The keystone to the Chemex method is the fractional extraction of only the desireable parts of the coffee bean. Fractional extraction at 200 degrees f leaves the coffee fats and bitter elements in the coffee grounds, not in your cup. Chemex-Bonded filters make this possible. They are 20 to 30 percent heavier than other filters, and filter out all sediment. They have been specifically designed to give balanced performance with the Chemex Coffeemaker. The filter combines a very fine grain, required for holding back the coffee mud, with the right filtration speed (not too slow, not too fast) that promotes proper infusion. … The filter is designed not to burst under the weight of the liquid during infusion, and not to break when lifting out the grinds. No other coffee filter is made to the Chemex specifications. Very hard to come by, but we have them in the circle or square pattern – the FSU is a non-bleached natural brown filter. They are pre-folded and are packed 100 filters per box. |
| B r e w i n g I n s t r u c t i o n s | |
1. Open the Chemex-Bonded Coffee Filter into a cone. One side should have 3 layers. Place the cone in the top of your Chemex Coffeemaker with the thick portion toward the pouring spout. You may use another #4 size filter, but the Chemex filters are specifically designed to perform with the brewer. |
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2. Using a fine grind for regular brewing, place 2 rounded tablespoons of coffee per 6 oz cup into the filtercone. Standard SCAA brewing is 7.25 grams per 5 oz cup, which is closer to 2 rounded (not heaping) tablespoons. (This is the ratio for all filter / infusion brewing methods). |
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3. When the water is boiling, remove it from the heat for 30 seconds. It should now be about 195 to 200 degrees farenheit, the perfect brewing temperature. Pour small amount of water over the grinds, just enough to wet them without floating them. This pre-wetting allows coffee to “bloom”, to swell and prepare for even infusion brewing. |
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4. After this first wetting simply pour more water, soaking the grounds each time but keeping the water level well below the top of the coffeemaker. Once the desired amount of coffee is brewed, dispose of the spent grounds by lifting the filter out of the coffeemaker. |
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All items contained herein ©1998 I.Level Development Group