Isimbi

Chemex

Ground coffee

35 g

Water temperature

96 °C

Grind size

Coarse medium

Brew time

4 mins

Amount of water

500 mL

1

What you’ll need: Chemex, Chemex filter, Kettle, Digital Scale, Timer Preparation ⇒ Bring water to a boil ↳ Let the kettle sit for about 30s for the water to settle ⇒ Place the filter inside the brewer ↳ Open the Chemex filter so that there are 3 layers on one side and 1 layer on the other ↳ Line up the side with 3 layers with the spout of the Chemex ⇒ Rinse the filter with hot water ↳ This will "prime" it, and help it adhere to the glass ↳ Make sure to pour out rinse water before continuing ⇒ Weigh and grind 35g of coffee ↳ Grind to a medium-coarse setting ↳ All grinders are different, but generally you want to set the grinder to 3/4 of the way to the coarse end (bigger numbers are coarser) ⇒ Pour ground coffee into the rinsed filter ↳ Make sure the coffee bed is flat to ensure an even extraction ⇒ Place the Chemex on your scale and press tare to set the weight to zero Extraction ⇒ Begin your timer ⇒ 0:00 - Pour 70 grams of water onto to the coffee ↳ Wait 30s while the coffee degases ↳ This is called the bloom ⇒ 0:45 - Slowly add water to the centre of coffee in a circular motion until you have reached 500g ↳ Go as slow as you can ↳ It should take you about 1 min to pour ⇒ 1:45 - Allow to drain completely ⇒ Total brew time should be no more than 4min ↳ If by 4 minutes your coffee has not fully drained, remove the filter and place in the sink until it finishes draining and grind slightly coarser next time. ⇒ Swirl the coffee for about 10s ↳ This will add oxygen to the brew and make it sweeter ⇒ Enjoy your coffee! Source: cafehubertsaintjean.ca

Parameters

Preparation

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Isimbi

Parameters

Preparation

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