Chemex: An Exceptional Method of Coffee Preparation

If you are an avid coffee lover looking for a new way to enjoy the best cup, Chemex should not be overlooked. This simple yet elegant coffee brewing method has a rich history and several unique features that make it a favorite among coffee connoisseurs. In this blog post, we'll look at the origins of the Chemex, how it's used, and why you should consider adding it to your arsenal of coffee tools.

Why is Chemex great for making coffee?

Quality of taste: Thanks to the paper filter, it removes unwanted oils and sediments from the coffee, resulting in a clean taste and delicate aromas.

Simple design: Chemex is a beautiful coffee machine that you can use as a decoration for your kitchen. This combined design and functionality has been praised many times by design lovers.

Flexibility: You can experiment with different coffee types and grinds to achieve the taste that suits you best.

Cleanliness and easy maintenance: Chemex is easy to clean and not complicated to use.

Versatility: Chemex is ideal for preparing large quantities of coffee at once.

History of Chemex

Chemex was first developed in 1941 by Dr. By Peter Schlumbohm, a German chemist with a great passion for design and function. His goal was to create a coffee machine that would be not only efficient, but also aesthetically impressive. Dr. Schlumbohm believed that good design could improve even simple daily rituals like making coffee.

This is how the Chemex was born, which combines a glass pin in the shape of a flask and a paper filter. This idea turned out to be brilliant, as the paper filter separates the coffee bags from the extraction, allowing coffee to be prepared without a hint of hot burn or unpleasant residue. Additionally, Chemex has been included in modern art collections in museums around the world due to its simple yet stunning design.

Chemex Brew Guide

What you will need:

Chemex coffee maker
Chemex paper filter
Mill
Freshly ground coffee
Hot water (ideally 92-95°C)
Timer

Method:

1. Insert the filter into the Chemex so that the side with three layers is aligned towards the spout and the side with one layer is further away from the spout. We rinse the filter with hot water so that it is evenly sealed around the entire perimeter and gets rid of the papery taste. Pour out the water and align the filter at the sink.

2. Pour 40 g (approximately 6 tablespoons) of medium coarse ground coffee into the filter, align and lower the stem.

3. First, pour 100 ml of hot water over the coffee and let it bloom for 45 seconds. We wait until the water completely wets the coffee.

4. After that, we will gradually pour in circular movements for three steps. First up to 200 ml, secondly up to 450 ml and finally up to 600 ml. The third infusion should end around the third minute.

5. The total extraction time should be between 4:00 and 4:30.

6. Take out the filter, swirl it a bit with Chemex and serve!

Language