This Chemex recipe makes a clean, sweet two-cup brew without turning the pouring pattern into a science project: 30 grams of coffee, 500 grams of water, and a 4–5 minute target time.
Chemex recipe at a glance
| Coffee | 30 g |
|---|---|
| Water | 500 g |
| Ratio | 1:16.7 |
| Water temperature | 200°F / 93°C |
| Grind | Medium-coarse |
| Bloom | 60 g for 45 seconds |
| Total brew time | 4:00–5:00 |
The time is a diagnostic window, not a deadline. Taste decides whether the grind is right. The official Chemex method calls for a medium-coarse grind, a roughly 30-second bloom, and slow, even pouring. This recipe adds precise weights and a slightly longer bloom to make that method repeatable.
What you need
- A 6-, 8-, or 10-cup Chemex and the correct bonded filter
- 30 g fresh coffee
- 500 g clean brewing water, plus extra to rinse the filter
- Burr grinder, digital scale, timer, and gooseneck kettle
How to make Chemex coffee
- Heat the water. Aim for 200°F / 93°C. If your kettle has no temperature control, bring it to a boil, remove it from heat, and begin your setup.
- Fold and place the filter. Put the three-layer side against the pouring spout so the filter does not seal the air channel.
- Rinse thoroughly. Wet the filter with hot water to warm the brewer and reduce papery flavor, then discard the rinse water.
- Add the coffee. Grind 30 g medium-coarse—coarser than typical automatic drip—and level the bed.
- Bloom to 60 g. Start the timer and wet all the grounds. Gently swirl once, then wait until 0:45.
- Pour to 300 g. Use a calm spiral, keeping the water below the filter rim and avoiding repeated pours directly onto the paper.
- Finish at 500 g. When the water level falls slightly, make the final controlled pour. Give the brewer one gentle swirl to level the bed.
- Let it drain. Remove the filter when the stream becomes a slow drip, ideally around 4–5 minutes. Swirl the brewed coffee in the carafe before serving.
Why this recipe works
A 1:16.7 ratio gives the Chemex enough concentration to stay expressive after its thick filter removes sediment and some oils. The 60 g bloom is twice the coffee dose, enough to wet fresh grounds without flooding them. Two main pours are easy to repeat and create less agitation than many small pulses.
How to adjust your Chemex by taste
| What you taste or see | Change next time |
|---|---|
| Sour, thin, or the brew finishes before 4:00 | Grind slightly finer |
| Dry, bitter, or the brew runs beyond 5:00 | Grind slightly coarser |
| Balanced but too weak | Use 31–32 g coffee; keep water at 500 g |
| Balanced but too strong | Use 29 g coffee; keep water at 500 g |
| Water stalls high in the filter | Grind coarser, pour more gently, and keep the spout air channel open |
Common Chemex mistakes
- Blocking the spout: keep the thicker side of the folded filter over the spout and confirm the air channel stays open.
- Grinding too fine: a Chemex filter is thick; a drip-fine grind can stall the brew.
- Pouring aggressively: heavy agitation can move fine particles into the filter and slow the drawdown.
- Chasing time alone: a delicious 5:15 brew is better than a harsh 4:30 brew. Use time to explain changes, then trust taste.
Scale the recipe
Keep the ratio near 1:16.7: use 36 g coffee for 600 g water or 42 g for 700 g. Larger brews usually need a slightly coarser grind because the water spends longer passing through a deeper bed. For the math, see our coffee-to-water ratio guide; for cleaner flavor, start with our brewing-water guide. Prefer a smaller flat-bottom brewer? Try the Kalita Wave recipe.