Brewing At Home, Part 2: Chemex
By Jeremy Gauger | Jan 12, 2009
The Chemex is a simple pourover brewing device that uses heavy, unbleached filter paper to slow the brewing process and prolong the exposure of the ground coffee to water.
The result is a brew that has the fuller flavor of an infused coffee, such as a french press, but the clean body of filtered coffee.
HOW TO BREW, Step 1: Pour some boiling water through the filter, wetting it thoroughly, to purge the paper taste and preheat the glass. When you pour out the hot water, you can use it to preheat your coffee cup.
HOW TO BREW, Step 3: Wet the grounds with hot water (approximately 200 degrees F), but do not fill the filter. If you have a thermometer, measure the time it takes for the water to cool from boiling and use this as a more convenient reference point in the future.
Water is absorbed by ground coffee before the flavors are extracted. The saturated grounds will coat the bottom of the filter, and ensure that all the brew water passes evenly through them.
HOW TO BREW, Step 4: After about 30 seconds, add more hot water to the filter, and watch it drip into the base.
Continue topping off the filter with hot water, neither overfilling nor letting it empty, until the brew water is exhausted.
Dispose of or compost the filter and spent grounds.
Pour yourself a cup!
I used our Kenya AA because its juicy acidity complements the crispness of a filtered cup, and it delivers a rich mouthfeel without the suspended solids present in infusion methods.