What you need:

  • Chemex (6-cup is used here)
  • Chemex filters
  • Scale
  • Gooseneck kettle
  • 55 grams of coffee (medium coarseness)
  • 750 grams of water (extra for heating glassware)

Step 1

Bring 1 litre of water to a boil (between 195°F – 205°F) if using a 6-cup chemex. Grind up the coffee beans to a medium coarseness, what you would use for french press. Weigh out 55 grams off coffee for 550 ml of water.

Step 2

Place filter paper into chemex, 3 layers facing the spout. Pour in some water to coat the filter and warm the chemex. Swirl and pour out water after 1 minute.

Step 3

Pour grinds into the filter. Begin pouring water onto the grinds. Begin at the center and move the kettle clockwise and outward until all grinds have been soaked. Only pour twice the amount of water for the amount of coffee (e.g. 55 grams of coffee then only pour 110ml of water). Let the grinds soak forming the “Bloom” for 45 seconds.

Step 4

Continue to pour until the filter has filled with water (usually around 250-300ml). Ensure you continue to move the kettle in a clockwise fashion, not directly into the center. Wash down the sides with the kettle as well, ensuring all grinds are immersed.

Step 5

Once you have reached the final mass stop the pour (55grams coffee = 550ml of water). The entire brew process, from initial to final pour, should be around 4 minutes. Adjust your pouring speed if it is not.

Step 6

Remove the filter before the last drop comes out. Give the chemex a few vigorous swirls and pour into a pre-heated glass (Pour some kettle water into the mug 1 minute before final pour).


The filter can be thrown into a compost or the garbage. Ensure you wash the chemex immediately after use using warm water, do not use soap. Turn the chemex upside down and leave on a drying rack.