Brew guides
Chemex
The thick Chemex filter produces the cleanest, most tea-like cup. It is ideal for brewing for a few people; a carafe of Chemex on the morning table is coffee made for sharing.
Measurements
- Coffee
- 30 g
- Water
- 480 g
- Ratio
- 1:16
- Grind size
- Medium-coarse (coarse sea salt)
- Temperature
- 94 °C
- Time
- 4:30
Steps
-
Step 1 0:00
Place the filter
Open the Chemex filter with the three-layer side against the spout. Rinse well with hot water and pour it out without lifting the filter.
-
Step 2 0:00
Prepare the coffee
Grind 30 g of coffee medium-coarse. Add it to the filter, level the bed and make a small well in the centre with your finger. Tare the scale.
-
Step 3 0:00
Bloom
Pour 90 g of water to wet all the grounds. Wait 45 seconds. The thick filter drains slowly, so do not cut the bloom short.
-
Step 4 0:45
First pour
Pour in slow circles up to 250 g. Land the water on the coffee, not on the filter wall.
-
Step 5 1:45
Second pour
When the level nears the bed, top up to 480 g. All pouring should be finished around 2:30.
-
Step 6 2:30
Draw down
Wait for the draw down to finish. Between 4:00 and 5:00 is normal for Chemex. If it takes much longer, grind coarser next time.
-
Step 7 4:30
Serve
Remove the filter, swirl the carafe and serve. The wooden collar is there so you can hold the glass.
Tips
As the box says: 1:15–1:16 for Chemex. The large carafe loses heat quickly, so water a degree hotter than for the V60 keeps the cup together.
The thick filter does not forgive fine grinds; if the draw down passes 6 minutes the cup drifts astringent. Grind coarser and keep the dose the same.
For this guide
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