What You’ll Need:
- 6-Cup or 8-Cup Chemex
- Chemex filter paper
- Freshly ground coffee
- Scales
- Kettle
- Grinder
The Recipe:
- Coffee: 30g (coarse grind — like granulated sugar)
- Water: 500ml
- Brew temp: 93–96°C
- Milk temp (if using): 55–65°C
- Brew time: 4:00–4:30 minutes
Step-by-Step:
- Prep your kit and heat your water to 97°C.
- Fold your filter paper and place it in the Chemex (triple fold facing the spout).
- Rinse the paper with hot water to remove any papery taste and pre-warm the Chemex.
- Grind 30g of coffee (coarse grind) and add to the brewer. Tap gently to level the bed.
- Place the Chemex on your scales and zero it.
- Start your timer and bloom the coffee with 60g of water — pour gently in circles and wait until 0:30.
- At 0:30, pour 250g more water, slow and steady.
- At 1:00, pour the remaining 190g to bring you to a total of 500g.
- Give the Chemex a light swirl to even things out.
- Let the brew drain fully. You should finish around 4:00–4:30 minutes.
Serve and enjoy — it’s clean, crisp and perfect for sipping or sharing.
Dial It In:
- Brew taking too long? Go coarser.
- Brew too fast? Go finer.
Chemex brews are about balance — clean cups, soft mouthfeel, and full flavour. Great for lazy Sundays, dinner tables, or anyone who wants more than just a quick fix.
