Brew with

CHEMEX

Made from borosilicate glass and fastened with a wood collar and tie, the Chemex Coffeemaker brews without imparting any flavors of its own.

Barista Making Chemex Coffee

CHEMEX PREP

Supplies:

Crossroads Coffee
Chemex Carafe
Chemex Filters
Kettle
Grinder
Digital Scale
Timer

Weigh 50 grams of coffee, and 700 grams of water.

Grind coffee until it resembles sea salt.

Insert Chemex filter into carafe, ensuring that the triple-fold portion is facing the pour spout without obstructing it.

Fully saturate the filter and warm the carafe with hot water. Discard the water,

Pour your coffee grounds into the filter and shake gently to flatten the bed, allowing for a more even pour.

Starting at the bed’s center, gently pour water over the grounds for 5 seconds, working outward. Avoid pouring down the sides of the filter.

Stop pouring, and allow the coffee to expand, or “bloom”, for 45 seconds.

Continue pouring water in a circular pattern starting from the center. Spiral out toward the edge before spiraling back toward the middle. Avoid pouring on the filter. Do this 2 more times or until all water is added, allowing the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour.

Allow the water to drip through the grounds entirely.

This brew should take between 3-5 minutes. If the brew was too fast, consider using a finer grind or slower pour next time. If the brew was too slow, consider using a courser grind or a faster pour next time.

Remove the filter and grounds and discard carefully.

Pour and enjoy!

ON THAT GRIND

Every coffee is different and needs slight grind adjustments. If your brew tastes bitter, your grind is too fine. We recommend grinding finer and finer each cup, until you taste bitterness, and then back off slightly. This ensures maximum extraction/flavor without getting into over-extraction territory.

OTHER BREW METHODS

V60

Aeropress

French Press