Accueil

The Chemex

The Chemex was born in the United States in 1941, developed by the chemist Peter Schlumbohm.

This pour-over extraction method produces a light and aromatic coffee, revealing the most subtle aromas of the coffee and thus allowing one to grasp the specific characteristics of each terroir.

Its unique design even earned it a place in the permanent collection of the Museum of Modern Art in New York.

Equipment required for a Chemex

Chemex (3-cup version here)

Scale

Kettle

Grinder (if using whole bean coffee)

Chemex filter

Timer

Recommended water : filtered water, Mont Blanc, Volvic, Montcalm

Chemex Recipe

Number of cups: 2

Celsius Coffees: Pures Origines filter roast or Explorations

Coffee quantity: 20g

Water quantity: 300g

Grind: medium to fine

Water temperature: 93°C

Brewing time: 2min30 - 3min

Number of pours: 3

Preparing a Chemex

Step 1 : Grind 20g of coffee to a coarse consistency, similar to coarse sea salt.


Step 2 : Fold a Chemex filter. There are two types: square or round (follow the instructions, it’s not as complex as origami!).


Step 3: Rinse the filter with hot water to avoid a paper taste in the cup. This also preheats the equipment. Empty the used water.

Step 4: Place the Chemex on the scale, pour the ground coffee into the coffee maker, and tare.

Step 5: Bring the water to a boil (92-96°C), start the timer, and perform the first pour in a circular motion starting from the center and moving to the edge, without touching the paper filter. This infusion is called the "bloom." It should cover all the grounds, using between 40 and 50g of water.

Step 6: Wait 30 to 40 seconds before proceeding to the 2nd pour.

Step 7: Pour again in a circular motion, starting from the center toward the edge of the filter, until you reach 180g on the scale.

Step 8: Wait until 1min30 before proceeding to the 3rd and final pour.

Step 9: Pour until you reach 300g on the scale.

Step 10: Wait for the water to drain. When the top of the coffee grounds is no longer submerged, remove the filter from the carafe to avoid over-extraction, which would add bitterness to the cup.

Step 11 : As with a glass of wine, gently swirl the carafe to let the aromas develop.

Tips

Freshly ground coffeewill consistently offer a much better tasting experience.

Use a scale. This will allow you to consistently replicate the settings that suit your taste.

Be patient, the coffee will only be better for it. Since paper filters are thicker than dripper methods (V60), extraction generally takes longer.

Discover more recipes