We eat coffee for breakfast. Chemex edition


If money, space and time wasn’t an issue I would gift myself a lovely espresso machine. A shiny orange beauty! Unfortunately I will have to save up for just a weeeee bit longer before I go out to buy one.

So what are my options? Buying an espresso on the way to work is a nice treat, although it works out to be a bit expensive. The thing which some people refer to as a coffee maker in the office makes the most horrendous coffee!

Chemex? What is it? It looks a bit like a vase, but don’t be fooled! The shape has been perfected and later patented by Dr Peter Schlumbohm all the way back in 1941! A simple and minimal design is even displayed at the MOMA in New York.

The Chemex brew is very clean and tasty, with a lot of credit going to a heavy paper filter. Paper lets a beautiful aroma in, but traps all the not so nice tasting bits. I am a big advocate of Chemex – it is portable, the process is enjoyable (once you get a hang of it) and the coffee is great!

Here is a seven step process (recommended by Coffee Supreme):

1. Heat the entire Chemex by filling it with hot water, then empty it.

2. Once the vessel is heated, place the filter paper cone in the top and rinse thoroughly (about 500gm).

3. Remove the wet filter to tip out the rinse water. Put the filter back in, with the thicker side facing the spout.


4. Place ground coffee into the filter, and pour around twice as much water (by volume). This is what is called blooming – a process when hot water reacts with fresh grounds.

5. Stir the bloom just enough to ensure all the coffee is wet. This is called a slurry. After making a slurry, add the water in a continuous pour, keeping the water topped up until it has all been added.


6. Slowly add the remaining water, pouring in small circles over the centre of the slurry. Fill to the top of the filter.


7. Once the last of the water has been added, scrape any coffee that is holding on to the side of the filter with a small spoon. As the water draws down, give it a final stir. Your coffee is ready once the last of the water has dripped down.

IMG_3003 IMG_3007


3 cup Chemex needs 350g of water @96 degrees and 22g of ground coffee

6 cup Chemex needs 495g of water @96 degrees and 31g of ground coffee

8 cup Chemex needs 675g of water @96 degrees and 41g of ground coffee

Try to keep correct water temperature throughout the whole brewing process. This may mean boiling a kettle a couple of times. It will ensure an even extraction.

Happy brewing!






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