How to brew Chemex coffee

The Chemex is a pour over device that works differently from a V60. The carafe is one piece, with the dripper and server integrated, and the filters are thick, about three times thicker than V60 filters. Those thick filters strip out almost all the oils and fine particles, producing a cup that tastes remarkably clean. Some people describe Chemex coffee as tea-like, and that's an accurate description, not a complaint.

Invented in 1941 by German chemist Peter Schlumbohm, the Chemex is in the permanent collection of MoMA. It's also a practical brewer: one device makes 2 to 3 cups of clean coffee.

What you need

• Chemex (6-cup is the standard size for most homes, about $45)
• Chemex bonded paper filters (thicker than standard; don't substitute generic cone filters)
• 30g of coffee, ground medium (slightly coarser than V60)
• 500g of water at 95°C
• Gooseneck kettle, scale, timer

The recipe

• Coffee: 30g
• Grind: medium
• Water: 500g at 95°C
• Target time: 4:30 to 5:30

Step by step

1. Fold the Chemex filter into a cone. The thick side (three layers) goes against the spout side of the Chemex. This is structurally important. Rinse the filter thoroughly with hot water, then dump the rinse water without removing the filter.
2. Weigh 30g of medium-ground coffee into the filter. Gently tap the Chemex to level the bed.
3. Pour 60g of water in a slow spiral from the center. The coffee will bloom. Wait until 0:45. Chemex needs a longer bloom because of the thicker filter and slightly more coffee.
4. Continue pouring in slow spirals, keeping the water level relatively constant. Target hitting 500g total around 3:30. Try not to pour directly on the filter walls.
5. Let the remaining water drain through. Total brew time should be 4:30 to 5:30. Remove the filter, swirl the Chemex once to even out any concentration differences, and pour.

What makes Chemex distinct

Two things. First, the thick filter. Standard pour over filters let some oil and microfines through. Chemex filters block them almost entirely, producing a cup with bright acidity and clean aftertaste.

Second, the carafe is the brewer. You don't pour from the dripper into a separate vessel. The Chemex serves as both. There's something genuinely satisfying about handing someone a Chemex full of coffee at the table.

Common mistakes

• Wrong filters. Generic cone filters fit but don't work as intended. They're too thin. Use real Chemex bonded filters.
• Filter folded wrong. The three-layer side must face the spout. Folded the other way, water bypasses around the filter.
• Grind too fine. Chemex wants medium, coarser than V60. Too fine produces a 7-minute stuck brew.
• Pouring too fast. Chemex rewards patience. A 90-second pour beats a 30-second one.

Best bean profile for Chemex

Chemex works well with light-to-medium roasts that have bright acidity: Kenyan, Ethiopian washed, Costa Rican. The clean filter brings these notes forward. Darker roasts also work and produce a smooth, low-bitterness cup, but they trade Chemex's signature clarity for body.

Avoid pre-ground coffee. The grind is too inconsistent for the slow Chemex extraction.