Application
An iconic brewer with a timeless design invented in 1941, the Chemex is easy to use and easy on the eyes. The Chemex is housed in the MOMA permanent design collection —it also lives on most of our kitchen counters, too. It brews a clean cup and maintains body and balanced floral notes.
Place the Chemex filter in the brewer with a single pleat away from the spout and several pleats aligned against the spout. Rinse the filter with hot water to obtain a good uniform seal all around. This preheats the coffee maker and eliminates any papery flavor from the filter. Pour the filtered rinse water and fold the filter towards the spout to reinforce this area.
Add 42 g or approximately 6 tablespoons of ground coffee as kosher salt. Center the coffee in your coffee maker and zero the scale.
Start the timer when adding the filtered hot water. Pour until all the grounds are saturated or until about 150g are reached. Stir with a chopstick or spoon to make sure there are no dry lumps.
At :45, begin the second pour, making sure to reintegrate the coffee and filtered water. Pour in a wavy motion, then in a gentle spiral until the volume reaches about a fingertip from the top of the rim or 450 g of filtered water. Pour over dark spots and avoid light spots.
At 1:45, fill the brewer to the top or about 700 g of filtered water.
At 4:00, you should be pretty close to volume. Look at the glass bubble or navel, which indicates 20 ounces. Lift the filter. It’s okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter all the way out and let it drain in the sink.
Shake the Chemex slightly and it is ready to serve two cups of brewed coffee.
