How To Make Chemex Coffee? (Perfect answer)

Put one rounded tablespoon of ground coffee for every 5 oz. cup into the filter cone. Feel free to use more if you prefer it stronger; our CHEMEX® brewing process eliminates bitterness.


What is the ratio of coffee to water for Chemex?

Use a brew ratio of one part ground coffee to 16 or 17 parts water to start. Using this ratio, an 8-cup Chemex brewer is ideally suited to a recipe of 45 grams of ground coffee to 720 grams of brew water: Place the Chemex brewer on a scale.

How much coffee do I need for 2 cups of Chemex?

2 cups of Chemex coffee: Use 34 grams coffee beans and 510 grams water.

How much coffee do you use for 1 cup Chemex?

Chemex coffee-to-water ratio We recommend starting with a 1:15 coffee-to-water ratio when brewing with the Chemex. In other words, for every 1 gram of coffee, add 15 grams of water, which converts to about 3 tablespoon of coffee for every 1 cup of water.

How much water do you put in a 6 cup Chemex?

Gently pour in 40g (for 3 Cup Chemex) 80g (for 6 Cup Chemex) water, just off the boil. It helps to pour the water in a circular pattern from the outside of the filter towards the centre.

What grind is best for Chemex?

What is the ideal Chemex grind size? Use a medium-coarse grind (leaning more towards the coarse side), similar to the consistency of sea salt. The Chemex coffee maker is beautiful, yet unforgiving.

What makes Chemex coffee so good?

Why is the Chemex Better? Chemex brewed coffee tastes better than many other coffeemakers because of the unique filter, all glass construction, and the unique shape of the device. The all-glass construction imparts no additional flavors into your cup, ensuring that what your tasting is 100% coffee.

Are Chemex worth it?

Unlike some coffee makers that leave a strange taste in coffee, Chemex gives you a pure coffee experience. It also does an excellent job at brewing light to medium coffee roasts. You can use it on dark roast too, but you won’t be able to identify the nuances as much as you would in lighter roasts.

How do you make a strong cup of coffee with a Chemex?

Add 2.5 tablespoons of coffee for every 6 ounces of water used. So for 20 ounces of water, use between 6-8 tablespoons. The more coffee you use, the stronger it will be.

What kind of coffee do you use in a Chemex?

For Chemex coffee, we like a light roast or medium roast coffee, since the flavors really shine in this method. Add the filter and coffee, and let it bloom. Next you’ll let the coffee bloom for 1 minute by wetting all the grounds and letting it sit.

Can you make espresso with Chemex?

Brewers like the Chemex and the Hario V60 can produce excellent, complex coffee with great depth of flavor. Even better, they can make strong coffee that approximates the rich flavor of a shot of espresso! Enjoy your coffee.

Craft Coffee – Brew Better Coffee, Pay Grocery Store Prices

Get your water to a boil and then allow it to settle for 30 seconds to bring it up to 205 degrees Fahrenheit.

Step 2

The Chemex filter should be folded in half and placed in the top of the brewer, making sure that the three-layered side of the filter is aligned with the pouring spout.

Step 3

5 seconds after pouring hot water around the interior of the filter is sufficient. The rinse water should be discarded while keeping the filter in place. Rinsing the filter helps to keep it sealed inside the dripper and also removes any papery flavor from the water.

Step 4

If you’re using pre-ground coffee, you may move ahead to Step 5. Alternately, weigh out your whole bean coffee and grind it on a setting that is little coarser than medium fineness. For more information, please see our instruction on how to grind your coffee.

Step 5

Pour the freshly ground coffee into the filter and gently shake the brewer back and forth to settle the grounds in the filter chamber.

Step 6

Time: 0:00 – 0:45 p.m. Set your timer for 15 minutes and slowly pour just enough water over the grinds to soak them uniformly (about 70 grams). Allow it to sit until the timer indicates 45 seconds. This is referred to as the blooming stage. As a result of the hot water forcing trapped gases from the coffee grounds to escape, the coffee bed expands, bubbles appear at the surface, and delightful smells are released for you to enjoy.

Step 7

Time: 0:45 to 2:45 p.m. As soon as you begin, pour continually in a spiraling manner. Avoid pouring straight into the middle of the filter or around the borders of the filter as much as possible. If the water level in the Chemex is getting close to the rim, stop for a bit to allow it to drain before continuing. When your timer goes off at 2:45 p.m. or your scale reads 600 grams, stop pouring.

Step 8

Time: 2:45 to 3:30 p.m. Allow all of the water to pass through the filter before closing it. Remove the filter from the dripper and toss the grinds into the garbage. If your ultimate time was greater than 4:00, it is likely that your grind was too fine. If your end time was less than 3:00, it is likely that your grind was excessively coarse. You may always make a slight change to your grind the next time you prepare coffee – practice makes perfect!

Chemex Brewing Guide – How to Brew Coffee – Blue Bottle Coffee

As a result of its combination of genius and common sense, the Chemex has remained a fixture in the armory of every coffee connoisseur. From the time of its conception in 1941 by Peter Schlumbohm, its design has remained virtually constant (including the wood handle, leather cord, and tapering glass). Schlumbohm’s designs have been described as “a mix of rationality and craziness,” and we’re inclined to agree with this assessment of his work. It’s fairly similar to drinking coffee from a drip machine, however there is greater opportunity for error when using a Chemex.

  • This degree of attention results in a coffee that is delicate and subtle, with plenty left over to enjoy with friends.
  • Please keep in mind that the amount of coffee and water required varies based on the type of coffee you are brewing and the strength you desire.
  • Using a scale, weigh out the coffee and grind it to a coarseness that resembles sea salt.
  • Step 3Saturate the filter completely with water and fill the vessel halfway with hot water.
  • Step 4Pour the ground coffee into the filter and gently shake it to distribute it evenly.
  • Step 5There will be a total of four pours, with this being the first.
  • pour Pour twice as much water into your coffee grinds as you do into your coffee (for example, 50 grams of water if you have 25 grams of coffee).

You’ll see that adding this quantity of water causes the coffee to expand, which is referred described as “blowing up.” Allow for 45–55 seconds for this to happen.

In a circular pattern, pour water starting in the center and working your way out.

It is best not to pour on the filter.

For this pour, you should need around 200 grams of water.

Then run another batch of water through it, allowing the slurry to settle to one inch above the bottom of the filter before starting over.

To complete Step 9, the brew should have taken around 3.5–4.5 minutes.

If the brew came out too quickly, try using a finer grind or a slower pour rate the next time around. If the brew was too sluggish, try using a coarser grind or a quicker pour rate next time you make coffee. Pour into a cup that has been warmed, serve, and enjoy.

Chemex: How to Coffee Brewing Guide

Everything about a Chemex is distinctive! Chemical exterminators (chemexes) were developed by Peter Schlumbohm in 1941, employing resources that were not required for the war effort. One of the greatest designed goods of the modern era (a hand-blown replica is the sole piece of coffee equipment on display at MoMA), the Erlenmeyer flask-like shape is not only aesthetically pleasing, but it also serves a useful purpose. Infusion times are controlled by the Chemex filter’s formulation, which ensures that neither the filtration rate nor the infusion duration is either slow or too quick.

The filters capture any remaining oils and fats from the coffee, resulting in an exceptionally clear cup of brewed coffee with remarkable clarity.

You may use basic visual clues on the Chemex itself to guide you through the brewing process — the “button” on the bottom half of the brewer displays how much total brew volume is required.

Chemex 101: Brewing Tips and Advice From a Coffee Novice

Learn how to make coffee in your Chemex by watching this video! I’ve got some helpful hints on brewing, filters, and how to clean your Chemex in a jiffy. To learn how to make Chemex coffee, see the video instructional at the bottom of this post. Over the course of the previous several years, I’ve grown to appreciate a good cup of coffee. Particularly if it comes from the exquisitely designedChemex. I mean, it’s just stunning, isn’t it? Not only will it improve the taste of your coffee, but it will also improve its appearance.

  1. Just your average coffee lover, I like brewing a hot cup of coffee at home or relaxing at a stylish coffee shop while I’m out and about.
  2. There are even some applications available.
  3. That material made me feel apprehensive.
  4. I’m confident that there is sound science behind brewing the ideal cup of coffee (coffee is a multibillion-dollar industry, after all), but I think of coffee in the same way I think of wine.
  5. And there is no incorrect decision.

Simply said, you like what you like. In order to share what I’ve learned about making coffee with myChemex Coffee Maker with you today, I wanted to remind you that you may, too, follow the simple brewing path while still enjoying an exceptionally tasty cup of coffee.

What is a Chemex?

I initially came across Chemex on Instagram a few years ago when scrolling through the feeds of other culinary bloggers. This isn’t a joke. The other day, I kept seeing this beautiful beaker-like object with a beautiful wood handle that was filled with coffee, and I wanted to figure out what it was! Chemex has been in business for more than seven decades, so I guess I was a little late to the party. The Chemex Coffee Maker is a pour-over type coffee brewer that uses a glass flask in the shape of an hourglass to brew the coffee.

The Chemex is a wonderful piece of design because it is so basic (which is what lured me in).

And to think, at first, I was just interested in it as a prop for food photography.

What size Chemex should you get?

It took me some time to figure this out because I’m just one person, and at first I considered using the three-cup approach, but I quickly changed my mind. But, to get right to the point, I got the eight-cup Chemex for the following reasons. Chemex measures cup size as a 5 ounce cup on each of their models. As a result, the eight cup model (when completely filled) weighs 40 ounces. In the case of those who are like me, a typical coffee cup is far larger than 5 ounces. I have one that weighs 16 ounces (the one you see in the image).

  1. To put it another way, if you get the three-cup model and use a big coffee mug, you will receive one full cup of coffee.
  2. You’ll receive anything from two to four cups of coffee with the eight cup model, depending on the size of your mug, as well as with the four cup model (hint: go measure your mug right now).
  3. If there are three or more people in the house, the tencup model is recommended.
  4. I fill my 1.2 liter kettle (approximately 40 ounce) with water to fill my Eight Cup Classic Chemex.
  5. My Hario Kettle is one of my favorite kitchen appliances, and it makes making pour-over coffee a breeze.
  6. The next day, I store and refrigerate any remaining coffee so that I may reheat it.

It’s the same concept as batch cooking. Fortunately, Chemex states on their website that once coffee has been stored in a sealed container, it may be reheated (without losing its flavor) without bitterness. Win!

What about Chemex filters?

The filters are what actually separate Chemex from other brands and set it apart from the competition. Chemex filters are 20-30 percent thicker than normal coffee filters, allowing bitterness, oils, and grinds to be filtered out completely. That means you’ll get a cup of coffee that’s exceptionally clean and clear. The first time I acquired my squarenatural filters, I had to giggle because I thought to myself, “what the heck?” After exclusively using single sheet coffee filters in the past, I was perplexed by the Chemex filter’s origami-like design.

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Keep it folded until you’re ready to open it up so you’ll have one layer on one side and three layers on the other side.

In terms of the distinction between square and circular filters, there isn’t much of a difference.

And, of course, I opted for natural, because I always prefer unbleached products when it comes to everything.

What is the best Chemex grind size?

A medium to medium-coarse grind, according to my findings (and that of the coffee experts), appears to be the most effective. This consistency should be achieved by grinding your coffee to a fine powder that resembles sea salt in texture. Because of the increased thickness of the Chemex filters when you ground your coffee too fine, it will take longer for your coffee to brew if you grind your coffee too fine. When grinding coffee at home, use a burr grinder to provide a more consistent consistency in the final product.

  1. I purchased a Cuisinart Burr Grinder that was in the middle of the road and have been extremely pleased with it.
  2. And I have no reason to dispute it.
  3. I keep my grinds in an airtight glass container.
  4. If you want to label your glass jar the same way I did, check out my post on pantry organizing.

How much ground coffee should you use?

This is the point at which all of the ratios and scales are normally put into action. If I were to follow the recommendations of the coffee experts, I would use 40-50 grams of coffee for every 700 grams of water (which is about 25 ounces). But, because I didn’t want to have to go out my kitchen scale every morning, what I actually needed to know was how many coffee scoops it equated to in terms of weight. So allow me to explain it to you in more detail. 40-50 grams of coffee equals 4-5 coffee scoops (about).

  • I found it interesting that all of the brewing examples I saw online only demonstrated brewing a Chemex half-full — I have no clue why this is.
  • Personally, I thought this was just too forceful.
  • At the end of the day, 3 coffee scoops with a full kettle of water was really my favourite combination.
  • The term “over extraction” or “under extraction” is frequently used when discussing coffee measures, however the truth is that it all comes down to personal opinion and taste preference.

When it comes to our capacity to taste, everyone of us is unique (genetically speaking), especially when it comes to bitter substances. So experiment with different ratios until you discover one that works for you.

How do you brew coffee with the Chemex?

I recommend that you view the video at the top of this page on Chemex brewing. Alternatively, if you want detailed instructions, I can provide those as well. You should keep in mind that it may take you one or two tries to feel comfortable brewing with your Chemex, but after that, you’ll be in great shape. Promise. First and foremost, you must understand what you are doing. Bring the water in your 1.2 liter kettle to a boil in the microwave. Step Two: Grind your coffee beans in a burr grinder and calculate how much coffee you’ll need based on how many cups of coffee you’ll be preparing in total.

  • The third step is to place a filter in your Chemex (with the three layer side of the filter towards the spout) and pour a little amount of hot water into the filter to moisten the filter.
  • Remove all of the water from the tank.
  • If you’d like, you may refill the kettle with water and bring it back to a rapid boil.
  • Step Four: Spoon your coffee grinds into the pre-moistened filter and press down.
  • Step Six: Pour the water into the container in a gentle, circular motion until the container is nearly full (about a half inch below the top).
  • In Step Seven, remove the filter and grinds from your Chemex, then sit back and enjoy your freshly prepared cup of coffee.

How do you clean a Chemex?

To clean your coffee maker after you’ve made it, just rinse it with warm water and a few drops of liquid soap. For this, I don’t even bother removing the handle. After that, hang it upside down to dry. This is the method I use to clean my Chemex 90 percent of the time. Fill your Chemex halfway with ice and a quarter full of water if there is residue on the bottom or if you feel you need a more thorough clean. Add a couple of teaspoons of salt and a couple of drops of liquid soap to the water and stir well.

However, I prefer to hand wash the Chemex using the two ways described above.

What type of coffee do you recommend?

Oh, my goodness. Due to the fact that my preferences are not the most discriminating, I am probably the worst person to ask this question. At the moment, I’m liking this one. But what I can recommend is that you spend the extra money to purchase organic coffee. Coffee grown conventionally is one of the most intensively treated foods on the planet in terms of chemical treatment. As a result, I choose quality above quantity. The majority of the time, I drink my coffee black, with a pinch of stevia added in.

It’s really good.

If it happens to be scorching hot where you are right now and the prospect of hot coffee doesn’t thrill you, don’t forget about myCold Brew Coffee Recipe, which is a great alternative. That will undoubtedly help to calm you off.

Watch the video and learn how I brew Chemex coffee:

In addition, please subscribe to my YouTube Channel for weekly culinary videos. Originally published in May 2017, but with updated material to reflect recent developments.

Chemex Coffee Brewing Instructions

This recipe is for a 6-cup (30 oz.) Chemex, but the same techniques may be used for various sizes of the same type of coffee maker.

What you’ll need

  • Coffeemaker with one Chemex filter
  • 35g (5.5 tablespoons) coffee, coarsely ground
  • 525g (2 cups) water, right off the boil
  • Kitchen scale
  • Instructions.

When using the Chemex, we recommend starting with a 1:15 coffee-to-water ratio to get the best results. In other words, for every 1 gram of coffee, 15 grams of water should be added, which equates to around 3 tablespoons of coffee for every 1 cup of liquid. From there, you may play about with the ratios to discover the one that works best for you.

Step 1: Rinse filter

Three layers of the Chemex filter should cover the spout when it is unfolded. Pre-heat your Chemex and filter with hot water, making sure there is a good seal between the paper and glass before using. Then pour the water into the mugs that are waiting for you to warm them.

Step 2: Add coffee

In a coffee filter, pour in 35 grams (about 5.5 tablespoons) of coarsely ground coffee (about the consistency of kosher sea salt) and gently shake it to ensure that the grounds are evenly distributed. To tare your scale, start by putting it on its lowest setting.

Step 3: Wet the grounds

Starting the timer, pour just enough water to saturate the grounds.

Step 4: Stir

To make sure there are no clumps in the grounds, gently stir them together, and then allow them to bloom for 30 seconds.

Step 5: Add more water

Begin pouring the main pour in a leisurely, circular motion half a minute after starting the main pour until the water reaches the top of the Chemex. Allow the water level to fall to its lowest point before adding the remaining water till you reach 525g.

Step 6: Ponder

Allow the coffee to drain completely. The entire brewing procedure should take no more than four minutes.

Step 7: Enjoy

Take pleasure in a nice cup of coffee with a good buddy. Please don’t spill anything!

Chemex Brewing Tips

  • When coffee is over-extracted, that is, when an excessive amount of the organic substance in the bean is drawn into the hot water, the result is bitter coffee. Check your ground coffee to see whether it contains a significant amount of coffee powder, sometimes known as ‘fines’. If this is the case, it is probable that they are extracting more quickly than the others, resulting in bitter coffee. It is recommended that you use a burr grinder to create a more consistent grind size. Pouring the coffee takes more than 4 minutes? Try coarsening the grind a little. The optimal water temperature is about 200 degrees, which you may reach by heating the water to a boil and then letting it settle for one minute. Water that is too hot might burn the coffee, while water that is too cool can under-extract it.

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We enjoy starting our mornings with a leisurely, fragrant pour over, which is why the Chemex is one of our favorite methods of brewing coffee here at Bean Box Coffee Roasters. The traditional carafe brews a clean cup of coffee with far less sediment than any other brewing technique available today. It’s not only simple to use, but it’s also pleasing to the sight, making it an ideal coffee gift and complement to any home’s coffee bar.


  • What Is a Chemex
  • The Necessities of a Chemex Coffee Maker
  • How to Make Coffee using a Chemex Coffee Maker
  • The Best Chemex Coffee
  • The Best Chemex Coffee How to Clean a Chemex
  • Comparisons of Chemex Models

What Is a Chemex?

So, what exactly is a Chemex, exactly? Peter Schlumbohm, a chemist, was the one who came up with the idea for this coffee machine in 1941. Inspire by a laboratory glass funnel and Erlenmeyer flask, the Chemex’s basic, yet distinctive design allows excess air to escape from the bottom of the carafe, through a paper filter, enabling the coffee to filter at the optimal pace while maintaining a consistent temperature. A wooden collar and rawhide tie, the latter of which is available in a choice of colors to accent your kitchen, are the only embellishments on this one-piece borosilicate glass vase (because this is definitely something you want to show off on your counter).

Chemex coffee makers are available in a variety of forms and sizes, ranging from the three-cup Classic Chemex to the thirteen-cup Handblown Chemex.

Chemex Coffee Maker Necessities

For those of you who have purchased or want to acquire a Chemex, you’ll also require the following additional accessories:

  • Chemex Filters: While the branded filters from Chemex are excellent, you may buy somewhat less expensive, equally effective generic equivalents on Amazon. Scoop or scale for brewing coffee: If you are in a hurry, a scoop will enough, but a coffee scale will be of great use
  • Grinder: A burr grinder will always be the ideal coffee grinder for a Chemex (and for any other brewing technique), because burr grinders give more uniformity in grind size and consequent flavor than blade grinders. Are you unsure about where to begin? See our recommendation for the best entry-level burr grinder, which is the Baratza Encore. Gooseneck Kettle (also known as a gooseneck kettle): Gooseneck kettles offer greater control and, as a result, greater precision as compared to regular cooktop kettles. We’ve discovered that electric gooseneck kettles are the most convenient to use. Fresh Coffee Beans: Last but not least, always use freshly roasted coffee beans.

How to Use a Chemex Coffee Maker

Bring a gooseneck kettle of water to a boil, then remove from heat. Use a temperature-controlled kettle to get the water to 205°F before starting.

2. Prepare the Filter

Create three layers on one side of the paper filter and a single layer on the other side by opening the filter. In order to use the Chemex, place the three-layered side on the spout side. In order to pre-heat the carafe, pour your warm water over the filter and secure the filter in place. This technique, referred known as “rinsing,” also prevents the paper scent and flavor from making their way into your coffee. Remove all of the water from the sink after you’re finished.

3. Measure and Grind Your Coffee

Start by measuring 2 teaspoons (10 grams) of coffee beans for every 6 ounces of water you intend to use. We’ll use 10 tablespoons (50 grams) of coffee to produce a 32-ounce Chemex, which will serve two people. In the alternative, you may just use one Bean Box Sampler Bag to make a 6-Cup Chemex and save time and money! Prepare the coffee by grinding it to a consistency similar to table salt so that the beans can absorb all of the water. When used in a Chemex, this grind produces a cleaner cup of coffee with less sediment than the standard grind.

4. Calculate Your Ratio

We prefer to start with a 1:16 coffee-to-water ratio to get the flavor going.

This indicates that for every 50g of coffee we put in, we’ll need 800g (or 28 oz.) of water to dilute it. Ideally, you want your brew to be finished between 4:30 and 5:30 p.m.

5. Let the Water Cool

If you are using boiling water, remove the kettle from the heat for 30 seconds to enable it to cool.

6. Start Your First Pour

Placing the ground coffee into the filter and gently pouring over 100 grams of hot water, starting in the middle and working your way out, will produce a delicious cup of coffee. It’s critical to have a gradual, controlled pour while utilizing the Chemex, which is why we recommend using a gooseneck kettle when doing so. This will be the first of a total of four pours. Allow the coffee to “bloom,” which is a process that saturates the grounds and doubles the weight of your coffee. This is the most enjoyable portion of the process.

The longer the coffee is allowed to blossom, the fresher it is.

7. Complete Three More Pours

Each of the next three pours should be divided into three equal portions. Pour the next round of water in the same concentric method as the previous round, using about 200g of water. As the coffee drains away, repeat the process for your last pour in order to end with your target weight of 800g. Keep the coffee bed from fully draining between pours if at all possible. The coffee should be around 1 inch away from the grounds when you’re ready to pour the next batch. If the coffee is dripping too rapidly, finer grinds should be used, and vice versa for a stronger cup of coffee.

8. Remove the Filter

Allow the coffee to finish dripping before discarding the filter.

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9. Swirl and Serve

Give your carafe a good spin before pouring and enjoying!

The Best Coffee for Chemex

Some coffees taste better when brewed in a Chemex. For example, you might want to try brewing an African coffee for a bright, tea-like flavor. Here are a few of our favorites: Coffee – Mosaic Blend – Light:Camber Color Onyx Coffee Lab – Southern Weather – Medium sized Dark:Dapper and Wise Coffee Roasters – Bonfire Blend is a blend of dark roast coffee beans.

How to Clean a Chemex

The majority of Chemex carafes are dishwasher-safe, however we do not advocate placing them in the dishwasher for their longevity. Instead, wash it well with warm water, detergent, and a soft-bristled brush after each use to avoid the accumulation of harmful microorganisms in the carafe over time. We also recommend using unscented soap to guarantee that your next batch does not have any lingering flavors of Palmolive or Dawn in them.

Chemex Comparisons

Neither the Chemex nor the Hario V60 are considered pour over coffee makers, which means that you must manually pour hot water over ground coffee and through a paper filter to brew coffee with them. The following are the most significant distinctions between the Chemex and the Hario V60:

  • In terms of price, the Hario V60 is somewhat less expensive than the Chemex (but neither is too expensive). Chemex and HARIO V60 are both glass carafes, with the HARIO V60 consisting of a ceramic, glass, or copper funnel that is placed on top of a coffee cup or pitcher to be used for brewing. The sides of the Chemex brewing cone are smooth, but the dripper of the Hario V60 has grooves in it. Size: The Chemex is available in a variety of sizes, ranging from three cups all the way up to thirteen, while the HARIO V60 is available in three sizes (01, 02 and 03). The Chemex is better for serving numerous cups of coffee, whilst the Hario V60 is better for providing one or two cups of coffee. Taste: The Chemex produces a clean cup of coffee, but the HARIO produces a more flavored cup of coffee. Because of another difference, the filters, this is the case. Chemex filters are thicker than HARIO V60 filters, which means that more oils will naturally make their way into your cup if you use a HARIO V60 rather than a Chemex.

Chemex vs. AeroPress

If you’re deciding between the Chemex and the AeroPress for your next coffee machine purchase, we recommend getting both.

Their methods of making coffee, as well as the flavor of the coffee they create, are significantly distinct from one another, yet neither one of them is very costly. Here are a few examples of the distinctions:

  • Flavor:The Chemex will provide you with a clean cup of coffee, but the AeroPress will provide you with a cup of coffee that is fuller-bodied in contrast
  • Portability: The AeroPress was virtually designed for travel, but the Chemex, while durable, is composed of glass and is not recommended for travel unless it is protected with a protective cover.

Chemex vs. French Press

  • Pour the coffee into the Chemex or French press and filter it through a paper filter or a wire mesh filter. The actual brewing procedure differs significantly as well, since you actually press coffee in a French press while letting the coffee drip in a Chemex. Variation in Flavor: Because of the differences in filters, there is also an enormous difference in taste. The Chemex produces a clean, fragrant cup of coffee because it filters out the bean oils throughout the brewing procedure. The French press, on the other hand, does not employ a paper filter, which means that many of the oils and sediments will make their way into your cup, resulting in a rich, full-bodied cup of coffee.

We aim to make it easier for you to create great coffee at home. Our suggestions are always our own, and we never get anything for them. If you discover something you like and purchase it through one of our affiliate links, we may get a compensation (thank you for your support!).

How to Make Coffee with a Chemex®

Sorry, but in order to see this page, JavaScript must be enabled on your computer. Ingenious glass brewer that blends science and art, the Chemex® is an excellent instrument for brewing a refined cup of coffee. It is available in a variety of colors and sizes. WHAT YOU’LL REQUIRE

  • Chemex® coffee maker, Chemex® filter, pour-over kettle, and scale are all included.


  • For every 24 ounces of water (or 45 grams of medium ground coffee), use 9 tablespoons of medium ground coffee.

To get started, follow the steps listed below or watch the video. Place the Chemex ®filter into the brewer, making sure that the thick three-layered side of the filter is towards the spout of the brewer. Fill the filter with hot water and set it aside. To preheat your brewer, thoroughly moisten the filter with water. Pour the water away from the spout after you’re through with it. Pour in the medium-ground coffee. Pour 24 fl oz (720 ml) of water into a measuring cup and add 9 tbsp (45 g) of ground coffee.

  1. Pour a small amount of water onto the ground slowly.
  2. Allow 30 seconds for the coffee to bloom before serving.
  3. Pour more water in little increments.
  4. When two-thirds of the water has been poured, stop pouring.
  5. While the coffee is brewing, take a 20-second break and then continue adding the rest of the water.
  6. When the coffee has stopped spilling, remove the filter and gently swirl the cup to fully appreciate the complex scent.

If there’s a thick layer of grounds on the sides of your filter, try different pouring techniques and make sure your pour is even.

French Roast has a clean, explosive taste that is intense and smokey. It is the darkest of our dark roasts and has the most intense flavor of any of them. Discover

Perfect Pour Over with Chemex

Rather than providing an actual recipe, this article will provide instructions for utilizing a Chemex brewer in the proper manner. From a regular auto brewer to a Chemex, I’ve made the whole transition. This morning’s cup of coffee is cleaner, tastes better, and has become something of a ritual. I am not compensated or promoted by Chemex or Bodum, but their products are excellent, and I have been really pleased with the outcomes every morning. Regardless of the type of pour over brewer you have, you can use the exact same ratios and technique.

  • The most important item to consider is the mass-to-weight ratios.
  • My own golden ratio is as follows: 1000 g (1 L) of boiling water for 60 g of freshly ground coffee The caffeine concentration is ideal for this, and I haven’t modified my method of preparing it in several months now.
  • 70g:1L) or a little less ground coffee for a weaker cup of coffee (50g:1L).
  • Alternatively, you may grind it yourself.
  • The important oils, fats, and flavors evaporate and reduce with time, thus the fresher the product, the more flavorful it will be.

Roasts in the medium to dark range are my personal taste, but there are plenty of lighter or blonde roasts that are delicious when brewed in this manner as well. If you haven’t tried pour over coffee yet, you’re missing out on a great experience!

  • Chemex Classic Brewer (available on Amazon)
  • Chemex Unbleached Filter Paper (also available on Amazon)
  • Bodum Gooseneck Water Kettle (available on Amazon)


  • Heat up 1000g (1 L) of water in a kettle until it comes to a boil
  • Make a pocket out of the Chemex Filter paper by unfolding it. 3 leaves pointing towards the spout, 1 leaf pointing towards the rear
  • Pour hot water over the paper, washing away the paper flavor and heating up the carafe as a result
  • And Water should be discarded. Place the Chemex on a kitchen scale and tare it down to 0 grams.


  • Pour in between 55g and 60g of freshly ground coffee (depending on the desired strength and taste), and stir well. Set your scale back to 0g once again. Pour the water in a circular motion around the coffee grinds, using a 1:3 grinds-to-water ratio (about 180g). You’ll notice “foam” and bubbles rising to the surface of the water. Allow it to sit for around 55–60 seconds


  • Pour the boiling water over the coffee in a smooth, uniform circular motion, starting in the centre and working your way outwards to the edges. Continue in this manner until you have achieved 1000g on your kitchen scale, then stop. Spending grinds should be thrown away. Toss the coffee filter and grounds into your coffee mug, which will make it easy to throw away later.

Prepare a cuppa

  • Pour the freshly brewed coffee into your mug or cup with care. Leave approximately a quarter of an inch of space for cream or sugar, if necessary
  • Enjoy

How To Make Pour Over Coffee (Chemex)

STEP 1: MEASURE AND BRING TO A BOIL WATER Start by boiling some water in a kettle or heating up your quick water boiler. This is the most time-consuming stage, so let’s get started. STEP 2: GRIND THE VEGETABLES Choose a setting on your grinder that is between fine and medium. We recommend using 52-57 grams of coffee for this recipe. STEP 3: ADD THE GRIND TO THE WET FILTER Pour warm water through the filter to clean and pre-heat the brewer, then allow the water to drain before pouring the water out while keeping the filter tight.

  1. Finished!
  2. Once the timer goes off at one minute, slowly pour over the contents of the pan until you reach around 500 grams.
  3. The coffee should be finished draining by 4:30 to 5 p.m.
  4. Try grinding the coffee a little coarser if the coffee is taking longer to drain.
  5. When compared to other processes, your coffee should have a substantially less bitter flavor.

How to Use a Chemex Pour Over Coffee Jug

You have arrived to the following page: How to Make Chemex Pour Over Coffee in a Chemex Pour Over Coffee Jug In addition to being simple to use, utilizing the Chemex pour over coffee jug results in great coffee without the bitterness that might occur from using a cafetiere. Every morning, we depend on the energizing properties of coffee to get us out the door and into our day’s activities. We’ve been loving utilizing a pour-over funnel as our brewing technique lately, not just because of its simplicity, but also because of the purity of the flavor, especially when contrasted to using a cafetiere or a French press.

  1. Using the filter paper is straightforward: it is placed in the funnel, wetted, and pre-warmed with boiling water, which is then poured out.
  2. This holds its form and makes pouring hot water easy (we usually use our BRITA filter kettle since the difference in flavor between the coffee and the water is astounding).
  3. Then proceed in the same manner as you would with any other pour over cone: add the coffee and a little amount of water (just off the boil) to enable the coffee to bloom before pouring the remainder of the water.
  4. The coffee itself is now ready to be poured from the jug.
  5. Pour over coffee is ideal if you like a coffee with a brighter, fruitier flavor profile.
  6. We really like the Chemex’s design style, which has a classic lab feel to it that is timeless.
  7. Ours contains a detachable wooden collar to keep you safe from the molten glass, as well as a leather thong to keep it in place while you work.
  8. It is fairly tall, measuring just under 24 cm, and wide, measuring 15.5 cm, so it takes up a lot of shelf space.
  9. In the event that you make this recipe, please remember to tag FussFreeFlavour on Instagram or Twitter.

It is incredible for me when you cook one of my recipes, and I truly like seeing your pictures of your creations. You may also post it on my Facebook page if you want. Please consider pinning this recipe to your Pinterest board as well. Thank you for taking the time to read Fuss Free Flavours!

How to make perfect Chemex pour-over coffee

Chemex brewing is a fashionable method of brewing drip coffee that is lighter and less bitter than a cafetiere. Servings:1person Preparation time: 5 minutes Time allotted: 5 minutes

  • Each participant will receive 15g of ground coffee and 225ml of water. Water (boiling, just off the boil – around 95°C)
  • In order to moisten the filter paper)
  • Fold the filter paper in fourths and insert it into the Chemex filter paper holder. Pour boiling water over the mixture to moisten it. Remove the excess water from the pot and place the ground coffee in the filter paper. Pour the water over the ground to moisten it. Allow approximately 30 seconds for the coffee to get completely moist
  • Pour the remaining water in a slow, steady stream
  • Enjoy your freshly made coffee after removing the filter paper (which should be done with your hands because it is hot!).

Please keep in mind that the nutritional information provided below is approximate and is intended to serve merely as a guideline. In all cases except unless otherwise specified, cup conversions have been performed using an internet tool. Please double-check the results with your preferred converting tool to ensure accuracy. We propose that you get a low-cost digital kitchen scale. Nutritional Values Instructions on how to prepare the ideal Chemex pour-over coffee Calories in a single serving of food The following percent daily values are based on a 2000 calorie diet: 3 percent Daily Value*Sodium11mg0 percent Carbohydrates1g0 percent Sugar 1g1 percent * Course:Drink Cuisine:Drink How to prepare Chemex coffee and how to operate a Chemex are some of the most often asked questions.

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BRITA generously donated a Chemex, coffee, and a filter kettle to Fuss Free Flavours Inc.


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The Chemex, which was invented in 1941 and is still in use today, is one of the most efficient ways to produce and serve many cups of filter coffee at the same time. You may choose between two varieties of Chemex filter papers: bleached and unbleached; depending on your preference, you’ll probably prefer one type over the other (we prefer bleached). In the case of three-cup brewers, they are likewise delivered flat and must be folded before use. Chemex with three cups of water (400ml) Chemex with a 6 cup capacity (800ml)

Methodfor 3 cupfor 6 cup

  1. Fold the filter paper in half and insert it into your Chemex so that the thicker side is facing the spout of the vessel. Filter paper should be placed in your Chemex with the thicker side towards the spout. It’s better to position the thicker side of the filter across the spout so the paper won’t tear
  2. Rinse the paper well with hot water, then dispose the water. Don’t forget to put it to another use afterwards! Rinsing removes the papery taste from the brewer and also helps to pre-heat the Chemex. In order to discard the water, gently tip the Chemex so that the water pours out the spout. It’s a good idea to warm your cups with some hot water too
  3. Grind25g(for 3 Cup Chemex)44g(for 6 Cup Chemex)of coffee and insert it in the filter. Gently tap the Chemex on the bench to settle the grounds into a flat bed
  4. Then remove the Chemex from the bench. Pour in 40g (for a 3 Cup Chemex) or 80g (for a 6 Cup Chemex) water that has just come to a boil. The water should be poured in a circular pattern from the outside of the filter towards the center
  5. This is beneficial. Stir well to ensure that all of the grounds are moistened, then wait 30 seconds. This initial period of time is referred to as the bloom, and it allows time for the gasses trapped in the coffee to be released. Use a circular motion to pour the remaining water into the Chemex in three batches of 120g(for 3 Cup Chemex)240g(for 6 Cup Chemex), until you’ve poured a total of 400g(for 3 Cup Chemex)800g(for 6 Cup Chemex), including the bloom. Using a slow, steady stream, pour each batch of water into the coffee grinds, taking care not to disrupt them too much. Once brew is complete, lift out the filter paper, swirl the Chemex to mix the coffee, and enjoy! A gentle swirl helps mix and aerate the brew
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Pour Over Coffee (Chemex Tutorial)

Filter paper should be folded in half and inserted into your Chemex so that the thicker side is towards the spout. Using the thicker side of the filter paper, place it into the spout of your Chemex. It is preferable to place the thicker side of the filter across the spout in order to prevent the paper from tearing. Use hot water to rinse the paper, then dispose the water. Don’t forget to put it to another use after that. Rinsing removes the papery flavor from the brewer and also helps to pre-warm it.

  1. Another nice tip is to warm your cups with little hot water before using them.
  2. Then, using a gentle tapping motion, tap the Chemex on the bench to flatten the grinds into a bed; Using a gentle pouring motion, gently pour in 40g (for 3 Cup Chemex) or 80g (for 6 Cup Chemex) water that has just come to a rolling boil.
  3. 30 seconds after stirring to ensure that all of the grinds are moistened In the coffee industry, this first waiting period is referred to as the bloom, because it allows time for the gasses trapped within the coffee to escape.
  4. Every batch of water should be added carefully to avoid disturbing the coffee grounds; this will prevent the grounds from becoming excessively agitated.
  5. Then sit back and enjoy!

Tools needed for Pour Over Coffee

We are the Chemexpeople when it comes to the various pour overs. It’s a tried-and-true coffee maker that consistently produces excellent results. Chemex offers a variety of pour over coffee makers, including their flagship model. The 8-Cup Chemex with Glass Handle shown in these photographs is the model shown. Chemex coffee makers are a form of pour over coffee maker. As a result, there is no discernible change.

Other Pour Over Coffee Makers

  • A few examples of pour over coffee makers are the Bodum Pour Over Coffee Maker, the Grosche Amsterdamn Pour Over Coffee Maker, Cosori Pour Over Coffee Maker, and the Hario Pour Over Coffee Maker.

Best Beans for Pour Over Coffee

I recommend buying high-quality single-origin coffee for your pour over in order to get the most flavor out of it. If you have a combination of coffee beans, don’t be concerned; it will still work; however, the aroma may not be as strong.

Our Top Picks

The following are some of our favorite local (Minneapolis, MN) coffee beans to use in our Chemex, which we have listed below:

  • Peace Coffee Columbia Single Origin Medium Roast
  • Dogwood Etheopia Single Origin
  • Roots Etheopian Single Origin
  • Peace Coffee Columbia Single Origin Dark Roast

Generally speaking, light roast coffee is less bitter than dark roast coffee. The bitterness of a coffee bean is determined by how long it has been roasted. Because it is roasted for an extended period of time, it becomes more bitter. The ratio of coffee to water for pour over coffee is listed below. I just wanted to point out that the ratio we use in the recipe card below is for strong coffee, not regular. There is nothing more depressing than a cup of poor coffee.

  • Coffee may be made weak(er) by combining 1g coffee beans with 17ml water
  • Medium by combining 1g coffee beans with 16ml water
  • Strong by combining 1g coffee beans with 15ml water (this is how we drink ours! )
  • Extra strong by combining 1g coffee beans with 20ml water.

Consequently, if you enjoy strong coffee, the ideal ratio for brewing a great cup of coffee is 1:15 (as we do).

Quick Instructions

Remind yourself to scroll all the way down to the recipe card for the most in-depth demonstration of how to make pour over coffee.

  1. Using an electric kettle, bring your filtered water to a temperature of around 200 degrees Fahrenheit. To measure the beans, set a bowl or your coffee grinder on top of a kitchen scale and weigh the contents. It has to be zeroed out. Completely fill the container with whole coffee beans until the scale reads 40g
  2. Preparing the Beans: Ground the beans to a medium-coarse consistency, being careful not to grind them too fine. Wet Filter: Once your water has reached 200 degrees Fahrenheit, insert a paper filter into your Chemex. Wet the bottom of the container, being careful to wet it on all sides. After that, dump the water that has collected at the bottom of your Chemex. Place the Chemex on the food scale and fill the filter with coffee grounds. It should be zeroed out
  3. Bloom Coffee Grounds: After that, pour in approximately 75ml hot water in a spiral motion. Make certain that the hot water completely covers all of the coffee grinds. Wait one minute to allow the coffee grinds to bloom, then remove from heat. Pour Water: Continue to pour hot water over the coffee grinds in a spiral motion until the water is completely absorbed. Continually add additional water as the coffee drops. Continue until all 600ml of water has been consumed

Tips and Tricks

For those who find that their coffee isn’t strong enough, try grinding it a little finer or packing it a little tighter in the filter. To lessen the strength of your coffee, coarsen the grinds of the beans or reduce the amount of water used to make it (16g or 17g water per gram of coffee beans). Your water may be heated to temperatures ranging from 1950oF to 205oF. Pour the water over the coffee once it has cooled for a few minutes if you have boiled the water. In order to enhance the release of CO2, it is necessary to bloom your coffee grounds by pouring hot water on top of your coffee grounds.

Fellow has written an excellent essay about the benefits of allowing your coffee to blossom.

There is no waste when you use a reusable filter, but you may also purchase biodegradable paper filters if you choose.

  • 40 grams of coffee beans
  • 600 mL filtered water (+50 mL to moisten the filter)
  • 40 grams of sugar
  1. To begin, weigh your coffee beans on a food scale to ensure that they are equal in size. Place a container or your coffee grinder on the scale, and then zero it out to zero out the weight. Take 40 grams of coffee beans and weigh them. Beans should be ground in the following ways: Using a coffee grinder, ground your coffee beans to a medium grind, which should be comparable in consistency to the texture of panko breadcrumbs
  2. To begin, heat your water to 200 degrees Fahrenheit, or just before it begins to boil in an electric kettle
  3. In order to wet the filter, fill your Chemex or pour over halfway with water and set the pour over on a scale. In order to wet the filter uniformly on all sides, start at zero on the scale and pour 50 mL of water into the filter. Remove the water from the bottom of your pour over, making careful to leave the filter in its current position
  4. Fill the filter halfway with coffee grounds
  5. Don’t compress them too firmly
  6. You want a smooth and uniform coating over the top of the filter. In order to bloom the coffee grounds, start with a zero on the scale and pour 75 mL of water over the grounds, being careful to flow in a spiral motion so that the water covers all of the grounds equally. Allow the pour over to sit for one minute to allow the flavors to blend. Pour the remaining water into the pour over: Pour the remaining water into the pour over slowly. Make careful to pour the water in a spiral motion once more to ensure that all of the grounds are uniformly moistened with water. Water pouring should take around three minutes, which means you should be pouring 30 ML of water every 10 seconds throughout this time period. The brewing procedure should take between 5 and 10 minutes total. Allow the pour over to sit for an extra minute to drain any remaining water once you’ve finished adding all of the water. Remove the filter and take pleasure in it
  • If your scale does not measure in milliliters, you may just weigh the ingredients in grams instead. Water has a one-to-one conversion from milliliters to grams. This means that one cup (600 mL) of water is equivalent to 600 grams of water
  • The entire brewing time should be between 5 and 10 minutes. If your brew time is very long, consider using a coarser grind the next time you make coffee. A finer grind may be necessary if the beer is brewing too rapidly, as previously stated.

Category:Coffee Method:Stovetop Cuisine:American Diet: Gluten-free diet Pour over coffee, how to make pour over coffee are some keywords to keep in mind.

AboutLee Funke

Lee is the owner and founder of Fit Foodie Finds, which is situated in Minneapolis, Minnesota, USA. The idea for this website came to her in 2010 as a means to share her passion for healthy food and wellbeing with others.

How To Brew Chemex Coffee At Home

No mistake about it, whatever your feelings about the Chemex as a brewing technique may be, it’s a beautiful design piece to have about the house. While many of us use the Chemex for homebrewing, just a small percentage of us devote as much effort to it as the Chemex’s long history and beautiful aesthetic warrant.

Chemex coffee brewers have been one of our most iconic and well-loved coffee making tools for decades, owing in large part to the combination of their sleek form, ease of use, and the delicious, crisp coffee flavours that they impart to their cups of drink.

What Makes This Brew Method Unique?

In any specialty café, it’s a stylish must-have for their shelf collection. If you’ve been to a coffee shop recently, you’ve almost likely seen it prominently displayed, or you’ve seen it crop up here and there on your Instagram feed as you scroll through specialized coffee photos. This hipster vessel, on the other hand, has been around since the 1940s and was created in the United States by Peter Schlumbohm, who you may not be aware of. The Chemex was brought to our attention by Brodie Vissers of The Nomad Barista, who has assisted us in showcasing it in all of its magnificence.

Brodie Vissers is preparing a Chemex cup of coffee.

Homebrew Chemex coffee recipe

  1. 30g of medium-coarsely ground coffee should be weighed out
  2. Reset the scale in the Chemex after putting the filter in it. Set a three-minute timer for yourself. Bring a pot of water to a boil until it reaches 97°C. After that, you will gradually pour in your water (for this recipe, you will gradually add a total of 480ml of water)
  3. Pour 60ml of water over the coffee grinds in a circular motion, starting at the center and working your way out. This is the phase before the infusion begins (what we call the bloom). It gives the coffee a chance to degas a little and soak up that first splash of water, which is beneficial. After the bloom phase, you should wait for a short period of time (approximately 30-40 seconds) before proceeding to add more water. Pour an additional 140ml of water into the Chemex for the second pour (increasing the total amount of water in the Chemex at this point to 200ml)
  4. And Stop pouring for a moment and let the water to trickle before continuing. Pour the water into the Chemex in a slow, steady stream until you have 400ml (so another 200ml of water in the Chemex)
  5. This is the third pour. As soon as the water has reached the bottom of the coffee grinds (you should notice this as you near the three-minute mark), add the remaining 80ml of water to finish it off.

Finally, a step-by-step method to making a gorgeous Chemex coffee is complete.

Understanding The Chemex Process

The entire pouring procedure, beginning with the first pour and ending with the last pour, should be completed in three minutes or less, starting with the first pour. It appears to be a rather basic procedure, doesn’t it? Chemex is unique because, in effect, you are simply pouring hot water over coffee grinds, and this is where the brilliance of the device resides. From then, it is a process of trial and error and experimentation that will lead to the creation of the perfect cup. That’s where the method comes into play, as well.

To our way of thinking, however, this degree of accuracy and attention to detail is synonymous with the scientific joys and strive for perfection that are at the heart of being a speciality coffee enthusiast.

Just a little bit of finesse and, yes, a little bit more effort than just opening a packet of instant noodles is required to achieve success.

Key takeaway tips:

  • Make certain that the coffee you use is as fresh as possible once it has been ground. Make use of a small scale to ensure that the recipe is as exact as it can possibly be. If you do decide to depart from the recipe’s measurements, it is completely OK. However, be certain that you do it in a controlled manner – you need to know exactly what you’re adjusting and how it will effect coffee extraction. In order to avoid spilling your water into the Chemex, pour it in concentric rings. Use a coarser grind size for your coffee grounds than you would normally use – if you notice that the coffee grounds are clogging up your Chemex while you are using it, it is possible that you are using a grind size that is too fine. Because the Chemex is totally smooth on one side with no ridges or divots, it stands apart from other pour-over coffee makers on the market today. As a result, the flat glass generates a little vacuum, which might occasionally prevent the water from dripping as quickly as it would otherwise. You may avoid this by elevating the filter paper a little higher throughout the brewing process. This will prevent part of the pressure from building up and will allow the coffee to continue pouring through until it is finished. You don’t want to spend more than three minutes with this procedure since you don’t want to over-extract the coffee. An excessive amount of bitter notes will be present in your cup, whilst an insufficient amount of sour, more acidic notes will be present
  • If you choose a little coarser grind, the best extraction point is a medium extraction time – not too rapid, nor too slow. This is the spot you should be looking for when extracting your coffee. In order to have an evenly flavored cup, there must be a great balance and mix of the two extremes
  • Chemex filters are available in a variety of materials, including bleach paper, art paper, rounded and square shapes, and fabric. They are all the same thickness and density as one another. One of the advantages of utilizing a Chemex is its capacity to filter out a significant amount of the oils and tiny particles in coffee grinds, resulting in a cup of coffee that is very clean.

Although the Chemex method appears to be extremely thorough and meticulous, mastering it is well worth the effort of dedicating a little additional time to. A lot of enjoyment may be gained from this extremely contemplative procedure, especially for those who are more patient than others.

Take use of the Chemex as a little of extra leisure time in your morning routine — as you’re waiting patiently for the coffee to flow down, think about the experimental alterations you might make to the recipe for your next cup of joe.

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