Meaningfully | Brewing Guides

Guide D'infusion

With its timeless design created in 1941, the Chemex looks both simple and very elegant on a kitchen counter. Its thicker filter produces a clear and complex cup where it is possible to distinguish the most delicate notes of a coffee.

Brewing Parameters

This recipe is for two cups. Dry:40g of coffee
Liquid:640g/ml of water
Ratio:1:16
Water temperature:201-204°F (30-45 sec after boiling)
Extraction time:4 min 15 sec to 4 min 45 sec
Grind:rude

What You’ll Need

Chemex (6 or 8 cup size)
Chemex filter
Filtered water
Gooseneck kettle
Burr mill
Balance
Stopwatch
Carafe or cup
Freshly roasted coffee

Pro Tip

Extraction time is controlled by the grind setting. If it exceeds 4 min 45 s, increase your grind. Conversely, if it is too short, it must be refined.

It is possible to make a smaller or larger quantity. You simply have to make sure to keep the ratio of 1g of coffee to 16g of water. Maintain a limited amount of water in the brewer by dividing your total amount of water into 3 or 4 increments.

When pouring the water, keep the flow rate low and avoid touching the edges of the infuser too much.

Step N°1

Fill the kettle with fresh filtered water and bring to a boil. Unfold the filter and place it in the Chemex so that the three-ply side is positioned toward the spout without blocking it.

Step N°2

Thoroughly wet the filter and warm the vessel with hot water. Discard this water through the spout. Return the water to a boil.

Step N°3

Grind 40 g of coffee, place it in the filter, and shake gently to level the coffee bed. Tare the scale to zero.

Step N°4

Once the water reaches boiling, wait 30 seconds and start the timer. Beginning at the center of the coffee bed, pour 80 g of water in a circular motion, making sure all the grounds are submerged. This stage, the bloom, allows the coffee to release gases created during roasting, encouraging a more even extraction.

Step N°5

At 30 seconds, continue by adding 220 g of water (for a total of 300 g), pouring gently in a circular motion so that all the coffee is saturated. Wait 20 seconds to allow some of the water to pass through the coffee.

Step N°6

Still using a circular motion and a gentle flow, pour an additional 150 g of water to reach a total of 450 g. Wait 20 seconds.

Step N°7

Pour the final 190 g (to reach 640 g total). The coffee should drip until a total brew time of 4 min 15 s to 4 min 45 s. Stir, serve, and enjoy!