The key to a good Chemex brew is the ratio of beans to water and a proper pour technique to avoid disturbing the beans too much during the brew process.
I like to use a 16:1 ratio. I weight out 28 grams of beans, grind them to a medium grind and then slowly pour 448 grams of water.
- Weigh out 28 grams of beans and grind.
- Put your filter into the Chemex. I prefer to use the natural brown filters.
- Boil the kettle.
- Slowly pour the hot water over the filter, swirl around to warm up the decanter.
- Discard the water and place the filter back in the Chemex.
- Place the Chemex on the scales and tare to zero.
- Add the ground coffee to 28 grams. Tare to zero once more.
- Begin to slowly pour around 70 grams of water over all the grounds.
- Let the water flow through.
- Try to pour in slow circular motions from the centre and spiral out close to the edge of the coffee.
- Continue the slow pour until you see 448 grams on the scales.
- Let gravity do its thing and leave for 2 minutes for all the water to flow through.
- Discard the filter in the Chemex and pour the coffee into your cup.
Enjoy it black.