Chemex 6 Cup Brewer

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Chemex 6 Cup Brewer

40.00

The Chemex is an artistically designed coffee brewer that doubles as a carafe.  The tempered glass is durable and provides a lovely centerpiece at the breakfast table.  The Chemex is as versatile as it is simple, allowing for the use of paper, Chemex brand filters or a reusable metal Kone filter.

When properly brewed using a Chemex brand paper filter, the cup will highlight the complex acidity of a coffee.  The highly absorptive filter will hold back the oils and fine particles, producing a crisp, clean cup.  This will typically leave room for more subtle, delicate flavors to surface.

Quantity:
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RECIPE

Parameters:

  • Coffee: 28g (≈ 3.5tbs)
  • Filtered Water: 400g at 200°-205°F (≈ 60 seconds off-boil)
  • Grind: Medium (resembles sand)
  • Time: ≈ 3:00 total (paper filter) or ≈3:30 total (metal filter)

Equipment:

Preparation:

  1. Warm the brewer with hot water
  2. Wet the filter. *If using a paper filter, be sure that the three-ply side is facing the spout of the brewer, otherwise the filter will cave into the groove and stop air flow through the brewer
  3. Weigh 28 grams of wholeseed coffee
  4. Grind your coffee on a medium setting that resembles the consistency of sand

Brewing (Paper Filter):

  1. With the gooseneck kettle, gently saturate the entire coffee bed with about 40 grams of water, starting a timer as soon as you begin to pour
  2. After this 30 second pre-infusion, begin a fairly heavy pour, breaking up the coffee bed
  3. Try to generate a gentle vortex in the brewer by pouring at an angle
  4. The 400th gram of water (800th for a double batch) should be poured around 1:00 (this includes the time and water used for the pre-infusion)
  5. The brewer should finish draining around 3 minutes
  6. Remove the filter and serve

Brewing (Metal Filter):

  1. With the gooseneck kettle, gently saturate the entire coffee bed with about 40 grams of water, starting a timer as soon as you begin to pour
  2. After this 30 second pre-infusion, begin pouring with a gentle, modest stream
  3. Start your pour directly in the center of the coffee bed. Do not move from the center of the coffee bed for the entirety of the pour The goal is to "inflate" the coffee bed, raising the bulk of the grounds to the top of the brew and extracting from the bottom. Try not to break up the “crust” of coffee that forms on top
  4. The 400th gram of water should be poured around 1:45 (this includes the time and water used for the pre-infusion)
  5. When brewing is finished, the coffee bed should leave a bowl shape in the bottom of the brewer
  6. Immediately wipe the metal filter clean to prevent build up of coffee oils
  7. Serve and enjoy!