The Chemex was invented in 1941 by Peter Schlumbohm. Schlumbohm’s design is a timeless classic characterised by its wooden handle and leather cord. The best results come from grinding your beans coarser than you would for a Hario V60, and the pour is fundamental to an amazing brew.
WHAT YOU WILL NEED:
Singh Beans Coffee (50g) (Omni-ground)
Coffee Grinder (If using wholebean)
96°C Water (700g)
- Place the Chemex Filter in the brewer with single fold away from the spout and multiple folds lined up against the spout. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavour from the filter. Discard the rinse water and fold the filter toward the spout to reinforce this area.
- Add 50g of Omni-ground Singh Beans coffee (if using wholebean grind to the consistency of sea salt.) Centre the coffee in your brewer, tap to level and zero the scale.
- Start the timer when you begin to add the hot water. There will be four pours, this is the first one. Pour 100g of water into the centre of the grounds and work in circles outwards. This will cause the coffee to bloom! Give it 45-55 seconds to drip.
- Start the second pour at 45-55 seconds, making sure to pour the water evenly over the coffee. Pour with a gentle spiral, you want to use 200g of water. Pour over the dark spots and avoid the light ones. Do this for one minute.
- At 1:45-1:55 repeat step four for another minute, taking care to ensure the pour is uniform and steady.
- At 3:45-4:00, the brewer should be close to full. Let the water drip through the grounds completely.
- Lift the filter once the water has entirely dropped through. It is okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter out completely and dispose.
- Swirl the Chemex around a little and you are ready to serve.
- Grab your Singh Beans mug and enjoy!