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How to make a Chemex

How to make a Chemex

The Chemex® was invented in 1941 by the eccentric chemist Dr. Peter Schlumbohm. During his career his focus was making everyday object more attractive, enjoyable to use and functional. His goal with the Chemex® was to create a product which would make brewing the perfect cup simple, but also stylish and beautiful.

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FOR A 6/8 CUP CHEMEX USE 37.5G OF COFFEE TO 600ML WATER.

PICTURED IS THE 6/8 CUP GLASS HANDLED CHEMEX.

CHEMEX 3 cup recipe

WHAT YOU NEED:

  • Chemex (3 cup)
  • Chemex filters
  • Scales
  • Timer
  • 18.75g coffee
  • Goose Neck Kettle
  • 300 ml water (94°)

    chemex 6

    STEP ONE

    Heat water to 94°

    Measure out 18.75g of good quality speciality coffee and grind it to a medium coarseness (think table salt between your fingers).

    Fold filter papers (if not pre-folded) as per the box instructions. Place filter into your Chemex, ensuring the thickest side sits against the spout of your Chemex.

    Rinse the filter paper with a small amount of water. Empty the water from Chemex (fold filter in place and pour water out of the spout).

    chemex 3

    STEP TWO

    Place your coffee into Chemex, tap the sides of your Chemex to ensure your coffee bed is as flat as possible.

    Place your Chemex onto your scales and tare, so you are starting on zero.

    Adding coffee to V60 2 cup.

    STEP THREE

    Start by adding 36 ml of water (double the amount of coffee in your filter) over 5 seconds. Pour water evenly onto your coffee bed, making sure that all the coffee is in contact with water.

    Let your coffee bloom for 30 seconds. Agitate the slurry by stirring

    clockwise three times.

    Tapping the V60 so that the coffee sits flat.

    STEP FOUR

    After 30 seconds start pouring water in a concentric motion (circular), avoiding pouring water directly onto the sides of your filter paper.

    Pour at a steady and consistent rate.

    Your target is:

    100g water poured at the 1 minute mark. 300g water at 2 minute mark.

    Leave your coffee to brew and draw down. The water should take approximately between 2 mins 50 second and 3 mins 15 seconds to drain from the filter chamber.

    Enjoy your Hario V60. We like to serve our V60’s with some grinds on the side so customers can experience the aroma of the freshly ground single origin.