Chemex – The sexy one

The Chemex is one of the most iconic, classic brewing methods.  When I first saw one I thought , “what a weird name” and “this looks like nothing”!  It grew on me though and now it is one of the brewing methods I would like to pursue.  You just have to look at the elegant lines of the Chemex and the wooden grip to fall in love with it.   I am crazy about the design having the filter holder as part of the eventual decanter.   I read somewhere that it is part of the MOMA permanent design collection.  Not sure what it is, but sound impressive!

kaboompics.com_Fresh morning coffee in the Chemex filter

The Chemex is a method in the pour-over category, unlike the French Press from last week which in the steeping category.  It will produce a very clean crisp coffee due to the thickness of the filter.  It maintains body and balanced floral notes in your coffee.  Her follows one method with one of Stumptown’s famous videos with their take at the end.

What you need


  1. A eight cup Chemex and filter.  You can buy one for around R630-R900 ( $41.32  on Amazon)
  2. Coffee beans. Ideally, you should grind it yourself, but if you do not have a grinder, purchase a coarse ground to the texture of Kosher salt.
  3. A grinder.  A decent burr grinder will do, but not the whirly blade type grinder please.  If not, see point two.
  4. Water.  Filtered water since anything else could affect the taste.
  5. Timer.  I know I am walking a thin line here with the hard core coffee crowd, but since it’s not a science class, I am sure after timing things once or twice you won’t need it any more.
  6. Scale.  As with the timer, I believe that this is an aid for getting your brew right and not the rule, but with the Chemex it is quite important.
  7. Stirrer


Hand drawing a black process diagam

  1. Grind and measure your coffee beforehand.  You can experiment and see recipes on internet, but start with 24 grams to 430 grams of water (1:17) and increase depending on required volume up to 700 grams.
  2. Get your water boiling.  Boil more water than is needed as you want to warm up your equipment.  Start your timer as boil ends.
  3. During first minute, place your filter in the Chemex with multiple folds to the spout.
  4. Use the boiled water to heat your Chemex and to “wash” your filter.  Drain this water.
  5. Add coffee into the filter.  With practice you should be ready for the next steps by the time you hit one minute
  6. At one minute, start your first pour.  This is to let the coffee bloom, by wetting the all the coffee without letting much coffee filter through – around double+ the weight of your coffee.  Stir gently to ensure there is no dry coffee.
  7. Wait 45 seconds, which should put you at around 1:45 from the boil of your kettle (45 seconds brew time).  It seems up to now that 45 second bloom time is fairly universal for all brewing methods apart from the obvious exceptions like Espresso..
  8. At 1:45 start a slow pour.  Aim for the dry spots and use this to gently agitate the grounds.  Fill up to around ten times the weight of your coffee – 240 grams in our case.
  9. A minute later at 2:45 start filling again.  Pour to the top and add water us coffee filters through.  Your aim is to reach 454 grams (Coffee weight included) just before your clock hits five minutes.
  10. At five minutes remove and discard filter, irrespective of how much water is in the filter.  You are aiming for pour time over volume.  Allowing all remaining coffee to filter through will lead to over extraction.



The biggest mistakes you can make are the following:

  1. Using boiling water. This will guarantee over extraction and the harsh bitter coffee that goes with it.  Waiting a minute for water to cool down is a good rule of thumb.
  2. Incorrect grind.  To fine will cause over extraction and possibly lower filter speed.
  3. Waiting for all coffee to filter through before removing filter will also lead to over extraction.

At first glance it seems complicated, but once you follow these easy steps, it should be simple enough that you do not even have to think about it.  If you use water off the boil and do a short pour and allow coffee to bloom for 45 seconds and pour remaining water and stop the brew at an appropriate time, you are just about there already!

As always: Remember, life is to short for bad coffee!

Here is an awesome video from the guys at Stumptown Coffee Roasters:


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