Chemex Brew Guide

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The Chemex® coffeemaker is recognised as a design classic, consisting of an elegant single-piece glass shape together with traditional polished wood collar and leather tie. Although it was invented in 1941 it still looks contemporary today. We like using this to serve coffee to a few people at lunch or dinner.

You’ll need

Your favourite Causeway Coffee – beans or fresh-ground for filter
Grinder (unless using pre-ground coffee)
Chemex coffeemaker
Filter paper (ideally Chemex)
Scales
Timer
Hot water (just off the boil, preferably filtered)
Cup/mug(s)

Let’s get brewing!

If starting with beans, grind to a reasonably coarse size (around the consistency of rough sand). A good fresh grind is key to consistently great-tasting brew.
Place a filter paper into the Chemex and pour in freshly boiled water, then discard. (This preheats the Chemex and flushes the filter, minimising any potential paper taste).

Place the Chemex onto the scales and tare.
Add the ground coffee into the Chemex. For the standard three-cup Chemex model, measure 32g of coffee (around three heaped tablespoons).
Start the timer and slowly pour 50-70ml of water onto the coffee grounds (the boiled water should have cooled down to an ideal temperature of 91-94°C.). Ensure all grounds are saturated, whilst trying to avoid pouring down the sides of the filter paper.

Fresh coffee grounds “bloom” when submerged in hot water, rising up and slightly bubbling; this is due to the release of trapped CO2 gas generated during the roasting process.
After around 30 - 40s, pour in the remaining hot water. Apply the water in a circular motion, tracking between the inside edge and centre of the Chemex. This should take around 1m 40s to reach the total amount of water added (500g).

Avoid moving the Chemex during the process; this allows the water to permeate the bed of coffee without disruption.
When the bed of coffee is dry, remove the filter paper and discard. Swirl the freshly brewed coffee around a little then serve.