We have always believed that there is something beautiful about the process of manually brewing coffee and this is perfectly embodied by the Chemex. If you needed any confirmation, this hourglass-shaped coffee vessel invented in 1941, is featured in the collection of the Museum of Modern Art in New York City.
For those of you that are looking for your coffee to taste as beautiful as the vessel it is brewed in, here is our guide to brewing the perfect Chemex.
Medium - Coarse (17g)
270g (just below boiling)
*To prepare your Chemex place a folded filter into it, then pre-wet with hot water to remove papery taste and pre-heat your vessel.
Discard the hot water by holding onto the filter while you tip it over. Add your coffee and give it a shake to make sure everything is evenly distributed.
Add 90g of hot water for your blooming stage. Give it a few quick stirs to agitate the coffee and let it bloom for 30 seconds.
Continue to pour in another 90g of hot water around the edges of the filter to wash down any grinds. There shouldn't be any dry grounds floating above the surface. Once you have reached 180g, wait another 10s.
Finish your Chemex at 270g, giving it three light stirs to create a vortex and hence even extraction.
Remove the filter once your coffee is finished brewing and pour into your favourite mug.