How to use a Chemex?

Chemex is a manual pour-over style coffeemaker invented by chemist Peter Schlumbohm in 1941.

Its elegant design and unique coffee-making ability make it a highly popular brewing equipment among coffee lovers.

In this article by Best Coffee at Home, I will focus on making great coffee at home with Chemex. The process is not as complicated as it may seem in third-wave coffee shops.

I will cover all the details without treating it like rocket science.

Before diving into the recipe, I would like to address the questions “What’s so special about Chemex?” and “What does Chemex coffee taste like?”.

What’s Special About Chemex Coffee? 

Chemex has a unique and aesthetically pleasing design. When making coffee, it shows us the entire process with full transparency. The coffee it produces is truly special, which is why Chemex holds a special place in the eyes of many coffee lovers.

Chemex coffee has a smooth, clean, sweet, less bitter, and less acidic taste profile. This taste profile is owed to the “Chemex paper filter.” A paper filter filters out coffee oils more effectively than metal filters. 

Chemex’s paper filter is thicker than Hario V60, Melitta, and Kalita Wave filters. This feature filters out more coffee oils and produces a smoother coffee taste.

Related: Chemex vs. Hario V60: A Comparative Analysis!

Step-by-Step Chemex Recipe

I’ll explain step by step how to brew coffee in Chemex. The whole process is quite simple. There are just a few points to be aware of. I’ll provide all the tips useful for you in the recipe.

Necessary for Chemex Brewing

• Chemex coffeemaker 
• Chemex filter 
• Gooseneck Kettle 
• Coffee Grinder 
• Scale 
• Timer 
• Coffee Beans 
• Water

Step 1: Heat the Water

Try to make coffee with water that you enjoy drinking. You can use purified or bottled water. Heat the water to 205 °F (95 °C). If you don’t have a thermometer, boil the water and wait 30-40 seconds. During this time, it will reach the ideal temperature.

Step 2: Measure and Grind Your Coffee Beans

If you are a Hario V60 user, try to grind your coffee beans slightly coarser than you would for the V60.

The reason for grinding slightly coarser than a Hario V60 is the Chemex paper filter is thicker than the V60 paper filter. Thicker paper filters offer more resistance to water compared to thinner paper filters.

An increase in resistance against water means a longer extraction time for the water to pass through the paper filter. This can result in an extended brew time.

If the brew time is too long, the coffee will be over-extracted, resulting in a bitter taste.

To avoid this, coffee beans are ground slightly coarser to balance the brew time because coffee grounds with a coarser grind make it easier for water to pass through them.

Therefore, grind the coffee beans slightly coarser for Chemex. For example, if you use a Hario V60, grind the coffee beans slightly coarser than you would for the V60.

Step 3: Preheat and Rinse

Place the Chemex filter into the Chemex, then rinse the paper filter with hot water. This process will prevent any paper taste from transferring into your coffee. It also preheats your Chemex. After rinsing, discard the water that has accumulated in the Chemex.

Tip: It is important to ensure that the paper filters do not cover the channel on Chemex’s side. This channel is designed for pouring coffee into your cup and allowing air to escape from the inside. Any trapped air in the lower chamber will impede the water flow if the channel is entirely covered. To avoid this, you may place a spoon in the channel or verify that the track is open to prevent any issues.

Step 4: Preparing to Brew

Place the Chemex on the coffee scale and add the coffee grounds. You are now ready for the brewing stage. 

Tip: You can use a coffee scale to achieve consistent and high-quality results from every Chemex. This way, when you find the perfect taste for your palate from the Chemex, you can make it a standard.

Related: Chemex vs. French Press

Step 5: Bloom

Add double the amount of water to the coffee grounds you used and start the timer. For example, if I use 30 grams of coffee grounds for this brew, I should add 60 ml of water for the bloom.

Ensure all the coffee grounds are fully saturated and wait 45 seconds for the bloom. As a result, most of the carbon dioxide in the coffee grounds will be released, preventing a sour taste.

Step 6: Adding the Remaining Water 

Slowly pour the remaining water in a circular motion. Do not let the water level rise too much. Take a break for a few seconds if necessary. The total brewing time should be 4-5 minutes, depending on the coffee you are brewing. 

If the water passes through the filter in less or more than 4-5 minutes, your coffee has been ground too thick or too thin. To achieve the ideal range, you can adjust the coarseness of your coffee beans. 

Note: Try not to exceed or fall below these time ranges. An overly long brewing time can result in a bitter taste, while an excessively short brewing time can result in a sour taste.

Step 7: Serve

Once all the water has drained through the filter, remove the filter. Swirl the Chemex gently in a circular motion by holding it in your hand. Then, serve the coffee.

Conclusion for Chemex Coffee

Chemex is my go-to equipment, especially when I want to enjoy a smooth and delicious cup of coffee. Moreover, preparing coffee in a Chemex is very aesthetic, and I never tire while making it. 

At first, brewing coffee in a Chemex may seem complex. However, after a few tries, you will become an expert. So, don’t hesitate to try it and enjoy the rich and flavorful coffee you can make at home with a Chemex.

Related: A Lifelong Barista’s Perspective on Chemex vs Aeropress!