Brew Guide: Chemex – Kokako Organic Coffee Roasters

Brew Guide: Chemex


The Chemex was invented in 1941 by chemist Dr. Peter Schlumbohm —
his focus was on making everyday objects not only functional, but
attractive and enjoyable to use. He was clearly successful in this vision;
The Museum of Modern Art displayed it as one of the best-designed products
in 1943, and coffee makers to this day love the aesthetics of this brewer.

The secret to the clarity in a Chemex cup is in the heavy paper
filter which traps bitter fats and oils, resulting in a cup which is
light, bright and delicately nuanced.

 

6 Cup Chemex

You will need

6 Cup Chemex

Chemex 6-8 Cup Filter

— Adjustable burr grinder

Scales 

Programmable water boiler or kettle

Pour-over kettle

— 29g fresh Kōkako Coffee

— 500ml fresh, filtered water, and additional water

     for rinsing your paper filter


1. Bring the water to the boil then allow it to stand for 30 seconds.
This will give you the ideal brewing temperature of 96°C. 

2. Open the Chemex filter into a cone and place it into the Chemex.
Place the thicker, multi-layered side of the filter against the pouring spout.

3. Rinse the filter with plenty of hot water. This preheats the Chemex
and also ensures any flavours from the new filter paper are flushed out
before the coffee is brewed. Leave the filter in place and discard this water.

4. Grind your coffee to a medium-coarse grind and add it to the filter.
Place your Chemex on your scales and tare to zero.

5. Pour over a small amount of water (around 100g), just enough to
saturate the grinds. This will initiate the “bloom” period. Start the timer
from the moment the water hits the coffee, and allow the coffee to
bloom for around 30 seconds.

6. Continue pouring in a circular motion, avoiding the sides of the
Chemex filter. Keep a close eye on the scales, and add around 100g
of water on each pour in 10-20 second intervals up to a total of 500g. 

7. Brewing time should ideally be around 4 and a half minutes. Once all
the water has filtered through, remove the filter and place in the compost.
Your coffee is now ready to enjoy.

3 Cup Chemex

You will need

3 Cup Chemex

Chemex Half-Moon Filter

— Adjustable burr grinder

— Scales 

— Programmable water boiler or kettle

— Pour-over kettle

— 18g fresh Kōkako Coffee

— 300ml fresh, filtered water, and additional water for

     rinsing your paper filter


1. Bring the water to the boil then allow it to stand for 30 seconds.
This will give you the ideal brewing temperature of 96°C. 

2. Fold the Chemex Half-Moon Filter in half. Fold the small
quarter-circle extension at the bottom over and then fold the
entire filter in half again. Separate the 3rd and 4th layers of the folded
circle, opening it into a cone and placing it into the Chemex. Place the
thicker, multi-layered side of the filter against the pouring spout.
This will allow air to escape during the brewing process.

3. Rinse the filter with plenty of hot water. This preheats the Chemex
and also ensures any flavours from the new filter paper are flushed
out before the coffee is brewed. Leave the filter in place and discard this water.

4. Grind your coffee to a medium-coarse grind and add it to the filter.
Place your Chemex on your scales and tare to zero.

5. Pour over a small amount of water (around 50g), just enough to saturate
the grinds. This will initiate the “bloom” period. Start the timer from the moment
the water hits the coffee, and allow the coffee to bloom for around 30 seconds.

6. Continue pouring in a circular motion avoiding the sides of the Chemex filter.
Keep a close eye on the scales, and add around 83g of water on each
pour in 10-20 second intervals up to a total of 300g.  

7. Brewing time should ideally be around 3 and a half minutes. Once all the
water has filtered through, remove the filter and place in the compost.
Your coffee is now ready to enjoy.

Tips

— Use high quality, freshly ground coffee beans and filtered water.

— When pouring, you should look for dark spots on the surface of the
     slurry and target your pour to submerge these spots. Always pour in a
     slow and controlled way. To achieve this we recommend a gooseneck kettle.

— When the brew is complete, the coffee bed should be flat or subtly
     domed and the filter wall should be clean.