How to brew coffee with a Chemex

The Chemex is a glass flask with a wooden collar, designed in 1941. Its filter paper is much thicker than most, which holds back oils and fine particles and gives a very clean, tea like cup with lots of sweetness.

Because the paper slows the flow, the Chemex likes a coarser grind than a V60. This recipe makes two mugs and suits any light or medium filter roast.

Chemex recipes

Classic

Two mugs, a bloom and two steady pours.

30 g · 1:16.7 · 4:00 to 4:30

Stumptown's Chemex

A big batch with a generous bloom and three pours.

42 g · 1:16.7 · 3:45 to 4:15

Counter Culture's Chemex

Small, regular pours every 30 seconds for an even brew.

45 g · 1:16.7 · 4:00 to 5:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:16.7
Water temperature: 94°C
Grind: Medium-coarse, like kosher salt
Time: 4:00 to 4:30

What you need

Chemex and a Chemex paper filter
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Two mugs

Method

1
Heat water to about 94°C. Open the filter so the thick, folded side faces the spout, put it in the Chemex and rinse it with hot water. Tip the rinse water away through the spout.
2
Grind 30 g of coffee medium-coarse and put it in the filter. Shake the Chemex gently to level the bed, put it on the scale and zero it.
3
Start the timer and pour 60 g of water, enough to wet all the grounds. Let it bloom for 45 seconds.
4
Pour slowly in small circles until the scale reads 250 g at around 1:30.
5
Once the level has dropped a little, pour the rest to 500 g by about 2:30.
6
Let it drain. It should finish between 4:00 and 4:30. Lift out the filter, give the Chemex a swirl and pour.