The Chemex was designed by a German Chemist in 1941. Coffee from a Chemex is very similar to drip coffee. For best results, make sure you grind your coffee a bit coarser than in a ceramic dripper and that you give extra attention to your rate of pour.
Step 1: Bring to a boil twice as much water as you’ll need for the actual brewing (around 1,200-1,400 grams for a 6-cup Chemex).
Step 2: Weigh out about 50-60 grams of coffee (or approximately four or five tablespoons of beans).
Step 3: While the water is heating, grind your coffee to a medium-coarse consistency.
Step 4: Unfold your filter and place it in your Chemex, insuring the triple-fold portion is facing the pour spout and lays across it without obstructing it.
Step 5: Pour in some of the extra water, fully saturating the filter and warming the glass. After about a minute, you can pour this water into your cup to heat that, too.
Step 6: Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more even pour.
Step 7: Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds – for example, 100 grams of water for 50 grams of coffee. Work your way outward gently, and avoid pouring down the sides of the filter.
Step 8: Allow the coffee to expand, or “bloom” for between 30 and 45 seconds. This step allows the grounds to saturate with water.
Step 9: Continue pouring into the center of the grounds. You should pour at such a rate that the complete brew process takes about four minutes.
Step 10: Remove and discard filter.
Step 11: Enjoy your delicious cup of coffee.