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Ratio
1:
Dose
g
Yield
g
Water temp
°C
Total time
5:25
1
Seat the filter
0:10
Name
Seconds
Description
Fold the filter and drop it in, thick side to the spout.
Why it matters
A Chemex filter folds into three layers on one side and one on the other, and the thick side goes over the pouring spout. That's not decoration: it covers the air channel, so brewed coffee can push air out as it drains. Put it in backwards and the brew stalls.
2
Rinse filter
0:20
Name
Seconds
Description
Rinse the filter thoroughly, then tip the water out.
Why it matters
This paper is 20–30 % heavier than a normal filter, so it holds far more papery taste — a quick splash isn't enough. The rinse also preheats a thick glass carafe that would otherwise steal a good few degrees from your brew. Pour the water out before you add coffee.
3
Weigh beans
0:05
Name
Seconds
Description
Weigh out the beans — fresh, not pre-ground.
Why it matters
Weighing instead of scooping is the only way to repeat a brew — beans differ in density and roast, so a scoop of one is not a scoop of another. Fix the dose and every other variable finally means something.
Amount (g)
Follow the recipe's dose
Note
4
Grind
0:15
Name
Seconds
Description
Grind medium-coarse.
Why it matters
Chemex's thick bonded filter traps oils and fines and slows the flow, so the grind goes coarser than a V60 — closer to coarse sea salt. Too fine and the heavy paper clogs, leaving you with a stalled, bitter bed.
5
Bloom
0:45
Name
Seconds
Description
Wet everything with 2× the dose; wait for the swelling to stop.
Why it matters
Fresh coffee is full of trapped CO₂ that repels water and pushes the bed around. Wetting it first lets that gas escape — you'll see it swell and bubble — so the real extraction starts on evenly saturated grounds.
Pour from
0% = 0 g
Note
to
13% = 60 g
Note
Pulse pours
Note
6
First pour
0:40
Name
Seconds
Description
Slow spirals from the center out.
Why it matters
Chemex pours come in stages, not one long stream. The filter can only drain so fast, so fill to somewhere near the top of the coffee bed and then wait — chasing the level higher just floods the paper and stalls everything.
Pour from
13% = 60 g
Note
to
45% = 216 g
Note
7
Second pour
0:40
Name
Seconds
Description
Slow spirals from the center out.
Why it matters
Start the next pour once the level has dropped back to the bed. Keep the water below the wooden collar — above that line it's sitting against bare glass rather than filtering through coffee.
Pour from
45% = 216 g
Note
to
75% = 360 g
Note
8
Third pour
0:40
Name
Seconds
Description
Slow spirals from the center out.
Why it matters
The last pour brings you to full weight on what is usually a big batch. Aim at the walls to rinse stray grounds back down, then leave it alone — everything from here is drainage.
Pour from
75% = 360 g
Note
to
100% = 480 g
Note
9
Drawdown
1:30
Name
Seconds
Description
Let it drain — 90 seconds or so on a full carafe.
Why it matters
A full Chemex takes far longer to drain than a single-cup cone, and that's the paper doing its job. Expect four to five minutes from bloom to last drip; if it's finishing much faster the grind is too coarse, and much slower means it's too fine.
10
Lift the filter
0:10
Name
Seconds
Description
Lift the filter out before it drips any further.
Why it matters
The paper keeps dripping long after the good coffee has passed, and what comes out at the end is the harsh, over-extracted tail. Lift it out the moment the flow breaks up — leaving it in slowly spoils what's already in the pot.
11
Enjoy
0:10
Name
Seconds
Description
Swirl the carafe and pour — it's the server too.
Why it matters
Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.
1
0:00
Name
Seconds
Description
Why it matters
No matching step.
Total: 5:25
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Chemex
Grind
medium-coarse
700–900 µm
Ratio
1:16
Dose
30 g
Yield
480 g
Water temp
94 °C
Total time
5:25
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