on this! As a general guide on the Porlex hand mill grinder, the grind should be 7-8 clicks from fully closed. This is a true french press coarse grind size.
Volume: 600g total water in brew
Temperature: It’s true I’m really experimenting going hot, and I feel that the Chemex will be completely fine with water anywhere in the realm of 94-99 degrees celcius. Due to its large open topped design heat loss on the Chemex is wild, brew hot it wont hurt!
Pre wet with 100g water, stir and completely saturate any dry spots of coffee, wait 45 seconds for bloom. Common brew times are around 5 minutes.
- At 45 seconds add next 100g, give a light stir.
- At 1:15 add next 100g, give a little stir.
- At 1:45 add next 100g, give a little stir.
- At 2:00 add next 100g, give a little stir.
- At 2:15 add final 100g give a little stir.
Then gently tap the Chemex on the table and allow it to permeate through. You can see me do this on the video.
The pouring technique
I’ve also been loving the stage pouring technique shown to me by my friend Christos. Instead of loading the brewer with water in one go, in this method you moderate the flow of water through the bed of coffee. Only good things come as a result of being gentle with the flow of water through the coffee.
Expect an exquisite cup with the full myriad of coffee flavour, exceptional mouthfeel and sweetness.