Adam & I are big fans of going out for coffee together, especially on saturday mornings. But we realized that we’ve been going out for coffee too often these past couple of months so we decided to start to make more coffee at home. There is something so relaxing and wonderful about staying in on a saturday morning, walking around the house in your pj’s and moccasins with your hair all messy and disheveled and drinking coffee together in your own bed or at your own table.

Processed with VSCO with a9 preset


Processed with VSCO with a9 preset

Processed with VSCO with a9 preset

Processed with VSCO with a9 preset

One of our current favourite ways to brew coffee in our home is with a Chemex. What we really like about this method is it makes coffee much cleaner, clearer and smoother, plus you have much more control over the final product with the Chemex compared to other methods. The temperature, grind, as well as the pouring method all affect how your cup of coffee tastes.

I’m really a fan of many types of brewing methods and I love how they are all unique and affect how your coffee will turn out and taste in their own ways. It truly depends on what kind of coffee we want each day which makes our decision on how we brew it. We have been making our coffee at home with a Hario V60 for a while but also love our Bodum French Press and Canadiano. The V60 is great for making coffee bright and crisp whereas the French Press is great for making coffee fuller bodied and grittier and the Canadiano is great for when you are making the same coffee over and over again because it allows the specific oils of the coffee to soak into the wood and be enhanced the more you make it. But what we really like about the Chemex is it’s thicker filter which does not allow as many oils to pass through into your coffee, which is what makes it much cleaner than a V60 and smoother than the French Press as well as the Canadiano. There is never any little grinds left behind in your coffee cup!

What You’ll Need:

a Chemex

the correct size of filters

whole beans (link to the one I used)

a coffee grinder

a digital coffee scale

-a thermometer (or a kettle with a built-in thermometer)

a gooseneck kettle

  1. Fill your kettle with filtered water and bring to a boil.

  2. Fold your paper filter. For the cone-shaped version, fold your filter in half twice so that one side has 3 layers and the other side one. Place it into your Chemex so the thick layer is covering the pouring spout. Then, pour your boiled water into it so the entire filter gets wet and is rinsed through. This will allow you to get rid of any paper taste. Remove filter carefully, pour out water and place filter back in how it was before.

  3. Measure out 55 grams of coffee beans and grind to a medium-coarse grind (we like our coffee stronger, I would suggest trying 45 grams if you do not).

  4. Pour ground coffee into your filter.

  5. Place Chemex on scale and reset to zero.

  6. Bring appropriate amount of filtered water to 180-200˚ F.

  7. Pour a small amount of water onto grinds just so that they are all wet and then wait about 30 seconds for them to bloom.

  8. After you have let the grounds bloom, slowly pour the water over the grounds in a small circular motion while keeping the water level about 1/4-1/2 inch below the top of the Chemex. Do this until the scale reads 720 grams.

  9. Once the water has all gone through, lift the filter out of the Chemex and discard.

  10. Enjoy your smooth, clean, and clear coffee!

* Our measurements are based on how much coffee we consume in one sitting, about one big coffee cup each, which equals approximately 750 ml total. *



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