COFFEE MAKER .
Chemex was invented by the German chemist Peter Schlumbohm in 1941 and is an hourglass-shaped 3rd generation brewing equipment with a wooden collar. It is a pour-over method as water passes through a bed of coffee and a filter. The high temperature resistant laboratory glass used in Chemex is borosilicate.
This 3rd generation pour over method requires experience as many parameters such as brewing time, amount of coffee, flow of water, temperature of water are controlled by the brewer. This method, which has been very popular lately, enables you to reveal all the characteristics of black coffee and gives you a remarkably clean cup in large amounts.
Chemex is often compared to Hario v60 dripper. Although they look very similar from the outside, there are important differences between them. You can find out the differences between the v60 dripper and Chemex below.
Answer of "How to make Chemex coffee ?" is subject to some rules. But, with small modifications you may find your perfect recipe. Do not forget, best coffee is the coffee you like !
First of all, we need a consistent grind to have same size coffee grounds and a swan neck kettle.
Chemex Grind Size
Grind size matters. Select your favorite whole bean and grind 22 g of it to medium coarse ground. (slightly finer than the French press, but should still look like granules and not sand)
If it is too coarse or too fine, there will be differences in taste and aroma. So grinding at the correct coarseness (or fineness) is vital to match ideal taste.
If you use a burr grinder, you will take more consistent results.
Chemex filters are made of wood and have a thick structure. Thanks to that, it is the best system that separates the oils of the coffee bean.
Here is Your
Place the filter correctly inside Chemex (The thick portion should cover the pouring spout.) Wet it with hot water before use. In this way, both the paper will adhere to the glass completely and the paper will be purified from its bad smell.
Place 22 grams of ground coffee on the filter. Make sure the coffee surface is flat, do not press on the coffee bed.
Heat 300 g of water to 94 ° C.
Pour 75 ml of water (at 94°C), stir with a wooden spoon and wait for the drain for about 40 seconds.(Bloom time 40 secs) With this method it is aimed to remove the carbon dioxide of the coffee (degassing).
Slowly pour the remaining 225 ml of water into the coffee in equal proportions, with circular movements outward for 1 minute. It will take 3.00-3.30 minutes for the water to drain completely. (Steep time 3-3.30 mins)
Chemex has a large area to steep the coffee, so filling up with a lot of water early after the bloom will help keep the grounds fully immersed.
Tips for Chemex Coffee
If water is rinsing a little too slow, pull up the filter at the inner corner, to let the water go bypass.
If it rinses too slower or faster, the coffee needs another grind-setting.
It is recommended to use single origin (medium or light roast) coffess to understand the contribution of roast and region to flavors.
Blends can be good, but a single origin will allow you to really taste the bean!
Keep Your Coffee Warm
In order to keep your coffee warm you may place the Chemex directly on either a glass stove top or gas flame both at low heat.
Do Remember !
Chemex vs Hario v60 ?
Chemex has 3, 6 and 8 cup models, while Hario v60 is only available in 1 and 2 cup models. Chemex is better for larger groups.
Grinding size and coffee amonut is different. We grind more coarse and use more coffee for Chemex.
Chemex vs Hario v60 ?
Brewing time is longer for Chemex. If you want a quick coffee, prefer v60.
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