Chemex Variables

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Chemex can be a bit of a tricky beast. I used to think that the filter was clinging to the sides of it and creating an air pocket in the base that slowed down the flow rate, but after doing some experiments with other devices, I actually found that it’s the smooth sides that create a sheeting action which seems to cause pooling around the sides and slows down the drip out. In contrast, the V60 has ridges that give the water something to grab onto and it flows out in streams. I have found one trick that helps with this. Be careful doing this, but if you try putting something under the edge of the chemex to tilt it just a bit, more water runs to the front of the brewer and it drips out faster. Other than that, you just need to find a grind size that is coarse enough that water doesn’t pool up too much when you pour very slowly. If you’re using our coffee, you should be brewing with a water temp that is around 200ºF. The lighter roasted coffees require a higher temp. And then it’s all about the ratio of coffee to water that you are using. We do a 1:12 ratio, which is on the strong side for the industry, but that’s what I like. So if you were using 50 grams of coffee, you’d want to pour 600 grams of water. If you are eyeballing it, you should get a scale. I recommend this one: Hario V60 drip scale  I’ve been using it at home for years. 

Once you get all that sorted, changing the water temp 1-2º or changing your grind size slightly will change the taste of the coffee. So you can play around with the variables until you find a cup you really enjoy.

Also, if you want to forget about all that, I’m pretty sure you could make better coffee by just buying this one: DoubleShotCoffee.com