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

  • Chemex Carafe

  • Chemex Filter

  • Fresh Coffee

  • Hot Water

Recommended Tools

  • Gooseneck Kettle

  • Coffee Scale

  • Timer

  • Thermometer

BREWING PARAMETERS

Grind Size Coffee:Water Ratio Roast Type Brew Time
Medium–Coarse 1:15 Light / Medium 3 – 3.5 mins

Measurements

  • Coffee: 20 g

  • Water: 300 ml

  • 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

  • Place the Chemex filter in the carafe, with the 3-ply section facing the spout.

  • Rinse the filter with hot water to remove any paper taste and warm the carafe.

  • Discard the rinse water.

STEP 3 – MEASURE

  • Add 20 g of ground coffee to the Chemex.

  • Gently shake the brewer to level the coffee bed.

STEP 4 – POUR

  • Start with a 40 ml bloom: pour in hot water in a slow spiral to saturate all grounds.

  • Wait 30 seconds for the coffee to bloom and release gas.

  • Resume pouring the remaining 260 ml of water in slow spirals, followed by a steady center pour.

  • Keep the grounds fully saturated throughout.

STEP 5 – SERVE

  • Once water has drained, remove and discard the filter.

  • Give the Chemex a final swirl for consistency.

  • Serve semi-hot and enjoy the clarity of your brew.