3 Cup Chemex Recipe

3 Cup Chemex Recipe
December 25, 2020

Treat Yourself with our 3 Cup Chemex Recipe

Happy New Year!!! Let's start 2021 in the best possible way with an energy boost from our 3 Cup Chemex Recipe. Like the previous coffee recipes, this one was developed by our close friends from abcoffee and sponsored by TheCoffeeVine, Europe's #1 Coffee Subscription.

Equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged, since its invention in 1941 by Peter Schlumbohm. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans in a medium setting, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.

PREP TIME
2 minutes 30 seconds
COOK TIME
serves

Ingredients

340 g filtered water
20 g coffee beans, whole

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Instructions

  1. Fold your filter and place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it.
  2. Heat the filtered water to 94 ºC (201 ºF). Thoroughly rinse the paper filter to get rid of paper flavor.
  3. Grind 25 grams of whole bean coffee (medium grind). Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
  4. Start your timer, then pour around 40 g water into the coffee, in the first 10 seconds. Give the grounds a gentle stir to ensure there are no clumps, and let it bloom for 20 seconds.
  5. Pour the remaining water in three batches of 100 g using a circular motion, until you’ve poured a total of 340 g including the bloom. After pouring the last batch of water, give a gentle stir to the coffee to flatten the bed.
  6. The first batch should be poured, in the first 50 seconds, the second between 1m to 1m20s, and the last pour, between 1m40s to 2m. The brewing process should take approximately 2m30s.
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