Equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged (wood handle, leather cord, tapered glass and all), since its invention in 1941 by Peter Schlumbohm. Schlumbohm’s designs were characterized as “a synthesis of logic and madness,” and we're inclined to agree. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.
Note: The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 50 grams of coffee and 700 milliliters of water, and then adjust according to your taste. Weigh out the coffee and grind to a coarseness resembling sea salt.
Unfold your filter and place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it.
Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.
Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
