Preparing coffee the Chemex way is a elegant and precise process that emphasizes the crisp, vibrant notes of high quality coffee beans. Begin by assembling your tools: a Chemex pour-over device, پارتاک کافی Chemex-specific filters, freshly ground coffee beans, a slow-pour spout kettle, and spring water warmed to 93–96°C. Use a grind size similar to sea salt for optimal extraction.

Set the filter inside the glass vessel with the triple thick side facing the spout. Pre-rinse using near-boiling water to neutralize residual paper odors and to warm the carafe. Discard the rinse water.

Measure and deposit the coffee into the filter using a a 1:15 coffee-to-water ratio. When using a 6-cup Chemex this is approximately 30g of beans.

Initiate extraction by evenly moistening the coffee bed. This is called the bloom. Let it sit for about 30 seconds to let CO2 escape for optimal extraction. Once the bloom has finished, slowly pour more water in a circular motion starting from the center and moving outward. Avoid overfilling beyond the rim and maintain a steady, controlled pour. Steer clear of the filter’s sides.

Continue pouring in stages until you have reached your desired total water weight. When brewing a standard 6-cup batch this is typically around 450 grams of water. Extraction duration ideally lasts 180–240 seconds. If it runs too fast the grind may be too coarse. If the drip rate is sluggish the grounds are overly compacted.

Once the water has fully drained through the grounds, Gently lift and dispose of the paper filter. Stir the coffee with a circular motion to unify the flavor profile. Drink fresh while the aroma is vibrant. This technique yields a transparent, refined coffee with exceptional flavor definition, making it ideal for single origin beans.