Hey, hello! How have you been?
Here we are in our 6th consecutive week talking about coffee extraction methods. When I thought about making this guide with several posts, I was naturally excited about some specific methods that I really like. This is the case with today’s topic: the Chemex.
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Anyone who has walked the Pinterests of life should probably have seen this coffee maker, because just because it is so beautiful it would already deserve an exclusive space in our kitchen cabinets. Chemex is a great example of a method in which water is poured over coffee (which we call pour over, remember?), which is then filtered on paper and can be served in the coffee pot itself.
It was created in 1941 by the German inventor Peter Schlumbohm and is considered an icon of design of all time. Its importance is so great that some of the largest art and design museums in the world (such as MoMA, for example) keep Chemex as part of its permanent collection.
The coolest thing is that this beauty goes far beyond the visual. This method is one of my favorites for producing a particularly clean, that is, without residues in the cup. It is also a characteristic of Chemex to enable extractions that favor the most delicate flavors and aromas of coffee, such as floral and fruity.
Proportion: 60g / l (ratio of 1 part of coffee to 16 of water, or 1:16). This means that for 300ml of water you will use 18g of coffee.
Coffee grinding: medium to medium thick (slightly thinner than that used in the French Press).
1. Grind the coffee just before you start preparing the drink. Remember to weigh it before preparation, so that you can repeat or correct your recipe next time.
2. Fold the filter and place it in Chemex, leaving the side that has several layers of paper facing forward (that is, the channel through which the coffee is served). Scald the filter with boiling water and preheat the container.
3. Place the ground coffee inside the filter and add 60g of water, evenly wetting all the powder. It is interesting to stir this mixture with a spoon to improve the extraction, but be careful not to tear the filter. This step should take some 45 seconds.
4. Then add the rest of the water in a circular motion, always leaving the size of a finger of free space at the top of Chemex so as not to spill. Mainly wet the darker areas of the powder, which are less saturated with water. You may need to repeat this step, depending on the amount of coffee you are brewing. Wait for the water to drop before adding more.
5. Carefully remove the paper filter (especially if you have a little water in it, as it will be hot) and discard. Serve your coffee prepared at Chemex and good luck!
Preparation time: 3 to 4 minutes.
Finally, I chose this video from Stumptown Coffee Roasters, which is one of my favorite references of all time. It is in English and you can follow the step by step of how to use your Chemex. The barista makes a larger amount of coffee, but the proportions of the recipe are the same as I used here.
[vimeo]129496020[/vimeo]A big hug and see you next week!