Professionals chemex Hourglass Home bundle

Looking for great coffee to share? Then we’ve found your match! This amazing bundle includes everything you need to master your brewing technique straight away. The A-grade Brewista scale will ensure ultimate brewing precision and delicious consistency throughout all your Chemex brews. Hario filter papers made to fit this specific hourglass have been barista’s go to filter paper for years and will purge for you, clean, full bodied coffees for you and your friends

In short, if you’re looking for clean and complex brews this simplistic and forgiving device is guaranteed to deliver. Follow these simple steps to master your Chemex brew and you’ll be everyone’s favourite home barista in no time!

COFFEE    / 30G of FILTER ROAST
WATER     / 500g at 95 degree Celsius
BREW TIME / 3:00 – 3:30 minutes

1. First Preheat around 500mls of water to 95C. IF YOU DON’T HAVE A TEMPERATURE READER ON YOUR KETTLE, SIMPLY BRING THE WATER BOIL AND LET IT SIT FOR 30 SECONDS BEFORE POURING INTO YOUR CHEMEX.
2. Take your filter paper and fold it according to the instructions on the packet. Make a cone and place the paper into your Chemex, rinsing it through with some of your heated water to remove the papery taste from your coffee. Make sure to drain all the water out from the bottom of the Chemex before moving onto the next step.
3. Grind 30g of filter roasted coffee at a medium/course grind size. You want to be aiming for a texture similar to castor sugar.
4. Pour your 30g into the centre of your filter paper cone as evenly as possible.
5. To prepare for brewing place your chemex on a scale and tare to 0. Make sure your heated water is ready and you have a timer set.
6. Start timer and pour 60g of water into the cone, wetting all the coffee grinds. Then take the chemex with both hands at the base and swirl the whole unit for 2 or 3 seconds.
7. At 45 seconds and add 240g of water, pouring in slow circular motions. Then leave the coffee to steep.
8. At 1:15 seconds add another 200g, using the same slow, circular method. You should have a total of 500g of water.
9. Then take the chemex again with both hands and swirl the whole unit for 2 or 3 seconds. This ensures all dry grounds are pulled into the extraction and the remaining water is pulled through the coffee bed.
10. While we’re sure you’ll quickly master the brewing steps, it may take a few tries to work out what grind size is best on your grinding device. To help you determine your best grind size take note of your total brewing time (from when the timer was started until all the water has stopped filtering through). It should be between 3:00 to 3:30. Adjust your grind to a finer setting (if under 3:00) or a coarser setting (if over 3:30), this way you avoid bitterness and extract the ultimate flavour your beans have to offer.
11. And before your own eyes you have just brewed a delicious batch of filter coffee. Serve in individual glasses immediately and enjoy warm or get everyone excited by chilling over night and serving as a cold brew over ice.