This all-in-one decanter is the ultimate definition of minimalist, high-performance, elegant design. Invented in 1941 by Peter Schlumbohm, he defined it as "a synthesis of logic and madness". Perfect for city life or the cottage, the Chemex is both a percolator and a decanter. We like this method of manual filtering because it can produce a large quantity of coffee and offers latitude in terms of execution.

You'll need:

  1. JUNGLE coffee
  2. Chemex filter
  3. Coffee grinder
  4. Chemex
  5. Kettle (ideally a ''gooseneck'')
  6. Scale
  7. Dial / stopwatch
  8. Small spoon or chopsticks

Brewing guide:

  • Product: 2 to 8 cups (depending on Chemex0 size)
  • Grind: medium-coarse (Just a little coarser than a v60 grind)
  • Extraction time - 4:00 to 5:00 minutes
  • Water temperature - 96 degrees Celsius
  • Coffee to water ratio - 1:16
  • Recipe - 45g coffee to 720g water (yields 3 cups)


      • Extraction should take about 4 minutes.
      • Be sure to leave a space for air to pass over the CHEMEX pouring spout by putting the 3-ply side in.
      • Longer extraction times can develop unwanted bitterness (grind more coarsely to correct).
      • A shorter extraction may develop an overly acidic taste or lack of flavor (grind finer to correct).
      • Use a gooseneck-style kettle for better water flow control.
      • Do not pour down the sides of the cone, but rather over the coffee bed in a circular pattern for good extraction.

              Brewing guide:

              1. Weigh the coffee and set aside.
              2. Take the Chemex filter and place the 3-ply side over the spout, leaving the space free. Make sure the filter is flattened on all sides except the spout.
              3. Rinse the filter in the Chemex with at least a cup of boiling water and dispose of the water (this helps to stick the filter to the wall and clean the filter).
              4. Place the Chemex on the scale, then add your ground coffee to the filter. Set the scale to zero (tare)
              5. Start the stopwatch and pour 90g of water over the coffee to wet all the beans. Stir with a teaspoon to wet all the beans and wait 30 seconds. This is the "blooming" phase.
              6. Add 270g of water in a circular motion over the next 30 seconds and wait a few seconds for the water level to drop.
              7. Finally, add the remaining water gently in a circular motion (360g) and let the water pass through. The timer should reach about 4 minutes when all the water has run out.
              8. Bon café.
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