Because of the paper filter, you have a much smoother cup than brewing with a French press. Some prefer the heavy body and murky dark coffee flavor you get from a French press, and while I do love an FP sometimes, I am more of a pour-over guy.
Another favorite tool is the Hario V60, the same method as the Chemex but a different tool for getting the job done. (And the Hario gooseneck kettle is a MUST-have in any severe coffee drinker’s kitchen.)
How To Brew With The Chemex
- Place filter in Chemex and rinse with hot water.
- Discard water.
- Grind 42g (6 tbsp) Wild Coffee to the size of kosher salt and place in a Chemex filter.
- Place Chemex on the scale and tare.
- Take water from the boil and pour slowly, saturating all grounds to 150g.
- Let “bloom” for 45 seconds.
- Continue pouring until you reach 450g.
- After a minute, fill to 650g.
- Let water extract for 2-3 minutes.
- Remove grounds and serve!