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The Chemex method.
Thicker paper, bigger batch, cleaner cup. The pour-over to make when more than one person wants coffee.
5 min read
Coffee
42 g
Water
700 g, 94°C
Grind
Medium-coarse, sea salt
Total time
4:30 to 5:00
The Chemex-specific tips
- Rinse the filter generously. The thick paper holds a lot of paper taste. Pour ~300 g of hot water through it before discarding.
- Triple-fold side toward the spout. The thicker side should be next to the spout so air can escape underneath.
- Grind coarser than V60. The thick paper slows extraction, so you want bigger particles to compensate.
- Stir at the start of the bloom. Spoon stir, not a swirl. The thick paper resists drawdown so you need everything wet immediately.
Pour schedule
- 0:00 to 0:45 · Bloom (90 g, stir once).
- 0:45 to 1:30 · Pour to 350 g.
- 2:00 to 2:30 · Pour to 525 g.
- 3:00 to 3:30 · Pour to 700 g.
- ~4:30 · Drawdown complete. Swirl, pour, drink.