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The Chemex

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

This infusion extraction method produces a light and aromatic coffee, revealing the most subtle aromas of the coffee and thus allowing one to appreciate the typicity of each terroir.

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

Materials needed for a Chemex

Chemex(here a 3-cup)

Balance

Kettle

Mill(if using coffee beans)

Chemex filter

Stopwatch

Recommended waterFiltered water, Mont Blanc, Volvic, Montcalm

Chemex Recipe

Number of cups:2

Celsius Coffees: Pure Originsfilter roasting orExplorations

Quantity of coffee:15g

Quantity of water:230g

Grind:medium to thin

Water temperature:93°C

Infusion time:2 min 30 sec - 3 min

Number of payments:3

Preparing a Chemex

Step 1: Grind 20g of coffee to obtain a coarse grind, similar to coarse cooking salt.


Step 2Fold a Chemex filter. There are 2 types: square or round (follow the instructions, it's not origami-related!).


Step 3Rinse the filter with hot water to avoid a papery taste in your cup. This also helps to bring the equipment to temperature. Empty the used water.

Step 4Position the Chemex on the scale, pour the ground coffee into the coffee maker and tare it.

Step 5Bring the water to a boil (92-96°C), start the timer, and pour the first batch in a circular motion from the center to the edge, without touching the paper filter. This is called a "bloom." The filter should cover all the ground coffee with between 40 and 50g of water.

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

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

Step 8: Wait up to 1 minute 30 seconds before proceeding with the 3rd and final payment.

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

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

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

Tips

Freshly ground coffeewill consistently offer a much better tasting experience.

Use a scaleThis will allow you to consistently replicate the settings tailored to your preferences.

Please be patientThe coffee will be all the better for it. The paper filter being thicker than dripper methods (V60), extraction is generally longer.

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