The Chemex is a legendary 1941 design that combines an elegant glass form with a thick paper filter. The result is crystal-clear, light, and delicate coffee with pronounced floral notes. Perfect for sharing — it brews 2–3 cups at once.
Unfold the filter so one side has three layers and the other has one. Place the triple layer toward the spout. Rinse thoroughly with hot water to remove papery taste and preheat the vessel. Discard the water.
Measure 30 g of coffee and grind it medium-coarse — like coarse sea salt. The texture is slightly coarser than V60. Add to the filter and level it.
Pour 60–70 ml of water, evenly covering all the grounds. Stir gently with a spoon to eliminate dry spots. Wait 45 seconds.
Pour slowly in a spiral from center to edge. Pour over dark spots, avoid light ones. Reach 300 ml total. Movements should be smooth, the stream thin.
Continue pouring until 500 ml. Maintain the water level without overflowing. Pour slowly and evenly.
Wait for all the water to drain. Total time should be around 4 minutes. When dripping stops, lift the filter and discard it.
Gently swirl the Chemex to mix the coffee. Pour into warmed cups. Chemex coffee is delicate, revealing sweet, floral notes.
The thick Chemex filter retains more oils — the coffee is cleaner than V60. For a fuller cup, try grinding slightly finer.
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