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Colombian Chemex Recipe - Thanksgiving Spice and Everything Nice!



Okay, I am not going to knock instant potatoes or packaged gravy. I know that there are people who do not enjoy cooking or who do not have the time to prepare food so these are necessary alternatives. But if you really, really enjoy mashed potatoes and gravy, you will use real ingredients and take the time to learn how to prepare them properly.

It is the same thing with enjoying coffee. If you really want to taste coffee the way it is supposed to be enjoyed, you will start with fresh roasted coffee beans. And you will experiment with various brewing methods and coffee origins. And in your quest for perfecting what you pour in your mug, I think you will find that you really enjoy the time you take to prepare the coffee. It can become a soothing and enjoyable hobby.

To get you started, I have included a few basic recipes. Try them and then venture out and make up your own recipes. And when you find one that you really, really, really enjoy --- please share it with me! I look forward to hearing from you!

The recipes below are arranged according to coffee origin.



Region: Jardin in Antioquia Department

Altitude: 1400-1500 meters

Processing: Fully washed

Cupping highlights: Clean and sweet, with a softened acidity and medium body. Flavors of cocoa and caramel mingle with hints of

tropical fruit.

My personal notes: First, I LOVE the aroma of this coffee. I choose this coffee when I need to brighten my spirit. Its aroma is

intoxicating and never fails to relieve me of my bad mood.



Brewing method: Manual Drip Using a Chemex Brewer

50 grams – FosterHobbs Coffee fresh-roasted whole beans from Colombia

34 ounces – Fresh, filtered water (for both rinsing filter and brewing)

Torani Signature Vanilla Syrup

Sugar in the Raw (natural cane turbinado sugar)



  1. Line Chemex with natural filter square (see picture). The section with the three sides goes over the spout (or runnel).
  2. Heat water to a boil.
  3. Drip-grind coffee beans.
  4. Rinse the filter square by pouring approximately two ounces of the hot water over the filter. Dispose of water (filter will stay in place).
  5. Pour the ground coffee in the filter, making a small divot in the center. Pre-wet the grinds by pouring a small amount of the hot water over them.   Allow to bloom for thirty to forty-five seconds.
  6. Begin pouring one third of hot water in a steady, circular stream over the grinds, working from the center to the outer edge (avoid touching filter) and back to the center.
  7. Continue pouring the remaining water over the coffee, keeping the water level above the grinds (so that they are not exposed to air).
  8. After all the coffee is drained into the carafe, remove the filter and discard. Aerate the coffee by swirling the brew prior to pouring. This is necessary to mix the stronger coffee extracted at first with the weaker coffee brewed at the end.
  9. Pour coffee into mug that has already been prepared with one teaspoon of Torani Signature Vanilla Syrup, one packet of Sugar in the Raw, a dash of nutmeg, and a dash of cinnamon.
  10. Stir and E-N-J-O-Y!