The Chemex is a classic pour-over coffee maker with an iconic hourglass shape. It is made from borosilicate glass with a wooden collar tied with a leather cord around the middle. It uses special thick paper filters – 20-30% thicker than regular filters – which remove oils and fine particles that other brewing methods leave behind.
Brewing with a Chemex is both a science and an art—perfect for coffee lovers who appreciate clarity in taste and beauty in presentation.
In this guide, I’ll cover everything you need to know about Chemex, including tools, complete recipe, brewing tips, and cleaning tips.
What Supplies do you need for Chemex Coffee?
- Chemex coffee maker: Available in various sizes, typically 3-cup, 6-cup, or 8-cup.
- Chemex paper filters: Thicker than standard filters, designed specifically for Chemex.
- Fresh coffee beans: High-quality, freshly roasted beans.
- Coffee grinder: Burr grinders are preferred for consistency.
- Kettle: A gooseneck kettle is preferable for controlled pouring.
- Hot water: Just off the boil, around 200°F (93°C).
- Stirrer or spoon: For agitation during the brewing process.
- Scale and Timer: For accurate measurement (optional)
How to use a Chemex Coffee Maker?
1. Heat the Water: Heat water to 200°F (93°C). If you don’t have a thermometer, bring water to a boil and let it sit for 30 seconds.
2. Grind the Coffee: Grind your coffee beans to a medium-coarse consistency – think sea salt or coarse breadcrumbs. You want it coarser than you’d use for drip coffee but finer than French press.
3. Place and Rinse the Filter: Take a Chemex square filter and fold it into quarters. Open it up so you have a cone with three layers on one side and one layer on the other. Place the filter in your Chemex with the thick three-layer side facing the spout. Pour hot water through the filter to rinse out any paper taste and to warm up the Chemex. Discard the rinse water before brewing.
4. Measure the Coffee
Use about 1 gram of coffee per 15–18 mL of water. A common starting point is 14-15 grams of coffee for a standard 250 mL single cup of water.
5. Add Coffee to the Filter: Add your ground coffee to the filter and gently shake the Chemex to level the grounds.
6. Begin Brewing – Bloom the Coffee: Place your Chemex on the scale, zero it out, and start your timer. Pour twice the weight of water as coffee (so 30 mL water for 15g coffee) in a slow spiral, starting from the center and working outward to wet all the coffee grounds. Watch the coffee “bloom” – it’ll puff up and release CO2. Let it sit for 30-45 seconds.
7. Pour the Rest of the Water: After blooming, slowly pour the remaining hot water in small, circular motions over the grounds.
Keep the water level steady, and avoid pouring down the sides. Do this in 2 to 3 stages until you reach your total water weight (around 250mL for 15g coffee).
8. Let It Finish Dripping: Once all the water has dripped through, lift out the filter and discard it. Give your Chemex a gentle swirl to mix the coffee, then pour and enjoy. Your total brew time should be between 4-6 minutes from start to finish. If it’s taking much longer, your grind might be too fine.
How to Clean a Chemex Coffee Maker Easily?
To clean a Chemex Coffee Maker, you don’t need any fancy tools—just a few basic things and a couple of minutes.
1. Remove the Filter: Pull out the used Chemex filter and throw it away right after brewing. Don’t let it sit – coffee oils will start sticking to your glass.
2. Remove the Wooden Collar: Untie the leather strap and slide off the wooden collar. Set them aside so they stay dry.
3. Rinse Right Away: Rinse your Chemex with warm water while it’s still warm from brewing. This prevents oils from hardening on the glass. Swirl the water around to hit all surfaces.
4. Wash Gently with Soap: Put a drop of mild dish soap inside. Use a bottle brush or a soft sponge to scrub the inside walls. Make sure to clean the narrow neck and the bottom, where coffee oils collect.
5. Rinse and Dry: Rinse with fresh warm water several times until the water runs completely clear. You don’t want any residue affecting your next brew. Let your Chemex air dry upside down on a dish rack, or dry it with a clean towel. Make sure it’s fully dry before putting the wooden collar back on.
Deep cleaning
For deep cleaning, fill your Chemex with equal parts white vinegar and warm water, let it soak for 15-20 minutes, then add uncooked rice and swirl vigorously – the rice acts as a gentle scrubber while the vinegar dissolves mineral deposits and stubborn oils. You can also use a spoon of baking soda with warm water to remove stubborn stains.
Chemex is also dishwsher safe but I always recommend to hand-wash your Chemex.
Some Expert Tips for the Chemex Coffee Maker
Get Your Grind Right: Use a medium-coarse grind that looks like sea salt or coarse breadcrumbs. If your coffee tastes sour, grind finer. If it tastes bitter or takes forever to brew, grind coarser.
Pre-wet the Filter: Always rinse the paper filter with hot water before adding coffee. This removes any paper taste and warms up the Chemex.
Master the Bloom: Always give 30-45 seconds bloom using a small amount of water. This releases CO2 trapped in fresh beans and ensures even extraction. Skip this step, and your coffee will taste uneven and weak.
Pour in Slow Circles: Use a gooseneck kettle to pour in steady, controlled spirals from the center outward. Keep your water level consistent throughout brewing – never let the coffee bed go completely dry between pours or you’ll get uneven extraction.
Time Your Total Brew: The Chemex brewing process should take 4-6 minutes from bloom to final drip. If your brew is way too quick, that means your coffee grind is too coarse, and it’ll end up tasting watery. If it takes more than 7 minutes, your grind is probably too fine, which can lead to a bitter flavor from over-extraction.
How does a Chemex Coffee Maker work?
A Chemex coffee maker works using the pour-over method, which means you brew coffee by pouring hot water over coffee grounds and letting it slowly drip through a thick paper filter into the glass carafe below.
The key is the special Chemex filters that are 20-30% thicker than regular filters, which trap oils and fine particles as the water passes through. The hourglass-shaped glassware isn’t just stylish, it enhances clarity in both flavor and presentation, making each brew smooth, bright, and aromatic.
What’s special about Chemex?
Strong Glass Design: The Chemex is made from borosilicate glass, which effectively handles heat and resists cracking.
Thick Filters for Clean Coffee: Unlike regular filters, Chemex filters are thicker and trap more oils and fine particles, resulting in a smoother, clearer cup.
Pure Flavor: It brings out delicate flavors in the beans, making it perfect for specialty high-quality single origin coffee beans.
Full control over brewing: Since it’s a manual pour-over, you control the water flow, brew time, and temperature—ideal for coffee lovers who like precision.
Stylish Look: The Chemex has a classic design that looks like a piece of art. Peter Schlumbohm’s original design has remained virtually the same for over 80 years because it works so well – it’s a proven, time-tested brewing method.
How can you keep your Chemex coffee hot?
Here are some tips on how you can keep your chemex coffee warm.
Preheat the Chemex: Rinse your Chemex with hot water before brewing to warm the glass; otherwise, the cool glass will quickly make your coffee cold.
Try a Chemex Warmer: Place your Chemex on a coffee warmer or electric hot plate set to low heat. The gentle, consistent heat keeps your coffee perfectly hot without overcooking it.
Wrap Kitchen Towel: Wrap a clean kitchen towel or Chemex-specific cozy around the bottom half of your Chemex. This insulates the glass and traps heat, keeping your coffee warm for 30-45 minutes without any extra equipment.
Chemex coffee tastes best fresh. Don’t wait too long—pour and enjoy while it’s hot!
Read a guide on some practical ways to keep coffee hot
How to use Chemex without a Scale?
You can still use a Chemex without a scale by using basic kitchen tools and visual cues. Measure your coffee with tablespoons—about 2 tablespoons for every cup of water. One tablespoon holds roughly 5 to 7 grams of coffee.
You can use a kitchen measuring cup or the markings on a kettle to measure out the water. First, just pour a little bit of water for the bloom phase. After about 45 seconds, pour the rest of the water slowly.
Stick to a general coffee-to-water ratio of 1:15 to 1:17. Use a timer to keep your brewing time around 4 to 6 minutes. While this method isn’t as precise as using a scale, it still works well with a little practice and yields a smooth, tasty cup of coffee.
FAQs
Is Chemex the same as drip coffee?
Yes, Chemex uses the same basic brewing principle as drip coffee – hot water drips through coffee grounds and a filter by gravity. However, Chemex gives you complete manual control over water temperature, pour speed, and timing, while automatic drip machines do everything for you with less precision.
Why is Chemex Coffee Bitter?
Chemex coffee can taste bitter if the grind is too fine, the water is too hot, or the brew time is too long. Use a medium-coarse grind, maintain the proper water temperature (195–205°F), and brew for 4-6 minutes for optimal taste.
Can chemex go on stove?
Chemex can go on a gas stove using low flame or on a glass-top electric stove on low heat, but always remove the wooden collar first to prevent burning. Keep the heat very low and use it only for gentle warming to maintain coffee temperature, not for boiling water, since high heat can crack the borosilicate glass.
