Brew Guide
How to Brew Coffee With a Chemex
The simplest guide to brewing delicious coffee with your Chemex, including ratios, timing, and easy-to-follow steps.
The Basics
Brewing With a Chemex Is Simple and Elegant
The Chemex is one of the most iconic coffee brewers ever made. Its thick paper filters produce an exceptionally clean, bright cup that highlights the nuanced flavors of high-quality beans. And despite its elegant appearance, brewing with a Chemex is remarkably straightforward.
In just four steps—weigh and grind, rinse the filter, bloom, and pour—you'll have a beautifully brewed cup of coffee. The whole process takes about five minutes once you get the hang of it. Let's walk through each step together.
What You'll Need
- • Chemex coffee maker — any size works; this guide is for a single cup
- • Chemex paper filter — the thick bonded filters are key to the clean cup
- • Burr grinder — for a consistent medium grind
- • Kitchen scale — weight beats volume every time
- • Gooseneck kettle — for precise pouring control
- • Freshly roasted coffee beans — the most important ingredient
Step One
Weigh and Grind
Start with the "Golden Rule" ratio: 1:16 coffee to water. For a single cup, that means 17 grams (about 3 Tablespoons) of coffee. Grind to a medium texture—slightly coarser than table salt but finer than a French press grind.
Freshly roasted beans make all the difference. Pre-ground coffee loses its aromatics quickly, so grind just before brewing for the best flavor. If you don't have great beans on hand, we'd love to help—try a free trial of our single origin subscription.
Quick Ratio Reference
1 Cup
17g coffee · 285g water
2 Cups
34g coffee · 570g water
3 Cups
51g coffee · 855g water
Step Two
Rinse the Filter
Boil 285g (10oz) of water and let it stand for one minute—you want the temperature just off the boil, around 200°F. Place the Chemex filter in the brewer and pour the hot water through it. This does three important things at once.
First, it seals the filter against the glass so it stays in place during brewing. Second, it rinses away the papery taste that can taint your coffee. Third, it pre-heats the Chemex so your brewed coffee stays hot longer. Once rinsed, pour out the pre-brew water and you're ready to go.
Why Rinsing Matters
Seals Filter
Keeps the filter flush against the glass for even extraction
Removes Paper Taste
Rinses away any papery flavor so your coffee tastes clean
Pre-Heats Brewer
Warm glass keeps your coffee hot from the first drop
Step Three
Bloom the Coffee
Add your ground coffee to the rinsed filter and give the Chemex a gentle shake to level the bed of grounds. Now pour just enough hot water to wet all the grounds evenly—about twice the weight of your coffee dose.
Watch carefully: if your beans are fresh, the coffee will "bloom" into a beautiful dome shape as trapped CO2 escapes. Let the bloom recede for about 30 seconds before moving on. This step ensures even extraction during the main pour.
Bloom Tips
- • Big dome — your beans are very fresh (great sign!)
- • Flat bloom — beans may be older or were pre-ground
- • Wait 30 seconds — let the gas escape before the main pour
- • Shake to level — an even bed means even extraction
Step Four
Pour Water and Enjoy
After the bloom recedes, resume pouring in a slow, steady inside-to-outside spiral. The goal is to evenly saturate all the grounds—avoid pouring directly on the filter or leaving dry spots. A gooseneck kettle makes this much easier to control.
Keep pouring until you've reached 285g (about 8oz) of brewed coffee. Let the remaining water settle through the grounds, then remove the filter and discard. Pour yourself a cup and enjoy the clean, bright flavors that only a Chemex can deliver.
Pouring Technique
- Start from the center, spiral outward slowly
- Avoid pouring directly on the paper filter
- Keep a steady, even flow of water
- Stop at 285g total brewed weight
Troubleshooting
- Draining too fast? Grind a little finer
- Draining too slow? Grind a little coarser
- Bitter taste? Use cooler water or coarser grind
- Sour taste? Use hotter water or finer grind
Common Questions
Chemex Brewing FAQ
What is the best coffee-to-water ratio for a Chemex?
The Golden Rule is a 1:16 coffee-to-water ratio. For a single cup, use 17g (about 3 Tablespoons) of coffee to 285g (10oz) of water. Adjust slightly to taste once you've dialed in your grind.
What grind size should I use for a Chemex?
Use a medium texture grind, slightly coarser than table salt. Too fine and the water will stall in the thick Chemex filter; too coarse and it will drain too fast, producing weak, under-extracted coffee. A burr grinder gives the most consistent results.
Why do I need to rinse the Chemex filter?
Rinsing the Chemex filter removes the papery taste that can affect your coffee's flavor. It also seals the filter against the glass for stable brewing and pre-heats the Chemex so your brewed coffee stays hot longer.
What is the bloom and why does it matter?
The bloom is the initial pour that wets the grounds and releases trapped CO2 gas. Fresh coffee will puff up into a dome shape. Blooming for about 30 seconds allows the gas to escape so water can extract evenly during the main pour.
How is a Chemex different from a regular pour over?
The Chemex uses a thicker paper filter than most pour-over drippers, which removes more oils and fine particles. The result is an exceptionally clean, bright cup of coffee. The elegant glass design also makes it a beautiful piece for your counter.
Better Beans Make Better Chemex Coffee
Fresh roasted, single origin specialty coffee delivered to your door. The secret ingredient in an exceptional Chemex brew.
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