Brewing Guide: the Chemex

Thanks to a combination of instructions from Intelligentsia (whom I discovered through DCILY.com) and Stauf’s Coffee Roasters, and a bit of inspiration from Nate Okuley (follow him on twitter @ndokuley), I’ve doodled and produced a brewing guide for the Chemex. As of now, this is dependent on the fact that you have a scale to measure your goods. Soon, I will produce one for those measuring with tablespoons and ounces. For now, enjoy the photo and the instructions below:

Brewing Guide: The Chemex

1. Measure out 48g of fresh, whole bean coffee
2. Start your kettle - you’ll need at least 740g of water (play it safe with 36 ounces of water)
3. Put your filter in the Chemex - remember that the three layers face the spout
4. Rinse the filter with hot water - you’d be surprised how much of a “paper” taste the filter can add to your coffee. Plus, this heats your Chemex up. One you’ve rinsed it, dump the water out - make sure to leave the filter in place while dumping.
5. Put the chemex and rinsed filter on the scale, tare to zero. Grind your beans, and add them to the filter - if the scale says 48g, tare it to zero again. If not, add or take away grounds.
6. Once your water boils, let it cool (a minute or so?) to 200 degrees fahrenheit. Pour 100g of water over all of your grounds. Then, watch it “bloom” for about 90 seconds.
7. Once the bloom has settled, begin pouring your water in a circular motion over the center of the grounds. Avoid the sides. Keep the water level well under the top of the chemex. Once the scale reads 710g, stop pouring.
8. Coffee time. Enjoy a great cup of coffee and share with others.

If you want to see the doodled guide, you can click here: Doodled Brewing Guide: the Chemex