Chemex Brew Guides

3-Cup Chemex Guide

Yield: 12 oz Time: 3:00 minutes

1. Grind 26 grams of coffee to a medium coarseness. If the bed of coffee lowers too much between pours, the grind may be too coarse. If the bed becomes too high, the grind may be too fine. In either case, use micro-adjustments on the grinder to change the particle size.

2. Heat at least 20 ounces of water to 205° with a gooseneck kettle. Rinse paper filter with 200 grams of this water, weighing it out with a scale, then pour this water out.

3. Pour the 26 grams of ground coffee into the rinsed filter and settle the bed. Now that you’re ready, pick up your kettle and start your timer.

4. At 0:00, pour 40 grams of water (10% of the total 400 grams of water) with concentric circles from the outside in, starting at 6 o'clock. Aim to pour at a rate of 40 grams of water per 10 seconds.

5. At 0:30, pour up to 120 grams of water (adding 80 grams, or 20%) with concentric circles from the outside in, starting at 6 o'clock.

6. At 1:00, pour up to 200 grams of water (adding 80 grams, or 20%) into the middle of the bed of coffee.

7. At 1:30, pour up to 280 grams of water (adding 80 grams, or 20%) into the middle of the bed of coffee.

8. At 2:00, pour up to 360 grams of water (adding 80 grams, or 20%) into the middle of the bed of coffee.

9. At 2:30, pour up to 400 grams of water (adding 40 grams, or 10%) into the middle of the bed of coffee.

10. Once the coffee finishes dripping, mix it by pouring it into a clean decanter.

11. Finally, serve the coffee into a cup. As you drink it, consider its aroma, flavor, body, and finish, as well as the evolution of these characteristics as the coffee cools. Enjoy!

8-Cup Chemex Guide

Yield: 35 oz Time: 6:00 minutes

1. Grind 60 grams of coffee to a coarse grind. If the bed of coffee lowers too much between pours, the grind is too coarse. If the bed becomes too high, the grind is too fine. In either case, use micro-adjustments on the grinder to change the particle size.

2. Heat 1 liter of water to 205° with a gooseneck kettle. Rinse paper filter with 500 grams of this water, weighing it out with a scale, then pour this water out.

3. Pour the 60 grams of ground coffee into the rinsed filter, settle the bed, and tare your scale. Then, heat another liter of water to 205°.

4. At 0:00, start your timer and pour 100 grams of water (10% of the total 1,000 grams of water you’ll use) with concentric circles from the outside in, starting at 6 o'clock. Pour at a rate of 50 grams of water per 10 seconds.

5. At 1 minute, pour up to 300 grams of water (adding 200 grams, or 20%) with concentric circles from the outside in, starting at 6 o'clock.

6. At 2 minutes, pour up to 500 grams of water (adding 200 grams, or 20%), pouring all of the water into the middle.

7. At 3 minutes, pour up to 700 grams of water (adding 200 grams, or 20%), pouring all of the water into the middle.

8. At 4 minutes, pour up to 900 grams of water (adding 200 grams, or 20%), pouring all of the water into the middle.

9. At 5 minutes, pour up to 1,000 grams of water (adding 100 grams, or 10%), pouring all of the water into the middle.

10. Once the coffee finishes dripping, discard the coffee grounds and filter, then mix the brewed coffee.

11. Finally, serve your coffee. As you drink it, consider its aroma, flavor, body, and finish, as well as the evolution of these characteristics as it cools. Enjoy!

Iced Chemex Guide

Yield: 12 oz Time: 3:00 minutes

1. Grind 30 grams of coffee to a medium coarseness. If the bed of coffee lowers too much between pours, the grind may be too coarse. If the bed becomes too high, the grind may be too fine. In either case, use micro-adjustments on the grinder to change the particle size.

2. Heat 20 ounces of water to 205° with a gooseneck kettle. Rinse paper filter with 200 grams of this water, then pour this water out.

3. Remove the paper filter, weigh out 150 grams of ice into the base of the Chemex brewer, then replace the paper filter.

4. Pour the 30 grams of ground coffee into the rinsed filter and settle the bed. Now that you’re ready, pick up your kettle and start your timer.

5. At 0:00, pour 25 grams of water (10% of the total 250 grams of water that you’ll be using) with concentric circles from the outside in, starting at 6 o'clock. Aim to pour at a rate of 25 grams of water per 10 seconds.

6. At 0:30, pour up to 75 grams of water (adding 50 grams, or 20%) with concentric circles from the outside in, starting at 6 o'clock.

7. At 1:00, pour up to 125 grams of water (adding 50 grams, or 20%) into the middle of the bed of coffee.

8. At 1:30, pour up to 175 grams of water (adding 50 grams, or 20%) into the middle of the bed of coffee.

9. At 2:00, pour up to 225 grams of water (adding 50 grams, or 20%) into the middle of the bed of coffee.

10. At 2:30, pour up to 250 grams of water (adding 25 grams, or 10%) into the middle of the bed of coffee.

11. Once the coffee finishes dripping, mix it by pouring it into a clean decanter.

12. Finally, serve the coffee into a cup over ice. As you drink it, consider its aroma, flavor, body, and finish. Enjoy!

Download 3-Cup PDF

Download 8-Cup PDF

Download iced PDF

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Quick View

Chemex Brewer {3 Cup or 8 Cup}

from $42.00

Ahh, the Chemex. It’s such a classic beauty—after 70 years of unchanged design it’s difficult to describe it in ways that haven’t already been expressed. The Museum of Modern Art, the Smithsonian and others have recognized the innovative design as timeless and gorgeous and the Chemex lives as a part of their permanent collections. This glass-handle version of the Chemex is not only beautiful, but keeps things simple. The coffee brewed using a Chemex is as elegant and sophisticated as the design. It brings the most out of almost any coffee - made of non-porous Borosilicate glass which will not absorb odors or chemical residues and paired with scientifically designed paper filters that do a fantastic job filtering out non-dissolvable solids, the Chemex yields a crisp, clean, and complex coffee.

3 cup size is recommended for 1-3 8oz servings.

Check out our Brew Guide to learn more!

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Chemex Filters {3-Cup}

$11.00

These scientifically designed oxygen cleansed bonded paper filters are unmatched in the industry. 20-30% thicker than competitors, you’re ensured the cleanest cup. These filters require a few quick and easy folds then are ready use in the 3-Cup Chemex models.

Chemex Filters {8-Cup}

$11.00

These scientifically designed oxygen cleansed bonded paper filters are unmatched in the industry. 20-30% thicker than competitors, you’re ensured the cleanest cup. These conveniently pre-folded filters are ready use and will fit in every Chemex brewer except the pint-size models.

Daydream {Darkly Roasted Blend}

from $19.00

This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.

AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: mexican ‘ki-saya’, colombian ‘tolima’, and balinese ‘kintamani’
PROCESS: washed, wet-hulled
CERTIFICATION: organic

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Mokha Java {Classic Blend}

from $19.00

'Mokha Java' was the first blend ever created. Coffee originated in Arabia and was first sold through the port of 'Mokha' (Al Mukha) in Yemen; the 'Mokha' in this blend is a naturally-processed Ethiopian coffee, adding notes of fruit and cocoa. Coffee was then cultivated in Indonesia and shipped out through the island of 'Java' (Jawa); the 'Java' in this blend is a wet-hulled Balinese coffee, which gives deeper tones of earth and spice. The result is a marriage between the brightness of Africa and the depth of Indonesia - in the cup it is a very dynamic, yet balanced, coffee.

AROMA: cherry cordial, clove
FLAVOR: red wine, dark chocolate
BODY: plush, silky
FINISH: tobacco, nutmeg
REGION: ethiopian 'kayon mountain’ and balinese ‘kintamani’
PROCESS: natural, wet-hulled
CERTIFICATION: organic

Size: