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Brew Great Coffee with the Chemex Coffeemaker

November 27, 2012


Want to make coffee like James Bond? Then try the Chemex® Coffeemaker. In From Russia with Love, Author Ian Fleming revealed that the manual brewer with the hourglass shape was Bond’s preferred method of brewing morning coffee in his London flat.

And no wonder. Created in 1941 by inventor Peter Schlumbohm, the Chemex® is known both for its iconic design as well as the awesome flavor of the coffee it brews. It is featured in the permanent collections of New York’s Museum of Modern Art and numerous other museums. So you know it will look good in your kitchen or coffee house.

Enough trivia. We love the Chemex® for its simplicity. Made from non-porous, borosilicate glass and fastened with a wood collar and leather tie, it brews coffee without imparting flavors of its own. And, like other pour-over methods, the Chemex® gives maximum control over every aspect of the brewing process.

Because supporting small business is our passion at Crimson Cup, we also love that the Chemex® comes from a family-owned business in Massachusetts.

Here’s what you’ll need to brew an amazing cup of coffee using the Chemex®:

  • A Chemex® Coffeemaker (available in 3-cup to 10-cup sizes).
  • Chemex® Filters (circle, square or half-moon). Chemex filter are thicker than most others and adhere very closely to the glass walls. Because the thick paper filter sits flush against the walls of the spout, water flows through the grounds more slowly and the brewing time is longer than other pour over methods.
  • Fresh roasted coffee.
  • Burr Grinder. The Chemex uses a coarse grind.
  • Filtered water that’s just under boiling.
  • A goose-neck hot water kettle with a thin spout.
  • Timer

Follow these steps to produce awesome coffee:

  1. Unfold the filter and fit it inside the spout.  Then rinse the filter and preheat the Chemex for 15 seconds using really hot water (about 195 – 205 degrees). Dump the preheated water.
  2. Add two tablespoons of coarsely ground coffee per 8 ounces of water (or 48-52 grams per 32-ounces).
  3. Pour enough hot water on the grounds to completely saturate them. This allows the coffee to “bloom” – swelling and releasing carbon dioxide.
  4. Allow all the water to filter through.
  5. Slowly add the remaining water down the center of the grounds, doing your best to avoid the perimeter. Keep the water level in the cone between ½ and ¾ full in the cone for optimum brewing, which will take 3 to 4 minutes total.
  6. Allow the water to filter through until the flow comes to a halt.
  7. Remove the filter and grounds.
  8. Serve immediately.
  9. Enjoy!

The Chemex highlights the brighter notes in coffee and yields a clean, sweet cup. Try it with single-origin coffees including Costa Rican Tarrazu, Kenya AA and Papua New Guinea Purosa A.

Categories: Coffee, Running a Coffee Shop, What's New at Crimson Cup

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