How to Brew Chemex Coffee: A Step-by-Step Guide

By Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery | Published: 2026-10-23

Category: How-to Guides

Master the Chemex pour-over method with our step-by-step guide. Learn the right grind, water temperature, and technique for a clean, bright cup.

Quick Answer

Brewing Chemex coffee is all about controlling water temperature, grind size, and pour technique. Use a medium-coarse grind, water just off the boil, and a steady spiral pour for a clean, bright cup.

Why the Chemex Filter Matters

The Chemex brewing method is famous for producing a clean, sediment-free cup. That clarity comes largely from the filter. Standard paper filters let through more oils and fine particles, while the thicker Chemex FS-100 Filters are designed to remove more sediment and oils without clogging. The result is a lighter-bodied coffee with pronounced clarity and brightness.

Choosing the Right Grind Size

A medium-coarse grind is the sweet spot for Chemex. It should look like coarse sea salt. Too fine and the water will take too long to pass through, leading to over-extraction and bitterness. Too coarse and the water flows through too quickly, producing a weak, under-extracted cup. Adjust by one notch on your grinder if your brew time is significantly off the 4-minute target.

Step-by-Step Chemex Brewing Process

1. Prepare Your Equipment: Place one Chemex FS-100 filter into the top of your Chemex, with the three-layered side facing the spout. Rinse the filter with hot water to remove any paper taste and preheat the carafe. Discard the rinse water. Skipping the rinse can leave a papery taste in your coffee.
2. Add Coffee Grounds: Use a ratio of 60 grams of coffee per litre of water (roughly 1:16.7). For a standard 6-cup Chemex, that's about 42 grams of medium-coarse ground coffee. Add the grounds to the rinsed filter and gently shake to level the bed. Weigh your coffee for consistency; volume measures are unreliable.
3. Bloom the Coffee: Heat water to 200°F (93°C). Pour just enough water to saturate the grounds—about twice the weight of the coffee (84 grams). Wait 30–45 seconds for the coffee to bloom and release carbon dioxide. A fresh bloom means your coffee is fresh. If it barely bubbles, your beans may be stale.
4. Main Pour: Slowly pour the remaining water in a steady spiral, starting from the centre and working outward, avoiding the filter edge. Pour in 3–4 stages, letting the water level drop halfway between pours. Aim for a total brew time of 4 minutes. Pouring too fast or too high can agitate the grounds and cause uneven extraction.
5. Remove the Filter and Serve: Once the water has fully drained through the grounds, carefully lift the filter by its edges and discard it. Swirl the carafe gently to mix the coffee, then pour and enjoy immediately. Leaving the filter in the carafe will continue to extract and make the coffee bitter.

Product Used in This Guide

Chemex Filters: The Chemex FS-100 Filters are crafted 20–30% heavier than standard filters, ensuring precise infusion time and superior filtration. This extra thickness removes more oils and sediment, giving you the cleanest, purest cup possible without bitterness.
Chemex Filters