Chemex Brewing Guide

Why Chemex

The Chemex uses a thicker paper filter than any other pour-over method, producing an exceptionally clean, almost tea-like cup. It removes almost all oils and fine particles, making it the purest expression of a coffee's origin character. Designed in 1941, it's in the permanent collection at MoMA.

Coffee-to-Water Ratio

Use 1:16 to 1:17 ratio. The thick filter absorbs more water, so lean slightly heavier on water.

Step-by-Step

1. 01Unfold the Chemex filter — place the triple-layered side against the pour spout.
2. 02Rinse the filter thoroughly with hot water. Discard rinse water through the spout.
3. 03Add medium-coarse grounds (slightly finer than French press, coarser than V60).
4. 04Bloom with 2x coffee weight in water. Wait 45 seconds.
5. 05Pour in slow, steady circles. Keep the water level about 1 inch below the top of the Chemex.
6. 06Total brew time: 4:00-5:00. The thicker filter naturally slows the draw-down.

Best Beans for Chemex

Light roasts with floral, tea-like, or delicate fruit notes are the Chemex's sweet spot. The ultra-clean filtration reveals subtleties that other methods mask. Try washed Ethiopian Yirgacheffe, Kenyan, or high-altitude Colombian for the classic Chemex experience.