THE CHEMEX
Elegant drip-technique for a clean and bright brew
HISTORY
Created in 1941 by Peter Schlumbohm, the Chemex is a visual and functional masterpiece—crafted from a single piece of borosilicate glass and adorned with a wooden collar and leather tie.
What sets the Chemex apart is its three-fold filter, which is 30% thicker than standard filters. It removes unwanted fats and oils, resulting in a clean, bright, and flavorful cup, free from bitterness or sediment.
The Chemex uses the pour-over (infusion) brewing technique.
EQUIPMENT
Minimum Essentials
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Chemex Carafe
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Chemex Filter
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Fresh Coffee
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Hot Water
Recommended Tools
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Gooseneck Kettle
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Coffee Scale
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Timer
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Thermometer
BREWING PARAMETERS
Grind Size | Coffee:Water Ratio | Roast Type | Brew Time |
---|---|---|---|
Medium–Coarse | 1:15 | Light / Medium | 3 – 3.5 mins |
Measurements
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Coffee: 20 g
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Water: 300 ml
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Yields: 1 cup of coffee
BREWING TECHNIQUE
STEP 1 – HEAT
Heat fresh water to 200°F (93°C) using a thermometer.
Alternatively, bring water to a boil and let it rest for 30 seconds.
STEP 2 – SET UP
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Place the Chemex filter in the carafe, with the 3-ply section facing the spout.
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Rinse the filter with hot water to remove any paper taste and warm the carafe.
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Discard the rinse water.
STEP 3 – MEASURE
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Add 20 g of ground coffee to the Chemex.
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Gently shake the brewer to level the coffee bed.
STEP 4 – POUR
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Start with a 40 ml bloom: pour in hot water in a slow spiral to saturate all grounds.
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Wait 30 seconds for the coffee to bloom and release gas.
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Resume pouring the remaining 260 ml of water in slow spirals, followed by a steady center pour.
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Keep the grounds fully saturated throughout.
STEP 5 – SERVE
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Once water has drained, remove and discard the filter.
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Give the Chemex a final swirl for consistency.
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Serve semi-hot and enjoy the clarity of your brew.