A staple in every coffee enthusiast's arsenal, the Chemex is easy to use and easy on the eyes. It brews a clean cup and maintains body and balanced floral notes.

Brewing Time

4 Minutes

What you need

  1. Coffee
  2. Chemex
  3. Chemex Filters
  4. Grinder
  5. Scale
  6. Timer
  7. Cup

Note: The amount of coffee and water differs, depending on the type of coffee you are brewing and your preferred strength. To start with, we recommend using 45-50 grams of coffee about 6 tablespoons and 700 grams of water.

Measure the coffee and grind to a coarseness of sea salt.

Place the Filter and Rinse

Place the Chemex Filter in the brewer ensuring that the triple-fold portion is facing the pour spout. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavor from the filter. Discard this water through the pour spout.

Add your Coffee

Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour. 

Add Water

Start the timer when you add the hot water. Pour until all the grounds are saturated or until you reach about 150g. Stir with a spoon to make sure there are no dry clumps. Avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand or “bloom.”  A solid bloom ensures even saturation.

Continue Pouring

Begin pouring continuously in a spiraling pattern. Try to avoid pouring around the edges of the filter. If the water level nears the rim of the Chemex, pause for a moment to let it drain before continuing. Stop pouring once your timer reads 2:45 or your scale reads 700 grams.

Disregard the Filter and Serve

Allow all the water to drain through the filter. Remove the filter from the dripper and discard the grounds. The brew should take between 3.5 – 4 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.

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