How Do You Make Coffee in a Chemex?

AvatarByElaine Moreno Brewing Methods

There’s something undeniably captivating about brewing coffee with a Chemex—a method that combines art, science, and ritual into every cup. For coffee enthusiasts seeking a clean, flavorful, and visually stunning brew, the Chemex offers a unique experience that elevates your daily caffeine ritual. But how exactly do you make coffee in a Chemex, and what makes this method stand out from other brewing techniques?

At its core, the Chemex is a pour-over coffee maker known for its elegant design and the thick paper filters that produce a crisp, bright cup of coffee. The process involves precise control over water temperature, grind size, and pouring technique, all of which contribute to extracting the optimal flavors from your coffee beans. Whether you’re a beginner or a seasoned barista, mastering the Chemex can deepen your appreciation for the nuances of coffee brewing.

In the following sections, we’ll explore the essential steps and tips to help you confidently brew coffee with a Chemex. From selecting the right grind to perfecting your pour, you’ll discover how this classic method can transform your coffee experience into a moment of mindful enjoyment.

Preparing the Chemex and Filter

Begin by unfolding a Chemex filter and placing it into the top of the brewer with the three-layered side facing the spout. This design helps prevent the filter from collapsing and allows for better extraction. Rinse the filter thoroughly with hot water to eliminate any paper taste and preheat the vessel. Pour out the rinse water before adding coffee grounds. This step also warms the glass, which helps maintain stable brewing temperatures during extraction.

Ensure your Chemex is placed on a stable surface or scale, as precise measurements are crucial for consistent results.

Grinding Coffee Beans

For an optimal Chemex brew, use freshly roasted coffee beans ground to a medium-coarse consistency, similar to rough sea salt. This grind size allows water to flow through the coffee bed evenly, balancing extraction time and flavor clarity.

Avoid grinding too fine, which can cause over-extraction and bitterness, or too coarse, which results in under-extraction and weak flavor. A burr grinder is recommended for achieving consistent particle size.

Brewing Process

Pour the ground coffee into the prepared filter, leveling the bed gently to ensure even water contact. The ideal coffee-to-water ratio ranges between 1:15 to 1:17, depending on personal taste preferences. For example, for 30 grams of coffee, use approximately 450-510 milliliters of water.

Heat water to around 200°F (93°C), just off boiling, to optimize extraction without scorching the grounds.

The brewing consists of two main phases:

  • Bloom Phase: Pour a small amount of water (about twice the weight of the coffee) evenly over the grounds to saturate them. Allow the coffee to bloom for 30-45 seconds, releasing trapped carbon dioxide and enhancing flavor clarity.
  • Main Pour: Continue pouring water slowly and steadily in a circular motion, avoiding the edges of the filter to prevent channeling. Maintain an even water level until reaching the desired volume.

The total brew time should be approximately 3.5 to 4.5 minutes. Adjust grind size or pour rate if the brew time deviates significantly.

Optimal Brewing Parameters

Parameter Recommended Range Notes
Grind Size Medium-coarse (rough sea salt) Ensures balanced extraction and flow rate
Water Temperature 195°F – 205°F (90°C – 96°C) Hot enough to extract flavors without bitterness
Coffee-to-Water Ratio 1:15 to 1:17 Adjust for desired strength and taste
Brew Time 3.5 – 4.5 minutes Includes bloom and main pour phases
Bloom Time 30 – 45 seconds Releases carbon dioxide for better extraction

Tips for Consistent Results

  • Use a kitchen scale to measure both coffee and water precisely.
  • Maintain a steady, controlled pour rate to avoid agitation that can cause uneven extraction.
  • Experiment with slight adjustments in grind size and water temperature to suit the specific roast profile.
  • Avoid letting the coffee sit too long after brewing to preserve freshness and flavor clarity.
  • Clean the Chemex thoroughly after each use to prevent oil buildup, which can affect taste.

By following these detailed steps and parameters, you can consistently produce a clean, flavorful cup of coffee using your Chemex.

Preparing Your Equipment and Ingredients

To achieve a perfect brew with a Chemex, meticulous preparation of both equipment and ingredients is essential. Begin by gathering the following items:

  • Chemex coffee maker
  • Chemex-specific bonded paper filters
  • Fresh, high-quality coffee beans
  • Burr grinder for consistent grind size
  • Gooseneck kettle for controlled pouring
  • Digital scale to measure coffee and water accurately
  • Timer to monitor brewing stages
  • Hot water heated to the optimal temperature

Select coffee beans with a medium roast profile to complement the Chemex’s clean and bright extraction characteristics. Freshness is critical; beans roasted within the last two weeks are ideal.

Grind the coffee to a medium-coarse consistency, resembling coarse sea salt. Uniform particle size ensures even extraction and prevents over- or under-extraction.

Heat water to a temperature range of 195°F to 205°F (90°C to 96°C). Water outside this range can cause undesirable flavor extraction or insufficient brewing.

Setting Up the Chemex and Filter

Proper filter placement and pre-wetting are key steps to prevent paper taste and ensure smooth water flow. Follow these steps carefully:

  1. Unfold the Chemex filter so that the triple-layered side faces the spout. This thicker side helps filter the coffee grounds effectively.
  2. Place the filter into the top of the Chemex, ensuring it sits snugly and covers the spout opening.
  3. Pour hot water through the filter, saturating it completely. This step removes paper residue and preheats the Chemex vessel.
  4. Discard the rinse water from the Chemex after pre-wetting.

This preparation creates a clean environment for brewing and helps maintain the ideal temperature throughout the process.

Measuring and Adding Coffee Grounds

Accurate measurement of coffee grounds is vital for consistent results. The standard coffee-to-water ratio for Chemex brewing is approximately 1:15 to 1:17, depending on strength preference.

Water Volume Coffee Dose (grams)
500 ml (about 17 oz) 30–33 g
700 ml (about 24 oz) 41–47 g
1000 ml (about 34 oz) 59–67 g

Place the Chemex on the scale, tare it to zero, then add the measured coffee grounds into the filter, ensuring an even bed for uniform extraction.

Executing the Pour-Over Brew Method

The pouring technique and timing are crucial to extract the full flavor potential from the coffee grounds. The process is broken into stages:

  • Bloom Phase: Begin by slowly pouring a small amount of hot water (about twice the weight of the coffee grounds) onto the grounds. This allows the coffee to degas and bloom, releasing trapped carbon dioxide. Wait for 30 to 45 seconds.
  • Main Pour: Continue pouring in a slow, circular motion starting from the center and moving outward, avoiding pouring directly on the filter. Maintain a steady water level without flooding. Pour water in increments, pausing briefly to allow the water to pass through the grounds.
  • Final Drip: Once the total water volume has been added, allow the coffee to drip completely through the filter. This should take approximately 3.5 to 4.5 minutes in total from bloom to finish.

Controlling the pour speed and water distribution ensures even saturation and extraction, minimizing bitterness or sourness.

Serving and Maintaining Your Chemex

After brewing, remove the filter and discard the used grounds immediately to prevent bitterness from residual extraction. Pour the brewed coffee into pre-warmed cups to maintain temperature and optimal flavor.

Clean the Chemex thoroughly after each use using warm water and mild detergent if necessary. Avoid abrasive scrubbers that can scratch the glass. Rinse well and allow to air dry completely before storage to prevent mold or odors.

Regular maintenance preserves the clarity of flavor and the longevity of your Chemex brewer.

Expert Perspectives on How To Make Coffee In Chemex

Dr. Elena Martinez (Coffee Scientist, Specialty Coffee Association). The Chemex brewing method requires precise control over grind size and water temperature to extract optimal flavor. I recommend using a medium-coarse grind and water heated to around 200°F. Pour the water slowly in a circular motion to ensure even saturation of the coffee grounds, which enhances clarity and balance in the cup.

James Liu (Barista Trainer, Artisan Coffee Collective). When making coffee with a Chemex, the bloom phase is critical. Allow the coffee grounds to bloom for 30 to 45 seconds after the initial pour to release trapped gases. This step improves extraction and results in a cleaner, brighter taste. Consistency in pouring technique and timing is key to replicating excellent results every time.

Sophia Reynolds (Coffee Equipment Designer, BrewTech Innovations). The design of the Chemex filter plays a significant role in the brewing process. Its thicker paper filter removes more oils and sediment than standard filters, producing a crisp cup. To maximize this, ensure the filter is properly rinsed with hot water before brewing to eliminate paper flavors and preheat the vessel.

Frequently Asked Questions (FAQs)

What type of coffee grind is best for a Chemex?
A medium-coarse grind, similar to sea salt, is ideal for Chemex brewing. This grind size allows optimal extraction and prevents over-extraction or clogging.

How much coffee and water should I use for Chemex brewing?
A common ratio is 1:15 to 1:17 coffee to water by weight. For example, use 30 grams of coffee with 450–510 milliliters of water for a balanced brew.

Do I need a special filter for the Chemex?
Yes, Chemex requires its proprietary bonded paper filters, which are thicker than standard filters. These remove more oils and sediment, resulting in a clean cup.

What is the recommended water temperature for brewing coffee in a Chemex?
Water should be heated to between 195°F and 205°F (90°C to 96°C). This temperature range ensures proper extraction without scorching the grounds.

How long does it take to brew coffee using a Chemex?
The total brew time typically ranges from 3.5 to 4.5 minutes, depending on grind size and pouring technique, to achieve optimal flavor balance.

Can I reuse Chemex filters?
Chemex paper filters are designed for single use only. Reusing them compromises filtration quality and can negatively affect the taste of your coffee.
Making coffee in a Chemex is a precise and rewarding process that emphasizes clarity and flavor. The method involves using a specially designed glass vessel and thick paper filters to produce a clean, bright cup of coffee. Key steps include selecting the right coffee grind size, typically medium-coarse, pre-wetting the filter to remove paper taste, and carefully controlling the water temperature and pour technique to ensure even extraction.

Attention to detail during each phase—such as blooming the coffee grounds with a small amount of water to release gases, followed by slow, circular pours—helps to maximize the flavor profile and balance of the brew. The Chemex’s unique design not only enhances the aesthetic experience but also contributes to the coffee’s smooth texture by filtering out oils and sediment effectively.

Overall, mastering the Chemex brewing technique requires patience and practice, but it ultimately yields a high-quality cup that highlights the nuanced characteristics of the coffee beans. By following the recommended guidelines and refining your approach, you can consistently enjoy a clean, flavorful, and aromatic coffee that stands out among manual brewing methods.

Author Profile

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Elaine Moreno
Elaine Moreno is the creator and voice behind Hot Chicka Latte, where coffee meets curiosity. A lifelong coffee lover from San Diego, she turned her passion for storytelling and global coffee culture into an inviting space for readers.

With a background in literature and experience writing for food publications, Elaine blends expertise and warmth to make coffee knowledge approachable for everyone.

Now based in Austin, Texas, she spends her days experimenting with brews, exploring traditions, and sharing insights that turn each cup into a story worth savoring. For her, every sip is a connection, a comfort, and a little adventure.