Chemex brewing guide: Ultimate Brewing Guide & Expert Tips (2026)

Chemex Brewing Guide

The Chemex is a beloved brewing method, known for its clarity and the delicate balance of flavors it brings out in coffee. Its unique design and precise brewing process make it a favorite among coffee aficionados. One of the key challenges with Chemex brewing is maintaining the correct water temperature and grind size to achieve a balanced cup. This comprehensive guide will walk you through the process, helping you master the Chemex brewing technique.

Overview & Background

Invented in 1941 by Peter Schlter, the Chemex is a pour-over coffee brewer that uses a thin paper filter to separate the coffee grounds from the liquid. The Chemex's distinctive shape and the unique filter it uses contribute to its clean, crisp flavor profile. The Chemex brewing method is favored by many for its ability to produce a clear, flavorful cup of coffee without the bitterness often associated with other pour-over methods.

Key Brewing Parameters / Specs

Below are the essential parameters to achieve optimal brewing with a Chemex:

• Water Temperature: 96°C (205°F)
• Grind Size: Medium-coarse
• Coffee to Water Ratio: 1:16 (60g coffee to 960g water)
• Brewing Time: 4 minutes

Step-by-Step Guide

1. Prepare the Chemex: Rinse the Chemex paper filter with hot water and discard the rinse water. This preheats the Chemex and prepares the filter to hold the coffee.
2. Weigh the Coffee: Measure out your desired amount of coffee. For a standard Chemex, this is typically 60 grams of coffee.
3. Grind the Coffee: Grind the coffee to a medium-coarse consistency. The grind size should be similar to sea salt.
4. Add Coffee to Filter: Place the coffee grounds into the center of the Chemex paper filter. You can use a funnel to make this process easier.
5. Pour the First Wave: Slowly pour the hot water over the coffee grounds in a spiral pattern, starting from the center and moving outwards. Pour enough water to saturate the coffee grounds, but not so much that it overflows the filter. This initial pour starts the extraction process.
6. Let it Bloom: Allow the coffee to sit for 45 seconds to 1 minute. This allows the coffee to release carbon dioxide and helps to create a bed of coffee grounds.
7. Pour the Second Wave: Continue pouring the remaining water over the coffee grounds in the same spiral pattern. Pour slowly and steadily to ensure even saturation. The total amount of water should be 960 grams, divided into two waves.
8. Allow Brewing: Let the coffee brew for a total of 4 minutes. The second pour should take approximately 3 minutes to complete.
9. Remove the Filter: Once brewing is complete, carefully remove the filter and dispose of the spent coffee grounds.
10. Pour and Serve: Pour the brewed coffee into a carafe or mug and serve immediately. Enjoy the clear, aromatic cup of coffee.

Pro Tips & Common Mistakes

Here are some pro tips and common mistakes to avoid when brewing with a Chemex:

• Use Filter Paper: Always use a single layer of coarse Chemex filter paper. Double or triple layers can result in a less flavorful cup.
• Control Water Temperature: Maintain a consistent water temperature of 96°C. Water that is too hot can extract too much caffeine and bitter compounds, while water that is too cold can result in a weak flavor.
• Adjust Grind Size: The grind size should be medium-coarse. Too fine a grind can result in a clogged filter, while too coarse a grind can lead to under-extraction.
• Use Fresh Coffee: Always use fresh, high-quality coffee beans. Old or stale coffee can negatively affect the flavor profile.
• Preheat the Chemex: Preheating the Chemex by rinsing it with hot water helps to maintain the desired brewing temperature throughout the process.