Chemex Brew Guide

Step 1: Set the water in your kettle to heat to 94℃. If you do not have a thermometer or a kettle with temperature control, boil the water and let it stand for 60 – 90 seconds. Never use boiling water to brew as this burns your coffee grounds and will bring bitter elements into your cup.

Step 2: Tune your grinder to its medium coarse setting and grind 20 grams of coffee. You can skip this step if you purchased ground coffee instead of whole beans.

Step 3: Fold your Chemex filter paper and place it at the top of the Chemex. You need to make sure that the triple-folded side of the filter paper rests on the pouring spout side without obstructing it. This is important as it will let the spout create an air channel while pouring which is key to a successful brew.

Step 4: Wet the filter paper thoroughly to get rid of any papery tastes and to ensure it sticks onto the surface of the Chemex. It also pre-heats the glass surface. Empty the water from the Chemex.

Step 5: Drop the coffee grounds into the Chemex and give it a few taps to level the bed of grounds. Make sure you distribute the coffee evenly and that no bits stick to the top of the wet filter paper while you are dropping the grounds.

Step 6: If you are using a kettle with temperature control (or if you have a thermometer), check if the water is still at 94℃ and reheat accordingly.

Step 7: Place the entire setup on a scale and tare it. Start your timer and pour water in a concentric manner till your scale reads 40 – 50g. Make sure that you wet all the grounds. This is the blooming phase during which the coffee gives out carbon-di-oxide and you will notice the entire bed energetically bubbling up.

Step 8: When your timer reaches 30 – 35 seconds, pour water concentrically starting from the inside and moving outward. Avoid pouring near the edges of the filter paper as this will result in water channeling down into the vessel without enough contact with the coffee grounds. Pour until the scale reads 130g. Pause pouring for 15 seconds. Now pour another 130g of water and pause again for 15 seconds.

Step 9: Pour the remaining water in the similar concentric manner until the scale reads 310g. You can now stop pouring and enjoy the numerous aromas swimming off your coffee bed into the atmosphere. The pour should slow to an occasional drip somewhere between 3:40 and 4:20. This time can vary but what matters is the final result in your cup. However, if the drip duration is too short, your grind size might be too coarse and if it is too long, your grind size might be too fine.

Step 10: Once the drip has finished, notice the coffee bed. If you are left with a flat bed of coffee grounds, this indicates that the pour was consistent. You can remove the filter paper and begin the most enjoyable step in Chemex brewing – the final swirl!

Step 11: The shape and material of the Chemex contraption allows your coffee to quickly cool to a temperature at which you can start drinking. So, swirl your brew for a good 15 – 20 seconds after which you can serve and enjoy!