Did you know that The CHEMEX is part of the permanent collection of the smithsonian? 


Ratio: around 1:14

pour-over method

Downside: Somewhat complex and time consuming.

Upside: elegant method that you can share, brews a very clean coffee, with a light body.


  • Filtered water: 600 ml at 92–94° C

  • Coffee beans: 42 g

  • Grind size: metal filter (coarser than for a paper filter, finer than for a French press filter)


  • Scale

  • Receptacle

  • Burr grinder

  • Small brush to sweep up all of the grounds and clean up the grinder

  • Boiler and gooseneck kettle (or boiler)

  • Chemex

  • chemex paper filter

Brewing Steps :

1. Start by heating water up to 92–94° C.

2. As the water heats up, weigh 42 g of beans into a receptacle, then leave it on the side.

3. Place the Chemex on the scale with the paper filter inside and the three-layered side lined up with the spout.

4. Grind your beans into the receptacle, brush up the grinder and leave the receptacle on the side.

5. When the water has reached 92–94° C, wet the filter using the gooseneck kettle, then discard the water from the Chemex*.

6. Pour the coffee grounds into the filter, level it out and tare the scale.

7. Begin by slowly trickling around 50 g of water in concentric circles, gradually working your way outward from the centre, in order to create a bloom, while never pouring water directly onto the filter**.

  • As you pour the water, watch and carefully follow the circumference of the bubbles slowly growing out from the centre of the filter***. LET THE BLOOM DEVELOP FOR 30 SECONDS TO A MINUTE.

8. When the water has almost entirely trickled down, start pouring water in concentric circles again, slowly working your way in and out, following the same circumference, up to around 325 g.

9. When the water has again almost entirely trickled down, finish pouring your infusion the same way, up to 600 g.

10. Serve and enjoy!