PREPARATION FOR CHEMEX AT HOME
The Chemex Coffee making system was developed by chemist Peter J Schlumbohm in 1941. His intention was to achieve a perfectly brewed cup of coffee every time. The Chemex method involves the extraction of only the desirable parts of the coffee bean leaving the coffee fats and bitter elements in the coffee grounds, and not the cup. When prepared correctly, the Chemex produces a smooth flavourful coffee, with great clarity and never bitter.
You will need:
- Chemex filter papers
- Clean Chemex coffee maker
- OZONE coffee beans weighed & freshly ground - 22 gm for 3 cup Chemex/31g for the 6 cup Chemex (we use plunger grind). We recommend trying a single origin coffee through your Chemex.
- Filtered hot water
The Method:
- Place filter inside the Chemex with triple layer of paper against the spout side.
- Wet the filter paper completely with enough hot water to reach the bubble mark on the Chemex. Empty out the water.
- Place freshly ground Ozone coffee evenly into the filter cone. You can use more coffee if you prefer your Chemex stronger.
- Pour 35 ml of water which is just off the boil evenly onto the coffee to wet the grinds. The coffee will ‘bloom’.
- After 30 - 45 seconds continue to pour hot water into the filter cone. Pour quickly at first then slowly until you have poured a total of 380ml of water. Pour in a circular motion evenly across the surface, focussing on the outside edges of the surface.
- Using the spoon – stir 3 times.
- Let the extraction run until the water has not quite completely filtered through the coffee. The last part of the extraction can taste a bit inferior to the rest.
- Remove the filter from the Chemex and surf the coffee in the chemex (swirl the coffee around in a circular motion to mix).
- Serve as it is, or add cold milk if you like. If you enjoy your coffee extra hot you may like to pre heat your cup/mug/glass with hot water before serving.
