The Brewmaster
An iconic piece of coffee equipment. Different size brewers are available, but we love the 6 cup design which is best suited to brews of between 400ml and 1litre.
Written by Elizabeth Blackwell
Barista Trainer for the Midlands
You Need
- Freshly Grumpy Mule coffee: coarse texture (like granulated sugar). 4 heaped dessert spoonfuls (30g)
- 6-cup Chemex
- Chemex filter paper
- Freshly boiled hot water (92-96C), just off boil.
- Scale
- Timer
- Spoon
- Mug
Guide
This uses 30g coffee, to 500ml water and will give you roughly a 440 ml coffee.
- Place filter paper into the Chemex, with the side with extra folds against the spout.
- Pour some hot water onto the paper to wet the full paper. This warms the Chemex and washes off any papery flavour in the filter. Pour this water away.
- Put your pre-weighed coffee into the paper, shake gently to level the grinds.
- Place the Chemex on the scale and zero the scales.
- Start your timer and pour 60g of water onto the coffee. Give it a stir to make sure that all the coffee is wet. Fresh coffee will bubble, releasing gasses (called ‘blooming’).
- Just watch the bubbles for about 20 seconds.
- After 20 seconds, pour the remaining water in 4,100ml slots with a 40ml top up at the end. Stir again after the first pour.
- The water should finish flowing in around 4 minutes and an additional minute of dripping. if yours is slow, try using a coarser grind, if it was too quick you need finer grind.
