This brew guide will help you get consistent results with your Chemex. For this guide we will be using a 6 cup Chemex to brew 500ml of coffee. We find that by doing a single pour after the bloom it allows you to keep the brew temperature stable enough to get a good extraction from your coffee.

Brew Ratio - 30g of coffee per 500g of water

You Will Need

  • Chemex

  • Chemex filter paper

  • Grinder

  • Scale

  • Gooseneck kettle

  • Timer

  • 500g of filtered water (96 degrees)

  • 30g of whole bean coffee


  1. Weigh out 30g of whole beans and grind them on a fairly coarse filter grind setting. 

  2. Boil the kettle and place the filter paper on top of the Chemex. Rinse the filter paper with boiling water, allow the water to sit and heat up the Chemex for around a minute before discarding the water.

  3. Place the Chemex on top of the scale, add the ground coffee, tare the scale and start the timer as you pour the first 100g of water onto the grounds.

  4. After 45 seconds begin to pour the rest of the brew water onto the coffee bed in a circular motion with a fairly aggressive pouring style. You should have poured the full 500g of water onto the coffee bed by around 1 minute 10 seconds.

  5. When the brewing cone is around 3/4 full, pick up the Chemex and give it a swirl and a tap on the counter top. This will cause the coffee bed to be flat and encourage a more even extraction.

  6. You should be aiming for a brew time of around 4 minutes.

  7. Allow all the remaining water to drain through. If the coffee tastes sour it is under extracted, try grinding finer to increase contact time and extract more. If the coffee tastes too bitter/dry it is over extracted, try grinding coarser to decrease contact time and extract less.

  8. Before serving swirl the coffee in the Chemex to give it a good mix. Pour and enjoy.

Bonus Tips

  • When putting the Chemex filter papers in the brewer, place the thicker side of the filter on the side of the Chemex that you pour from. This stops the filter paper forming a seal around the Chemex that stops the brew.