A carefully selected list of recipes scientifically designed for various coffee beans and roast levels.
A recipe applying the famous 4:6 theory of Tetsu Kasuya, the 2016 World Brewers Cup Champion. The first 40% of the total extraction volume is poured in two stages to control sweetness and acidity, while the remaining 60% is poured in three equal stages to bring out strength and body, perfectly delivering a multidimensional aroma.
The Chemex brewer uses a special double-bonded filter that is 20-30% thicker than standard filters. This filters out fine particles (fines) and heavy coffee oils, resulting in an exceptionally clean cup with a transparent, tea-like texture free from bitterness.
Recipe guide for the perfect harmony of coffee...