A Chemex looks simple, but it brews coffee with the kind of clean, smooth flavor that makes you pause mid-sip and wonder, “Why didn’t I try this sooner?” It’s part science, part art, and a little bit of kitchen theatre.

Thick filters, a graceful design, and a gentle pour come together to create a cup that’s bright, balanced, and never bitter.

If you’ve ever felt overwhelmed by brewing methods, don’t worry, because you’re in good company.

This guide walks you through each step so you can make a Chemex coffee that tastes just as good as it looks. Let’s turn those beans into something magical.

What Is a Chemex?

The Chemex is a simple hourglass-shaped brewer created in the 1940s by Dr. Peter Schlumbohm, and it blends science with a bit of art.

Its smooth glass body and wooden collar make it look more like décor than a coffee tool, which is probably why people always ask, “What’s that thing?”

The real magic comes from its thick, cone-shaped paper filters. These filters catch tiny particles and extra oils that other methods let through, giving you a cleaner and brighter cup.

This matters because fewer oils mean less bitterness and no gritty sediment at the bottom of your mug.

With a Chemex, the flavors feel crisp, light, and easy to pick apart — citrusy notes pop, floral tones shine, and the coffee tastes smooth from start to finish.

If you want a cup that’s clear, balanced, and never heavy, the Chemex delivers exactly that.

What You’ll Need

Chemex (6-cup, 8-cup, etc.)
Choose a size that matches how much coffee you typically brew. Bigger isn’t always better because it’s about what you’ll actually drink.
Chemex Bonded Filters
These thick filters are essential for that clean, smooth flavor by removing oils and fine particles.
Fresh Coffee Beans
Freshly roasted beans make a huge difference in aroma and taste. Stale beans = flat coffee.
Grinder
A burr grinder is ideal for getting a consistent medium-coarse grind that works perfectly with a Chemex.
Kettle (Gooseneck Preferred)
A gooseneck gives you better control over your pour, making it easier to avoid over- or under-extraction.
Scale
For accurate coffee-to-water ratios. Eyeballing works… until it doesn’t.
Timer
Helps you keep track of bloom time and total brew time for a balanced cup.
Hot Water
Heat to around 195–205°F (90–96°C). Too hot or too cold can throw off your flavors.

Coffee-to-Water Ratio

Finding the right ratio is the secret sauce to a great Chemex brew. A good starting point is 1:15 to 1:16 — that’s one part coffee to fifteen or sixteen parts water.

It strikes a nice balance between strength and clarity without overwhelming the natural flavors.

For quick reference, here are some simple examples:

6-cup Chemex: 30g coffee → 450–480g water
8-cup Chemex: 40g coffee → 600–640g water
10-cup Chemex: 50g coffee → 750–800g water

If you want a stronger brew, use a bit more coffee or slightly less water (think closer to 1:14).

Prefer something lighter and smoother? Shift toward 1:17. Tiny adjustments go a long way, so play around until the cup tastes exactly how you like it.

Step-by-Step: How to Brew with a Chemex

Step 1 — Heat the water

Heat your water to 195–205°F (90–96°C). That range extracts the right flavors without burning the coffee. If you don’t have a thermometer, bring water to a boil and let it rest for 30–45 seconds.

Too cool, and the cup tastes weak. Too hot and you get extra bitterness. Simple heat control = big flavor payoff.

Step 2 — Weigh & grind the coffee

Weigh your coffee on a scale for accuracy. Grind to a medium-coarse texture — think coarse sea salt, not sand. A burr grinder keeps particles even.

If the grind’s too fine, water slows, and the brew tastes bitter. Too coarse, and the water rushed through, leaving thin, under-extracted coffee.

Adjust the grind a notch at a time until the pour time and taste line up.

Step 3 — Prepare the filter

Fold and place a Chemex bonded filter, with the thicker side toward the spout. Rinse the filter with hot water until the paper taste is gone and the Chemex is warm.

This step removes papery residue and preheats the glass so your coffee doesn’t cool on contact. Dump that rinse water before adding coffee.

Step 4 — Add coffee & start the bloom

Place the ground coffee in the filter and tare your scale. Pour just enough water to wet the grounds — about twice the coffee weight — and start the timer. This is the bloom.

It releases trapped gases and primes the grounds for even extraction. Let it sit 30–45 seconds. You’ll see the coffee swell and bubble. That’s a good sign.

Step 5 — Pour in stages

After the bloom, continue pouring in slow, controlled spirals from the center outward and back. Pour with a gooseneck if you have one. Keep the water level steady and don’t dump it all at once.

Aim for a total brew time of 3:30–4:30 minutes from the first pour. To avoid channeling, pour gently, keep the stream thin, and don’t poke the grounds with the kettle.

If water collapses through one spot, your grind or pour is to blame, so tweak them next time.

Step 6 — Swirl & serve

When the water has drained, remove the filter and give the Chemex a gentle swirl to mix the cup and even out the flavors. Pour into your mug right away.

Chemex coffee shines fresh and bright; sip it while it’s warm. If you’re sharing, decant into a warmed carafe so the flavor stays consistent for everyone. Enjoy the clean, clear cup you just crafted.

Tips for a Better Chemex Brew

Use freshly ground beans: Coffee tastes best right after grinding because the aromatics haven’t had time to fade. Pre-ground coffee loses flavor fast, so grinding right before brewing gives you a brighter, more vibrant cup.
Adjust your grind size based on the flow: If the water drips too slowly, the grind is likely too fine and will make your brew bitter. If it drains too fast, the grind is too coarse, and the coffee will taste weak.
Use filtered water: Water makes up most of your coffee, so its quality matters. Filtered water removes minerals and chlorine that can mute or distort flavors, giving you a cleaner and more consistent brew.
Keep your Chemex clean: Old oils and residue cling to the glass over time and can add unwanted flavors. Rinse after every use and give it a deeper clean regularly.

Common Mistakes to Avoid

Using an overly fine grind: Fine grounds slow the water down and lead to bitter, muddy flavors. Stick to a medium-coarse grind to keep things smooth and balanced.
Not rinsing the filter: Skipping the rinse leaves a papery taste in your cup and cools the Chemex too quickly. A quick rinse fixes both problems in seconds.
Pouring too fast: Rushing the pour creates uneven extraction and harsh flavors. Slow, steady spirals keep the brew even and predictable.
Using stale beans: Old beans lose aroma and sweetness, making your coffee taste flat. Fresh beans bring out the clean, bright notes the Chemex is known for.

Flavor Notes to Expect

A Chemex gives you a cup that’s clean, crisp, and balanced. You taste each note clearly because the thick filter removes the oils and tiny particles that usually muddy things up.

This clarity brings out brighter flavors such as citrus, light florals, gentle sweetness, and even tea-like tones. Light and medium roasts shine the most here because they keep those delicate flavors intact.

If you enjoy floral and fruity cups, Ethiopian beans are a great pick. For bold citrus and berry notes, Kenyan coffees do the job beautifully.

If you prefer something more balanced and familiar, Central American or Colombian beans offer bright acidity with soft chocolate or caramel in the background.

No matter what you choose, aim for fresher, lighter roasts because they let the Chemex do what it does best: brew a cup that’s bright, smooth, and full of character.

How to Clean and Care for Your Chemex

Daily care is simple: give your Chemex a warm rinse right after brewing, swirl soapy water inside, and rinse again until the glass feels clean and slick.

This keeps oils from sticking and stops old flavors from creeping into tomorrow’s cup.

For deeper cleaning, fill the Chemex with warm water, add a drop of mild dish soap or a scoop of coffee maker cleaner, and let it sit for a few minutes before scrubbing gently with a soft bottle brush.

This clears out buildup without scratching the glass.

If you’re dealing with stubborn stains, a mix of warm water and baking soda works wonders — sprinkle some inside, add water, and swirl until the residue lifts.

You can also use a splash of white vinegar to break down mineral spots, but rinse thoroughly afterward so the smell doesn’t linger.

Avoid anything harsh or abrasive, especially metal brushes or scouring pads, since they can scratch or dull the glass.

Final Words

Brewing with a Chemex is simple once you get the hang of it, and a little curiosity goes a long way.

Small tweaks, like a slightly different grind, a slower pour, a new origin, can turn a good cup into a great one.

So grab your Chemex, heat some water, and give this method a try. You might just find your new favorite way to start the day.

FAQ’s

Can I use regular filters?

Not really. Chemex filters are thicker and designed for cleaner, smoother coffee. Regular filters let more oils and fine particles through.

What grind size works best?

A medium-coarse grind, similar to coarse sea salt. It helps the water flow at the right pace and keeps flavors balanced.

How long does a Chemex brew take?

About 3:30–4:30 minutes from your first pour. Too fast or too slow usually means your grind needs adjusting.

Can I make iced coffee with a Chemex?

Yes! Brew hot coffee directly over ice (using a stronger ratio). It chills instantly and stays bright and refreshing.