Chemex Brew Guide

Chemex is one of the best ways to highlight the clarity and complexity of a coffee. Its thick paper filter removes much of the oils and fine particles, resulting in a clean, bright cup that lets delicate flavors come forward.

As with any brew method, every coffee behaves differently. Use the recipe below as a starting point, then adjust based on what you taste.

Start with these constants

For most coffees, we recommend:

20g coffee • 320g water • 200°F (93°C)

This gives us a 1:16 coffee-to-water ratio and a balanced starting point for most coffees.

We recommend using freshly filtered water and a medium-coarse grind.

Preparing your Chemex

1. Rinse the filter

Place the Chemex paper filter in the brewer with the thicker, three-layered side facing the pouring spout.

Rinse the filter thoroughly with hot water. This removes any papery taste and preheats the brewer.

Discard the rinse water before brewing.

2. Add your coffee

Add 20g of freshly ground coffee and gently shake the Chemex to create an even bed.

Aim for a medium-coarse grind, similar to coarse sand.

3. Bloom

Start your timer and pour approximately 60g of water over the coffee, making sure all the grounds are evenly saturated.

Give the brewer a gentle swirl and allow the coffee to bloom for approximately 45 seconds.

Blooming allows trapped carbon dioxide to escape and prepares the coffee for a more even extraction.

4. Begin your pour

At around 45 seconds, slowly pour water in controlled, circular motions.

Gradually bring the total water weight to 320g. Avoid pouring directly onto the paper filter and try to keep the coffee bed evenly saturated.

A steady, controlled pour is more important than pouring quickly.

5. Let it draw down

Once you reach 320g, allow the water to pass completely through the coffee bed.

Aim for a total brew time of approximately 3:30–4:30 minutes.

Remove the filter and give the brewed coffee a gentle swirl before serving.

Dialing in your brew

If the coffee doesn't taste quite right, adjust one variable at a time.

If it tastes sour, sharp, or underdeveloped

Try grinding finer or increasing the water temperature slightly.

This will increase extraction and can bring more sweetness and balance to the cup.

If it tastes bitter, dry, or overly heavy

Try grinding coarser or slightly lowering the water temperature.

This will reduce extraction and can help bring back clarity and sweetness.

If it tastes weak or thin

Try using slightly more coffee or reducing the total water.

If it tastes too intense or heavy

Try increasing the water slightly or using a marginally coarser grind.

Our starting recipe

Coffee: 20g
Water: 320g
Ratio: 1:16
Temperature: 200°F (93°C)
Grind: Medium-coarse
Bloom: 60g / 45 seconds
Total brew time: 3:30–4:30

Use these numbers as a starting point, not a rulebook. Coffee changes with roast, origin, processing, freshness, and even the water you're brewing with.

Taste first. Adjust second.