6 cup classic Chemex with either wooden collar or glass handle. Never fails to impress. Simple function and visual elegance combine for the optimum extraction of great coffee. Used in combination with the thick Chemex filter papers, you'll experience a different kind of brew; smoother and fruitier.
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The Chemex Classic Series coffeemaker is both elegant and versatile.
Please note: Coffeemakers are measured using 1,5 dl as 1 cup.
2 versions either the Classic with polished wood collar and leather tie or with glass handle
Capacity: 0,9 l
Height: 22 cm
Diameter: 13 cm
Remove the wooden collar to wash in the dishwasher!
Use the square, pre folded Chemex paper filters for 6, 8 and 10 cup brewers, otherwise you'll just not get the same results.
To brew in the Chemex
You'll need Chemex, filter paper for 6-10 cup Chemex, a grinder (for the best results) a digital scale and a timer.
Weigh up 50g of coffee
Grind your beans so they're medium to coarse
Pour 750g of hot water, 94-96°c
Brew time 4 minutes
Here's how it goes, you're totally welcome to adjust the recipe to create your own perfect brew:
Fill pouring kettle with hot water and rinse filter, which will warm your serving vessel at the same time. Discard water from both.
Weigh coffee and grind medium to coarse.
Place the Chemex on a scale, add coffee, shake to level the coffee bed, zero the scale.
Fill your pouring kettle with hot water.
Start timer and begin pre infusion,pour 75g of water in 30-50 seconds. Start in the center and work your way out in concentric circles. Give it a swirl to agitate the grounds.
Add 675g more water in an aggressive manner, pouring in a circular motion and avoiding the edges. If needed, adjust the pour speed to maintain level bed (about ½ inch from the top of the brewer).
Coffee should drain at around 4 minutes. Remove filter. Serve.
When placing the filter in the Chemex, be sure to have the side with three layers against the spout. After rinsing the filter, pour the rinse water out of the side opposite the spout. Check to make sure the filter is still suctioned to the wall of the cone, with no air pockets.
When pouring, look for dark spots on the surface of the slurry. Target your pour to submerge these spots which ensure that all the coffee in the cone is saturated. When this is achieved, continue the pour directly in the middle to agitate the slurry.
Fines in your grind! No grinder is totally perfect, you'll get a mix of coarse and fine particles. Sure, some grinders are better and you'll have to make adjustments to get your brew as you'll like it. If your brew too strong and/or bitter, adjust your grind slightly courser. If it is too weak and/or sour, adjust slightly finer. Experiment!
För alla ordrar i Sverige gäller fri frakt när du handlar för 500kr eller mer. Annars tillkommer en fraktavgift på 50kr. Paketet levereras vanligtvis nästkommande vardag (Vi kan inte garantera detta)