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brew guide

FAQ Head
chemex

For best results, we recommend starting with whole bean coffee and grinding with a burr grinder just before brewing.

We also suggest using a scale which will make brewing easier by taking any guesswork out of the equation.

For manual drip coffees, a gooseneck kettle will give you control over how fast you’re pouring and where the water makes contact with the coffee.

When in doubt, check your machine's manual for instructions specific to your equipment.

what you need

Chemex Brewer and Chemex filters

Coffee beans of your choosing (we recommend Suite 437 coffee. Have you heard of them?)

Coffee Burr Grinder

Scale for coffee measuring or tablespoon if you don't have a scale

Gooseneck Kettle or Stovetop Kettle

instructions

The Prep

Heat a full kettle of water to 205ºF/96ºC. If your kettle doesn’t have a temperature gauge, bring to boil and remove from heat for one minute.

Measure & Grind the Beans

Weigh out 30g coffee (approx. 2 tablespoons). Grind to a texture like coarse sand/couscous.

The Rinse

Open a paper filter and place it in the brewer. Thoroughly rinse the filter with hot water. This will also pre-heat the carafe and set the filter in place. Be sure to pour out the rinse water before brewing.

The Bloom

When the water is ready, put the grounds in the filter and settle them so they lie flat. Pour just enough water to saturate them, in a gentle circular motion. Let it sit and “bloom” for 40 seconds. This will allow bubbles of carbon dioxide to escape. The fresher the beans, the longer this will take. 

The Pour

Once the bloom is complete, slowly pour the water onto the coffee in either a side-by-side or circular motion, making sure to distribute the water evenly across the grounds. Start and stop your pour at intervals to maintain a constant water level in the filter until you reach 480-500g, or approximately 2 cups.

Ideal brew time usually lands between 3.5 and 4 minutes but this will vary based on coffee, freshness, and your own taste. 

After all the water has dripped through, gently swirl the carafe to mix all the layers of the brew, and enjoy. 

Brewing with the Chemex can be challenging. So, give yourself time to hone your skill. The more you do it, the better you will get (and the better your coffee will taste-which is the most important part).

FAQ Head
automatic drip coffee

For best results, we recommend starting with whole bean coffee and grinding with a burr grinder just before brewing.

We also suggest using a scale which will make brewing easier by taking any guesswork out of the equation.

When in doubt, check your machine's manual for instructions specific to your equipment.

instructions

Grind coffee to a medium-fine particle size, like typical beach sand or fine breadcrumbs.

Place coffee filter in filter basket.

As a general rule, add one tablespoon of coffee to the filter for every cup (6 oz) of coffee you want to make. Take a look at the minimum required amount for your respective coffee maker.

Add cold, ideally filtered water to the reservoir. Use 6 ounces of water per tablespoon that you added to the filter.

Press the start button to begin the brew cycle. Wait for the machine to complete the brewing process or manually stop it, if necessary.

That's it! Haven't been able to make the perfect cup yet? Don't fret! This is all a part of the endless experimentation that comes with the search for the perfect cup. Keeping track of the amount of coffee and water that you use will help you make adjustments to improve each cup.

Tip: If your coffee tastes "weak" or watery or too tea-like, try using more coffee in relation to water, or grind slightly finer. If your coffee feels thick or bitter or sticks to your mouth, try using more water, or grinding more coarsely. You can also always add water after brewing as a quick fix.

FAQ Head
espresso machine

This is a general overview of how to successfully make espresso coffee at home.

Keep in mind that each espresso coffee machine is different.

When in doubt, check your machine's manual for instructions specific to your equipment.

instructions

Fill the water reservoir.

Allow your espresso machine and portafilter to come to temperature. Remember to pre-heat your cups as well.

After ensuring the portafilter is dry and clean, dose 18-20grams of coffee into the portafilter basket.

Tap portafilter gently as the grinds fall in to keep them distributed evenly.

Level the top with a finger or leveling tool. Coffee should not rise above the edge of the basket.

Use your tamper to compress the coffee evenly using approximately 15kg of pressure, a firm but not strenuous amount. Keep your arm and wrist in a straight line whilst tamping. Your goal is to achieve an evenly compressed, and level bed of coffee. If you drink espresso coffee often, it is worth investing in a good quality tamper for this purpose. Clean any stray grinds off the edge of the basket. 

Lock the portafilter handle into the group head and start the extraction process without delay.

If the coffee comes through too fast, grind your coffee finer, or dose heavier. If it comes through too slowly, grind your coffee a little coarser or dose less.

FAQ Head
French press

For best results, we recommend starting with whole bean coffee and grinding with a burr grinder just before brewing.

We also suggest using a scale which will make brewing easier by taking any guesswork out of the equation.

French Press carafes come in different sizes. Our following recommendations are for a 4 cup French Press coffee maker. Scale up or down accordingly.

instructions

Heat water to approximately 205 F, or boil and let sit for one minute.

Coarsely grind approximately 27 grams (or 4-5 tablespoons) of coffee to a size similar to quinoa and add it to the french press.

Pour in water until it reaches the fill line. Make sure you saturate all of the coffee grounds in this step of the process.

After about 1 minute, gently stir your coffee slurry. This will cause most of the grounds to fall to the bottom of the carafe.

Carefully set the plunger into the carafe so it sits just on top of the brewing coffee.

Let the coffee sit for about 4 more minutes.

Slowly press down until all the coffee sits above the plunger. Stop just short of the bed of coffee at the bottom of the carafe.

Serve immediately, and pour any extra into a separate cup (or whatever). Leaving the excess to mingle with the grounds will result in a bitter second cup.

That's it! You did it. Pat yourself on the back.