For a 6-cup Chemex, total brew time should be 4 to 4.5 minutes: 45 seconds of blooming plus 3 to 3.5 minutes of pouring. If it drains too slowly, coarsen your grind; if too fast, go finer. The thick Chemex filter naturally slows the flow rate.
Place the Chemex filter with the three-layered side facing the spout. This ensures proper airflow and prevents the filter from sticking to the glass. Pre-rinse the filter with hot water to remove any papery taste and preheat the Chemex.
The standard ratio is between 1:15 and 1:17. For 6 cups, 42g of coffee with 700ml of water (1:16.7) is ideal. The thick Chemex filter absorbs more water than thinner filters, so you may need slightly more water compared to a V60.
Chemex is an iconic pour-over brewer invented in 1941 by Dr. Peter Schlumbohm and featured in the MoMA permanent collection. Its proprietary bonded paper filters are 20-30% thicker than standard filters, trapping nearly all coffee oils and micro-fines. The result: an exceptionally clean, bright, and pure coffee experience.
Chemex is a masterpiece where form meets function. The hourglass glass body, wooden collar, and thick paper filter — every detail serves both aesthetic and functional purposes.
What sets Chemex apart from other pour-over methods is its filter thickness. This thick filter traps significantly more oils and micro-fines than a standard V60 filter. The result is a cup with near tea-like clarity — bright, clean, and transparent. The trade-off is a lighter body compared to other methods.
Chemex excels at large-batch brewing — the 6 or 8-cup models are perfect for serving guests. The technique mirrors V60: spiral pouring, bloom phase, and controlled flow. However, the thicker filter means slower drawdown, so you'll need to adjust grind size accordingly — slightly coarser than V60 is recommended.
The 3-layered side of the Chemex filter should face the spout. Incorrect placement disrupts airflow and extends brew time.
Chemex filters drain slower, so use one step coarser than your V60 setting. Otherwise, brew time can exceed 5 minutes, causing bitterness.
When brewing 500ml or 750ml, keep the 1:15 coffee-to-water ratio. Account for faster heat loss in larger volumes.
“A Chemex-brewed Ethiopian Yirgacheffe — jasmine, peach, and bergamot notes come through with crystal clarity. The go-to choice for clean coffee lovers.”— Fuga Coffee Brewing Team
Open the Chemex filter (3-layer side facing the spout) and place it in the brewer. Rinse generously with hot water to remove papery taste and preheat the glass body. Pour out the rinse water.
Grind 30g of coffee to medium (one step coarser than V60, between table salt and coarse salt). Add to the filter and level the bed.
Pour 60-70ml of water to saturate all the grounds. You'll see the coffee swell — a sign of fresh roasting. Wait 45 seconds.
Pour in slow, concentric circles from center outward. Be gentle and controlled — bring the water level to 250ml. Keep water on the coffee bed, not the glass walls.
As the water level drops, continue with the same technique to reach 400ml. Consistency is key.
Add the remaining 100ml to reach 500ml total. Check your timer — total brew time should be 3:30-4:30.
Once drawdown is complete, remove the filter. Give the Chemex a gentle swirl to mix the coffee and serve. The glass carafe lets you appreciate the coffee's color.
Chemex coffee reveals new flavors as it cools — especially with fruity coffees, you'll discover new tasting notes in the cooler sips. Take your time.
