Chemex: a starting recipe.
This is a starting recipe. A measured start makes the next cup easier to repeat. A measured pour-over for sharing. Watch the scale through each pour and give the coffee time to drain.
At a glance.
| Brewer | 6-cup Chemex with its bonded paper filter |
|---|---|
| Coffee | 40 g |
| Water | 640 g, in three pours: 100 g, 250 g, 290 g |
| Ratio | 1:16 |
| Grind | medium-coarse |
| Water temperature | 94 °C (kettle setting) |
| Brew time | about 4:30–5:30 min from the first pour |
Step by step.
- Set the kettle to 94 °C. Weigh 40 g of coffee and grind it medium-coarse.
- Open the filter with the three-layer side over the pouring spout. Rinse it with hot water and discard the rinse water. Keep the spout’s air channel clear.
- Set the Chemex on the scale. Add the ground coffee and tare.
- Start the timer and pour 100 g to wet all the grounds. Swirl gently and wait until 0:45.
- Pour 250 g steadily, to 350 g on the scale, by about 1:30. Let the water level fall before the next pour.
- Pour the last 290 g, to 640 g on the scale, finishing at about 2:30. Keep the water well below the rim.
- Let the bed drain until the stream breaks into drips; the brew time is about 4:30–5:30. Remove the filter, swirl the coffee gently and pour.
Taste and adjust.
If it is still draining well after the brew time and tastes harsh or drying, check the filter and your pouring, then grind a little coarser next time.
Which coffee.
Our Java and Geisha are recommended for filter. More on grind and water ›
