Coffee pot with glass handle

THE BARISTA RECIPE

1 / Place the filter in the Chemex

2 / Using a pouring kettle, rinse it with hot water and wait until it is completely drained. This preheats the Chemex® and helps remove the paper taste from the filter

3 / Leave the filter in place and discard the water

4 / Add the grind and start the infusion

Size: coarse.
Quantity: between 7 and 10 g per 100 ml of water depending on the desired concentration.

5 / First extraction: water the coffee for 30 to 45 seconds starting from the center of the cone towards the outside of it, rotating in a spiral to cover the coffee with water. At this point, avoid direct contact between the filter and the water

Water: Non-boiling (90-95°C), filtered or spring if possible (Volvic type).

6 / Total extraction time: between 3 min 30 min and 4 min

7 / Once the extraction is finished, remove the filter and enjoy

CHEMEX

Designed in 1941 by chemist and inventor Peter Schlumbohm, the design of Chemex® has not changed in 80 years! It has crossed generations and the world as an icon of American design: it is part of the permanent collection of many prestigious American museums, including the MOMA, the Smithsonian and the Philadelphia Museum of Art.

Beyond its elegant design, the Chemex is appreciated for its user-friendliness as well as its cup result which allows you to understand the typicality of a terroir and explore all the facets of a coffee.