Written by 10:32 am Manual Brew


The Chemex coffee maker is made of an hourglass-shaped glass flask with a conical funnel-like neck.…

The Chemex coffee maker is made of an hourglass-shaped glass flask with a conical funnel-like neck. It also uses proprietary filters, made of bonded paper that makes it the cleaner coffee than other coffee-making systems. It is a single serve pour over method that can be done manually or automatically. Delivers a soft, crisp and clean coffee beverage.

Step 1:

Note: The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 24 grams of coffee and 360 grams of hot water (about 12 ounces), and then adjust according to your taste.

Weigh out the coffee and grind to a medium fine resembling granulated sugar.

Step 2:

Unfold your Chemex coffee filter, pinch the bottom.

Step 3:

Place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it.

Step 4:

Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.

Step 5:

Pour your ground coffee into the filter and give it a gentle shake. This will flatten the coffee bed, allowing for a more-even pour..

Step 6:

There will be five pours total, and this is the first.

Starting at the bed’s center, gently pour three times the amount of water that you have coffee into your grounds (for example, 360 grams of water if you have 24 grams of coffee). Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 40-45 seconds to degas or to escape the carbon dioxide form from roasting process. A solid bloom ensures even saturation.

Step 7:

Pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter. Allow the water to drip through the grounds for 15 seconds. You should use about 72 grams of hot water for this pour.

Step 8:

Repeat the same pour pattern as in Step 6 till you reach desired amount of hot water,

Step 9:

Allow the hot water pass through the grounds completely.

Step 10:

The brew should have taken between 3–4 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.

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