CHEMEX
Chemex is Petra's favorite brewing method! Voted one of the best designs of modern times by the NY Times, Chemex is part of the permanent collections of esteemed institutions such as MOMA and The Smithsonian. This unique design has proven itself against time; Besides its laboratory-quality heat-resistant glass, it is excellent brewing equipment and a true work of art.
- Boil the water and set it to 94 degrees.
Type : Adjustable temperature If you do not have a kettle or thermometer, you can reach this temperature by letting boiling water sit for 1-2 minutes. - Grind 30 grams of coffee to the consistency of coarse sand.
Tip : Grind from medium to coarse in hand mills and grinders, and grind at 20 in Baratza Encore. - Place your filter in the Chemex and wet it with plenty of hot water to ensure that it adheres without air intake.
- Place the Chemex on the scale and zero the scale.
- Empty the water inside the Chemex, pour your coffee into the middle part of the filter without spilling it and reset the scale again.
- Start your stopwatch and pre-infuse by slowly adding 60-75 ml of water.
Tip : You can stir the coffee with a spoon, first back and forth, then left and right, and wait. In this way, "blooming", that is, the first gas release of the coffee, occurs and the aroma becomes more complex. - After pre-brewing for 45 seconds, add the water to 500 ml with circular movements. Make sure to reach 500 ml in around 1:15 minutes.
- Continue until the fourth minute shows 500 ml on the scale.
- If your coffee is the right thickness, all your coffee should be filtered by the 4:30 minute mark. Take the filter by holding its edges and throw it in the trash.
- Shake your Chemex gently.
Your coffee is ready, enjoy it!
Note: Please do not forget to clean all the materials you use.
