Chemex
brew guide

Fold the filter paper into a cone and place it in the upper section of the Chemex. Wet the paper with hot water so that it adheres to the sides of the cone and loses the paper flavour, and to warm the pot.

Discard the water used to warm the coffeemaker and add 33 g of ground coffee to the cone. Make sure the coffee is evenly distributed and flat in the centre of the cone. Place the Chemex on a scale and weigh it.

Begin with a preliminary infusion, and set a timer. If you use 33 g of coffee, pour over 60-62 ml of hot water and wait 30 seconds. The coffee will come to life and bubble. This blooming allows the coffee to release carbon dioxide accumulated during the roasting process.

After 30 seconds, begin pouring in the water. Pour in a circular motion, taking care not to let the water fall onto the walls of the cone, but directly onto the coffee. Keep pouring until the weight reaches 500 g.

At this point, extraction should be complete in 3.5 or 4 minutes. This interval is extremely important to avoid producing a flavourless or even bitter drink. Notice whether at the end of extraction, the bottom of the coffee is clear; this indicates the grind and pouring technique are correct.

Remove the cone from the Chemex. Swirl the coffee in the jug to allow it to cool and breathe, pour into a mug and... great coffee!