The Chemex has several advantages over most auto-drip machines, beginning with more precise temperature control. In addition, the Chemex allows for more control over extraction time and is much easier to keep clean.
- Fresh-roasted coffee (1.6 - 2.0 grams per fluid oz)
- Hot water (195 - 205 F)
- Chemex Brewer and filter
- Grinder (grind = coarse sea salt)
- Measuring spoon or scale
- Cup(s) and/or thermal carafe
Directions:1. Open the Chemex filter into a cone
One side should have three layers; the other side one layer. Place the cone in the top with the thick portion toward the pouring spout. You may use non-Chemex filters that fit the dimensions of the brewer, but Chemex filters are specifically designed for this purpose.
2. Soak the filter
Use a small amount of hot water to pre-wet paper filters (to avoid paper taste). Dispose of water used for pre-wetting.
3. Measure and grind
Use 1.6 - 2.0 grams of freshly ground coffee per fluid ounce of water. Grind coarsely to roughly the size of coarse sea salt. Burr grinders generally offer better performance, but if using a blade grinder, grind in short bursts and give the grinder a few firm shakes between grinds.
NOTE: If the water does not easily move through the grounds, your grind is too fine. If it pours through too quickly and produces weak coffee, the grind is too coarse. Experiment a little and adjust to your preference!
4. Wet the grounds
With a gentle pour, saturate the grounds with water (195 - 205 F), allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.
5. Continue brewing
Carefully pour remaining water and control brewing time (3-4 minutes total) by slowing or stopping the pour as needed. Keeping the water level in the cone between ½ and ¾ full in the cone is recommended for optimum brewing.
Once the desired amount of coffee is brewed, replace the filter full of spent grounds with the Chemex glass lid to keep the coffee hot.
6. Pour into serving cup(s) and enjoy.
Brewing is complete when the drip becomes irregular (instead of a steady flow) within recommended time parameters.
Click here for a Downloadable PDF of our Manual Drip Brew Program.
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