Chemex Brewing Guide
Posted on March 18 2026,
The Chemex is a classic pour-over brewer known for producing an exceptionally clean, clear cup. Its thick paper filter removes much of the oils and fine sediment, which often highlights delicate flavors and origin character. I reach for it when I want a polished cup with clarity and a lighter body.
With controlled pouring and a consistent recipe, the Chemex can be highly repeatable at home. It rewards precision, though grind size and pouring technique still matter.
What You Need
- Chemex , 6 cup
- Chemex bonded paper square filters
- Coffee: 50 g medium-coarse grind (slightly finer than coarse sea salt)
- Water temperature: 850 g at 205°F (30 seconds off boil)
- Burr grinder
- Gooseneck kettle
- Digital scale
- Timer
- Mug
Step-by-Step Instructions
- Heat your water. Bring water to 205°F (or wait 30 seconds off boil).
- Weigh and grind your coffee. Weigh 50 g of coffee and grind to a medium-coarse consistency (slightly finer than coarse sea salt).
-
Prepare the filter. Fold the filter and place it in the Chemex with three layers on the spout side of the Chemex and one layer on the other side. Rinse thoroughly with hot water to remove paper taste and preheat the brewer. Discard rinse water.
- Set up to brew. Place the Chemex on the scale, add the ground coffee, and tare the scale.
- Bloom. Start your timer and pour 150 g of water in a slow, steady spiral. Let bloom for 30 seconds.
- Pour the rest. Continue pouring the remaining water in slow, concentric circles. Keep the pour steady and avoid pouring directly on the filter walls or creating a deep crater in the bed. All the water should be added between 2:30 and 3:00.
- Finish. Once the drawdown is complete, remove the filter. Total brew time should be between 4 and 5 minutes.
- Drink up. Swirl the coffee and pour it into a mug. Enjoy.
Why This Works
The Chemex’s thick, bonded paper filter captures more oils and fines than most pour-over filters, producing a cup with pronounced clarity and low sediment. Its shape and manual pour structure give you control over flow rate and contact time, which can help balance sweetness, acidity, and body when the grind and pour are dialed in.
Dialing In and Troubleshooting Your Brew
Small, intentional adjustments yield repeatable excellence. Use this table as your guide:
| Desired Outcome / Issue | Likely Cause / Adjustment | Recommended Fix / Starting Point |
|---|---|---|
| Stronger, more full-bodied | Finer grind or slower pour / higher ratio | Finer grind or 1:16 ratio |
| Lighter, brighter profile | Coarser grind or faster pour / lower ratio | Coarser grind or 1:18 ratio |
| More sweetness / clarity | Hotter water or longer bloom / slower pour | 208 °F (off boil) or 45-60 sec bloom |
| Under-extracted (sour) | Finer grind or slower pour / hotter water | Finer grind or 208°F (off boil) |
| Over-extracted (bitter) | Coarser grind or faster pour / cooler water | Coarser grind or 200°F |
| Bitter / harsh | Too fine grind or too slow pour / too hot | Coarsen grind, pour faster, or drop to 200°F |
| Sour / weak | Too coarse grind or too fast pour / too cool | Finer grind, slower pour, or raise to 208°F (off boil) |
| Drawdown too fast | Grind too coarse or pour too aggressive | Finer grind or slower, more controlled pour |
| Drawdown too slow / clogs | Grind too fine or over-agitation | Coarser grind, gentler pour |