The Chemex Coffeemaker was invented in 1941 by Dr. Peter Schlumbohm PhD. Regarded as "one of the best-designed products of modern times," it is included in the collection of the Museum of Modern Art in New York City. It is made simply from non-porous, borosilicate glass and wood collar and tie. It is truly a work of art.
As with any brewing method we always recommend using filtered water. For this recipe we will be brewing for a 3 cup Chemex.
Fold your filter paper and place it at the top of the Chemex as seen in the picture. Wet the paper with water as this will help the paper stick to the glass, while getting rid of any paper flavours. Empty this water from the Chemex before you begin brewing.
Grind 30g of your coffee beans to a medium to coarse setting, aim for a sea salt like consistency. Carefully settle your coffee into the centre of your Chemex to flatten the top of your coffee mound.
Boil 500g of water. When its ready, place your Chemex on top of a digital scale and start your timer. The first pour should aim for the centre and must cover all the dry coffee grounds. This pour should be for 60g of water, double the amount of coffee. This magical moment is called the bloom and is the point at which the coffee 'degasses' and releases Co2 - Wait for 30 seconds.
After 30 seconds add another 140 grams of water aiming for the centre and moving in a circular motion towards the outer edge of your Chemex. Make sure you cover all the coffee. Wait another 30 seconds. To help the extraction, hold the Chemex by the 'neck' and give your brew a very gentle swirl in the same direction as you poured.
After another 30sec add another 150g of water using the same technique. Let your coffee brew and filter through to the bottom of the Chemex, wait another 30 seconds. Whilst you wait, give your Chemex another gentle swirl.
Finally, pour the final 150g of water. Remember to start at the centre and pour in a circular motion making sure to capture any coffee grounds at the edges. Once the coffee has poured through, check to see if your coffee bed is flat. This will indicate how consistent your pour was. If there is a slant or ditch, this could mean some of your coffee is not fully extracted. You can now remove the paper and you are done!