Chemex Brew Guide

The Chemex is a piece of design history, but more importantly, it's a tool that rewards mindfulness. Every small adjustment, from pour rhythm to grind size, has a noticeable effect. With a bit of practice, you’ll be able to produce beautifully clear, aromatic brews that highlight sweetness and structure without bitterness.

Why the Chemex Produces Such Clean, Balanced Coffee

The Chemex uses a thick, bonded paper filter that removes more oils and fines than standard pour-over filters. This results in an exceptionally clean cup with a crisp finish and enhanced aromatics. Because the filter is denser, water flows more slowly, which lengthens contact time. For this reason, grind size becomes even more important: too fine and the flow stalls; too coarse and the brew finishes too quickly.

The shape of the Chemex also affects extraction. Its wide cone and tall walls encourage a gentle, steady flow, while the glass body maintains stable temperature. When brewed well, these elements combine to produce a cup that highlights sweetness, layered aromatics, and structure. Lighter roasts often taste vibrant and tea-like, while medium roasts can feel smooth and comforting.

Choosing the Right Grind Size

A consistent grinder is essential for Chemex brewing. The thick filter naturally slows down water flow, so a medium-coarse grind is an ideal starting point. The goal is a bed that drains cleanly in about four and a half to five minutes.

Too fine: the brew may taste heavy or bitter, and the filter may clog.

Too coarse: the brew may taste weak or under-extracted, lacking sweetness.

With Baratza grinders, you gain precision and predictability. When particle size is even, water flows smoothly through the coffee bed, producing clarity and highlighting the sweetness the Chemex is known for. As always, adjust based on flavor, not just time. If your brew tastes sharp or sour, try a slightly finer grind. If it tastes papery or thin, go coarser.

Since brewing a Chemex is so dependent on technique and the coffee that you are using, you may need to go far coarser than you think especially if you are grinding with ceramic burrs, like on the Vario+ or Forté AP, since ceramic burrs create a lot of fine particles. Below are some recommended starting points, but do not be afraid to go well outside of these settings if your brew is not going as intended!

Starting Grind Settings

A Reliable Everyday Recipe

This recipe creates a balanced cup that shows off the strengths of the Chemex while giving you room to refine and personalize and should be enough coffee to share. Cut the recipe in half (or even smaller) for a single cup.

Coffee: 50 g

Water: 800 g at 205°F

Total Brew Time: ~5 minutes

    1. Place the Chemex filter with the triple-fold side aligned over the spout.

    2. Rinse the filter thoroughly to remove papery flavors and preheat the brewer, then dump the water.

    3. Grind 50 g of coffee medium-coarse.

    4. Add the grounds and level the coffee bed.

    5. Start your timer and pour 100 g of water to saturate all grounds.

    6. Stir gently to ensure even extraction.

    7. After 30 seconds, begin your main pours in steady spirals: add 140 g, pause, then another 140 g, and repeat until you reach 800 g.

    8. Aim for a total brew time near five minutes. Slight variations are normal and depend on grind size, coffee freshness, and pouring rhythm.

    9. Remove the filter, swirl the Chemex gently, and enjoy a clean, aromatic cup.

This recipe produces clarity, sweetness, and structure—a dependable foundation you can adapt as you discover your preferences.

Refining Your Pouring Technique

Good pouring technique elevates Chemex brewing. Even if your grind is consistent, uneven pouring can cause channeling and inconsistent extraction.

Keep these tips in mind:

• Pour in smooth, steady spirals that reach the edges of the slurry without touching the filter walls.
• Pause between pours to let the bed settle.
• Keep the water level 1–2 inches above the coffee bed for steady flow.
• Avoid flooding the filter or pouring aggressively—gentle movement preserves clarity.

These habits build a controlled brewing rhythm, helping your Chemex produce clean, sweet cups consistently.

How Your Grinder Supports Chemex Brewing

Because the Chemex filter is dense, fines can accumulate easily and stall flow if the grind is too inconsistent. Your grinder helps ensure the coffee bed remains porous enough for stable drainage. Clean, uniform particles create a smoother flow and more predictable extraction.

If your Chemex brews run too slow, it may indicate your grinder needs adjustment or cleaning. A buildup of retained grounds can dull flavors and affect drawdown time. Regular cleaning keeps flavors pure and your workflow reliable.

Your grinder also helps express the nuances of different coffees. Floral Ethiopian coffees may taste more defined and aromatic. Chocolatey Central American coffees may feel smoother and more rounded. The Chemex is particularly good at showcasing subtlety, and a consistent grind brings those subtleties forward.

Troubleshooting Common Brew Issues

If your brew tastes sour or sharp:

• Try a slightly finer grind.
• Increase water temperature.
• Pour with a more controlled rhythm.

If your brew tastes bitter or heavy:

• Adjust the grind coarser.
• Decrease water temperature slightly.
• Avoid long stalls during the drawdown.

If your brew drains too slowly:

• The grind is likely too fine.
• Stirring or pouring too vigorously can also cause stalling.

If the brew finishes too quickly:

• Grind slightly finer.
• Ensure your pours evenly saturate the entire bed.

Troubleshooting becomes intuitive with practice. Each adjustment helps you build confidence and consistency.

Bringing It All Together

The Chemex is timeless for a reason. It rewards care, curiosity, and intentional brewing. As you dial in your grind size, pouring technique, and water temperature, you’ll find the Chemex helps reveal nuance and sweetness in nearly any coffee. Brew often, taste thoughtfully, and let each cup guide your next adjustment.

We grind. You brew.