Guide Chemex

Recommended equipment:

• Scale
• Grinder (or ground beans)
• Kettle (preferably gooseneck model, yet not necessary)
• Brewer
• Filters
• Server (or any vessel to hold the brewed coffee)
• Spoon

Preparations:

• Rinse the Chemex-filter with 93°C water.
• Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.

Coffee: 30g

Water: 500g

Filter: Use Chemex Square-filters.

Grind Size:

• On the Commandante, at least 34 turns/clicks/rotations from ”zero”, 'starting from the finest’.

Water Temperature:

• Use two pouring kettles. Alternatively, reduce the water temperature after the 3rd pour.
• Water 01 totaling 350g @ 93°C, TDS: 10-50 mgl.
• Water 02 totaling 150g @ 80°C, TDS: 10-50 mgl.

Pouring Technique:

• Avoid generating cavities and craters during pouring by applying a helix formation, spiraling from the centre to the outer rim and back.