Perfectly balanced, sweet and light-bodied
By using a Chemex you get a coffee drink characterized by its balance: a fairly balanced acidity, light body, and the cleanliness and sweetness of the cup. The extraction times in this coffee machine are usually longer than those of a V60. It is ideal for lovers of complex, sweet coffees with good acidity, ideal for coffees with medium roasts.
Designed by the German chemist Peter Schlumbohm in 1941, this design has been inspired by the same instruments that Schlumbohm used in his laboratory.
It is formed by a simple single piece of borosilicate and a wooden necklace in the center, due to its aesthetic and technical characteristics it has become an authentic piece of design. In 1943 the MOMA designated it one of the best design products ever.
Its filters also represent a particularity, the shape and thickness of the paper mesh ensures that even the finest particles are retained in the filter, resulting in a greater cleanliness of the drink.
Unlike the cone of the V60, the Chemex does not have channels along its neck. This causes the water to percolate longer, which in turn, makes the water stagnate more frequently exceeding its contact time.
What we need
spoon or spatula
Step by Step
Heat the water to the point just before it begins to boil: the ideal extraction temperature is between 196-206ºF
Pre-heat the Chemex carafe to prevent thermal shock from influencing the volatile aromas of the coffee.
Place the filter on the top funnel of the Chemex, rinse it with warm water to remove residues from the treatment of the paper and aromas that can contaminate the coffee. Make sure to get rid of the water in the container afterwards.
Use a ratio between water and coffee of 16:1 (3 tablespoons per cup of water).
Darker roasts highlight notes of: Toast, bitter cocoa, nuts and a slight bitter taste. Lighter roasts highlight notes of: Berries, dried fruit, chocolate.
Level the coffee in the funnel of the method by distributing it parallel to the surface of the base of the Chemex.
Begin to pour a part of the water (not less than twice the amount of ground coffee), pour slowly and following a spiral movement.
With a spoon, lightly mix the wet coffee to ensure that the pre-Infusion is correct and that all the coffee has been moistened.
Wait no less than 30 seconds of blooming, so that all the gases accumulated during the roast are released and the aromas stabilize.
Once the blooming phase is finished, you can continue with the extraction: The pouring movement is spiral, concentrating the flow to the center of the cone to generate greater turbulence on the surface with more coffee.
Keep the flow rate, the flow height relative to the coffee, and the amount of water flow constant at the time of pouring.
Once you have finished pouring all the water, proceed to slightly stir the surface of the coffee, to mix the thicker particles that may have remained on the edges of the method and continue to extract.
After extraction, the coffee surface on the method must be perfectly parallel to the base of the Chemex with the edges free of coffee residues; this will reveal if a correct extraction has been obtained without pipelines.
Chill the coffee-based drink a little directly in the Chemex and serve.
Recommended for the Coffe de olla
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