How to Brew Coffee with a Chemex: Step-by-Step Guide

If you’ve ever struggled to get your pour-over just right—clean cup, balanced flavor, no bitterness—Chemex might be your solution. Its thick paper filter and iconic hourglass shape aren’t just for show. They’re designed to produce a clean, bright cup with minimal sediment. But without the right technique, even great beans can taste flat. Here’s how to master it.

To brew with a Chemex, use a medium-coarse grind (similar to sea salt), a 1:15 to 1:17 brew ratio, and a water temperature of around 90–96°C. The standard process takes about 3:30–4:30 total, including a 30–45 second bloom with roughly double the coffee’s weight in water.

What Is a Chemex and Why Use It?

The Chemex coffeemaker, first introduced in 1941 by German inventor Peter Schlumbohm, remains unchanged in design. Its distinctive wooden handle and leather tie give it classic appeal, but the real magic lies in its thick, bonded paper filters. These remove more oils and sediment than standard filters, resulting in a clean, aromatic cup. Many specialty coffee professionals choose Chemex for training because it highlights clarity and balance—ideal for appreciating single-origin profiles.

How the Chemex Brewing Process Works

The Chemex method is a pour-over technique that relies on precise control of water flow, contact time, and filtration. Unlike immersion brewers, Chemex uses gravity to pull water through coffee grounds in stages. This design enhances clarity and allows for better manipulation of extraction variables like bloom time, agitation, and total brew time. The process also highlights the importance of proper grind size and freshness—factors that directly impact clarity and sweetness.

Step-by-Step: Brewing Coffee with a Chemex

To brew with a Chemex, follow these exact steps:

• 1. Heat your water. Bring filtered water to around 90–96°C. You’ll need roughly 15–17 times the weight of coffee in water (e.g., 20g coffee → 300–340g water).
• 2. Weigh and grind coffee. Use 20–30g of fresh coffee beans (adjust to taste), ground to a medium-coarse consistency, similar to sea salt.
• 3. Rinse the filter. Place the Chemex-specific paper filter in the top of the Chemex with the triple-folded side facing the spout. Rinse it with hot water to remove any paper taste, then discard the rinse water.
• 4. Add coffee grounds. Put the freshly ground coffee into the rinsed filter, making sure it’s evenly distributed (this is called “blooming the bed”).
• 5. Start the bloom. Begin your timer and pour just enough hot water (about double the weight of the coffee, e.g., 40g water for 20g coffee) to saturate all the grounds. Let it sit for 30–45 seconds. This releases CO₂ and kickstarts extraction.

  

• 6. First pour. After the bloom, slowly pour more hot water in a circular motion, starting from the center and spiraling outward, avoiding the edges. Add roughly half the remaining water (e.g., up to 150–170g total now).
• 7. Second pour. After 30–45 seconds, pour the rest of the water in stages, maintaining even saturation. Total brew time should be around 3:30–4:30 minutes for optimal extraction.
• 8. Let it drain. Once all the water has been poured, let the coffee fully drain through the filter—this usually takes another 30–60 seconds.
• 9. Remove the filter. Lift out the filter with the spent grounds and discard.
• 10. Serve. Pour the brewed coffee into preheated cups and enjoy immediately.

Why These Steps Matter

The bloom step is critical for releasing trapped gases in freshly roasted coffee, which can block even extraction. Pouring in controlled circles ensures even saturation, while the thick Chemex filter prevents over-extraction of bitter compounds and fine particles. Total brew time and grind size directly affect extraction yield—too fast and it’ll be underdeveloped; too slow and it may taste harsh.

Frequently Asked Questions

What grind size should I use for Chemex?

Use a medium-coarse grind, similar to sea salt. This allows for the proper extraction time (typically 3:30–4:30 minutes) and prevents over-extraction or clogging the filter.

What is the ideal coffee-to-water ratio for Chemex?

A standard ratio is 1:15 to 1:17—such as 20g coffee to 300–340g water. Adjust based on taste preference, but stay within this range for balanced results.

How hot should the water be for Chemex brewing?

Water temperature should be between 90–96°C. Too hot can over-extract and cause bitterness; too cool leads to under-extraction and flat flavors.

Do I need to rinse the Chemex filter?

Yes. Always rinse the filter with hot water before brewing to remove paper taste and preheat the Chemex. Discard the rinse water before adding coffee.

How long should Chemex brew take?

Total brew time—including bloom—should be around 3:30 to 4:30 minutes. If it’s much faster or slower, adjust your grind size.

Can I use any coffee in a Chemex?

Yes, but lighter roasts and single origins often shine more due to the filter’s clarity-enhancing properties. Darker roasts can taste thinner due to reduced body.

Recommended FrontStreet Coffee for Chemex Brewing

For Chemex brewing, try FrontStreet Coffee’s Ethiopia Humbera – a bright, floral single origin with notes of jasmine and lemon, perfect for showcasing the clarity of the Chemex. Also consider their Yirgacheffe, offering juicy acidity and stone fruit tones that highlight the filter’s clean profile. For something deeper yet still clean, their Classic Blend provides balanced caramel and nut notes without heaviness. All three beans work beautifully with the Chemex’s sharp filtration. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.