How To Use A Chemex To Brew Fantastic Coffee (Step-By-Step)
Ever wondered why Chemex coffee tastes so smooth and balanced? I usually stick to my go-to brewing methods. But when family or friends visit, I like to pull out the Chemex. It’s one of those brewers that really makes a show. Both in flavor and presentation.
Plus, there’s something about watching that golden coffee drip through the thick paper filter that just feels fancy. However here’s the thing: the Chemex can be a little intimidating if you’ve never used it before, and trust me, I’ve had my share of less-than-perfect pours.
In this guide, I’ll walk you through everything I’ve learned—from choosing the right grind size to nailing that perfect pour-over technique. So let’s start brewing!
What Is A Chemex?
The Chemex is a stylish, hourglass-shaped pour-over coffee maker that’s been turning heads since its invention in 1941 by Dr. Peter Schlumbohm.
Unlike most brewing devices, it’s made entirely of glass, with a distinctive wooden collar and leather tie, making it as much a work of art as it is a brewing tool.

The Chemex’s unique design doesn’t just look good; it’s actually been featured in the Museum of Modern Art (MoMA) for its aesthetics and functional simplicity.
What sets it apart, though, is the thicker paper filters it uses, which result in a clean and crisp cup of coffee by filtering out oils and fine particles that can make other brews muddy.
Why Choose a Chemex Coffee Maker Over Other Brewers?
Cleaner, Brighter Taste: Chemex’s thicker filters capture more oils and fines, producing a cup with a clean, bright flavor profile. This makes it perfect for those who want to highlight the unique characteristics of single-origin beans.
Aesthetic Appeal: With its glass body and wooden collar, the Chemex isn’t just a coffee maker—it’s a statement piece for your kitchen. It combines functionality and beauty in a way that few other brewers can match.
Brewing Capacity: The Chemex comes in multiple sizes, allowing you to brew anywhere from 1 to 10 cups. Whether you’re brewing for yourself or a group, it offers flexibility that other pour-over devices often lack.
Slow, Meditative Process: Brewing with a Chemex requires a bit of patience and precision, which turns the act of making coffee into a meditative ritual. It’s not just about the end product; it’s about the process.
No Need for Extra Equipment: Unlike some brewers, the Chemex is an all-in-one device—no need for a separate carafe or kettle. Just a gooseneck kettle, your favorite beans, and a steady hand are all you need to get started.

Mastering The Chemex Pour Over (Step-By-Step)
Equipment
- Chemex coffee maker
- Chemex paper filter (the special bonded ones are a must for that clean cup!)
- Digital scale
- Timer:
- Gooseneck kettle
- Wooden spoon (optional, for stirring)
Ingredients
- Freshly roasted coffee beans (medium-coarse grind size)
- Hot water (heated to about 200°F or just off-boil)
Instructions
- Set Up and Rinse the Filter: Start by folding the Chemex filter along its seams and placing it inside the top of the Chemex. Make sure the thicker, triple-folded part of the filter is facing the spout. Next, rinse the filter thoroughly with hot water. This warms up the glass and removes any papery taste from the filter. Toss out the rinse water before adding your grounds.
- Measure Out Your Coffee and Water: I typically go with a 1:15 coffee-to-water ratio. For a standard brew, that's about 30 grams of coffee to 450 grams of water. Weigh your coffee beans and grind them to a medium-coarse consistency (like kosher salt). Remember: consistency is key here—uneven grinds can lead to unbalanced flavors.
- Add Coffee Grounds to the Chemex: Place your freshly ground coffee into the center of the filter and give the Chemex a gentle shake to level the grounds. This helps ensure even extraction during the pour.
- Start with the Bloom: Begin by pouring just enough water to saturate the grounds evenly (around 60 grams). You'll see the coffee "bloom" as COâ‚‚ escapes, creating bubbles and releasing the first hit of aromatic goodness. So let it sit for about 30 seconds. This pre-infusion step is crucial and often skipped, but trust me, it makes a big difference.
- Continue Pouring in Small Circles: Slowly start adding water in a steady spiral motion, beginning in the center and working your way outwards. Avoid pouring directly onto the filter itself. Keep the water level steady, and don't rush—aim for a total brew time of about 3-4 minutes. Maintain a consistent, gentle pour rate to extract those rich flavors without over-extracting the grounds.
- Remove the Filter and Enjoy: Once all the water has dripped through, remove the filter and discard it. Give the Chemex a gentle swirl, and pour yourself a cup. The result should be a beautifully clear, bright cup of coffee that highlights all the subtle flavors of your beans.
Video
Notes
Unique Tip:
One trick I love is including a gentle swirl after the bloom phase. Instead of letting the grounds sit too long, I gently swirl the Chemex to ensure the grounds are fully soaked. It helps create a smoother, more even extraction and prevents over-extraction of certain areas. Give it a try—it’s a small step that makes a noticeable difference!Favorite Coffee Brands for Chemex
I’ve tried quite a few, but a few standouts consistently deliver the clean and nuanced flavors that the Chemex is known for. I suggest the following brands:
1 – Stumptown Coffee Roasters – Hair Bender
This blend brings together beans from Latin America, Africa, and Indonesia, resulting in a delightful mix of fruity and chocolatey notes.

Its medium roast profile highlights the Chemex’s clarity, allowing you to pick out those distinct flavor layers without overwhelming your palate.
2 – Counter Culture Coffee – Big Trouble
Whenever I’m craving a smoother, more comforting cup, I reach for Counter Culture’s Big Trouble.

It’s a medium-dark roast, and while that might seem bold for a Chemex, it’s actually perfect for showcasing caramel and nutty undertones.
3 – Blue Bottle Coffee – Bella Donovan
Blue Bottle’s Bella Donovan is a blend of organic beans from Ethiopia and Sumatra. It creates a cup that’s both bright and full-bodied. I love brewing this one when I want to highlight fruity and floral notes.

Tips For Perfecting Your Brew With Chemex
When I want to impress guests or just treat myself, these are the three tips I rely on to take my Chemex brew to the next level.
1 – Pre-Wet the Filter Thoroughly
Before adding your coffee grounds, always rinse the filter with hot water. This does two things: it removes any papery taste that could affect the final flavor.

Also preheats the Chemex, ensuring a stable brewing temperature. I noticed a smoother taste after making this a habit—plus, you won’t get any weird aftertastes!
2 – Focus on the Bloom
The bloom is more than just a pretty sight—it’s essential for extracting maximum flavor. When you first pour hot water over the grounds, let it sit for about 30-45 seconds until you see the coffee “bloom” or bubble up.

This step allows the coffee to release trapped gases, producing a more even extraction.
3 – Use a Gooseneck Kettle for Better Control
The precise spout lets you control the flow rate of your water, making it easier to pour slowly and evenly.

This helps prevent over-extraction in some areas and under-extraction in others, giving you a cleaner, more consistent brew. Plus, it makes you feel like a coffee pro when you’re swirling that kettle around!
Maintenance and Cleaning of Your Chemex
I’ve learned this through trial and error; after a few neglected mornings, I could really taste the difference. So here are a few simple cleaning tips that will help you out.

1 – Rinse Immediately After Use
As tempting as it is to leave your Chemex sitting around after enjoying that first cup, it’s best to give it a good rinse right away.
I always swirl some warm water in mine and dump it out before any leftover coffee has a chance to dry up. It prevents stains and keeps the glass looking as good as new.
2 – Use a Gentle Brush for Deep Cleaning
Once a week or so, I give the Chemex a deeper clean using a long-handled brush designed for narrow glassware. This is especially useful for getting into the base, where stubborn coffee residue likes to build up.
I add a few drops of mild dish soap, give it a gentle scrub, and rinse thoroughly. You should avoid using anything abrasive—Chemex glass is delicate, and you don’t want scratches!
3 – Baking Soda and Vinegar for Stubborn Stains
Every now and then, if I notice any cloudy spots or leftover odors, I use a baking soda and vinegar mixture.
Just sprinkle a little baking soda inside, add a splash of vinegar, and let it fizz up. After a few minutes, scrub gently and rinse. It’s an easy way to keep the glass crystal-clear without using harsh chemicals.
4 – Don’t Forget the Wooden Collar
I remove the collar before cleaning and wipe it down separately to avoid water damage. If it starts to look dry, I rub in a little food-safe mineral oil to keep it looking fresh and prevent cracking.
5 – Air Dry Upside Down
After every clean, I let my Chemex air dry upside down on a dish rack. This prevents any water spots from forming and ensures it’s completely dry before the next use. Plus, it just looks better when it’s spotless and ready to brew!
Last Thoughts
Brewing coffee with tools like a Chemex or AeroPress is more than just making a drink—it’s a ritual that lets you play with flavors and refine your technique over time.
From choosing the right beans to mastering your pour. Each little tweak makes a difference, and that’s part of what makes the process so fun.
I hope these tips and methods help you get even more joy out of your brewing experience.
If you’ve got any questions or your own tricks for making the perfect cup, feel free to drop a comment below and share—and with that voilà !
Questions? We Have Answers.
Get answers to a list of the most Frequently Asked Questions.