Guide Chemex
"A sweet, crisp, vibrant, and refreshing Chemex recipe using a specific pouring technique and temperature adjustments for optimal extraction."
Coffea Circulor
Tips & Preparation
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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
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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.
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Coffee: 30g
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Water: 500g
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Filter: Use Chemex Square-filters.
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Grind Size:
- On the Commandante, at least 34 turns/clicks/rotations from ”zero”, 'starting from the finest’.
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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.
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Pouring Technique:
- Avoid generating cavities and craters during pouring by applying a helix formation, spiraling from the centre to the outer rim and back.
Recipe Steps
0:00
1st pour: 100g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
1:00
2nd pour: 150g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
2:00
3nd pour: 100g pulsing in helix formation during 20 seconds. Last pour rinses/clears the filter walls.
3:00
4th pour: 100g pulsing in helix formation during 20 seconds. Last pour rinses the filter walls.
4:00
5th pour: 50g final centre pour during 20 seconds. Last pour rinses the filter walls.
5:00
Finalize the brew by removing the filter.
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