Chemex – 6 Cup Brewer

This brew method was designed by German Chemist, Peter J. Schlumbohm, in 1941. It was once considered to be “one of the best-designed products of modern times,” and is included in a collection at the Museum of Modern Art in New York City. Chemex filters are 20-30% heavier than other filters so they retain more of the suspended oils during the brewing process and solids cannot pass through the filter. Brew characteristics: Medium body, clean cup and clarity of flavors.

Use 36 grams of ground coffee (medium grind) and 600 ml of water (70 ml for the bloom, and 530 ml for the brew) heated to boiling.

If using the Kruve Coffee Sifter, we recommend using the 700 micron and 1200 micron sieves (the larger being on the top tier). Sift the grounds for 25 seconds. Use only the top two tiers of the sifter and discard the bottom. Remember, this will cause you to lose some weight in your grounds, so be sure to start out grinding extra. Your final weight you still want to be 36 grams.

  1. Fold a Chemex filter into a cone shape and place it into the brewer. Be sure that the triple thick side of the filter is covering the spout.
  2. Wet the filter inside the brewer with hot water and discard.
  3. Add 36 grams of sifted coffee into the Chemex and swirl around to flatten the grounds.
  4. Place the Chemex onto your digital scale and tare to zero.
  5. Start the timer on the scale and add 70 ml of water and stir with an 18/8 spoon. Allow the coffee to bloom for 45 seconds.
  6. At 45 seconds, continue to slowly pour water back & forth until you reach 600 ml. The water level should never go above 1/4 inch from the top of the brewer. Pause the pour if necessary.
  7. Stop the timer at 3:30 and remove the filter and discard.
  8. Pour the coffee into your desired mug and enjoy!

For day to day cleaning of your Chemex, remove the wooden handle and wash with warm water and unscented dish soap.