How to Brew Chemex Coffee
The Chemex produces the cleanest pour-over cup you can brew. Its thick bonded filters remove oils and micro-fines, yielding a clarity and brightness unmatched by any other dripper -- pure flavor with zero sediment.
Why Chemex?
The Chemex was invented in 1941 by a chemist, and the design has barely changed because it did not need to. The key is the filter: Chemex bonded filters are 20-30% heavier than standard pour-over filters, which means they trap far more coffee oils, sediment, and micro-fines. The result is a cup that is remarkably clean, sweet, and transparent -- you taste the origin character of the bean without any of the heavy body or grittiness that other methods leave behind. If you love bright, fruity, or floral coffees, the Chemex is the brewer that will show those flavors at their absolute best. It also happens to be a beautiful piece of labware that looks stunning on any countertop.
Ratio
1:16
Grind
Medium-Coarse
Water Temp
200°F
Brew Time
4-5 min
What You Need
Chemex brewing requires a gooseneck kettle for pour control and the specific Chemex bonded filters -- these two items are non-negotiable for the best results.
Chemex
The 6-cup or 8-cup classic series with the wooden collar is the most popular -- the glass handle version works identically
Chemex Bonded Filters
Available in square or circle shapes -- both perform the same. These are 20-30% thicker than standard pour-over filters
Gooseneck Kettle
Essential for Chemex -- you need precise control over pour rate and placement to avoid channeling
Burr Grinder
Set to medium-coarse -- slightly coarser than a standard pour over, roughly the size of sea salt
Digital Scale
Accuracy matters here -- a 1:16 ratio means 42g of coffee to 672ml of water for a 6-cup brew
Timer
Total brew should finish between 4:30 and 5:00 -- timing helps you adjust grind size for next time
Step by Step
Seven steps to the cleanest, brightest cup of pour-over coffee.
- 1
Fold and Place Filter
Open the Chemex filter and fold it so three layers face the spout side of the brewer. This prevents the filter from collapsing into the spout and blocking airflow, which would stall the draw down. Press the filter gently against the walls of the Chemex so it sits flush without gaps.
- 2
Rinse Filter Thoroughly
Pour a generous amount of hot water through the filter, saturating the entire surface. Chemex filters are exceptionally thick and will impart a strong papery taste if not rinsed well. This also preheats the glass brewer, which helps maintain brew temperature. Discard the rinse water through the spout before adding coffee.
- 3
Add 42g of Coffee
Weigh 42g of coffee and grind it medium-coarse -- slightly coarser than you would for a V60 or standard pour over. Add the grounds to the rinsed filter and give the Chemex a gentle shake to level the bed. A flat, even coffee bed ensures water flows through uniformly rather than channeling through low spots.
- 4
Bloom with 80g Water for 45 Seconds
Start your timer and pour 80g of 200°F water in a slow spiral, starting from the center and working outward. Make sure all the grounds are saturated -- dry spots will under-extract. The coffee will bubble and expand as CO2 escapes. Wait a full 45 seconds for the bloom to finish before continuing.
- 5
First Pour to 300g
Beginning at the center, pour in slow concentric circles outward, bringing the total water weight to 300g. Keep the stream thin and steady -- a gooseneck kettle is critical here. Avoid pouring directly onto the filter walls, as water that bypasses the coffee bed dilutes the final cup without extracting any flavor.
- 6
Second Pour to 500g
After the water level drops slightly, begin your second pour in the same concentric circle pattern, bringing the total to 500g. Maintain a steady water level in the brewer -- you want a consistent slurry depth rather than alternating between full and drained. This keeps extraction even across the entire coffee bed.
- 7
Final Pour to 672g
Pour the remaining water to reach 672g total. The complete draw down should finish between 4:30 and 5:00 from the start of the bloom. If it finishes too fast, grind finer next time. If it stalls past 5:30, grind coarser. Remove the filter, give the Chemex a gentle swirl, and serve immediately.
Pro Tips
Get the most out of your Chemex with these key adjustments.
Use Chemex-Specific Filters
Standard pour-over filters do not fit the Chemex properly and are much thinner. The thick bonded Chemex filter is what gives this brewer its signature clean cup -- it removes oils and micro-fines that other drippers let through.
Grind Slightly Coarser Than V60
Because the Chemex filter is so thick, water drains more slowly than through a standard pour-over filter. A slightly coarser grind compensates for this and keeps your total brew time in the 4:30-5:00 window.
Rinse the Filter Thoroughly
This cannot be overstated. A quick splash of water is not enough for Chemex filters. Pour hot water over the entire surface until the filter is fully saturated and clinging to the glass. The papery taste of an unrinsed Chemex filter is immediately noticeable.
Pour in Concentric Circles, Avoid Edges
Water poured directly onto the filter walls runs straight down the sides without passing through the coffee bed. This dilutes your brew and creates an uneven extraction. Keep your pour within the coffee bed at all times.
Total Brew Should Finish by 5 Minutes
If draw down takes significantly longer than five minutes, the cup will taste over-extracted and astringent. The most common fix is grinding coarser. If it finishes in under four minutes, the cup will be thin and sour -- grind finer.
Best Beans for Chemex
The Chemex excels with light and medium roasts that have bright acidity and complex origin flavors. The thick filter strips out heavy oils, so delicate floral, citrus, and berry notes come through with stunning clarity rather than being masked by body.
Ethiopia Yirgacheffe
Floral, citrus, and stone fruit with a tea-like body. The Chemex is the best brewer to showcase Yirgacheffe -- its clarity lets every delicate flavor note shine through.
Kenya AA
Bright, complex, and layered with blackcurrant, grapefruit, and brown sugar. Kenya AA beans are intensely flavorful, and the Chemex reveals their full complexity without any muddiness.
Every bag is roasted in-house and ships with a roast date. Bright beans deserve fresh roasting.
Shop Light RoastsReady to Brew?
Pick up bright, fresh-roasted beans and brew the cleanest cup of pour-over coffee you have ever tasted.