How to Make Chemex Coffee
A Clean Brew With Clarity
There’s something ritualistic about making coffee with a Chemex. You measure, you pour, and you wait—watching rich brown liquid bloom and drip with purpose. It’s not just brewing; it’s an experience.
If you’re craving a clean, bright, and nuanced cup, learning how to make Chemex coffee could transform your mornings. Let’s walk through the process step by step and explore what makes this elegant glass brewer a favorite among coffee purists.
What Is a Chemex Coffee Maker?
The Chemex is a manual pour-over coffee brewer invented in 1941 by Dr. Peter Schlumbohm. Its hourglass-shaped glass body and proprietary thick filters produce a clear, sediment-free cup with delicate clarity and subtle complexity.
Key features:
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Made from borosilicate glass
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Uses specially bonded paper filters (20–30% thicker)
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Brews between 3 to 10 cups
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Ideal for light to medium roasts
Unlike French press or espresso, the Chemex emphasizes flavor clarity over body or strength.
Why Choose Chemex Over Other Brewing Methods?
Chemex stands out for its:
| Feature | Chemex | French Press | Drip Machine |
|---|---|---|---|
| Filter Type | Thick bonded paper | Metal mesh | Thin paper |
| Coffee Body | Clean, light | Heavy, full | Medium |
| Flavor Profile | Bright, delicate | Bold, earthy | Mellow, sometimes flat |
| Cleanup | Easy | Messy grounds | Moderate |
| Ideal Roast Type | Light to medium | Medium to dark | Any |
Chemex coffee is perfect if you like tea-like texture and accentuated flavor notes—especially fruity, floral, or citrusy beans.
What You Need to Brew Chemex Coffee
Equipment:
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Chemex brewer (3-, 6-, or 8-cup model)
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Chemex filter (square or circle bonded paper)
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Gooseneck kettle (for controlled pouring)
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Digital scale (recommended)
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Timer
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Grinder (burr type preferred)
Ingredients:
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Fresh coffee beans (light or medium roast)
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Filtered water (heated to 195–205°F / 90–96°C)
Coffee-to-water ratio:
The golden standard is 1:15–1:17.
For example:
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30g coffee → 450–510g water
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40g coffee → 600–680g water
Step-by-Step: How to Make Chemex Coffee
1. Heat the Water
Bring your water to 195–205°F. Use a kettle with a spout for precise control.
2. Fold and Place the Filter
Place the thick Chemex filter so the three-layer side faces the spout. This prevents collapsing and allows air to escape during brewing.
3. Rinse the Filter
Pour hot water through the filter to eliminate papery taste and preheat the Chemex. Discard the rinse water.
4. Weigh and Grind the Coffee
Grind medium-coarse, like sea salt.
Use a burr grinder for consistency.
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1:15 ratio: 30g coffee to 450g water
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Adjust based on strength and cup size
5. Add Coffee Grounds
Pour ground coffee into the filter. Tap gently to level the bed.
6. Bloom the Coffee
Start your timer. Pour 60–75g of hot water (double the coffee weight) over the grounds. Let it bloom for 30–45 seconds—this releases trapped gas and improves extraction.
7. Continue Pouring
Using slow, circular motions, continue pouring water in stages:
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Pour to ~200g, let it drain slightly
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Pour to 350g, pause again
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Final pour to 450g (or desired total)
Total brew time: 3.5 to 4.5 minutes
8. Remove Filter and Serve
Once the water drains completely, remove the filter and grounds. Swirl the Chemex to mix flavors and pour into cups.
Common Chemex Brewing Mistakes to Avoid
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Too fine a grind: Causes over-extraction and bitterness
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Not rinsing the filter: Adds unwanted papery taste
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Fast pouring: Results in uneven extraction
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Incorrect water temp: Below 195°F leads to under-extraction
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Skimping on ratios: Precision matters for clarity
Tips for Better Chemex Coffee
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Use freshly roasted beans and grind just before brewing
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Preheat everything: Chemex, filter, and cups
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Don’t stir aggressively—let gravity do the work
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Invest in a digital scale and gooseneck kettle
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Choose light or medium roasts to highlight floral or fruity notes
Coffea Alchemy Tip
At Coffea Alchemy, we often use Chemex to showcase origin characteristics of single-origin beans. If you’ve never brewed with one before, start with a bright Ethiopian or a crisp Colombian—Chemex lets the bean’s full personality shine.
Recap: Chemex Brewing at a Glance
| Step | Action | Notes |
|---|---|---|
| 1 | Heat water | 195–205°F |
| 2 | Fold & place filter | 3-layer side at spout |
| 3 | Rinse filter | Removes paper flavor |
| 4 | Weigh & grind coffee | Medium-coarse, 1:15–1:17 ratio |
| 5 | Add grounds & bloom | 30–45 seconds |
| 6 | Pour in stages | Slow, steady circles |
| 7 | Let drain & swirl | Mix flavors before serving |
| 8 | Enjoy your cup | Clean, bright, and aromatic |
Final Thoughts
Brewing with a Chemex might take a little more time than pushing a button, but the payoff is worth it. It brings clarity not just to your cup, but to your entire coffee ritual.
Have you tried making Chemex coffee at home, or are you still pouring from your drip machine?
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