Metodo
FILTER CHEMEX
Coffee is a fruit, and with that comes its natural acidity—a lively, expressive quality that gives coffee its dimension and energy. When thoughtfully roasted, acidity is not sharp but vibrant, juicy, and essential to a well-rounded cup. The Chemex, a 1941 Bauhaus-inspired design, was engineered to enhance clarity and refinement, making it an ideal brewing method for showcasing coffees with crisp acidity and delicate sweetness.
Its thicker paper filters create a slower flow rate, allowing for a clean, crisp extraction that enhances bright fruit notes and smooth sweetness. This method brings out the stone fruit, baker’s chocolate, and brown sugar depth of Oaxacan coffee, delivering a cup that is both elegant and expressive.
RECIPE
Ratio: 1:16
Grind: Medium-Coarse
Water Temp: 203°F
Bloom 50g 45s
1st Pour 200g 1:30
2nd Pour 320g 2:30
3rd Pour 400g 4:00
Pro Tip: Pour in slow, controlled spirals to ensure even extraction and a polished cup. Expect a coffee that is bright, layered, and deeply sweet—where acidity shines with clarity and finesse.
