Chemex Recipes
Gigí Ruais
Chemex uses a thick paper filter and the resulting brew is a well balanced and clean cup. The beautiful design of the chemex makes it a brewer you won't mind leaving on your counter. There are multiple sizes of Chemex allowing you to brew up multiple cups at a time, perfect for hosting brunch. This recipe makes 2 12oz cups of coffee (or 4 small cups).
Recommended Coffee to Water Ratio: 1:16
Due to its aesthetic and ubiquity, the Chemex is well-known in the specialty coffee community. It is abeloved coffee maker, often looked highly upon because of its thicker filter, which produces alight body and beautiful clarity. Personally, my introduction to specialtycoffee was through a Guatemala Finca La Bolsa roasted byQuills Coffee. I was told that I would getsome light floral notes at the beginning, followed by sweet, fruity notes as it cooled. And aftertasting them, I was hooked.
Designed by a German engineer named Peter Schlumbohm in 1941, the Chemex has a long history. Andbecause of this long history, there are innumerable recipes floating around. Thus, we have soughtto bring some of the most celebrated to the table, dialing in each one and comparing our tastingnotes.
Like the previous recipe comparison posts (V60 andKalita Recipes), the goal of this experiment is not to figureout which is the all around best recipe. The goal is to nail down which one(s) works best for thesituation that we are bringing to the table. For this experiment, we used a Honduras LasFlores from Quills Coffee, white Chemex coffee filters, aBaratza Encore, and Third Wave Water. However, if you are using coffee fromsomewhere else, a different grinder, or water with a higher TDS, then a different recipemay work better for your situation.
We gathered a few of these from Brew Methods and others from friends and coffee roasters. Below, you will find seven different recipes, which include brewing parameters, the methodfor brewing, our notes, and a score out of 10.
Starting off with a bang, this recipe brought out high acidity, a lot of sweetness, and a mediumbody. The acidity seemed to bring both tartaric and citric acids, being both a little winey andorangey. The flavor, then, brought out heavy notes of caramel and chocolate, alongside some quieternotes of grape juice.
I had a difficult time getting the slurry to swirl in the filter with only 75g of water, so Ihad to add a little more. But other than that, this method was quite easy to follow. Whendiscarding the water, to help with the fear of dislodging the filter, place a couple fingers on thespout-less side of the filter, holding it against the glass, and pour the rinse water slowly out ofthe spout. Step 7 seemed to help keep the grounds from attaching to the filter higher up, whichhelps with extraction. Finally, because this recipe did not offer a suggested total brew time, Idecided to shoot for 4:00.
With a total brew time of 4:00, the same grind size, and a similar water temperature, thismethod was very similar to the Barefoot recipe. The difference between them was the coffee-to-waterratio, the four specified pours, and the swirling/stirring. This recipe produced similar levels ofacidity, with strong notes of caramel and chocolate, alongside lighter notes of grape. However, thereason that it scored lower than the Barefoot Coffee method is because it had a slightly quickerfinish and was just a little less sweet.
This method did not work as well for the Honduras Las Flores that we used for this experiment.The resultant cup brought forth a bit more bitterness and had a pretty drying mouthfeel thatlingered for quite some time. It offered some chocolate and a little caramel, but the fruity noteswere nearly unrecognizable.
As fewer recipes had smaller ratios, I went with 57g of coffee (1:13.7) for this one. The resultwas a great cup of coffee. It offered great acidity, much sweetness, and a medium body. It broughtout strong notes of caramel and chocolate, and some lighter notes of grape and something that waskind of peach-like. This recipe was very similar in taste to the Blue Bottle method.
In the end, the results of this experiment made it evident that the Chemex is quiteforgiving. While the Barefoot Coffee method produced a slightly sweeter cup, it was very similar tothe Blue Bottle, George Howell, and Stumptown methods. Moreover, the remaining three methods werefar from terrible; they still produced tasty cups of coffee.
Now, there are a number of factors to consider when repeating this experiment. Depending on yoursituation, your outcome may be much different than this one. It could be that your coffee, grinder,and water lead you to come to a much differentconclusion. Also, it should be noted that the suggested grind sizes are only for generalorientation, as not all grinders are the same. Each required a medium-coarse grind size (similar tosea salt), though some were slightly finer and some were slightly coarser.
Are you tired of the same old cup of coffee? It's time to mix things up and explore the wonderful world of Chemex brewing! The Chemex is one of the oldest and most versatile coffee brewing devices that has stood the test of time. Its unique design and use of paper filters make for a clean and flavorful cup every time.
With its elegant design and versatile brewing capabilities, the Chemex is a coffee lover's dream come true. And lucky for you, we've compiled a list of unique and delicious Chemex recipes from around the world that are sure to satisfy your caffeine cravings. Whether you're in the mood for a rich and bold cup of coffee or a refreshing iced brew, we've got you covered.
1. Rinse the filter and insert it into the dripper with the 3-ply against the spout and 1-ply against the spout-less side.
2. Pour 60g of water in a circular motion to begin a 30-second pre-infusion, wetting all the grounds.
3. Stir the grounds, ensuring they are fully saturated, and excavate the cone.
4. After pre-infusion, pour 110g of water in concentric circles, grazing the filter, and return to the center.
5. Stir the slurry, excavating grounds from the tip of the cone.
6. Repeat steps 4 and 5 for the third, fourth, and fifth pour/stir.
7. After the final stir, let the slurry drain, with a total brew time of about 3:30-4:00
1. Place the ice at the base of the carafe using a Chemex (or whichever pour-over method you prefer)
2. Add the filter paper and coffee to the upper portion in the customary manner.
3. Proceed with the brewing process as usual by pouring hot water over the grounds.
1. Rinse filter, pre-warm Chemex and cup.
2. Pour ground coffee into Chemex, make coffee bed flat.
3. Bloom with 50g water for 30s.
4. Pour 150g water in a circular motion. 5. Swirl Chemex gently.
6. Finish pouring water.
7. Wait for drawdown, remove filter, swirl Chemex, pour and enjoy.
3. When the water is heated, place the filter in your Chemex. Pour in just a bit of water to wet the filter, then pour out the water into the sink. Place the ground coffee into the Chemex and shake it to level it out.
5. Add the remaining water in two batches, pouring slowly in concentric circles onto the coffee without touching the filter, fill to about inch from the top, wait for the water level to go down, and fill the remaining water up to 520g.
In conclusion, the Chemex is a versatile and effective coffee brewing method that allows for a range of unique and delicious recipes. From the classic recipe to more creative variations, there's a Chemex coffee recipe for everyone to enjoy.
By experimenting with different coffee beans, grind sizes, and water temperatures, you can create a brew that perfectly suits your taste preferences. And don't forget to take your time with each step, from pre-wetting the filter to blooming the grounds, to ensure the best possible cup of coffee.
Whether you're a coffee aficionado or a casual coffee drinker, the Chemex is a great tool to have in your arsenal. So next time you're looking for a new way to enjoy your morning cup of joe, give one of these unique Chemex coffee recipes a try and discover a new favorite!
If you're looking to elevate your Chemex brewing experience even further, consider checking out the accessories available at www.hexnub.com. Many of our products are sustainably sourced and handmade, making them a great choice for environmentally-conscious coffee lovers.
For more in-depth tips and tricks on how to use a Chemex coffee maker like a pro, be sure to check out our 10 Tips to using Chemex Like a Pro. With these expert tips, you can elevate your Chemex brewing game and take your coffee experience to the next level. Happy brewing!
Brewing two cups with the Chemex is a delight. Because the Chemex is its own carafe, I do not need to bring another pot below the device while brewing. The Chemex has ample room for pouring water, although I usually pour in three increments for two cups because I do not want to overflow the device. With so many recipes online guiding me on how to brew two cups with the Chemex, I had no trouble finding a solution that works.
In my last blog post, I said that I had been experimenting and I had found a recipe that brewed two cups on the Chemex well. I wanted to share that recipe now, as I have made a few other cups using the recipe and confirmed that it works for me. Below is the recipe:
In the last cup I brewed, I verified that around 1:30 is a good time to begin the second pour. I could potentially pour in more water at 30 seconds but I do not want to risk overflowing the filter. 200 grams is enough at 30 seconds. I think I poured a bit after 1:30 because the water was not quite at the level I wanted, but only a few seconds after. I am building a bit of intuition around water levels, so my practice is coming in handy.
I find this recipe takes between five and six minutes to complete, usually down the lower end of that range. This is what I have seen is a common brew time range for two cup brewing on the Chemex. Interestingly, brewing one cup usually takes four to five minutes, sometimes a little bit more. I suspect the similar brew times are caused by my using a coarser grind when I am brewing two cups. Without this coarser grind, the coffee tastes a bit bitter.
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