The Chemex is probably the most beautiful way to make filter coffee. Invented in 1941 by a chemist, exhibited at the MoMA in New York, it hasn’t changed in over 80 years. And for good reason, its glass carafe and thick filter give you a cup with rare clarity, where the aromas of specialty coffee come through without heaviness or bitterness.
It’s a gentle method, almost meditative. A kettle, a steady pour, a little patience. Ideal for slow mornings or for serving several cups at once.
What you need
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What we used for this guide
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Chemex ratio tipA good basic rule is to follow a 1:16 coffee-to-water ratio. In other words, for 1 g of coffee, add 16 g of water. Here, we use 30 g of coffee for 500 g of water, which makes about two generous cups. From there, feel free to experiment to find the ratio that suits your taste best. |
Preparation
Step 1: Grind the coffee
Use 25 g of coffee.
Grind your coffee to a medium-coarse size, similar to coarse salt. Coarser than for a V60, the Chemex’s thick filter already slows the flow, and a grind that’s too fine could clog the filter and make your cup bitter.
Step 2: Prepare the Chemex
Open the filter and place it in the Chemex, with the triple-layered side facing the spout. This detail matters, the spout acts as an air channel during extraction.
Step 3: Rinsing
Rinse the filter thoroughly with hot water. This removes the paper taste and preheats the carafe. Empty the rinse water before adding your coffee.
Step 4: Bloom
Pour the ground coffee into the filter, place the Chemex on your scale and tare it.
Start your timer. Pour around 50 g of simmering water, at about 94 °C, evenly over the coffee, twice the weight of the coffee. Stir gently and let it rest for 30 seconds so the coffee can release its gases.
Step 5: Brewing
Pour the rest of the water in three stages, until you reach 400 g in total. Use slow circular movements, starting from the centre and moving outward, without touching the sides of the filter. Let the coffee drain partially between each pour to keep the extraction steady.
The full drawdown should take between 4 and 5 minutes in total. If it runs much faster, grind finer. If it takes much longer, go a little coarser.
Step 6: Tasting
Once the coffee has finished dripping through, gently remove the filter. Swirl the Chemex lightly to aerate the coffee, serve, and enjoy the clarity in the cup.
What few people know about the Chemex
The Chemex is a design icon, displayed in museums like the MoMA in New York for its clean aesthetic. Here are a few interesting facts about this brewing method:
- A scientific invention: it was invented in 1941 by Dr Peter Schlumbohm, a German chemist based in the United States. He used his lab expertise to design a borosilicate glass carafe, heat-resistant, that transfers no unwanted flavours to the coffee.
- Unique filtration: its paper filter is around 20 to 30% thicker than those used in other filter coffee makers. That is what allows it to retain a large share of the oils and fine particles, and deliver that signature “crystal-clear cup”.
- Timeless design: its hourglass shape and iconic wooden collar with leather tie are not just aesthetic. The collar acts as an insulated handle so you can handle the hot carafe without burning yourself.
- A brilliant spout: the Chemex spout is an air channel designed to let air escape while the coffee flows, which prevents vacuum lock. That is why you need to position the filter properly, with the triple-layer side facing the spout.
Chemex or V60, what’s the difference?
Chemex and V60 are both gentle filter brewing methods, but each has its own personality.
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Chemex: its thick filter holds back more oils and fine particles. The result is a very clean cup, light on the palate, with delicate aromas. Its large carafe also makes it the ideal method for serving several people.
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V60: its finer filter and faster flow let a little more body through. The cup is lively, expressive, and the method gives you more control over every parameter. It’s the favourite playground of baristas.
