Here's our favourite way to make a cracking Chemex.
If you're a Pour-Over Pro, we'd recommend giving our Acacia Blend or Single Origin a try!
Collection:
HEAT
Boil your kettle, and let it cool a bit (96 degrees, if you’re a perfectionist like us). Pop your filter into the cone and trickle in some of that hot water to ‘prime’ the paper, tipping any excess away.
MEASURE
Pop the Chemex on a scale. Measure out 30g of Perky medium-coarse ground coffee into the cone.
BLOOM
Gently pour 100g of your just boiled water in a lovely circular motion from out to in. Then sit back, relax and contemplate the meaning of life for a whole 30 seconds. This will release the gases and allow the coffee to ‘bloom’.
POUR
Continue to pour in a circular motion until you reach 500g. Ensure all your grounds are covered.
PAUSE
It’s time to contemplate life again until all of the water has filtered through.
TIME
It should take 3:47 for all your water to filter through, but we'd say between 3:45-4:00 is acceptable :)
SWIRL
Remove the filter paper and swirl the Chemex to mix your coffee.
ENJOY
And that’s it, you’re done! Time to sip and bathe in your smug new specialty coffee skills.
