Chemex coffee and everything you need to know about it!

It is safe to say that 1941 was a breakthrough year for anyone who appreciates the full, multifaceted and pure taste of coffee. Since you are reading this article, it probably was for you too ? That was when an American chemist, Peter Schlumbohm, invented the Chemex. Since then, the vessel has been produced in an unchanged form and has pleased millions of coffee lovers all over the world.

What makes the Chemex so special?

The advantages are truly numerous. First and foremost, it is brilliant in its simplicity and will allow you to prepare a tasty and aromatic coffee in just a few minutes.

And the design!

The glass jug, resembling a conical flask to some and an hourglass to others, will undoubtedly impress with its minimalist form. The wooden collar with a dark, elegant thong that acts as a handle also adds a unique touch. The Chemex has become so famous that it is even on display at the Museum of Contemporary Art in New York.

It was also selected by the Illinois Institute of Technology as one of the 100 best-designed products of modern times.

In addition to its aesthetic qualities, this unique shape has another important function - it is very practical.

It allows the Chemex to act as both a decanter and a flacon, allowing you to serve your coffee in the best possible way. In addition, the glass from which the Chemex is made does not absorb odours and therefore does not affect the taste of the brewed brew in any way.

A few words must also be written about the paper.

This special paper filter ensures that you get an almost crystal clear and subtle tasting brew, which contains a high amount of caffeine. The phenomenon of the Chemex paper is that it is thicker and several layers thick. This makes it extremely precise in separating the brew from the smallest particles of ground coffee.

Preparing such a unique coffee is incredibly easy and will only take you 5 minutes. In addition to Chemexem all you need is the aforementioned paper filters and good coffee.

Use our tried and tested method:

• Place the paper filter in the chemex and pour warm water over it quite generously. This will get rid of the paper taste in the coffee and warm up the vessel.
• Pour out the water and pour the freshly ground coffee into the filter placed in the chemex. Use 6-7g of coffee per 100ml of water. Remember that the beans for brewing in the chemex should be ground coarser than for the v60 drip
• The overflow water should be between 88 and 96 degrees.
• To begin, pour in a small amount of water - enough to wet all the ground coffee and wait 30 seconds, if the coffee is very fresh (less than 7 days from roasting) wait 40-45 seconds. This will get rid of excess carbon dioxide and the coffee will release its full flavour and aroma.
• Then add the remaining water, pouring it slowly over all the ground beans. Do not pour the water over the sides of the chemex, only over the coffee. Remember that the number of additions you make, as well as the speed at which you pour the water, will affect the taste of your brew, so experiment and find the best solution!
• When all the water has passed through the ground coffee and into the pot, you can remove and discard the filter. Don't throw the grounds away - you can use them in many ways ?
• Before pouring the brew into your cups, stir the coffee gently in the chemex, so that all the flavours and aromas create an unearthly, harmonious bouquet.