How to Make Chemex Coffee

What you need

• Chemex brewer
• Thick Chemex paper filter
• Kettle
• Coffee grinder
• Kitchen scale
• Timer

Method

1. 0:00

   Fold the Chemex filter so the thick, multi-layered side covers the spout, then seat it inside the Chemex

   The thick side over the spout lets air circulate and prevents the brew from clogging — a common problem with Chemex

2. 0:00

   Add 30 g of very coarsely ground coffee to the filter and level the bed

3. 0:00

   Pour 100 g of 96°C water in a circular motion, making sure every part of the coffee bed is evenly saturated

   Even coverage during the bloom is the most important step — it sets up uniform extraction for the rest of the brew

4. 0:30

   After 30 seconds, begin a slow, continuous circular pour, bringing the total water weight up to 300 g

   Maintain a steady, even water level in the filter throughout this pour to promote consistency

5. Shift to a center pour and continue adding water until the total reaches 500 g

   Pouring in the center from this point deliberately regulates the flow rate, allowing water to pass through the thick filter a little faster

   Expert tipControlling flow through center pours is especially useful on the Chemex because its heavy paper restricts drainage by design

6. 1:23

   Finish all pouring by approximately 1 minute 23 seconds, then let the brew fully draw down without disturbing it

   The total time from first pour to drawdown complete should be about 4 minutes

7. 4:00

   Give the finished brew a quick swirl inside the Chemex, then serve

Why this works

The Chemex's unusually thick paper filter is designed to let liquid through only at the very bottom, which removes most coffee oils and produces an exceptionally clean cup. Grinding very coarse offsets the filter's natural restriction, opening the bed so water can drain in a reasonable time. Pouring in circles through 300 g saturates the grounds evenly, while shifting to a center pour afterward slows the surface agitation and gives the brewer more control over flow rate through the final stretch. The elevated 96°C temperature compensates for the flavor-muting effect of heavy oil filtration, recovering the vibrancy and sweetness that a lower temperature would leave behind.

Where beginners go wrong

1. 1

   Coffee tastes weak or characterless

   Do not brew below 96°C on the Chemex; the thick filter strips most oils from the cup, and dropping to around 90°C produces a noticeably thin, undercharacterized result — the higher temperature is what keeps character in the brew

2. 2

   Brew is stalling or the filter is clogging

   Grind coarser — the Chemex filter restricts flow by design and needs a very coarse grind to stay moving; also verify that the thick, multi-layered side of the filter is seated over the spout so air can escape freely

3. 3

   Uneven extraction or dry patches on the grounds

   During the bloom pour, use a slow circular motion and take the time to confirm every part of the bed is wet before the 30-second rest; uneven saturation at this stage carries through the entire brew

4. 4

   Brew running too fast and tasting thin

   Keep the water level in the filter even and steady during the circular pour phase; pouring too quickly raises the level and accelerates flow, shortening contact time and weakening extraction

What you should taste

Clean and clear in the cup with vibrant acidity, high sweetness, and a lighter body; the thick Chemex filter removes most of the coffee's oils, emphasizing clarity and cleanliness over richness or texture

FAQ