Chemex Brewing Guide: Clean Lines, Clean Cups
There’s a reason the Chemex shows up so often in home coffee setup photos. It’s sculptural. Minimal. Just one seamless piece of glass and a wooden collar that somehow makes the whole thing feel warm, not cold. But it’s not just about looks, the Chemex brews a very specific kind of cup: clear, bright, a little softer than a V60. Less edge, more smoothness.
It’s a good method if you want your morning coffee to feel like a small ritual, but not one that asks for too much precision. Pour slowly, enjoy the moment, and you’ll be rewarded with a quiet, consistent brew.
What You’ll Need
- Chemex (6-cup is the most versatile)
- Chemex filters (they’re thicker than most)
- Fresh whole beans
- Burr grinder
- Gooseneck kettle
- Scale
- Hot water, just off boil (~200°F)
Basic Recipe
- Coffee: 40g
- Water: 660g
- Grind: Medium-coarse (like kosher salt)
- Time: ~4:30–5:00 minutes
This is a 1:16.5 ratio. You can scale it up or down as needed, just keep the proportions the same.
The Method
1. Prep
Place a filter into the Chemex, triple-fold side facing the spout. Rinse it with hot water to remove paper taste and warm the glass. Discard the rinse water carefully.
2. Add Coffee
Grind your beans and pour 40g into the filter. Shake gently to level the bed.
3. Bloom
Start your timer. Pour around 80–100g of water to saturate the grounds evenly. Let it sit for 45 seconds, this helps release gas and kickstarts extraction.
4. Pour Slowly
Continue pouring in slow, steady circles, keeping the water level just above the grounds. Aim to finish pouring around 3:30.
5. Let It Drain
Once you’ve reached 660g of water, stop pouring and let it drip through. Total brew time should land around 4:30 to 5:00 minutes.
What Makes It Different
Chemex filters are roughly 20–30% thicker than standard ones, which gives the final cup its clean, soft clarity. That thickness traps more oils and fine particles, which means you lose a little body but gain sweetness and smoothness.
It’s the kind of coffee you can drink slowly. It cools well. It’s also ideal if you’re brewing for two or more people, no need to batch multiple brews like you might with a single-cup pour-over.
A Few Notes
- If your brew is stalling or draining too slowly, your grind might be too fine or you’re pouring too fast and splashing the filter walls.
- If it tastes a little weak, try a slightly finer grind or bump the dose to 42–45g.
- Chemex is less forgiving with dark roasts. Try it with lighter or medium roasts where clarity and brightness matter.
The Chemex is one of those rare objects that feels just as at home on a shelf as it does in use. It’s functional, but with presence. If your coffee station ideas lean toward minimal and calm, this is the brewer that probably already has a place there—it’s just waiting to be used.