The Chemex produces brews with enhanced clarity, sweetness and lighter body using a thicker filter. It’s also great for brewing larger batches at one time.


  • Water kettle (preferably gooseneck)
  • Chemex 
  • Chemex filter
  • Gram scale
  • Coffee grinder
  • Timer
  • Fresh coffee beans

Coffee | Water Ratio: (1:16)
40 grams coffee = 600 grams hot water (makes two 10 oz. cups)

  1. Weigh out coffee using a gram scale and grind medium-coarse (something a little coarser than sea salt)
  2. Bring fresh, filtered water to a boil (between 195F-205F).
  3. Place chemex filter into chemex, making sure the side with 3 folds is facing the pour spout.
  4. Rinse filter with hot water, then discard.
  5. Add ground coffee into the filter. Tap sides of the chemex to level the coffee bed.
  6. Place chemex over your scale and tare to 0.


Bloom (First Pour)

  • Start your timer, then pour 80 grams of water, starting at the center of the bed, circling outwards, then back to the center for about 30-45 seconds.
  • Make sure not to pour on the sides of the filter. It may bypass the coffee completely, resulting in a diluted brew.

Second Pour

  • At 30-45 seconds, pour to 280 grams, starting at the center of the bed, circling outwards, then back inwards.

Third Pour

  • At 1:30-1:45, pour to 450 grams, using the same technique.

Final Pour

  • At 2:30-2:45, pour to 600 grams, using the same technique.

Brew should finish dripping between 4:00-5:00.

When it’s finished dripping, it’s ready to drink. Enjoy your results!

Finish too fast? Try a finer grind. Too slow? Try a coarser grind.