Invented by Dr. Peter Schlumbohm in 1941 and heralded ever since, the Chemex remains one of the easiest, most desirable ways to brew coffee. Coava developed a commercial grade stainless steel filter with this brew method in mind. Brewing a Chemex this way gives you a full bodied cup with a reusable filter that also comes out sweeter and generally more complex than a french press brewer. The Chemex with our proprietary metal filter is Coava’s hand brewing method of choice.
3:00 - 4:00 minutes
200 - 205 degrees
Before You Brew
Fresh Coffee The single most important part of a good cup is starting with high quality, freshly roasted coffee. We aim to drink our coffee within a 14 day window of being roasted.
Purified Water Start with filtered water for best results. If your tap water already has a lot of dissolved solids then it will negatively impact your ability to brew the coffee.
Scale Consider purchasing a scale for your brewing. You'll find it will really boost the consistency and quality in your morning cup of coffee.
What You Need
Place the cone filter inside the brewer.
Add your freshly ground coffee to the filter and give it a light shake to settle all the coffee grounds. Start your timer and gently pour a thin stream of 75 grams of water in the center of your coffee to saturate all grounds. Wait 45 seconds.
At 45 seconds, gently pour water in a circular motion. Avoid pouring close to the edges of the filter. Bring your over all water weight up to 350 grams.
At the 2:30 mark bring your water weight up to 600 grams by once again using a gentle circular pour while avoiding the edges of the filter.
Depending on your grind setting and the amount of coffee you use, your brew should finish between 3:30-4:00 minutes.
Remove filter & enjoy.