Amounts
16oz: 32g (or about 1.1oz) of coarse ground coffee to 510g (or about 18oz) of water
What you’ll need
Chemex carafe
Unbleached Chemex filters
Goose Neck Kettle
Grinder
Digital scale
Timer
Brew Time
3 - 4 minutes
Background
Equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged (wood handle, leather cord, tapered glass and all), since its invention in 1941 by Peter Schlumbohm. Schlumbohm’s designs were characterised as “a synthesis of logic and madness,” and we're inclined to agree. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends. Note: The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 32 grams of coffee and 510 grams of water (about 18 ounces), and then adjust according to your taste.
Weigh out the coffee and grind to a coarseness resembling sea salt. Unfold your filter and place it in your Chemex, ensuring the triple-fold portion is facing the pour spout (with the top corner folded down and tucked between the filter and the pour spout to reinforce the seal) and lays across without obstructing it.
Fully saturate the filter with hot water to remove any paper flavor and warm the vessel. Pour this water through the pour spout into your decanting vessel and cup to pre-warm, being careful as to not disrupt the filter as you pour.
Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds (for example, 64 grams of water if you have 32 grams of coffee). Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 45–55 seconds. A solid bloom ensures even saturation.
Pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling your way back toward the middle (do not pour on the filter) and begin pouring steadily in a zigzag pattern across the slurry and back, stopping dead center.
Continue pouring through the center, until the scale reaches 510 grams (18 ounces) and stop.
Allow the water to drip through the grounds entirely (this part of the brew process is called the “draw down”).
The brew should have taken between 3.5–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.
Pour into decanting vessel or warmed cup and serve.