Chemex Brewing Guide

The Chemex Coffeemaker was invented in 1941 by Dr. Peter Schlumbohm. The glass construction imparts no flavor to the coffee, and the filter used is heavier than most filters. This creates a light-bodied, clean and "clear cup" with many nuances!

What you will need to get started:


Fill your kettle with at about 1 liter of water (or 1000 grams).

Heat water to 205° or just off boiling.


Weigh out 45 grams of your favorite freshly roasted whole bean coffee before grinding on a medium grind setting (about the same coarseness as sea salt).

We have found setting 20-22 on our Baratza Encore grinder to be a great starting point. Grind finer for a stronger cup and grind coarser for a lighter cup.

Grinding immediately before brewing will drastically improve the quality of your home brew!


Unfold and drop your filter into your Chemex so that the triple-fold side of the filter is facing the pour spout of the Chemex. Check that the filter is laying across the pour spout and not blocking the path.


Pour plenty of hot water over the empty filter to rinse the filter and pre-heat the Chemex brewer.

Our quality control team likes to double rinse the filter for an even cleaner taste!

Discard rinse water through the pour spout.


Add freshly ground coffee to the inside of the filter.

Gently tap the side of the Chemex brewer to ensure that the grounds are level in the filter.

Place Chemex on the scale and tare the scale to zero.


Time to "bloom!" The bloom will be the first of 4 total pours.

Pour just enough water at 205° to completely saturate all of the coffee grounds. This should be possible with about 90 grams of water.

Start your timer at the first pour (Hario's drip scale has a built-in timer!)

After pouring, let the coffee "bloom" for 30-45 seconds. The bloom gives the coffee a moment to let CO2 from the roasting process escape and evenly opens up all the grounds for even extraction. The fresher the coffee, the longer the bloom!


After the bloom is complete, pour another 200 grams of water in a spiral motion from inward to outward to inward again. Avoid pouring on the filter as this will push coffee grounds downward and affect brew times.

Pause for about 10-15 seconds after pouring 200 grams of water. This is called a "pulse." Wait for the water to fall about 1 inch from the bottom of the filter before continuing to pour in a spiral motion.

Repeat, pouring 200 grams of water after each pulse until you have reached a final pour weight of 700 grams.


Once a total of 700 grams of water has been poured, allow the water to completely drain through the coffee and into the Chemex.

This entire process should take about 4:00 - 4:30 minutes.

Try a finer grind to slow down the brewing or try a coarser grind to speed up the brewing. Alternatively try adjusting your pour rate to achieve that perfect cup!


The best part of the brewing guide...

Serve and enjoy!

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