CHEMEX

A brief history

This is a manual coffee preparation technique, similar to filter coffee. It was invented in 1941 by the German scientist Peter J. Schlumombohm and uses a distinctive carafe - a genuine design icon, which has even been displayed at MOMA in New York. The Chemex has an “Hour-glass” shape and there is a distinctive wooden ring tied with a leather thong to hold it by. It is made entirely of glass, which does not absorb tastes or aromas, and uses special conical filters made of highly absorbent paper.

Preparation method

COFFEE

  • Medium/coarse ground coffee

Quantities

  • Range* 40-80 g/l 
    • RANGE: refers to the range that can be used for the quantity of coffee, which will vary according to personal taste and the type and roast of the coffee being used. 
  • Brew ratio* 1:15 recommended
    • BREW RATIO: the relationship between the amount of coffee and the quantity of water used (eg: 1:15 = 60 g coffee per 900 ml water).
  • Quantities for two cups:
  • 20 g coffee for 300 ml water

Equipment

  • Chemex Triangular or
  • square Chemex filters
  • Electric kettle
  • Professional grinder doser
  • Mug (150-300 ml)

Preparation

  1. Heat the water in the kettle to a temperature between 92 °C and 96 °C. 
  2. Place the filter in the upper part of the jug, with the three layers on the side of the spout.
  3. Wet the filter with hot water and then remove the water from the Chemex. This step helps to remove any impurities or odours from the filter and also pre-heats the jug.
  4. Put the correct quantity of coffee in the centre of the paper filter.
  5. Pour some of the hot water on the coffee, about 10% of the water in the kettle, and wait 30 - 45 seconds. This stage is known as blooming or pre-infusion.
  6. Using a circular motion, slowly pour about 50% of the water in the kettle over the coffee, making sure to wet all the coffee grounds.
  7. Wait about a minute from the first pour, or until the water has completely filtered through, then pour the rest of the water over the coffee, once again with a slow, circular movement.
  8. When filtration is complete and the flow of coffee has slowed to a drip, remove the filter from the jug.
  9. Serve the coffee.