Though similar to brewing with a drip machine, a Chemex yields a delicate and nuanced coffee. The process leaves no room for error but with a high level of care, the resulting coffee is worth the effort.

The Deets

Coffee Amount

  • 50 grams
  • 1:14-1:16 coffee to water

Grind Size

  • Sea Salt

Water Amount & Temp

  • 700g (25 oz)
  • 205°F

Brew Time

  • 3 - 4 minutes

step one

Prepare Coffee & Filter

Weigh out and grind your coffee to a sea salt coarseness. The amount of coffee can be adjusted to preference but it’s best to start at 50 grams of coffee and 700 grams of water.

Unfold the filter and place it in your Chemex. Be sure that the triple-fold portion is facing the spout and lays across without obstructing it. Fully saturate the filter and warm the vessel with hot water.

Discard this water through the pour spout.

step two

Add The Coffee

Add the coffee grounds in and give it a gentle shake. This evens out the bed, allowing for a more even pour.

step three

Bloom Pour

There will be four pours.

Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds. Work your way gently outward and avoid pouring down the sides of the filter. Adding this amount of water causes the coffee to expand or “bloom.”

Allow it to do so for 45–55 seconds. A solid bloom ensures even saturation.

step four

Pours Two, Three, & Four

Pour water in a circular pattern starting in the center. Spiral out toward the edge before spiraling back towards the middle. Avoid pouring on the filter. Allow the water to drip through the grounds until the slurry drops 1 inch from the bottom of the filter. You should use about 200 grams of water for the 1st pour.

Repeat the same pour pattern, adding water in 200 gram increments. Allow the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour. Repeat again.

step five

Allow Water to Drip Through Entirely & Enjoy!

The brew should have taken between 3–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, use a coarser grind or a faster pour rate.