How to Brew Better Coffee with Chemex and KONE Filter

If you’ve ever brewed coffee with a Chemex and felt like every cup tasted slightly different—oily one day, thin the next—you’re not alone. The classic Chemex, beloved for its elegant design, often challenges home brewers due to its thick paper filters, wide neck, and hard-to-control brew dynamics. What if there was a way to get a cleaner cup without sacrificing body or complexity?

The solution? Swap out the paper for a KONE stainless steel filter. Used correctly, it gives you consistently smooth, flavorful Chemex coffee with a richer mouthfeel and better clarity—every time.

Why Chemex Can Be Inconsistent with Paper Filters

The Chemex’s wide brewing neck requires a thick, high-density paper filter to slow down water flow. While this helps prevent over-extraction, it also absorbs coffee oils and fine particles that carry a lot of flavor. That can mute aromatics and leave your cup tasting clean—but flat. Additionally, the larger filter surface makes water temperature and contact time harder to control. Even with quality Chemex filters, achieving identical results across brews can be tricky. Compared to a V60 or similar plastic pour-over cones, Chemex can be less forgiving.

What Makes the KONE Filter Different

The KONE is a reusable stainless steel cone filter designed by Keith Gehrke of Portland’s Coava Coffee. It fits all six-cup and larger Chemex brewers. Instead of blocking coffee oils and fines like paper, the KONE’s fine micro-perforations let them pass through. That means you get the clean brightness of pour-over coffee along with the silky texture usually reserved for French press or cupping brews. More oils and finer particles contribute to a rounder body and more layered flavors. But to make the most of it, your technique needs to adapt.

How to Brew with KONE: Adjust Your Technique

To brew great coffee using the KONE in your Chemex, you’ll need to tweak a few standard pour-over habits:

• Grind Size: Grind your coffee finer than you would for paper filters—aim for a medium-fine grind similar to table salt.
• Water Flow: Avoid stirring the coffee grounds as you pour. Agitation or overly fast water flow leads to under-extraction with the KONE.
• Bloom & Pour: Start with a bloom: pour just enough hot water (just off boil) to saturate the grounds, then wait about 60 seconds. After the bloom, add the remaining water in slow, steady pours.
• Brew Ratio: Able Brewing recommends 25 grams of coffee (medium-fine grind) to 400 grams of water. That’s roughly a 1:16 ratio.
• Total Time: The full brew should take around two to three minutes for optimal extraction.

Consistent pouring technique and a quality gooseneck kettle are crucial. You’ll also want a reliable burr grinder to hit that medium-fine grind consistently. Using the KONE means your grind, pour pace, and timing all play bigger roles than with paper.

Frequently Asked Questions

What is a KONE filter and how is it different from paper filters?

The KONE is a reusable stainless steel cone filter made for six-cup and larger Chemex brewers. Unlike thick paper filters, it has fine micro-holes that allow coffee oils and fine particles to pass through. This results in fuller body and more complex flavors, similar to a French press but with the clarity of pour-over.

Do I need to grind coffee differently for KONE compared to paper filters?

Yes. For the KONE, grind your coffee finer—around a medium-fine level, similar to table salt. A coarser grind with KONE leads to faster drainage and under-extracted coffee.

What’s the recommended coffee-to-water ratio when using KONE in a Chemex?

Able Brewing recommends 25 grams of medium-fine ground coffee to 400 grams of water. That works out to approximately a 1:16 brew ratio.

How long should a KONE pour-over take?

A proper KONE brew in a Chemex should take around two to three minutes from start to finish. This includes the initial bloom and subsequent pours.

Does the KONE filter remove coffee oils like paper filters do?

No. The KONE’s fine perforations let coffee oils and fine sediment pass through. That’s why coffee brewed with KONE tastes richer and fuller-bodied than paper-filtered Chemex coffee.

Can I use any kettle with the KONE in a Chemex?

For best results, use a gooseneck kettle to control water flow precisely. The KONE requires careful pouring to avoid channeling and ensure even extraction.

Recommended FrontStreet Beans for Chemex & KONE Brewing

For Chemex with KONE, choose FrontStreet beans with bright acidity and balanced body. The Brazil Yirgacheffe shows off a creamy mouthfeel with citrus and floral notes, while the Colombia Sidra delivers juicy stone fruits and sweetness ideal for highlighting the KONE’s oily retention. The Kenya Little Tomato, brewed medium-light, shines with its vibrant berry tones and crisp finish. These beans complement the KONE’s ability to preserve coffee oils and layered flavors. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.