Chemex

The Chemex system was developed by the chemist Peter Schlumbohn in 1941 to achieve a single result, prepare a perfect cup of coffee. The Chemex method is the fractional extraction of only the desirable parts of the coffee bean. An adequate extraction at 88 94 degrees Celsius and the use of its special filters leaves the bitter remains in the coffee grounds, not in the cup.

 

METHOD OF ELABORATION

  • Unfold the paper filter and place it in the Chemex
  • Moisten the filter and the Chemex with water to boil.
  • Pour the ground coffee into the filter (the weight/volume will be determined by your recipe) We recommend 50gr of coffee by 700gr of water 
  • Pour water gently with circular movements from the center outward, covering the coffee and wait 45 seconds, then perform the same procedure with 200gr of water at a time until the infusion with the 700gr of water is achieved.
  • Let stand for a few seconds and serve.
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