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Chemex Classic 3-cup
€51.95
Making coffee with a Chemex is like making coffee in a laboratory. Precision and attention are required here. The right water, the right filter, the correct number of grams, and the choice of a wonderful coffee give a final result rich in taste. By its beautiful design with the wooden ring and the leather strap, the Chemex is part of the permanent collection of the Museum of Modern Art in New York since 1944.
The Chemex Classic 3-cup is suitable for 3 cups of delicious filter coffee.
With this brewing method, we recommend a single-origin coffee with a fruity or sweet taste. Try the Ethiopia Sidamo Organic (complex fruity), the Colombia El Limon (fruity complex) or the Santa Anita (fruity sweet).
In these 8 easy steps, you can make the tastiest Chemex coffee:
1. HEAT THE WATER
Boil the water and let it cool down to 93°C.
2. GRIND FRESH COFFEE
Use about 60 grams of coffee per litre of water. Grind the fresh Blanche Dael coffee with the coffee grinder. Choose a medium grind, but vary this to discover the differences. Do you not have a coffee grinder? We grind the coffee to the proper grind just before dispatch. Choose the option 'filter grinder' when selecting.
3. FOLD THE PAPER FILTER
Fold the Chemex filter as described on the packaging and make sure the folded side is on the outside of the filter. Then place the filter with the spout down in the Chemex.
4. WET THE FILTER PAPER
Do not put the coffee in the filter yet, but wet the filter paper first. In this way, you prevent the filter from absorbing coffee and losing its aroma. Then remove the water from the Chemex and distribute the coffee evenly in the filter.
5. PLACE THE CHEMEX ON THE SCALE
Place the Chemex on a scale and set it to 0 with the tare function. Then put the coffee evenly into the rinsed filter until the scale indicates the desired weight. We recommend 60 grams of coffee per litre (30gr for 500ml). Then set the scale again to 0.
6. BLOOMING
Next, start to bloom the coffee. This is the stirring up of the ground coffee. Pour a little water over the coffee just enough until all the coffee is wet, and let it bloom for 20 to 30 seconds. This ensures an optimal aroma.
7. CIRCULAR POURING
Now gently pour the 93°C water over the coffee in circular movements. Make sure that the water remains about 1 centimetre under the edge of the filter. Do not let the coffee bed dry out, but keep repeating the circular movements until you have reached the right weight.
8. SERVE & ENJOY!
Before serving, stir the coffee through the Chemex and serve it in a pre-heated cup. Now enjoy a delicious coffee from the Chemex!
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