Making coffee using a Chemex is a deliberate and satisfying process that reveals the pure, nuanced taste of premium single-origin beans. First, collect the necessary equipment: a Chemex brewer, unbleached paper filters, freshly ground coffee beans, a gooseneck kettle, and spring water heated to just below boiling. Use a grind size similar to sea salt for best results.
Insert the paper filter into the Chemex with the triple thick side facing the spout. Pre-rinse using near-boiling water to neutralize residual paper odors and to warm the carafe. Empty the excess water.
Place the ground beans into the dampened filter using a 1 part coffee to 15 parts water. For a standard 6 cup Chemex this is about 2 tablespoons by volume.
Begin your brew by pouring just enough hot water to saturate all the grounds. This is called the initial saturation. Allow it to rest for half a minute to allow the coffee to release trapped gases. Once the bloom has finished, Pour in concentric circles starting from the center and moving outward. Maintain a safe distance from the top edge and use a slow, پارتاک کافی deliberate stream. Do not target the paper walls.
Pour incrementally until hitting your target volume. For a 6 cup Chemex this is typically around 450 grams of water. Extraction duration ideally lasts 180–240 seconds. If extraction is too rapid the coffee particles are too large. If it runs too slow the grounds are overly compacted.
When the last drop has filtered through, remove the filter and discard it. Give the brewed coffee a gentle swirl to balance the brew’s consistency. Serve right away while it’s hot. This technique yields a transparent, refined coffee with striking taste purity, making it perfect for showcasing terroir.