"Chemex is my favorite brew method because it creates the cleanest, sweetest, most flavor-distinct pourovers! It also has an aesthetically pleasing but functionally useful design"
Penelope Hearne, Ecom Manager, Durham, NC
Gather your supplies
We use a 1:17 coffee-to-water ratio; our recipe makes 24 ounces (680 grams) of brewed coffee.
- 45 grams of fresh-roasted, whole-bean coffee
- 750 grams of filtered hot water (200 F)
- Chemex paper filter
- Grinder (we recommend burr grinders)
- Gram scale
Place filter in Chemex and rinse with hot water.
Weigh 45g coffee and grind on medium-coarse setting, like kosher salt.
Discard rinse water, place ground coffee in filter, and shake to level grounds.
Tare scale, start timer, and add 100g of water to wet all the coffee grounds.
Wait 30 seconds and then pour an additional 100g of water in a circular motion.
By 1:00 the water should have drained a centimeter, add another 100g of water in a circular motion.
Repeat this process every 30 seconds, or as the water drains a centimeter, pouring water in a circular pattern until reaching a total weight of 750g.
The coffee should finish draining by 4:00 - 5:00.
Serve and enjoy! 🤗
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