This is what you’ll need: a Chemex coffee maker, Chemex filters (it’s important to use these specific filters because they’re made to hold the weight of the ground coffee and the water used for infusing), a grinder, a kettle (one that ideally has a fine and long spout), a kitchen scale and a timer.
Grind 48 grams of fresh coffee to a medium grind. The amount of coffee suggested can vary depending on the size of your Chemex or the amount of coffee you wish to serve. Nonetheless the most important factor to respect is a ratio of 1:17 (this is a recommended ratio, but in the end your taste buds have the last word).
Place the special Chemex filter in the Chemex cone making sure to place the three-ply side of the filter on the same side as the pouring spout. With the filter in place, wet the entire filter in order to eliminate any residual paper particles that could impair the taste of your beverage (giving it a papery taste).
Discard the water used to wet the filter.
Pour the ground coffee in the center of the filter.
Place the Chemex on your kitchen scale and then set the scale to “0” (tare).
Delicately pour the hot water over the ground coffee, making slow circular motions with your kettle (preferable a fine spout model, as we said earlier). Slowly increase the diameter of your circular motion to make sure that all your coffee grinds gets infused. Once the coffee is wet, let it degas for 30 to 45 seconds. By doing so, you are letting carbon dioxide evaporate.
Ahh! Smell the infusing coffee! The retronasal experience you can feel during this step of the process is a great pleasure in itself. Breathe in! It’s a slow coffee session!
Slowly resume the pouring process using a continuous circular pouring motion, moving outwards from the center of the filter, until your scale indicates 800 to 815 grams, although you can play with this variable. Indeed, coffee-making is not an exact science; it is an experience, a discovery that only your taste buds can say when it’s over.
The entire process shouldn’t take more than four minutes in order to avoid over- extraction that would spoil the balance of your infusion, yielding an unpleasant bitterness to your beverage. On the other hand, if the infusion stage is too short, your coffee will be somewhat acid (or sour tasting) which will eliminate the rustic aromas usually obtained with this coffee making method.
As far as we are concerned, we at FARO recommend light to medium roast coffee beans. Such lighter roasts preserve the aromas (because the oils are better preserved inside the bean) and nose of each specific coffee bean, which in turn allows you to have a unique experience with every cup.
Let us raise our glasses… or cups, and drink to that!