Our top tips for making the perfect Chemex coffee
- Grind your coffee to a medium-coarse grind.
- Weigh out your coffee, we always recommend 60g coffee to 1 litre of water. For example: 400ml brew = 24g coffee.
- Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water.
- Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed.
- Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds.
- At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds.
- Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total.
- Pour and enjoy.
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
Our Favourite Chemex Coffees
When it comes to selecting a coffee for the Chemex, we always focus on the flavours that we want to maximise.
At Chipp Coffee Co there's one star that steals the show every time; Kenya Kiambu. Our Kenya Kiambu coffee is naturally processed, which in turn adds to the depth of sweetness we can get out of this brew. With flavour notes of chocolate orange, plum and molasses, what's not to love?!
ABOUT THE CHEMEX
The Chemex is arguably the most beautiful of all coffee brewers, so it's no wonder it's still as iconic as the day it was released. Invented in 1941 by Peter Schlumbohm, the design of the Chemex has remains largely unchanged. It's easy to see why - the single glass design allows you to brew coffee without any taints - creating flavourful coffee each time you brew.