🧪 Chemex Brew Guide
Clarity and elegance in every cup
The Chemex combines pour over brewing with a thick bonded paper filter that removes oils and fine particles, producing some of the cleanest, most clarity-forward coffee possible. Designed by chemist Peter Schlumbohm in 1941, it's both a brewing vessel and a piece of laboratory glassware, prized for its clean, sweet extractions.
Coffee
30g
freshly ground
Water
500ml
filtered
Temp
94°C
201°F
Grind
Medium-coarse
Coarser than V60, similar to sea salt — the thick Chemex filter slows flow and needs a coarser grind.
Total Time
5:00
6 steps
Ready to brew
Rinse Filter
Fold the Chemex paper filter into a cone (3 layers on the side with the spout). Place in the Chemex with the 3-layer side facing the spout. Rinse thoroughly with hot water and discard the rinse — this removes papery taste and preheats the vessel.
0:30
☕ Brew complete! Enjoy your Chemex.
Recipe Steps
1
Rinse Filter 0:30
Fold the Chemex paper filter into a cone (3 layers on the side with the spout). Place in the Chemex with the 3-layer side facing the spout. Rinse thoroughly with hot water and discard the rinse — this removes papery taste and preheats the vessel.
2
Bloom 1:00
Add 30 g of grounds. Pour 60 ml of water slowly over all the grounds, starting from the center and spiraling out. The grounds will swell and release CO₂. Wait the full minute for complete degassing.
3
First Pour 1:00
Pour in slow, tight spirals to 200 ml total. The Chemex filter is thicker than a V60 — pour slowly enough to not overwhelm the filter. Maintain a gentle, steady stream.
4
Second Pour 1:00
Continue spiraling to 350 ml. Keep the water level in the filter below the top — pouring too fast will overflow the filter collar. Steady and patient wins here.
5
Final Pour 0:45
Pour to 500 ml. Keep the stream centered and controlled. The Chemex rewards patience — rushing produces uneven extraction.
6
Draw-down 0:45
Let the water drain fully. The thick Chemex filter takes longer to drain than a V60 — total brew time is 4:30–5:30. A flat, even coffee bed indicates good extraction. Remove the filter by the handle and discard.
Frequently Asked Questions
How is Chemex different from a V60?
The Chemex uses a much thicker paper filter (20–30% heavier than standard filters). This removes more oils and fine particles, producing an even cleaner, sweeter cup than a V60. Chemex coffee is notably low in bitterness and high in clarity. The trade-off is a slightly coarser grind and longer brew time.
Why does Chemex coffee taste so clean?
The thick bonded paper filter captures essentially all of the oils and micro-fines that give other methods their body and texture. What's left is nearly transparent coffee with high clarity — you can often taste individual flavors (fruit, flowers, chocolate) distinctly.
What size Chemex should I buy?
The 6-cup Chemex (30 oz) is most popular — large enough for 2–4 cups but manageable to handle. 3-cup (15 oz) works for single servings. Always brew to the design ratio (1:16.7) — partial batches extract unevenly due to filter geometry.
Why do I need to use Chemex-specific filters?
Chemex filters are 20–30% heavier than standard cone filters and are made from bonded paper. This density is what creates the characteristic clean cup. Standard cone filters (like Melitta) sit differently in the Chemex spout and produce a weaker seal, affecting extraction.
Can I reuse Chemex filters?
Technically yes — rinse immediately after use, allow to dry, and reuse 2–3 times. The paper weakens with reuse and will eventually produce off-flavors or collapse. For best results, use a fresh filter each brew.