Next up on our Mini Coffee Series is Chemex! Chemex is a great brewing method if you are looking for a clean, crisp and flavourful cup of coffee. Remember if you try our recipe at home make sure to share them with us using #goldbrew
What you'll need: Chemex coffee maker, Chemex filter, Goose-neck kettle, Burr Grinder, 26 grams of whole coffee beans (we used Blackboard Coffee), 335 grams of bottled or filtered water, a timer, a bamboo paddle and a digital scale.
For Chemex we recommend using the freshest coffee you can get your hands on (preferably 2 or 3 days off the roast).
Your grind setting should be set in between "Medium and Coarse". We highly recommend getting your hands on a Burr Grinder (as it has the most consistent grind).
Boil your filtered water and let it sit for about 30 seconds until it cools to 200F. Then rinse the filter. By doing this you will not only eliminate the paper flavour from the filter but you will also warm the vessel. Then pour out excess water.
Pour coffee grounds into the filter and tare the scale to 0.
Start your brew timer and gently but thoroughly pre-wet the ground with 60 grams of water. Try to use a steady circular motion about the size of a US quarter and never touching the sides. This will initiate the "bloom". Wait 45 seconds, this will allow the gases to be release from the coffee.
After the 45 seconds is up using a continuous circular motion, slowly pour water over the coffee. Again, avoid the sides of the Chemex by pouring into the middle. Do not fill to the rim of the Chemex. Keep the slurry level at least 5cm below the rim of the Chemex. Keeping a close eye on your scale, stop pouring when when the weight hits 335 grams.
Wait until the water has completely dripped through the filter (about 3 1/2 - 4 minutes for the 3 Cup Chemex). Once this is finished remove the filter and enjoy!