What is special about Chemex filters?
Chemex® filters are 20-30% heavier than competitive brands and remove even the finest sediment particles as well as the undesirable oils and fats. The formulation of the filter permits the proper infusion time by regulating the filtration rate – not too slow, not too fast. Roast level the chemex brewing method excels with medium to light roasts. These roasts preserve the bean’s inherent flavors and acidity, making them more pronounced in the cup. A medium roast offers a nice balance of body and acidity, while a light roast highlights the coffee’s brightness and complex tasting notes.Boil water and grind coffee to medium coarse grind setting. Chemex requires a coarser grind than other pour over brewing methods due its use as a higher brew volume and its proprietary filter, which is 20-30% thicker than the average coffee filter.
Why is it called Chemex?
A quirky name, right? That is because ‘Chemex’ is a made-up word from ‘Chemist’ and ‘Extraction’. Invented and patented in 1941 by German chemist Dr. Peter Schlumbohm, this award-winning design blends scientific principles with elegance to create a clean yet full-bodied brew. Health Considerations Since the Chemex uses thick paper filters, it removes nearly all cafestol and kahweol, the diterpenes associated with higher cholesterol. This makes it one of the healthiest brewing methods for regular consumption.
Should you stir Chemex?
We prefer to agitate the grounds during the brewing process, which is pictured below. Gently turn the chemex back and forth to move the grounds around in the water. You can also choose to stir at this point. Stop pouring once you’ve reached 704g. Using coffee grounds that are too small or fine can result in over-extraction, leading to a bitter taste in your chemex coffee. When the grind size is too small, the water interacts more intensely with the coffee grounds, extracting more bitter compounds than desired.We recommend starting with a 1:15 coffee-to-water ratio when brewing with the Chemex. In other words, for every 1 gram of coffee, add 15 grams of water, which converts to about 3 tablespoon of coffee for every 1 cup of water. Experiment from there to find the perfect ratio for you.
How often should I clean Chemex?
A more thorough cleaning with soap and water should ideally happen daily or at least every other day, especially if you’re a frequent brewer. If you notice any visible buildup or off-flavors in your coffee, it’s definitely time for a deep clean. Don’t wait until your Chemex looks like it’s been through a mudslide. Bitterness in Chemex coffee often results from over-extraction, which is typically caused by too fine a grind, too much coffee, or too long a brew time. Sourness usually indicates under-extraction, which can occur when the coffee grind is too coarse, not enough coffee was used, or if the brew time is too short.