Brodie Vissers

The Icon of Clean Extraction The Chemex stands as a monument to both design and functionality. This laboratory-grade glass vessel produces a cup of coffee prized for its clarity and lack of sediment. By utilizing a specific filtration method, you can highlight the delicate, floral notes of specialty beans that other brewing methods might obscure. Essential Tools for Precision Achieving a balanced cup requires exact measurements. You will need a Chemex brewer, a high-quality burr grinder, and a digital scale like the Acaia Lunar. For this recipe, prepare **30 grams of fresh coffee beans** and **480 milliliters of water** heated to 97°C. The Step-by-Step Ritual 1. **Prepare the Filter:** Insert your chosen filter—whether a classic paper variety or a sustainable CoffeeSock cloth filter. 2. **Grind and Load:** Use a medium-to-coarse grind. Too fine, and you risk a bitter, stalled brew. Place the 30g of grounds into the filter and tare your scale. 3. **The Bloom:** Pour 60ml of water in concentric circles. Wait 30-45 seconds. This allows the coffee to degas, ensuring better water saturation. 4. **The Main Pours:** Continue pouring in stages. Aim for 200ml, then 400ml, and finally 480ml. The entire process should conclude around the 3-minute mark. Troubleshooting the Vacuum Effect If your brew stalls, the smooth glass walls of the Chemex may have created a vacuum seal with the wet filter. To fix this, gently lift the filter for a second to let air escape. This ensures the water continues to flow through the bed of grounds, preventing over-extraction and the resulting bitterness. The Final Cup A successful brew results in a balanced profile, sitting perfectly between sour acidity and harsh bitterness. Remove the filter immediately once the drip slows to a crawl to maintain the integrity of the flavor. Swirl the carafe to aerate the coffee before serving.