The Chemex is more than just a coffee maker—it's a design icon that has delighted coffee lovers worldwide since 1941. Its elegant hourglass shape made of glass and distinctive wooden handle make it a real eye-catcher in any kitchen. But the Chemex not only looks good, it also allows us to brew exceptionally clear and aromatic coffee. The secret lies in the special, thicker filter papers, which retain more oils and sediment. The result: a pure, nuanced coffee experience. Let's take a look at the ideal preparation step by step.
To get started, we need the following things
- Chemex carafe
- Filter paper for the Chemex
- coffee grinder
- Precision scale
- Kettle or kettle, preferably with a gooseneck and temperature display
- coffee beans
Got everything? Let's get started. If you need anything else, follow the links above. You can also find our preferred equipment in our shop.
1. Set the recipe for the Chemex
The basis for every brewing recipe is the coffee-to-water ratio (brew ratio). This determines the strength of the filter coffee. For the Chemex, we recommend a ratio of 1:16, or about 62g of coffee per liter of water. Chemex is available for 1 to 3, up to 6, 8, or 10 cups. For these instructions, we're using a Chemex for 6 cups of filter coffee and 750ml, or 750g, of water. Based on our brewing ratio above, we'll need about 47g of coffee. All measurements are in grams because we 're using precision scales.
Our coffee won't hold the full 750 ml in the end. There's a weight difference between input and output: At the end of the brewing time, water will still remain in the coffee grounds and the paper filter.
2. Weigh the amount of coffee precisely
We place our grinder or a container on the precision scale, tare it, and fill it with coffee beans until the scale shows the desired amount. Then we grind the coffee. For the amount we're aiming for in this guide, we recommend an electric coffee grinder for filter coffee. Of course, this process can also be done with a hand grinder, but it's considerably more laborious.
Even small inaccuracies can make a significant difference in the taste of a cup of coffee. Therefore, it's important to work as precisely as possible.
3. Grinding level for the Chemex
The right grind level for making coffee with the hand filter. The particle size is approximately the same as that of coarse sea salt.
For the grind size, we use coarse sea salt as a guideline. The finer the grind, the longer the water needs to flow through the coffee grounds. As a reference, we recommend 24 to 27 clicks on the Comandante coffee grinder.
The longer the contact time between the water and the coffee grounds, the stronger the extraction. For our recipe, we choose the grind size so that the water is completely through after about 3:30 to 4 minutes.
It's important that the ground coffee be roughly the same size to ensure a consistent, controlled extraction. For filter coffee, we like to use Comandante hand grinders, which are among the highest quality.
4. Boil water and rinse filter
We heat our water to the desired temperature. For most filter coffees, we choose a water temperature of 94°C. The higher the temperature, the stronger the extraction.
We briefly rinse the filter paper with the hot water to reduce its inherent flavor. This also warms the Chemex carafe, ensuring a balanced flavor. We then pour out the water that has flowed through it.
5. Blooming of the coffee grounds
Now we add the ground coffee to the filter and reset the scale to 0 (tare). First, we start our timer and pour water evenly over the coffee grounds in a circular motion until they are completely moistened.
In our recipe, we use 60 g of water. We make sure to pour the water only into the coffee grounds and not along the edge of our filter paper. We then wait 40 seconds and let the coffee bloom. This creates small air or gas bubbles on the surface of the moistened coffee grounds, indicating that gas is escaping. The fresher the coffee is roasted, the stronger the effect. The roasting date on the package provides an indication of this.
6. Coffee extraction with the Chemex
After the timer reaches 40 seconds, pour water into the coffee grounds a second time. Depending on the recipe, repeat this process 3 to 4 times.
First pour: Pour quickly in circular motions until the scale shows 210 g (that's the 60 g from blooming + 150 g).
Second pour: Once the water level has dropped slightly, pour more slowly until the scale reaches 460 g.
Third pour: Continue pouring until the scale shows 660 g.
Fourth pour: Pour in the rest of the water until you reach the final 750g.
For all pours, make sure to make circular movements from the center outwards and keep the coffee bed as flat as possible.
7. Enjoy filter coffee
After our 750 ml of water has worked its way through the coffee, we remove the filter and swirl our Chemex to briefly cool the coffee. Note that not all of the water will pass through the filter and the coffee grounds; a little will always remain. Adhering to the brewing time is very important for the flavor and therefore much more important than waiting a long time for a little more water to pass through.
High-quality filter coffee tastes best when consumed slightly warm. You'll be amazed at how pleasant it can taste even when it's cooler. Completely different from what you're used to!
If your coffee doesn't taste the way you imagined, the following tips will help.
Is your filter coffee too bitter, sour, or watery? Here's how to adjust the recipe.
For a good, balanced filter coffee, we extract about 20% of the coffee particles from the ground coffee. If the coffee tastes too bitter or even astringent (from the Latin for "to contract"), we've extracted too many particles. If, on the other hand, it's too acidic and watery, we've extracted too few.
If the coffee tastes bitter, we want to extract less of the ground coffee. To achieve this, we either use a coarser grind to shorten the contact time between the water and the coffee, or we lower the water temperature. The water itself can also play a decisive role in the taste. After all, filter coffee is approximately 99% water. Here you can read what you need to know about water for coffee.
If the coffee is too acidic or watery, we need to extract more coffee particles. Similar to over-extraction, for under-extraction, we choose a finer grind or increase the water temperature. We recommend adjusting only one parameter at a time to maintain full control and achieve the perfect filter coffee.
Another tip: With darker coffee beans, it's often worth reducing the extraction a bit. You can achieve this either by grinding the beans coarser or by lowering the water temperature.
Additional recipe: Chemex Iced Coffee
On hot days, there's nothing better than a refreshing iced coffee. It's easy to prepare with the Chemex.
What you need
- 38 g fruity coffee beans for filter coffee
- 300 g ice cubes
- 300 ml hot water (92–96 °C)
Preparing Chemex Iced Coffee
Remove the filter, swirl the carafe and serve the iced coffee immediately – optionally with more ice cubes.
Have fun trying it out and enjoying it!
