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As with the press pot, the chemex is another easy way to make excellent coffee with little equipment. With this method, coffee is ground to a medium coarseness using a burr grinder. With the folded chemex filter inside the cone, hot water is used to rinse out the filter and preheat the brewer. The water is completely drained though the filter before being poured out of the brewing container, with the filer pressed and sealed against the walls of the brewer. Five large tablespoonfuls of coffee (1.5 oz) are added to make 20 oz. of brewed coffee. Water is brought to just a boil, then cooled for about 45 seconds. The first pour should barely saturate the grounds with very little coffee dripping into the brewer. To achieve an even saturation, the pour should be made around the cup, rather than over one spot. After 30 seconds, the second pour is made in a spiral or back-and-forth pattern, at an even stream rate. When the water level reaches a 1/2 inch below the rim and the coffee has dripped to the desired amount, the filter is removed. When brewed correctly, the coffee should have an even surface with little to no dark or blond spots.