The Chemex filter drip method eliminates bitterness, and the slow brewing allows full flavour from the best coffee beans.
We use a 1:16 brew ratio (1 gram of coffee per 16 grams of water)
What You’ll Need:
**a chopstick or a metal straw**
Brew time 3:45 mins.
Unfold the Chemex filter, making it into a cone, and place it in the top chamber of the Chemex, making sure that the 3-ply side is facing the spout.**Tip: place a chopstick of metal straw in through the spout and leave it there during your brewing. This will allow air to escape during brewing and help with the flow rate and extraction time.
Rinse and pre-heat the filter and then pour out the rinsing water.
Grind your coffee at a medium-coarse grind size. (Baratza Encore #24)
Add coffee to the Chemex, gently leveling the coffee in the brew bed, and tare the scale to zero.
Bring your water to 95°C.
Start the timer and pour 60 grams of water to saturate your grounds for pre-infusion. Gently stir, and allow coffee to bloom for 30 seconds.
After 30 seconds, begin pouring in a slow, steady stream in small counter-clockwise circles until the weight on the scale reaches 250 grams.
At 1:15 pour again in a slow steady stream until the scale reads 450 grams.
At 2:00 pour one last time to 500 grams. During this pour quickly rinse off the grinds from the walls of the filter. Don't pour too much though, or else too much water will by-pass the coffee.
Allow the coffee to brew and fully drain through. Aim for a 3:30 - 3:45 min brew time.