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Ice Chemex

This iconic brewing method was designed in 1941, the Chemex has come back to conquer the coffee world and we couldn't be happier. This easy to clean up and personal brewer makes for a great morning routine. Imagine waking up to a perfect cold brew coffee every morning without changing out of your pajamas! 

Making the right Iced Chemex Coffee requires: the right equipment, coffee grind size, water temperature, coffee amount and right brewing time.  

WHAT YOU'LL NEED:

Chemex

Chemex Filter

Grinder (optional) 

Digital scale  

Kettle / Water  (200 degrees Fahrenheit) 

Timer  

Coffee Beans 23g ( Recommended: Medium-Coarse grind) 

Mug 

Ice cubes (180g)

BREWING TIME: 3-4 Minutes

SERVING SIZE: 1

TIPS:

Water should be 200 degrees Fahrenheit at all times in the brewing process. If you do not have a thermometer wait for the water to hit a boiling point and remove from heat. Wait 30 seconds before brewing. 

LET’S GET STARTED:

1.

Using the digital scale, weigh your coffee. For this specific brewing method we recommend keeping a 1:16 ratio. This means that for every 23 grams of coffee to 360 grams of water (180 Ice cubes + 180 water). This will give us 12 oz Coffee or about 1 mug of Coffee. 

2.

Place the Chemex Filter in the brewer with the multiple folds lined up against the spout and the single fold away from the spout. Pour in hot water and get an even seal all the way around the filter. This helps rinse and eliminate any paper residue and odor. 

3.

Discard the hot water, place 180 grams of ice cubes in the decanter and place the grind coffee into the filter (23 grams of Medium-Coarse grind). Give the machine a little shake in order to distribute the coffee evenly across the flat bottom and level out the grounds evenly. 

4.

Zero out the scale, start the timer and pour the hot water until all the grounds are saturated or until you reach 46 g. Letting it sit and bloom for 40 seconds. 

5.

After 40 seconds, start the second pour and add the remaining 134 grams of hot water from the kettle in very-very slowly concentric circles (painfully slow). This will allow the water and coffee to reintegrate and get as much of the flavor into the decanter area. 

6.

Stop pouring once you reach 180 grams of hot water in total. Pause and stir if necessary. Now let the Coffee drain completely. 

7.

Drawdown should take about 2-3 minutes. There should be a flat base of ground Coffee left at the bottom of the brewing filter. 

8.

Remove filter with coffee grounds. Pour Coffee into a glass and add more ice if necessary. Enjoy!

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