The Chemex has been a crowd pleaser since it was invented in the 1940’s. The design and paper filter creates a sweet, complex brew that works well for light and medium roasts.

What You'll Need:

  • Coffee
  • 6-8 cup Chemex Brewer
  • Chemex Paper Filters
  • Scales, or a tablespoon
  • Kettle
  • Filtered Water
  • Thermometer (optional)
  • A mug or decanter Timer

Let's Brew This

Best Roast to Use: Filter

32g (6 tablespoons)


93 ° C

4:00 - 4:30


  1. Boil your kettle with just enough filtered water. Fold the Chemex paper and place into your paper filter into the Chemex
  2. Once the kettle has boiled, leave it for 1 minute to cool to 93°c
  3. If using a grinder, weigh out and grind 32g of coffee on a fairly coarse setting, at a consistency similar to that of rough sand
  4. Rinse the paper with hot filter water and discard from the vessel 
  5. Scoop 32g, or 6 tablespoons, of coffee into the paper filter. Gently shake to create an even surface on the coffee
  6. Slowly pour 60ml of hot water evenly onto the coffee. Start your timer. Gentle stir or swirl the water to ensure coffee is evenly saturated. Wait 30-40 seconds.
  7. Gradually pour the water onto the coffee, moving in a circular motion to ensure all the coffee extracts evenly. Aim to pour the water mid-way between the centre of the coffee bed and the paper filter. Gradually continuing adding water until you have reached your 500ml
  8. Aim for a total brew time of 4:00 – 4:30 minutes for all of the water to finish draining through the coffee.

If you find your water runs through the coffee too quickly try grinding a little finer or adding a little more coffee when next brewing. If you find the water runs through the coffee too slowly try grinding a little coarser or adding a little less coffee when next brewing.

Pro tip: Swirling the coffee in the Chemex before serving will aerate and create a more balanced brew!