Chemex
20 g of coffee to 320 ml of water through a thick bonded paper filter: a very clean, light-bodied cup.
United States · Chemex · Hot · Mild
- Coffee
- 20 g
- Water
- 320 ml
- Ratio
- 1 : 16
- Temperature
- 94–96 °C
- Time
- 6 min
- Caffeine
- About 125 mg
- Filter coffee 280 ml
Ingredients
- 20 gGround coffeemedium-coarse, like coarse sand
- 320 mlWater94 to 96 °C
Method
Put the filter in with its three-layered side against the spout, rinse it with hot water, and pour that water out through the spout.
Add 20 g of coffee, level it, and pour 50 ml of water to wet all the grounds. Wait 45 seconds.
Wait0:45Pour slowly in circles to 200 ml, pause for the level to drop a little, then continue to 320 ml by about 2 minutes 30 seconds.
Let it drain; it should finish between 3 minutes 30 seconds and 4 minutes 30 seconds.
Lift out the filter, swirl the coffee, and serve.
Tips
- Grind a little coarser than for a V60; the thick paper drains slowly.
- Keep the filter from collapsing into the spout; the channel lets air escape, and without it the brew stalls.
About this drink
The Chemex was designed in 1941 by the chemist Peter Schlumbohm: an hourglass-shaped glass flask with a wooden collar tied with a leather thong. Its paper filters are thicker than most, which holds back more oils and fine particles and gives a very clean, light-bodied cup.
