How to Make Chemex Brewed Coffee

What you need

• Chemex brewer
• Cloth filter or paper filter
• Coffee grinder
• Kitchen scale
• Kettle
• Timer
• Coffee cup

Method

1. Fit a cloth or paper filter into the Chemex, then add 30 grams of freshly ground coffee at a medium-to-coarse grind setting.

   Use coffee as fresh after grinding as possible. A scale helps keep each brew consistent.

   Expert tipA cloth filter keeps more oils in the cup compared to paper; a paper filter yields slightly more clarity. Either works — choose based on your preference.

2. 0:00

   Start your timer and begin the bloom: pour 60ml of 97°C water over the grounds in slow, concentric circles to saturate them evenly.

   60ml is double the coffee weight, which is standard for a bloom at this dose.

   Expert tipThis pre-infusion phase allows CO2 to escape the grounds, improving even extraction in the main pour.

3. 0:30–0:45

   After the bloom has rested for 30 to 45 seconds, resume pouring in concentric circles, bringing the total volume up to 200ml, then pause and allow the water to drip through.

4. If the drip slows significantly due to the Chemex's smooth glass sides creating a vacuum, gently lift the filter slightly to release the pressure, then let it settle back.

   Unlike ridged brewers, the Chemex has no air channels, so this occasional lift keeps the flow moving without clogging.

5. Continue pouring from 200ml up to 400ml in steady, circular pours.

6. approaching 3:00

   Once the water level drops to the surface of the coffee bed, top off to the final volume of 480ml.

   Complete this final pour close to but not beyond the three-minute mark.

7. 3:00

   At three minutes, remove the spent filter and place it in a separate cup to catch drips, then pour the brewed coffee into your cup.

   Expert tip30g of coffee is a generous amount for two small cups, making the Chemex ideal for sharing.

Why this works

The Chemex filter is substantially thicker and denser than standard pour-over filters, which removes most coffee oils and fine sediment and produces exceptional cup clarity. Because the glass walls are smooth with no ridges, a partial vacuum can form between the filter and the vessel, which is managed by lifting the filter briefly and by using a medium-to-coarse grind that allows water to drain freely. Staging the pour and targeting a three-minute total brew time keeps extraction in the balanced zone between sour and bitter. Pouring in concentric circles ensures even saturation of the coffee bed throughout the brew.

Where beginners go wrong

1. 1

   Coffee is clogging and draining too slowly

   Coarsen your grind. The Chemex filter is very dense and the smooth glass creates a vacuum, so a fine grind compounds the restriction and stalls the brew.

2. 2

   Brew time is running well past three minutes

   Coarsen your grind and, during the brew, gently lift the filter slightly to break the vacuum and let trapped air and pressure escape.

3. 3

   Cup tastes bitter

   The brew ran too long and over-extracted. Use a coarser grind and manage your pour rate so the full 480ml finishes at or before three minutes.

4. 4

   Cup tastes sour or sharp

   The brew ran too fast and under-extracted. Grind slightly finer to slow the flow and give the water more contact time with the coffee.

What you should taste

A well-made Chemex cup is very clean and crisp, with oils and fine particles removed by the dense filter. The flavor is clear and transparent, balanced between sweetness and brightness, with none of the bitterness of over-extraction or the sharp acidity of under-extraction.

FAQ