Chemex was invented in 1941 by Doctor of Chemistry Peter Schlumbohm. He – owns more than 300 licenses of innovation – created many ustensils, from cocktails to cars.

Until now, the design of Chemex is not much different from the original version of Dr Peter Schlumbohm. That is the reason why it has become the symbol and monument of craft tools.

Ustensils you need to prepare:

– Coffee beans

– Coffee grinder

– Coffee scale

– Coffee Drip

– Coffee spoon (prefer wooden)

– Chemex bottle

– Chemex filter

Extraction time: 3.5 minutes – 4 minutes

Ratio: 1/15 to 1/17 (1gram coffee to 15gram water), we will use 25gram with 1/15 ratio

Grinding size: Medium (coarser than V60)

Water Temperature: 89 – 92 ^oC

Follow these steps:

– Step 1: Pour 600grams (~16oz) of water into the coffee drip then boil at 92 ^oC

– Step 2: Place the filter in the Chemex.

– Step 3: Use 100 grams of hot water to rinse the chemex and the filter

– Step 4: Put the coffee into filter and shake gently to flatten the coffee’s surface. This will help the coffee to be extracted better. Put the chemex on the scale then set the scale to 0

– Step 5: The water will be filled 4 times in total, each time we will set the timer then reset when finished each filling.

o 1st time: Starting from the center of the heart of the grounded coffee, gently about 50 grams of water. You will see the coffee bloom, in about 30 – 45 seconds.

o 2nd time: Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Let the water run through the coffee. Make sure all the grounds are saturated, even if you need to add a little water. This time, we used 130 grams of water.

o 3rd time: Repeat pouring as the 2nd time with the amount of water is 130 grams of water.

o 4th time: Repeat pouring as the 2^nd time and wait for the water to drain through the coffee’s ground

The extraction process takes between 3.5 – 4 minutes. If the brewing’s process went too fast, lower the coffee’s grind size, or lower the pouring’speed for the next time. If too slow, on the contrary the coffee’s grind size must be larger and the pouring speed is faster.