HOW TO MAKE A CHEMEX COFFEE



Chemex is a pour-over method which was developed in 1941 in the USA. It relies on a heavier paper filter that restricts the amount of oil that makes it into the cup, thereby creating a sweeter lighter bodied coffee than that of a traditional paper filter. It has great visual appeal both while sitting idle and when in use, which is why it is on display at the Museum of Modern Art in New York.

What you will need:
3-Cup Chemex brew device
Chemex Filter Paper
350ml Hot water (not boiling - around 82-88 degrees C)
2.5tbsp coffee (20grams) - freshly ground for filter



  1. Open filter to make a cone with the “3 ply” side facing the spout.


  2. Place the paper filter in the Chemex and rinse with some hot water. Make sure the whole filter paper comes in to contact with some water. (This helps remove the ‘papery’ taste some filters give-off.) Discard the water.


  3. Grab your coffee, freshly ground if possible. Obviously it’s ideal to have a scale, but if not, bank on 2 and a half tablespoons per 3-cup Chemex (the small one). Place it carefully in the bottom of the filter.

    Shake gently to settle the grounds.

  4. Take the kettle and saturate the coffee grinds with about 25% of your total water (about 90ml), ensuring there are no dry spots.

    When hot water hits freshly ground coffee for the first time, it initiates the brewing process. The start of this process entails the coffee 'degassing' and releasing all the CO2 contained within the bean. This is called the 'bloom' of the coffee. 


  5. Let the coffee bloom for 30 seconds.


  6. Pour the rest of your water steadily and slowly for 2:30 minutes. The aim here is to evenly pour the water in to the ‘coffee slurry’ whilst maintaining the ‘crust’ of the coffee. You should be slowly pouring for the duration of the time (it can be hard, but practice makes perfect!)

    The ‘coffee slurry’  is what we call the coffee brew before it has made its way through the filter.
    The crust of the coffee is the layer of grounds on the surface of the brew.

    Remember: The speed of your pour will determine you resulting brew time - so try and adjust your pour to achieve your desired brew time (we're aiming for a total of 3:30 for this recipe, including the initial bloom)

  7. After your 2:30 minutes has passed, let your brew rest for 30 seconds.


  8. Remove the paper filter and the coffee grounds from the Chemex and discard. Rinse your Chemex brewer.

  9. Your brew is complete and ready to be slowly indulged, but hey - we know your going to slurp it down in a couple of seconds because it so delightful :)


  10. Grab the person closest to you and show them your first brew. Give them a sip, because coffee is always better shared.


  11. Now send us an email and let us know how you would went. we'd even love to see a photo of your brew :)

If you your grinder's looking a little empty, we can help you top it up with some delicious beans!