Chemex
Clean and generous
As a child, I can still picture looking through the bright windows of the original Ohori’s on Old Santa Fe Trail and seeing Chemex brewers lined up inside, the glass windows moving light into glass shapes. Simple, bulbous glass forms—clear and geometric—softened by handmade wooden collars. They stayed with me and remain one of the brewing methods we recommend most.
From the beginning, as we set out to bring our customers the finest quality coffee, we also brought them thoughtful ways to brew it. Chemex belongs here. Beautiful without being showy. Practical without being plain. Coffee that tastes as good as it looks on your kitchen counter. It’s a brewer you don’t tuck away—open, intentional, ready to be used.
People often ask us how to brew coffee. But when it comes to Chemex, they tend to tell us! For many, it’s a quiet certainty. Chemex works just as well for one person as it does for a family, a gathering, or a long morning where the coffee stays at the center of the table.
Chemex is a pour-over, yes—but it behaves differently than most. Its proprietary paper filter is thicker and more tightly woven than standard pour-over filters. That paper slows the flow of water just enough to increase contact with the coffee, allowing flavors to develop fully.
Because of that filter, grind size matters.
This is where Chemex becomes its own system. It’s easy to ask for coffee ground “for pour over,” but a Chemex wants something a little coarser than a single-cup dripper. Too fine, and the brew stalls. The water lingers. The coffee loses its balance. Too coarse, and the flavors don’t fully carry through.
Think of Chemex as its own way of making coffee. It shares the pour-over family tree, but it speaks in a different voice. Like other hand-brewing methods, Chemex gives you room to play. Adjust the grind slightly coarser or finer. Change the amount of coffee. Experiment with water temperature or the pace of your pour. Aim your water pour to about a third of the way in from the rim. Avoid the side walls, where water can bypass the coffee and soften extraction.
Chemex doesn’t demand perfection. It asks for attention. And when you give it that, it rewards you with a cup that’s clean, generous, and deeply satisfying.
What You'll Need
- A Chemex brewer (available in multiple sizes)
- Chemex bonded paper filters
- A kettle (gooseneck preferred)
- A scale (helpful for consistency)
- Fresh coffee and a good grinder
Coffee-to-Water Ratio
A good starting point for Chemex is 1:15 to 1:17, depending on how full you’re brewing.
A common reference:
- 36g coffee
- 600g water (about 20 oz)
Chemex scales especially well. One of its strengths is brewing larger volumes without muddiness.
Grind Size
Chemex prefers a medium-coarse grind.
The thickness of the Chemex filter slows water flow, increasing contact time. A grind that’s too fine will stall the brew and overextract. Slightly coarser grounds help maintain steady, balanced flow.
Step-by-Step Brewing
- Heat your water - Use water at 198–201°F.
- Rinse the filter - Place the filter with the triple-fold facing the spout. Rinse thoroughly and discard the water.
- Add coffee - Add ground coffee and gently level the bed.
- Bloom - Pour enough water to fully saturate the grounds. Let bloom for 30–45 seconds.
- Main pour - Pour slowly in steady circles, keeping the water level even and avoiding the filter walls.
- Let it finish
Allow all water to pass through. Total brew time should land between 4–6 minutes.
The Science Behind Pour Over
Why Chemex Tastes Different
Filter paper
Chemex’s thick bonded filters remove more oils and fine particles, producing exceptional clarity.
Shape & flow
The wide cone promotes even extraction across a larger coffee bed.
Batch brewing
Chemex excels at brewing multiple cups cleanly—a rare strength among pour-overs.
Temperature considerations
Because Chemex is glass, it can lose heat more quickly, especially at higher elevations. Preheating the brewer and serving promptly or keeping the glass on a stove with a heat plate helps preserve warmth and flavor.