There are countless ways to make coffee, but few methods are as visually stunning and produce a cup as clean and complex as the Chemex. Its iconic hourglass shape and wooden collar have made it a design classic, but its true beauty lies in the coffee it creates: a brew that is remarkably free of bitterness, allowing the subtle, nuanced flavors of the beans to shine through. 

If you’ve been curious about the Chemex or want to perfect your technique, this detailed guide is for you. We’ll walk through the process step-by-step, from grinding your beans to the final, perfect pour. 

A Glimpse into History and Importance 

The Chemex brewer isn’t just a pretty face; it boasts a fascinating history and holds a significant place in coffee culture. It was invented in 1941 by Dr. Peter Schlumbohm, a German chemist who had a passion for creating ingenious everyday objects. He applied his scientific understanding to design a coffee maker that would produce the purest possible brew. 

Schlumbohm’s background in chemistry led him to focus on the filtration process, resulting in the Chemex’s signature thick, bonded paper filters. These filters were revolutionary, effectively removing sediment and undesirable oils that contribute to bitterness, thus highlighting the nuanced flavors of the coffee. The elegant, non-porous borosilicate glass carafe also played a role, ensuring no unwanted flavors were imparted to the brew. 

The Chemex quickly gained recognition for both its functionality and its aesthetics. It was selected by the Illinois Institute of Technology as one of the 100 best-designed products of modern times and is even part of the permanent collection at the Museum of Modern Art in New York. Its enduring popularity speaks to its timeless design and its consistent ability to produce an exceptional cup of coffee, making it a beloved staple for coffee connoisseurs worldwide. 

 Why the Chemex? 

Before we dive into the “how,” let’s talk about the “why.” What makes the Chemex so special? 

1. Unique Filters: The Chemex uses a special, thick paper filter (at least 20-30% thicker than other pour-over filters). This is the secret to its clean cup. The filter’s density strips away most of the coffee oils and sediment, resulting in a brew with a clarity and a silky mouthfeel that is unparalleled. 
2. Aesthetic Appeal: Let’s face it, the Chemex is beautiful. The simple, elegant design is a pleasure to use and to display.
3. Large Batches: The Chemex comes in various sizes, making it ideal for brewing multiple cups at once, unlike many single-serving pour-over devices.
4. Flavor Clarity: Because the filter removes so much sediment and oil, the resulting coffee is incredibly clean. This allows the subtle, delicate flavors of your coffee beans—like floral, citrus, or fruit notes—to be at the forefront. 

What You’ll Need 

• A Chemex: The 6-cup model is a great starting point for home use. 

• Chemex Filters: Make sure they’re the proper size for your model. 

• Freshly Roasted Coffee Beans: Aim for a light to medium roast. A lighter roast will better showcase the Chemex’s ability to highlight subtle flavors. 

• A Burr Grinder: Consistency is key! A burr grinder ensures uniform particle size, which leads to an even extraction. 

• A Gooseneck Kettle: The long, narrow spout gives you precise control over your pour, which is crucial for a consistent brew. 

• A Digital Scale: Brewing by weight is the most accurate way to ensure a great cup every time. 

• A Timer: To help you hit your target brew time. 

• Filtered Water: Coffee is 98% water, so a good-quality source is essential. 

The Recipe 

This is a great starting point, but feel free to experiment with your own ratios and grind size. 

• Coffee-to-Water Ratio: 1:16 (for every 1 gram of coffee, use 16 grams of water). 

• Coffee Weight: 30 grams 

• Water Weight: 480 grams (for a 16-ounce mug) 

• Grind Size: Medium-coarse, similar to coarse sea salt or breadcrumbs. 

• Water Temperature: 200-205°F (93-96°C) 

• Brew Time: Approximately 4 minutes 

The Chemex Brew Guide: Step-by-Step 

Step 1: Prep and Grind 

• Heat your filtered water to 200-205°F (93-96°C). 

• Weigh out 30 grams of whole coffee beans. 

• Grind your coffee to a medium-coarse consistency. 

Step 2: Wet the Filter 

• Place the thick, multi-folded side of the Chemex filter against the pour spout. This ensures proper airflow. 

• Carefully place the Chemex on your scale and tare to zero. 

• Pour a generous amount of hot water over the entire filter. This rinses away any papery taste and preheats the Chemex carafe. 

• Once the filter is saturated, gently pour out the rinse water from the Chemex. 

Step 3: Add the Coffee 

• Place the Chemex back on the scale and tare it to zero. 

• Pour your ground coffee into the filter, gently shaking the Chemex to level the coffee bed. This creates a flat surface for an even pour. 

• Tare the scale to zero again. 

Step 4: The Bloom 

• Start your timer. 

• Gently pour twice the weight of your coffee in water (60g of water) over the coffee grounds, making sure to saturate all the grounds evenly. Start from the center and spiral outwards. 

• Let the coffee “bloom” for 30-45 seconds. You’ll see the grounds bubble and rise—this is the release of CO2 and is a sign of fresh coffee. 

Step 5: The First Pour 

• After the bloom, slowly and steadily pour more water over the coffee bed. 

• Continue your circular motion, moving from the center of the grounds outwards. 

• Pour to about 200-250 grams of water. Keep your pour even and controlled. 

• Let the water filter through slightly before moving to the next pour. 

Step 6: The Second Pour 

• When the water level is about halfway down, continue your steady, circular pour. 

• Pour slowly and steadily, aiming to reach your target of 480 grams. 

Step 7: The Final Drawdown 

• Once you’ve poured all 480 grams of water, let the remaining water draw down through the grounds. 

• Keep an eye on your timer. The entire process, from the first pour to the final drawdown, should take around 4 minutes. 

• If your brew is finishing too quickly (under 3:30), your grind is likely too coarse. 

• If your brew is taking too long (over 4:30), your grind is likely too fine. 

Step 8: Serve and Enjoy 

• Once all the water has passed through the filter, carefully remove the filter and discard it. 

• Give the carafe a gentle swirl to mix the brew. 

• Pour and enjoy your clear, elegant, and delicious cup of Chemex coffee. 

Tips for the Perfect Brew 

• Consistency is King: The key to a great Chemex is consistency. Use a scale, a gooseneck kettle, and a timer to ensure your technique is repeatable. 

• Listen to Your Coffee: The color of the brew, the aroma, and the time it takes to drain will tell you a lot. If it’s too weak, try a finer grind. If it’s too bitter, try a coarser grind. 

• The Gooseneck Matters: Don’t skip the gooseneck kettle! A regular kettle will dump water too quickly, agitating the coffee grounds and leading to an uneven extraction. 

• Swirl, Don’t Stir: A gentle swirl of the carafe is all you need to homogenize the final brew. Stirring can introduce air and change the flavor profile. 

The Chemex is more than just a coffee maker; it’s a ritual. It invites you to slow down, be mindful, and appreciate the art and science of brewing coffee. With a little practice, you’ll be able to create a cup of unparalleled clarity and elegance, proving that sometimes, the simplest things in life are the most rewarding. 

Recommended YouTube Video: 

For a visual step-by-step guide, check out this excellent video from James Hoffmann, a renowned coffee expert: 

https://www.youtube.com/watch?v=ikt-X5x7yoc&list=PLxz0FjZMVOl38lo5Z6pO2g3LhI_32pKiU&index=3