Brewing Guides

Chemex

Dosage: 50G of Coffee to 750G of Water (1:15)

  • Grind Size: Drip-Medium
  • Water Temp: 205- 208 f
  • Total brew time 5:00
  1. Insert paper filter, with three layers against the spout and rinse the paper filter. Be sure to empty the rinse water before brewing.
  2. Add freshly ground coffee to Chemex and shake to level the coffee bed.
  3. Start timer, and pour 300G of water for 30 seconds. Begin in the center and work outward in a circle motion but never hitting the wall of the paper filter. Wait 30 more seconds.
  4. At 1:00. Add 200G of water in 30 seconds. Water total should be 500G.
  5. At 2:40-2:45 Add the remaining water in pulses to total 750G.
  6. Coffee should draw down by about 5:00
Timed Pulse-pouring

Pour over methods have another level of control called “Timed Pulse-pouring”. Altho it may seem a little tedious, it works really well and provides a more consistent extraction. It also gives you another way to experiment and experience your coffee.
The first 1/3 of the pour is going to control the intensity of the notes and the last 2/3 are going to control the strength. You could now for example do 5 pours of exactly the same amount/time (1.a) or 3 pours of variable amounts/time (1.b).

Following the second example will give you a tea-like cup, more diluted in taste and the notes will be less intense.

UNDER EXTRACTION
BALANCED

Sweet Spot

OVER EXTRACTED
ADJUST GRIND
Too Corse
ADJUST GRIND
Too Fine
Delicate
Watery
Empty
Light
Sweet
Rich
Creamy
Clarity
Overwhelming
Intense
Salty
Sour
Adjusting Grind:
Too Slow & Little Yield
Adjust grind coarser will make the shot run faster, giving you more volume in the same amount of time.
Too Fast & Large Yield
Adjust grind finer will slow down your shot, resulting in less volume in the same amount of time.