Classic Chemex Pour Over
"A clean, vibrant cup using a long draw-down time and specific filter positioning to avoid airlocks and extraction issues."
James Hoffmann
Tips & Preparation
Background and Philosophy
- The Chemex is an iconic brewer known for its thick, triple-ply paper filters which produce an exceptionally clean cup by removing nearly all suspended material.
- The design is prone to stalling due to an airlock; the paper must be placed with the triple-ply side against the spout channel to allow airflow.
Preparation and Tips
- Always rinse the paper filter thoroughly with hot water to remove paper taste and preheat the glass.
- To prevent stalling, ensure the air channel remains open; consider using a chopstick (metal is preferred) to guarantee airflow if the paper seal is too tight.
- Do not over-compensate by grinding too coarse; expect a longer brew time (4-5 minutes) for a 500ml batch.
- A 60g/L dose is recommended as a baseline for extraction efficiency.
Recipe Steps
Grind your beans, boil your water.
Put the paper filter into your chemex, 3 folds towards the spout
Rinse filter with boiling water, dump the water. Add grounds, make a divot in the middle. Place on scale and zero it out.
0:00
Pour 60g to 90g of water for the bloom phase.
0:45
Begin main pouring phases, pour in a circular motion, breaking up any clumps. Goal is 300g total water by 1:15
1:15
Keep pour until is 500g total by 1:45
1:45
500g in, use a spoon to give a good stir clockwise, and then another counter clockwise, give the chemex a little shake.
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