Chemex

All you should know about Chemex Coffee Maker

The Chemex Coffeemaker a manual pour-over style glass coffeemaker, invented by Peter Schlumbohm in 1941, manufactured by the Chemex Corporation in Chicopee, Massachusetts. In 1958, designers at the Illinois Institute of Technology said that the Chemex Coffeemaker is "one of the best-designed products of modern times" and it is included in the collection of the Museum of Modern Art in New York City.

The Design of the Chemex

The Chemex is the kind of coffee maker that is repurposed in the most creative ways due to its timeless design and elegance. Whether its turned into a vase or a lamp hanging from the ceiling, the opportunities to make use of it seem endless. Although simple, the glass flask with wooden collar and leather tie radiates pure sophistication. The neck part also keeps you from burning your fingers. The hourglass shaped vessel has not been altered since its invention.

Chemex filters

Chemex filters are 20-30% heavier than competitive brands and remove even the finest sediment particles as well as the undesirable oils and fats. The formulation of the filter permits the proper infusion time by regulating the filtration rate - not too slow, not too fast. Good infusion of the coffee grounds (as in brewing and steeping tea) gives coffee a richer flavor while at the same time making possible precise fractional extraction filtering out the undesirable components which make coffee bitter by allowing only the desirable flavor elements of the coffee bean to pass through.

Learn more on Wikipedia

How to make the perfect Chemex coffee?

Step 1: The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, use 50 grams of coffee and 700 grams of water, and then adjust according to your taste.

Step 2: 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.

Step 3: Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.

Step 4: Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.

Step 5: Gently pour twice the amount of water that you have coffee into your grounds. Work your way gently outward, and avoid pouring down the sides of the filter. Allow it to do so for 45–55 seconds.

Step 6: Pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. You should use about 200 grams of water for this pour.

Step 7: Repeat twice the same pour pattern as in Step 6, adding water in 200-gram increments. Allow the water to drip through the grounds entirely.

Step 8: The brew should have taken between 3.5–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.