Chemex – Carafe
Dr. Peter J. Schlumbohm, a chemist and coffee lover living in New York at the beginning of the last century, designed the Chemex with all his experience in filter techniques and extraction. For example, the spout in the upper part of the carafe not only makes pouring easier, but it also allows steam from the already filtered coffee to escape past the filter from the body of the CHEMEX. The design of the Chemex has won multiple awards for its symbiosis of functionality and design.
1 - Amount of coffee & grind size
Fold the CHEMEX filter paper as instructed and position it with the triple-layered side towards the spout. Completely moisten the paper with hot water. To preheat the carafe, let the water sit in the carafe for a few minutes. Then pour it out.
2 - Prepare the water
Place the CHEMEX on a scale and add 50-60 g of ground coffee per liter of water. Gently shake the carafe until the surface of the coffee grounds is level. Now, tare the scale. The water has reached the ideal temperature of 92-94°C if it has rested for about 1.5 minutes after boiling. Now, begin pouring – but only until all the coffee grounds are moistened and no dry spots are visible. Let it bloom for about 30 seconds.
3 - Prepare the filter
Now, pour the water gradually in circular motions. It is important that the coffee always stays in motion and does not stick to the edge of the paper – without completely filling the filter paper with water. The coffee grounds should only rise by about 2 cm.
4 - Pour coffee
The ideal extraction time (brewing time) is between 3.5 and 4 minutes. Then remove the filter paper and gently swirl the coffee to mix it briefly.
5 - Extraction & Serving
Now you can serve your hand-brewed and perfectly balanced coffee. We wish you the utmost enjoyment!
6 - Genießen
We wish you the utmost enjoyment!
