If you want a clean, bright, and flavorful cup of coffee, learning how to make Chemex coffee is a perfect skill to master. This iconic pour-over method is famous for its elegant design and its ability to produce exceptionally smooth coffee.
The process is straightforward, but the details matter. With the right technique, you can make coffee that highlights subtle flavors you might miss with other methods. It’s all about control and precision.
This guide will walk you through everything you need, from choosing your gear to pouring the perfect brew. Let’s get started.
How To Make Chemex Coffee
This heading is your complete roadmap. We’ll break down the entire process into simple, manageable steps. First, let’s talk about what makes the Chemex unique.
The Chemex uses a special, thicker paper filter. This filter removes most of the oils and fine sediment, resulting in a very crisp and clear cup. The design itself is a work of art, but it’s also functional, allowing for a controlled, slow pour.
Essential Equipment You’ll Need
You don’t need a lot of fancy tools, but a few key items are non-negotiable for a good result. Here’s your checklist:
- The Chemex: They come in different sizes (3-cup, 6-cup, 8-cup, etc.). A 6-cup is a versatile choice for making coffee for one to three people.
- Chemex Bonded Filters: These are square, thick paper filters. Get the natural (brown) or white ones. The natural filters impart a slight papery taste that some people enjoy, while the white are more neutral. Pre-fold them into a cone shape before use.
- A Gooseneck Kettle: This is crucial. The thin, curved spout gives you precise control over the water flow and where you pour. A stovetop or electric gooseneck kettle is fine.
- A Coffee Grinder: A burr grinder is strongly recommended. It creates uniform grounds, which is key for even extraction. Blade grinders create too many fines.
- Fresh, Whole Bean Coffee: Always start with beans roasted within the last 2-4 weeks. Lighter to medium roasts often shine in a Chemex.
- A Scale: A digital kitchen scale that measures in grams is your best friend for consistency. Volume measurements (like tablespoons) are too inaccurate.
- A Timer: Use your phone or a stopwatch.
Choosing the Right Coffee and Grind
Your coffee choice will define your cup. For Chemex, coffees with floral, fruity, or tea-like notes often taste fantastic. A medium roast from Ethiopia or Colombia is a great starting point.
The grind size is critical. You want a medium-coarse grind, similar to rough sea salt. If your grind is too fine, the coffee will brew too slowly and taste bitter. If it’s too coarse, the water will flow through too fast, making a weak, sour cup.
Experiment with one setting at a time. A good starting point is a 20 on a Baratza Encore grinder, for example.
The Golden Ratio: Coffee to Water
This ratio is your recipe foundation. A standard starting point is a 1:16 ratio. That means 1 gram of coffee for every 16 grams of water.
For a typical brew in a 6-cup Chemex, you might use:
- 45 grams of coffee
- 720 grams of water (45g x 16)
You can adjust this to your taste. Prefer a stronger cup? Try a 1:15 ratio. Like it a bit lighter? Go for 1:17.
Step-by-Step Brewing Guide
Now for the main event. Follow these steps closely for your best Chemex coffee yet.
- Boil the Water: Heat fresh, filtered water to about 200°F (93°C). Just off the boil is perfect. If you don’t have a thermometer, boil the water and let it sit for 30 seconds.
- Prepare the Filter: Fold your square Chemex filter into a cone. Place it in the Chemex with the triple-fold layer facing the spout. This creates a better seal. Rinse the filter thoroughly with hot water. This removes any paper taste and pre-heats the Chemex. Pour the rinse water out.
- Grind and Add Coffee: Weigh your beans and grind them medium-coarse. Add the fresh grounds to the damp filter. Gently tap the Chemex to level the coffee bed.
- The Bloom (Start Your Timer): Start your timer. Slowly pour just enough hot water (about twice the weight of your coffee) to saturate all the grounds. For 45g of coffee, use about 90g of water. Swirl the Chemex gently to ensure all grounds are wet. Let it sit for 30-45 seconds. This allows the coffee to release gas and “bloom,” leading to better flavor extraction.
- Pouring the Main Brew: After the bloom, begin pouring the remaining water in slow, steady circles. Start from the center and move outward, avoiding the very edges of the filter. Keep the water level relatively steady, never letting it dry completely or rise too high above the coffee bed. Your total brew time (including bloom) should be around 4 to 4.5 minutes for 720g of water.
- Let it Drain and Serve: Once you’ve poured all your water, let the last drips fall through. When the stream becomes a slow drip, remove the filter. Give the Chemex a gentle swirl to mix the coffee. Pour into your cup immediately and enjoy.
Common Mistakes and How to Fix Them
Even small errors can change your coffee. Here’s what to watch for.
- Bitter Coffee: This usually means over-extraction. Your grind is probably too fine, or your brew time was too long. Try a coarser grind next time.
- Sour or Weak Coffee: This is under-extraction. Your grind is likely too coarse, or your brew time was too fast. Use a finer grind or pour more slowly.
- Uneven Extraction: If you see dry patches of coffee grounds after brewing, you didn’t wet all the grounds during the bloom. Make sure to saturate everything evenly and give it a gentle swirl.
- Clogging or Very Slow Brew: This can be caused by too many fine grounds (if your grinder isn’t great) or pouring in a way that traps fines at the bottom. A slightly coarser grind can help, as can avoiding pouring directly onto the filter paper at the end.
Cleaning and Maintaining Your Chemex
Proper care keeps your Chemex looking beautiful and brewing well. After each use, discard the filter and grounds. Rinse it with warm water.
For deeper cleaning, use a soft bottle brush with a bit of mild soap. Avoid abrasive scrubbers that can scratch the glass. To remove coffee stains, a paste of baking soda and water works wonders. Just apply it, let it sit, then rinse.
For the wooden collar and leather tie, keep them dry. If the collar gets wet, dry it immediately to prevent cracking. You can occasionally treat the leather with a conditioner.
Experimenting with Your Technique
Once you’ve mastered the basic method, you can play with variables to tailor the coffee to your exact preference. This is where the fun really begins.
Adjusting Water Temperature
Water that’s too hot can scald the coffee, making it bitter. Water that’s too cool won’t extract properly, making it sour. The 200°F (93°C) range is ideal, but try lowering it to 195°F for a darker roast, or keeping it at 205°F for a very light roast.
Playing with Pouring Patterns
Instead of one continuous pour, try multiple smaller pours (called “pulse pouring”). Add 100-150 grams of water at a time, letting the water level drop halfway before adding more. Some people find this gives them more control over extraction.
Exploring Different Coffee Origins
Don’t get stuck on one type of bean. The Chemex is a fantastic way to taste the unique character of different coffees. Try a bright Kenyan, a chocolatey Brazilian, or a complex Guatemalan. Take notes on what you like.
FAQ Section
Here are answers to some common questions about the Chemex.
Q: Can I use a regular coffee filter in a Chemex?
A: No, it’s not recommended. Chemex filters are specifically designed to be thicker than standard filters. Using a regular filter will result in a faster brew and a very different, often less clean, cup of coffee.
Q: Why is my Chemex coffee always cold?
A: The main reason is heat loss during brewing. Always preheat your Chemex thoroughly with hot water (the rinse step). You can also preheat your serving cups with hot water. Brewing directly into a preheated insulated carafe is another good option if your making a large batch.
Q: How do I make iced coffee with a Chemex?
A: It’s easy! Use your normal coffee-to-water ratio, but replace about half of the water weight with ice in the bottom of the Chemex. Brew directly onto the ice. The hot coffee will melt the ice, instantly chilling it and locking in the flavors. For example, for 45g of coffee, use 360g of hot water and 360g of ice.
Q: Is Chemex coffee less acidic than other methods?
A: The thick filter removes many of the coffee oils and fine particles that can contribute to perceived acidity and bitterness. This often results in a cup that tastes smoother and cleaner, which many people describe as having a “brighter” but less harsh acidity compared to, say, a French press.
Q: How often should I clean my Chemex with something besides water?
A: A simple rinse is fine for daily use. But about once a week, or if you notice a film building up, give it a wash with mild soap and a brush. For stubborn stains, the baking soda paste method mentioned earlier works great without any harsh chemicals.
Q: My brew time is always under 3 minutes. What’s wrong?
A: A brew time that fast almost always points to a grind that is too coarse. Adjust your grinder to a finer setting. Also, check your pouring speed—you might be adding the water too quickly. Slow, controlled pours are key.
Final Tips for Consistency
The secret to great coffee every single time is consistency. Use your scale and timer for every brew. Write down your variables: coffee weight, water weight, grind setting, total time, and your tasting notes.
This log will help you pinpoint exactly what to change when you want to adjust the flavor. Maybe you loved a coffee you made last Tuesday—check your notes and you can replicate it perfectly.
Learning how to make Chemex coffee is a rewarding journey. It connects you more closely with the craft of coffee. Each cup is a reflection of your choices, from the bean to the pour. With practice, it becomes a simple, meditative ritual that starts your day off right.