Coffee extraction with Chemex

The Chemex is one of the most loved coffee extraction tools by coffeelovers and designers at an international level for its style halfway between vintage and elegance. Invented in 1941 by the German chemist Peter J.Schlumbohm, has an hourglass shape completely in glass with a wooden neck held in place by a leather cord which guarantees safe pouring.

estrazione del caffè con chemex

In 1958 the designers of the Illinois Instutute Of Technology believed that the Chemex was one of the best design projects of modern times and it was exhibited and included in the permanent collection of the MoMA in New York.
It is a slow extraction method that can take several minutes to complete and can create very aromatic clean cups.

How to use Chemex to extract coffee 

chemex: metodo di estrazione lento del caffè

  • Grind the coffee beans to a medium-coarse consistency.
  • Heat the water to a temperature between 92° and 94° C
  • Position the Chemex filter in the upper part of the carafe and wet it with hot water from a kettle to remove any hints of paper and to heat the carafe that will contain the coffee.
  • Empty the water and add the ground coffee to the filter.
  • Pour a small amount of hot water on the ground coffee and leave it to infuse for about 30 seconds. This step is called "pre-infusion" and it is very important because in this moment we release carbon dioxide from the coffee and retain the positive aromas.
  • After 30 seconds, slowly pour the rest of the hot water over the coffee with circular movements, making sure to wet all the ground coffee.
  • Wait for the coffee to finish being extracted into the carafe.
  • Remove the filter 
  • Pour the coffee into the cup and taste.

What coffees are recommended for preparation with the Chemex?

Certainly, for filter extraction it is always recommended to use Arabica, medium-light roasted and freshly ground so as not to lose the important aromatic notes .

Cellini Caffè, thanks to the expertise of its Q Graders, has developed unique blends of Specialty Arabica and Fine Robusta, which can also be used for Chemex extraction. Each blend offers an extraordinary tasting experience, revealing a combination of distinct flavors and aromas.

The first blend is characterized by refreshing citrus notes, which blend delicately with a light touch of bitter cocoa. This combination creates a cup of coffee that is a real pleasure for the senses, offering a unique and inspiring tasting experience.

The second blend stands out for its fruity notes and hints of cereals, creating a truly special combination of flavours. This blend offers a rich and satisfying coffee experience, with a harmonious balance between the different aromatic notes.

How to adjust the coffee grind for the Chemex 

  • Choose manual or electric coffee grinding and adjust the medium-coarse coffee granulometry.
  • If the grind is too fine, the drink will certainly be very bitter and the extraction times will lengthen a lot 
  • If the grind is too coarse, the coffee will be under-extracted and with very few aromatic parts 

The coffee extracted following our steps will be delicate, light and with intense floral and/or fruity aromas.