Made from non-porous glass and fastened with a wood collar and tie, the Chemex Coffeemaker is one of very few drip-method coffee brewing devices on permanent display at The Museum of Modern Art in New York. Renowned for its elegance in blending form and function, Chemex’s hourglass-shaped vessel/brew cone with collar is available in three sizes: 3, 6 and 9 cup.
Chemex Brew Guide
WATER COFFEE PRE-INFUSION
370g 24g 50g
- Unfold the Chemex bonded 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 pouring channel (spout)—this will allow air to escape during brewing and help with the flow rate and extraction time.
- Rinse and preheat the filter and Chemex with at least 370g of hot water. This will remove any papery flavors imparted by the filter. Once the filter is completely saturated with hot water, carefully dispose of the rinse water. Do not take the filter out as it may be difficult to get it back into place. Be careful not to over-saturate the area around the spout causing it to collapse.
- Place the Chemex and well rinsed filter onto a scale. Tare the scale to zero.
- Weigh out the correct amount of coffee and grind it slightly coarser than the consistency of sand. This is coarser than what would be used for regular drip coffee. Coarsen the grind more for larger volumes of coffee.
- Place ground coffee in the pre-rinsed filter. Gently tap the side of the Chemex to level the brew bed. Place the Chemex onto the scale and tare the scale to zero.
- Completely fill the pouring kettle with 210°F water. Start the timer and gently pour the correct pre-infusion amount of water onto the grounds ensuring that all of the grounds are saturated.
- After one minute, continue adding water until the scale reads the correct weight for the batch size. Pour in a slow steady stream in approximately 3 cm counter clockwise circles. You may need to stop pouring momentarily to allow some of the water to drain through the filter before adding more water. Try to keep the slurry about 2cm from the top of the dripper. This step should take between 1–2:30 minutes or until the timer reads 2:00–3:30.
The total brew time should last between 4–5minutes.