The sweetness of our Costa Rica El Alto is perfectly highlighted by the Chemex brewing process.
The Chemex coffee brewer was designed by a Peter Schlumbohm, a German chemist, who was intent on creating the perfect coffee brewer. It’s design is not only functional, producing a very good cup, but also beautiful, a Chemex is in the permanent collection of the Museum of Modern Art in New York and in the Smithsonian.
Place filter in brewer and rinse with hot water. Remove filter, dump water, replace filter.
Weigh 40 grams (about 5.5 tablespoons) of coffee for a 600 mL brew. Total brew volume should be up to the “button” on the front of the Chemex.
Grind coffee to a medium grind the same as for auto-drip(kosher salt texture).
Pour grinds into filter and shake to even coffee bed.
Start timer for four minutes. Pour just enough water (filtered 198-200 degree F) to saturate grounds.
Let bloom for 30-45 seconds.
Slowly pour enough water in a circular motion to evenly saturate the grounds.
Once grounds are evenly saturated continue pouring only in the middle of the coffee bed. Continue pouring at a rate that will result in a four minute brew time. If pouring at the correct rate you will see the grounds in suspension for the entire brew cycle and will never see a pool of water over the grounds or dry grounds. You should not see any blonde spots or dark spots in your coffee bed. The coffee bed should be an even color throughout the brew cycle.
Give the brewer a quick but steady swirl to ensure the grounds draw down evenly and aren’t left stuck to the brewer’s walls.
Your total brew volume should be to the middle of the “button” on the front of the Chemex. Total brew time should be 4 minutes. After brew is complete give the Chemex one more good swirl to fully incorporate the varying stages of extraction, remove filter from brewer and pour coffee into your mug.