Before we get into How To Brew Coffee With a Chemex, let’s briefly talk about what the chemex is. For those who are familiar with the craft coffee world, then the chemex is nothing new to you. However, if you find yourself stumbling into the world of coffee, then the chemex may sound like a strange word. Perhaps, you have even seen it floating around holding a bouquet or at your local plant shop, as it does give off the appearance of a vase.
What is the Chemex? 
The first chemex was created in 1941 by a German inventor and chemist, by the name of Dr. Peter Schlumbohm. After his immigration to America in 1935 and inspired by the Bauhaus school of design and the Erlenmeyer flask, Schlumbohm began working on this concept and design, along with 300 other ideas. The chemex uses borosilicate glass, which in laymen terms is, simply a thermal expansion glass that will not crack or break under high temperatures. In addition, Dr. Schlumbohm created a double bonded paper filter for the chemex, allowing for perfect extraction of coffee. The glass along with its hour glass shape, double bonded paper filter, and wooden surrounding for carrying, make this one of the best if not the best (in my honest opinion) coffee brewers to exist.
Your Coffee Bar Setup
Now that we have the history down and before we get into the brewing guide, we need to discuss the setup. If, you are trying to set up an at home coffee bar, some things are very important and others are not so much. I don’t expect you to have the same setup as me, but don’t let that stop you from brewing great coffee using the chemex.
Here’s list of what’s needed.
- Chemex (They come in different sizes – small, medium, and large.)
- Filters for the Chemex (I use the Ovalware stainless steel filter to conserve waste.)
- Scale (One that weighs in grams – the right scale will elevate your coffee game. I found mine at the Salvation Army!)
- Kettle (I use the Bonavita Digital Variable Temperature Gooseneck Kettle which makes for easier pouring, but honestly anything will work as long at as it gets to 205degrees.)
- Grinder (I use the Breville Smart Grinder, but a hand held or having your local coffee shop grind them, will work too.)
- Filtered Water (It’s something about the pH levels, or something sciency. Seriously, it makes a difference in taste.)
- Timer (use a kitchen one or your phone)
- Stirring Device (like a spoon)
- Mug (I love collecting coffee mugs)
- Freshly Roasted Coffee (The better the coffee the better the brew. Don’t settle for anything less! General rule of thumb is to enjoy your coffee 2-4 weeks after it’s roasting date.)
As you can see this list, though extensive can be accumulated very cheaply or expensively, depending on your coffee goals. For those who are new to this world, start small and find used stuff. Slowing build your knowledge and gear. Aside from the chemex and filters – everything else here will be used for all other brewing guides. Now let’s start brewing!
ALL OF MY RECIPES USE THE FOLLOWING RULE: 1 PART COFFEE TO 17 PARTS WATER
Step 1 : Boil The Water
Tyically I just fill the water to the top of my kettle and start the boiling process as I am going through the other steps. Also, extra water to clean the filter, heat up the chemex, and your coffee mug are important.
We are aiming for 205 degrees Fahrenheit / 96 degrees Celsius. Allowing it to cool to about 200 degrees Fahrenheit / 93 degrees Celsius.
- Small (10oz Chemex): 340g water
- Medium(16oz Chemex): 544g water
- Large(30oz Chemex): 935g water
Step 2: Weigh Your Beans
Using your scale.
Set to grams and place a bowl or cup onto it.
Tare it to zero.
Weight out the following depending on your chemex size:
- Small (10oz Chemex): 20g
- Medium(16oz Chemex): 32g
- Large(30oz Chemex): 55g
(I am a huge believer that the chemex works best with African coffees. Ethiopian. Yirgacheffe. Etc. Anything that is light roasted with floral, bright, and fruity components. Honestly it’s what I prefer, but I will definitely use other regions)
Step 3: Put in Your Filter
Fold filter and place into chemex. If using a metal filter, place that into chemex. At this point – you want to use a small amount of the hot water to rinse the filter. This reduces the paper taste and preheats the chemex. When ready, empty the water into the sink.
Step 4: Grind Your Beans
Coarse Medium Grind.
When using the Breville Smart Grinder, I set my settings to 10. Read the instruction manual of your grinder, to get the best results. Depending if you don’t have a grinder just ask your local coffee shop to grind them.
Pour Grinds into Filter
Step 5: The Chemex
Place the chemex on your scale.
Press ‘tare’.
Step 6: Start your Timer and Dampen Grounds
Set and start timer for 4-5 minutes
Pour enough water to dampen grounds (double the amount of weighed coffee grounds)
Stir 3 times.
Wait 30 seconds to allow coffee to bloom.
Step 7: Starting in the Center
Start pouring water in a circular motion in the center of the grounds.
Pour until you reach about 1/2 below the lip of the Chemex.
- Small (10oz Chemex): 340g water
- Medium(16oz Chemex): 544g water
- Large(30oz Chemex): 935g water
I do this in segments to not rush the brewing process. We are looking to have everything brewed in 4-5 minutes
(At this point you can use the left over hot water to warm up your mug. It’s definitely not needed, but does make your mug nice and toasty. Plus, it keeps your coffee hotter.)
Step 8: Stir Stir Stir
Stir gently 2-3 times.
I recommend doing this before you reach the total amount of weighed water. So that you can use the water to clean the grounds off the spoon.
Step 9: The Last Drip
Allow the coffee to finish it’s last drip (4-5 minutes).
Place filter and grounds into trash (or use grounds for your garden / plants)
Get rid of hot water in mug
Enjoy Your Chemex 
Finally, it’s time to pour your chemex and enjoy your hard work.
The Quick Steps
Step 1 : Boil The Water –205 degrees F / 96 degrees C
Step 2: Weigh Your Beans – S – 20g / M – 32g / L – 55g
Step 3: Put in Your Filter – Fold and put into Chemex
Step 4: Grind Your Beans – Medium coarse
Step 5: The Chemex – Set on scale and tare
Step 6: Start your Timer and Dampen Grounds – 4-5 minutes / 30 seconds to bloom
Step 7: Starting in the Center – Pour boiling water in circular motions / S – 340g / M – 544g / L – 935g
Step 8: Stir Stir Stir – 2 or 3 times
Step 9: The Last Drip – Finish brewing and discard filter and grounds
Happy Brewing,
Corey J. Plummer