Detour Brews - Chemex

 

WHAT TO EXPECT FROM THIS BREW

The Chemex is simple to use and beautiful to look at. It has grown in popularity over the last two decades and continues to be prized by kitchen collectors and coffee connoisseurs alike. The form and function are equally simple: coffee is brewed in the top half and collects below. After the filter is removed, it becomes a stunning decanter. 

HISTORY OF THE CHEMEX

The Chemex ('kem-ex')—a mysterious, hourglass brewer and server all in one, a true mid-century piece. It was created by Dr. Peter Schlumbohm, a chemist in 1941, and continues to be prized by kitchen equipment collectors and coffee connoisseurs alike.

Not only do we think this beauty makes great coffee, the Chemex coffee brewer is space-saving, working as a quality brewer and carafe all in one. From tiny city condos to large country kitchens, you’ll be able to (and want to!) showcase its refined design and ability to make a killer cup of coffee.

The Chemex design and function are equally simple: Coffee is brewed in the top half and collects below; after the filter is removed, it becomes a functional decanter. It has appeared in films and tv shows such as James Bond, Breaking Bad, Mad Men, and Friends; as well as holding a permanent place at the Museum of Modern Art in NYC.

HERES HOW WE BREW COFFEE WITH THE CHEMEX

What You Need:

• Freshly roasted Detour coffee
• 6-cup Chemex and filter
• Grinder - ground to coarse
• Kettle (Bonavita Variable Temp Kettle)
• Scale
• Timer
• Stir stick
• Mugs

Brew Guide:

• Makes - 2-4 Cups
• Grind - coarse like bread crumb
• Brew Time - 3:15 min
• Water Temp - 94C / 200F
• Water to coffee ratio - 1 : 16
• Recipe - 40g : 640g/ml

 

Let's Brew:

1. Fold filter according to package directions, place into Chemex (thick side on the spout) and rinse with hot water, once warmed, dump out the water.
2. Weigh 40g coffee (6 tbs) and grind on a coarse setting.
3. Add ground coffee to the Chemex, place on scale and tare (clear) scale.
4. Pour 100g of hot water in a slow circular pattern to the coffee grounds to get all the grinds wet, use the stir stick to stir water and grinds together.
5. Wait 30 seconds.
6. Once there is a crust on top of the coffee grinds, pour slowly in circles again to break the crust up. Add another 250g of water (total 350g).
7. Wait until the water level drops by ½-inch, then add in remaining water (310g of water, to bring the total weight up to 640g). 
8. The entire pouring process should take place in 2 - 2.5 minutes. Wait for it to finish filtering, grab the filter and place in the compost.
9. Enjoy!

 

   

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