The iconic hourglass shape of the Chemex combined with the thick cloth-like paper filter creates a cup that has an incredibly clean mouth feel. This method highlights a lot of very subtle nuances that may not show up in other forms of brewing.

Heat the water
Have at least 1000 grams of hot water between 200 and 205 degrees Fahrenheit on hand in a goose neck kettle.
Grind the coffee
Grind 50 grams of coffee to a consistency a little more course than drip coffee, but a little finer than French Press.
Prepare the Chemex
Shape the Chemex filter and place it evenly around the top of the Chemex ensuring the thick side of the filter is against the pour spout. Run some hot water through the filter as a rinse step to eliminate the paper flavor and this will also preheat the Chemex.
Empty the Chemex
Empty the Chemex of this preheat water completely, then place the Chemex (with the filter still in position) on to a gram scale, and zero out the display.
Pour the coffee into the filter
Evenly pour the 50 grams of coffee into the filter and level the grounds with a gentle back and forth motion of the Chemex.
Bloom the coffee
Slowly pour in the 200 – 205 degree water in a swirling pattern, until the scale reads 100 grams. The coffee will begin to “bloom” and it is important to give it about 30 seconds or so before adding more water.
Add the remaining water
Begin to pour in the remainder of the water, again in a gentle swirling patter always evenly saturating the grounds. It should be about 4 minutes for this step. Total water weight is 800 grams.
Drink the coffee
After the water has brewed through the grounds, carefully remove the filter and then pour amazing coffee for anyone nearby that wants to experience a stunning cup of coffee.

See all brewing methods