The thick Chemex filter holds back almost all oils and fine particles, so the cup is exceptionally clean and light, closer to tea than to espresso. This recipe makes two cups: 30 g of coffee, 500 g of water, four and a half minutes.
Coffee
30 g
Water
500 g
Ratio
1:16.7
Water temp
94 °C
Grind
Medium-coarselike coarse sand
Brew time
4:30+ 3 min prep
Guided BrewStep 1 of 5
0:45left in this step
Bloom with 60 g0:00 → 0:45 · 60 g
0:00Bloom with 60 g
0:45Pour to 250 g
1:30Pour to 400 g
2:15Pour to 500 g
3:00Let it draw down
4:30Done
Beeps at every step. Keep this page open while you brew.
What you need
Chemex, the 6-cup classic, with Chemex filters
Kettle with a gooseneck spout, and a scale
Grinder, set to medium-coarse
30 g of fresh coffee
Before you start
Heat the water to 94 °C. Open the paper filter so that the side with three layers faces the spout: that keeps the paper from sealing against the glass and blocking the air. Rinse it with plenty of hot water and pour the water out through the spout, leaving the paper in place. Grind 30 g of coffee medium-coarse, coarser than for a V60, and tare the scale.
Step by step
0:00
Bloom with 60 g
Start the timer and pour 60 g of water, stirring gently so every bit of coffee gets wet.
0:45
Pour to 250 g
Pour in slow circles over the coffee, keeping away from the paper.
1:30
Pour to 400 g
Same slow circles up to 400 g.
2:15
Pour to 500 g
The last pour. Keep the water about two fingers below the rim of the filter.
3:00
Let it draw down
Let the water run through. The thick Chemex paper is slower than a V60, so give it time.
4:30
Done
It should be through at around 4:00 to 4:30. Lift out the filter, swirl the carafe and pour.
Brewing a bigger dose? Expect the water to take 30 to 60 seconds longer.
Taste and adjust
It tastes
Likely cause
Next time
Takes over 5 minutes (at 30 g)
Too fine: the fine particles clog the thick paper
Grind coarser
Stalls completely
The filter seals against the glass on the spout side
Three layers to the spout
Sour, thin
Too coarse, or the water too cool
Grind a little finer, or brew at 96 °C
Bitter, dry
Too fine, too slow
Grind coarser
Weak
Too little coffee
32 g instead of 30
Which coffee works best
The Chemex's clarity suits delicate coffees: floral Ethiopians, Geishas, lightly roasted washed coffees. Heavy, chocolatey roasts can taste a little thin here; they are happier in a French press.
FAQ
Which way does the Chemex filter go in?
The side with three layers faces the spout. It is stiffer, so it doesn't collapse into the spout, and the air in the carafe can escape while the coffee runs through.
What ratio for a Chemex?
1:15 to 1:17. For the 6-cup Chemex, 30 g to 500 g is a good start. For one big mug go down to 20 g and about 330 g of water. A smaller dose makes a shallower bed that drains faster, so grind a little finer.
Why is my Chemex so slow?
Usually the grind is too fine or has a lot of fine particles, which clog the thick paper. Grind coarser. Also check the filter: if the single layer faces the spout, the paper can seal against the glass and stall the flow.
Can I use other filters in a Chemex?
They rarely fit well, and thinner paper changes the taste. The thick Chemex paper is a big part of what makes a Chemex cup so clean.