Method: Brew Coffee: 30g of filter coffee with a texture similar to caster sugar Water: 500g – 95ºC
- Heat water and place filter paper into Chemex
- Rinse filter paper with a small amount of preheated water and add coffee
- Pour water in stages, slowly in a circular motion
- Allow 3 to 3 ½ for water to pass through and enjoy
Heat the water to 95 ºC. If you don’t have a thermometer, bring the water to the boil and let it rest for around 30 seconds before pouring into your Chemex.
Take a filter paper and fold into a cone, according to the instructions on the packet, and place into the Chemex. Rinse the filter paper through with a small amount of preheated water to remove any taste of the paper.
Pour the ground coffee into the centre of the filter paper as evenly as possible. Place the Chemex onto a scale making sure you tare to 0g. Have a timer set ready to go.
Start the timer and pour about 60g of water into the cone, wetting all the grinds. Take the Chemex and carefully swirl it for around 3 seconds. After 45 seconds add a further 240g of water pouring in slow, circular motions before letting the coffee steep. After 1 minute add the remaining water using the same slow circular motions. Carefully swirl the Chemex again to ensure that all grounds are used in the extraction.
It should take between 3 and 3 ½ minutes to allow all of the water to pass through the coffee. If it takes longer or longer than this, adjust the grind of the coffee for next time.
Enjoy on its own or chill overnight to make a delicious iced coffee!