Chemex (2 cups) - Total brew time 3-4 minutes
Invented by Dr. Peter Schlumbohm in 1941 the Chemex is known for its artistic design as much as its brew ability. Using a temperature resistant carafe with a wooden handle it uses specially designed paper filters for superior extraction resulting in a delicate and clean cup of pour over coffee.
2 cups (35g of beans)
Boil water to an ideal brewing temperature of 91-93C. Once boiled, unfold the Chemex filter, insert into the Chemex and rinse with hot water to remove the paper flavour and heat the Chemex up. Discard any hot water left in the Chemex.
Weigh and grind your coffee beans to a consistency similar to sea salt. For a 2 cup yield we recommend using 35 grams of coffee beans.
Pour the coffee grounds gently into the centre of the filter whilst keeping the grounds on a level bed. Shake if necessary and place on the scales. Set your timer for 30 seconds to allow for the coffee to bloom (degassing process).
Note: For improved technique a goose neck kettle helps to control water flow and spiral pouring.
After 30 seconds slowly pour an additional 330 grams of water ensuring the grounds don’t excessively overflow with water and set timer for a further 2.30 minutes.
Repeat Step 5 adding a further 200 grams of water to get the total water weight to 600 grams. Set time for another 45 seconds to allow the water to pass through the grounds.
Remove the filter, discard the waste grounds and you’re now ready to pour out 2 cups of coffee.