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
Unfold the CHEMEX filter paper and place it in the carafe with the three-ply side facing the spout. Now moisten the paper completely with hot water and let the water stand in the carafe for a few minutes to warm it. Then pour out all the water.
2 - Prepare the water
Weigh out exactly 40 grams of whole beans. Grind the beans to a medium-coarse grind (the consistency should resemble coarse sea salt). As the original Chemex filter paper is thicker, this slightly coarser grind ensures a perfect flow rate.
3 - Prepare the filter
Add 40 grams of ground coffee to the filter and gently shake the Chemex until the surface is level. Place the entire setup on your scale and tare it to "0 grams."
4 - Pour coffee
Bring the water to a boil and let it cool briefly until it reaches the ideal temperature of 94–96°C. Start the timer and pour 60 grams of water quickly and evenly until the coffee grounds are completely saturated. Let it bloom for 45 seconds.
5 - Extraction & Serving
Now, pour the remaining water in a slow, steady stream, moving in circular motions from the center outwards. Avoid pouring directly on the filter edge. Continue to pour slowly until your scale shows a total of 630 grams.
6 - Enjoy
Once all the water has dripped through the filter – the total brewing time should be around 4:00 minutes – remove the filter. Briefly swirl the carafe to aerate the coffee. Let it cool for a short while until it reaches the optimum drinking temperature. We wish you the utmost enjoyment!
