• Off the boil: the ideal brewing temperature for all coffees except espresso, is 195ºF to 205ºF. Bring the water to a boil, remove it from the heat, wait a moment, then pour it over the coffee. 
  • Bloom: When coffee grounds come in contact with hot water, they release carbon dioxide and often bubble and expand, creating a blossoming effect.


  • Your Chemex & accompanying filter
  • 24 grams (3 tbsp) coffee
  • 390 grams (14 ounces) filtered water
  • Digital Scale
  • That mug you really love but don’t know why


  • Unfold paper filter and place in the brewer ensuring the 3-ply side of the filter is placed on the spout-side of the Chemex
  • With water off the boil, wet the filter to rinse the filter of any paper, off-flavors
  • Measure out and grind coffee slightly coarser than a standard pour over; something between table and kosher salt
  • Discard rinse water from the Chemex and place ground coffee into filter; give it a shake to even out the coffee bed


0:00 – Ensure all coffee grinds are wet with about 30g (1oz) of water and let bloom for 30 seconds

0:30 – Pour in circular motions until you reach a total of 130g (4.5oz) of water and let drain for approximately a minute

1:30 – Over the course of ~45 seconds, pour water until you reach 260g (9oz) in the Chemex and let drain for an additional 30 seconds

2:45 – The final pour should be done over the course of another minute and bring the total amount of water added to 390g which is about 14oz

3:30 – Pause and inhale the coffee aroma as the coffee drips through the filter

4:00 – Once the coffee bed is dry, your brew is ready! Discard the filter, pour, and enjoy!

4:00 – We generally want to aim for a four-minute brew time but because of the nature of the 3-ply paper filter, do not be alarmed if your brew finishes around the 4:30 mark. If your brew is finishing too fast or taking much longer than this, adjust your grind until you reach not only a desired brew time, but desired taste too.

What if I Want to Brew More Coffee?

If you want to brew a larger volume of coffee, make your grind slightly coarser proportional to volume of water you intend to use. The more coffee there is, the longer it will take for the water to make its way through the grinds, which can over-extract the coffee and add a bitter taste to your brew. A courser grind will allow the water to filter faster, taking with it the natural sweetness of the beans.