Chemex
The Chemex is a drip coffee filter method. The tight paper grain of its custom filters produces a clean, light-bodied cup of coffee free of sediment.
3 cups
Blueberries
Fold the filter and place it in the Chemex with the three-layered side against the spout.
14g or 17g.
Coarse Grind
at 90 secs.
Agitate coffee brew with few quick stirs
Continue pouring slowly until it reaches targetted amount.
Brew it the Liberty Style!
Brew Notes:
We recommend a brew ratio for Chemex of 1:16, to underscore the tea-like outcome.
The total brew time may vary for different coffees depending on personal preferences.
Do not be tempted to remove the filter when pouring the water out of the Chemex as it may be hard to reinsert the wet filter.
Equipment needed:
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Chemex
Pouring Kettle
Paper Filter
Grinder
Scale
Timer
Recommended Coffee:
Step 1
Bring filtered water to boil.
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Step 2
Weigh out coffee and grind it to a coarse grind.
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Step 3
Fold the filter and place it in the Chemex with the three-layered side against the spout. Using freshly boiled water, wet the paper filter evenly. This helps to remove any ‘paper taste’, and warms the brewing apparatus. Discard the rinsing water.
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Step 4
Pour the coffee grounds into the filter and level them with a gentle shake to make the coffee bed even. This will allow for a more even pour.
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Step 5
Start the timer. Pour just enough water, slightly off the boil, to wet the coffee grounds evenly. Let this slurry bloom for 45 sec.
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Step 6
Continue pouring slowly while ensuring that the water level does not overflow. Repeat the pouring as necessary until you reach the indicated amount of water at the 2 min mark (including the bloom).
Grind Size Guidelines for Popular Brewing Methods Coarse Grind Ideal for: French Press, Cold Brew Texture: Chunky, resembling ground peppercorns Why?: These methods require longer brewing times, and the coarse grind prevents over-extraction. Medium Grind Ideal for: Drip Coffee Makers, Aeropress (long brew times), and Chemex Texture: Gritty, like coarse sand Why?: Medium grind balances water flow and extraction for these methods. Medium-Fine Grind Ideal for: Pour-Over (e.g., Hario V60) and Metal Filters Texture: Slightly finer than table salt Why?: Provides a faster extraction while avoiding over-extraction. Fine Grind Ideal for: Espresso Machines Texture: Like white sugar Why?: Espresso relies on high pressure and short brew times, requiring fine particles for full flavour extraction. Extra-Fine Grind Ideal for: Turkish Coffee Texture: Powdery, resembling flour or icing sugar Why?: Turkish coffee is brewed without filters, so an ultra-fine grind ensures a smooth texture and robust flavour.
