Chemex is one of the most popular pour-over coffee brewers. This guide will show you how to brew coffee with it to get the most out of its potential.

 

What is a Chemex?

The Chemex is an iconic manual coffee brewer designed for pour-over brewing. Its construction has remained unchanged since Peter Schlumbohm invented it in 1941—featuring a wooden handle, leather cord, and an elegant hourglass-shaped glass body. The design has been described as a "synthesis of logic and madness."

The Chemex is beloved for its timeless aesthetics and its ability to highlight complex coffee flavors. Coffee enthusiasts appreciate the freedom to experiment with brewing variables, leading to countless unique recipes.

 

What does coffee from a Chemex taste like?

Coffee brewed in a Chemex has a clean, smooth, and crisp profile. It is similar to a drip coffee maker, but the thicker paper filter used in a Chemex removes more oils and fine particles, producing a lighter, tea-like texture.

To get the best results:

- Grind your coffee slightly coarser than for a V60 (about the size of sea salt).
- Control your pouring speed carefully to achieve a balanced and nuanced cup.

 

 

 

Step-by-step guide: brewing coffee in a Chemex

What you need:

• 32g of coffee (medium-coarse grind)
• 480ml of water (heated to 96°C / 205°F)
• Chemex paper filter
• Gooseneck kettle
• Scale & timer

 

 

 

Brewing process:

1. Place the filter in the Chemex and rinse it with hot water. This removes the paper taste and preheats the Chemex. Discard the rinse water.

2. Add the ground coffee to the filter and shake it gently to level the bed. Reset the scale.

3. Start your timer and begin pouring:

   • Bloom phase (pre-infusion): Slowly pour 60ml of water in circular motions, starting from the center and spiraling outward. Let the coffee bloom for 45–55 seconds as gases escape.
   • Second pour: Add 140ml of water, using the same circular motion. The total volume should now be 200ml. Allow it to slowly drip before continuing.
   • Third pour: Add another 200ml of water, maintaining a steady, controlled pour.
   • Final pour: Pour the remaining 80ml in slow, circular motions.

4. Total brew time should be 3:00–3:20 minutes.

   • If the brew is too fast, try a finer grind or slower pouring.
   • If it’s too slow, adjust to a coarser grind or a faster pour.

5. Remove the filter and serve immediately. Enjoy your clean, aromatic, and well-balanced Chemex coffee!