Chemex Coffee
Equipment needed:
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Chemex Coffeemaker: The iconic hourglass-shaped brewer.
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Chemex Bonded Filters: These are significantly thicker than standard pour-over filters and are crucial for the Chemex's signature clean cup.
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Gooseneck Kettle: For precise control over your water pour.
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Digital Scale with Timer: For accurate measurements of coffee and water, and to time your pours.
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Coffee Grinder: A burr grinder is essential for a consistent, medium-coarse grind.
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Freshly Roasted Whole Bean Coffee: Medium to light roasts often shine in a Chemex.
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Filtered Water: High-quality water is paramount for a great brew.
Step 1: Heat your water
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Fill your gooseneck kettle with filtered water.
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Heat the water to your desired brewing temperature, typically between 195-205°F (90-96°C).
Step 2: Prepare the Chemex Filter
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Open the Chemex bonded filter into a cone shape.
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Place the filter into the top of the Chemex, with the triple-folded side facing the spout. The spout is important as it allows air to escape during brewing, preventing a vacuum.
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Pre-wet the filter: Pour hot water (from your kettle) over the filter, thoroughly wetting it. This removes any paper taste and preheats the Chemex.
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Swirl the hot water around to warm the entire Chemex vessel.
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Carefully discard the rinse water from the Chemex through the spout.
Step 3: Measure and Grind Your Coffee
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Measure your whole bean coffee. A common starting ratio for Chemex is 1:15 to 1:17 coffee-to-water. For instance, for a 6-cup Chemex, you might use 40-45 grams of coffee.
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Grind your coffee to a medium-coarse consistency, resembling coarse sea salt or large sand. This is generally coarser than what you'd use for a V60 or Kalita Wave, as the thicker Chemex filter requires a larger grind size to avoid clogging and over-extraction.
Step 4: Add Coffee Grounds and Tare the Scale
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Carefully pour your freshly ground coffee into the pre-wet filter in the Chemex.
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Gently shake the Chemex to level the coffee bed, creating an even surface for brewing.
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Place the entire Chemex (with filter and coffee) onto your digital scale and tare it to zero.
Step 5: The Bloom (Pre-Infusion)
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Start your timer.
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Slowly pour about twice the weight of your coffee in hot water over the grounds (e.g., if you have 40g of coffee, pour 80g of water).
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Pour evenly and gently, ensuring all the grounds are saturated. Avoid pouring directly onto the filter walls.
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Allow the coffee to "bloom" for 30-45 seconds. You'll see the coffee expand as carbon dioxide escapes, indicating freshness. This step is crucial for even extraction.
Step 6: The Main Pours
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After the bloom, continue pouring the remaining hot water. Unlike other pour-overs where you might do many small pours, with a Chemex, you often do 2-3 main pours after the bloom.
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Pour in a slow, steady, circular motion, starting from the center and spiraling outwards, then back inwards, avoiding the filter walls.
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Pour until you reach your target water weight (e.g., if using 40g coffee with a 1:16 ratio, pour to 640g water).
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Allow the water level to drop significantly between pours, but don't let the coffee bed completely dry out. The thicker filter slows down the drawdown, so patience is key.
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The total brew time for a Chemex typically ranges from 4 to 5.5 minutes, depending on the volume brewed and your grind size. If it's too fast, grind finer; if too slow, grind coarser.
Step 7: Finish the Brew and Enjoy
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Once all the water has passed through the coffee grounds, carefully lift the filter (using the small handle on the filter, if applicable) and discard it.
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Swirl the brewed coffee in the Chemex to ensure an even mixture.
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Pour into your favorite mug and enjoy your clean, aromatic Chemex coffee!
Additional tips:
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Always Use Freshly Roasted, Whole Bean Coffee.
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Grind Just Before Brewing.
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Use High-Quality Filtered Water.
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Master Your Grind Size.
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Achieve Consistent Water Temperature.
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Respect the Bloom (Pre-Infusion)
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Clean Your Equipment Regularly
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​Keep Records (Optional, but helpful)