The ultimate home brewing survival kit to pour the perfect coffee.
- One glass 6 cup Chemex.
- One manual hand grinder.
- One pack of Chemex square filters (100 pieces).
- One bag of Hej Coffee beans (250g).
“The Chemex relies on a pour over method, which means that the water passes through a bed of coffee and a filter, normally made out of paper. In contrast to say a French Press, the Chemex will give you a remarkably clean cup of coffee. Chemex paper filters are 20-30% heavier than other filters so they retain more of the suspended oils during the brewing process, keeping solids from passing through the filter.”
Colombia: Las Lomas. Single origin coffee beans from Pitalito, South Hulia. Notes of plum, peach and red cherries.
DR Congo: Katanda. Single origin coffee beans from Lubero, Isale. Notes of lime, cherry and dark chocolate.
Ethiopia: Yirgacheffe. Single origin coffee beans from Yirgacheffe. Notes of lemon and berries with a delicate body.
Kenya: Kiburi PB. Single origin coffee beans from Kirinyaga County. Notes of red berry, stone fruit and wine acidity.
Columbia: Nariño. Single origin coffee beans from Narino, Columbia. Notes of chocolate, caramel and redcurrant.
Mexican: El Tucan Decaf. Decaffeinated single origin coffee beans from Chicomuselo & Comalapa, Chiapas. Notes of sweet, burnt toffee, brown spice, apple and soft citrus.
Invented in 1941 by the eccentric chemist Dr. Peter Schlumbohm. This brewer is considered the oldest method of pour over in the speciality industry.
Due to the unique filter paper, the Chemex produces a rich full bodied cup, with a round acidity and a clean mouthfeel.
What you need
- Chemex and Chemex filter paper
- 42g fresh whole bean coffee
- Soft, clean water
- Scales and timer
Step by Step
Boil your water and thoroughly rinse the filter paper. Discard the rinsing water from the Chemex.
Weigh out and grind your coffee, aiming for a sea salt like consistency and add it to the brewer. Slightly tap the sides of the brewer to level out the coffee bed.
Place the brewer on the scales and set them to zero before you start brewing. Your brewing water should be 94 degrees, or just off the boil.
Start your timer and bloom the coffee adding half the water, roughly 300g. Aim for the centre and slowly spiral outwards, saturating all the coffee.
Gently stir the slurry and wait for it to steep slightly.
After 2 minutes, add the remaining water in a steady stream until the scales read 600g. Add the water in concentric circles throughout, making sure to pour over any dark, bubbly patches and avoiding any pale patches.
Using a stirrer, gently stir the slurry again to ensure the bed off coffee drains evenly.
When your brewing water completely drains through, the timer should read around 4 – 5 minutes. Discard the used coffee and filter.
Swirl your coffee and enjoy!