A manual pour-over style glass coffeemaker with a design that has endured, unchanged (wood handle, leather cord, tapered glass and all), since its invention in 1941 by Peter Schlumbohm.It is included in the collection of the Museum of Modern Art in New York City.
Medium to Coarse grind
Burr coffee grinder
Cup (250-300 ml)
36 gr for 2 cups, (60gr of coffee / 1 litre of water); 600 ml of water
Heat the water at the Right Temperature (92-96°C).
Position the paper filter in place, making sure the 3-layered side is facing the spout. This will allow air to escape.
Rinse the filter with warm water to prevent any papery taste and then drain the vessel.
Place your Chemex, complete with rinsed filter, on the scale and tare to zero. Add the ground coffee to the Chemex filter. Then tare to zero again.
Saturate the grounds with twice as much water as coffee (i.e. 36g coffee x 2 = 72g water) and wait for about 40 seconds (blooming phase). This allows the coffee to de-gas leading to a uniform extraction.
Add water in stages (around 150gr at a time) until you reach the desired final brew weight, making sure that the grounds are never exposed to air until the brew is finished.
Pour water in a spiral pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter itself.
When the extraction is finished remove and discard the filter.The brew should have taken between 3.5–4.5 minutes.
Serve the coffee.