What is the Chemex?
Designed in 1941 by chemist Peter Schlumbohm, the Chemex is one of three coffee makers in the permanent collection of the Museum of Modern Art. Its bonded paper filters are 20–30 percent thicker than other paper filters, removing oils and fines to produce an exceptionally clean, bright, tea-like cup that highlights origin character.
You'll need
- Chemex (3, 6, or 8 cup)
- Chemex bonded filter (square or pre-folded)
- Gooseneck kettle
- Burr grinder set medium-coarse
- Scale and timer
- 30 g fresh Seelaz coffee — Pick a single origin
Step by step
Fold and seat the filter
If using a square filter, fold into a cone with three layers on the spout side. Seat in the Chemex with thick side over the spout.
Rinse with hot water
Wet the entire filter thoroughly. This removes paper taste and warms the glass. Discard the rinse water before adding coffee.
Add 30 g coffee, medium-coarse
Grind 30 g to the texture of kosher salt. Slightly coarser than V60 because of the thicker filter and longer drawdown.
Bloom with 60 g for 45 sec
Pour twice the coffee weight (60 g) in a spiral from center out. Watch CO2 escape. Gentle swirl to saturate.
Pour in pulses to 510 g
Pour in 100 g increments every 30 seconds, spiraling from center out, avoiding the filter walls. Keep the slurry level near the top.
Drawdown by 4:30
Total brew time around 4 to 5 minutes. Remove filter, swirl the carafe to homogenize, pour, and admire the brilliant clarity.
Pro tips
- The Chemex is designed for slightly coarser grinds. If it tastes weak, grind one notch finer.
- Pre-warm cups before serving — the thick glass holds temperature but the cups won't.
- Brewed Chemex tastes excellent iced — brew over half-weight ice instead of part of the water.
Best coffee for Chemex:
Shop single originsالخلاصة بالعربي
الشميكس فلتر ورقي سميك يعطي فنجان صافي ولامع. 30 جرام بن خشن متوسط، 510 جرام ماء على 93 درجة، صب دائري على مراحل، وقت 4-5 دقائق.
