Chemex Coffee Recipe

Before you start

The Chemex is an hourglass-shaped glass brewer that uses a thick bonded paper filter. That filter is its defining feature: it holds back almost all oils and fine particles, so the coffee tastes very clean and light-bodied, with clear acidity and sweetness. It is ideal for brewing two to four cups at once and for coffees with delicate fruit or floral notes.

The thick paper also slows drainage, which changes the grind. A grind as fine as you would use in a V60 often clogs the Chemex and stalls the brew, giving bitter, over-extracted coffee. Grind medium-coarse, closer to kosher salt, and aim for a total brew time of 4 to 5 minutes for 500 g of water. Place the triple-folded side of the filter against the spout so the paper does not collapse into it and block airflow.

Ingredients

• 30 g (about 5 tbsp) whole coffee beans — light or medium roast
• 500 g (500 ml) water — at 93 to 96°C (200 to 205°F), plus extra for rinsing

Method

1. Heat the water to 93 to 96°C (200 to 205°F). The thick filter and larger dose hold heat well, so you can stay at the hot end.
2. Open the filter into a cone with three layers on one side and one on the other. Place the thick side against the spout.
3. Rinse the filter thoroughly with hot water to remove paper taste and preheat the glass. Pour the rinse water out through the spout, holding the filter in place.
4. Grind 30 g of coffee medium-coarse, like kosher salt. Add it to the filter, level the bed, and tare the scale.
5. Bloom: start the timer and pour 60 g of water evenly over the grounds. Wait 45 seconds while the coffee bubbles and settles.
6. At 0:45, pour slowly in circles until the scale reads 250 g, keeping the water level about 2 cm below the rim of the filter.
7. At about 1:45, when the level has dropped by roughly a third, continue pouring in slow circles to 500 g.
8. Let it drain completely, usually finishing between 4:00 and 5:00. Lift out the filter, swirl the Chemex to mix, and serve.

Tips for success

• Keep the triple-fold side on the spout. If the filter collapses into the channel, air cannot escape and the brew slows to a crawl.
• A larger brew takes longer. If you double the recipe to 60 g and 1000 g, grind slightly coarser and expect around 6 minutes.
• Pour from a low height, 3 to 5 cm above the bed. A high, forceful stream churns up fines that settle into the thick paper and slow the drain.

Substitutions

Bonded filter

Generic cone filters work in a pinch but are thinner, so the cup will be fuller and less clear. Grind a little finer to compensate.

Ratio

For a stronger brew to drink with milk, use 32 g of coffee with 480 g of water, about 1:15.

Light roast

Darker roasts work but can taste flat in this clean format. Drop the water temperature to about 90°C (194°F).

Variations

Iced Chemex

Put 200 g of ice in the base and brew 30 g of coffee with 300 g of hot water, grinding slightly finer.

Single cup

Use 20 g coffee and 330 g water in the 3-cup Chemex with the same pour pattern.

Troubleshooting

The brew takes 7 minutes or more

The grind is too fine, or the filter sealed against the spout. Grind coarser and check the filter's thick side is over the spout.

The coffee tastes thin and sour

Brew time is too short or the water too cool. Grind a little finer and use water just off the boil.

There is a papery taste

The filter was not rinsed enough. Rinse with plenty of hot water before adding coffee.

Storage

Serve within about 30 minutes. Cover the Chemex or move the coffee to a thermal carafe to keep it warm. Leftovers can be refrigerated, covered, for a day for iced coffee.