[Video Guide] How to Brew Coffee with a Chemex: Step-by-Step Guide for Perfect Pour-Over

The Chemex is one of the most elegant and rewarding ways to brew coffee at home, producing a clean, flavorful cup that highlights the unique qualities of your beans. While it might look intimidating at first, mastering the Chemex is easier than you think. With the right coffee-to-water ratio, grind size, and technique, you can enjoy barista-quality coffee in your own kitchen. In this guide, we’ll walk you through everything you need to know, from choosing your beans to pouring the perfect bloom.

Chemex FAQ

1. What grind size is best for Chemex coffee?
A medium grind is a good starting point, but adjust finer for lighter roasts or if your water drains too quickly, and coarser for darker roasts or slow drainage.

2. What coffee-to-water ratio should I use with a Chemex?
Light roasts work well with 1:17 or 1:18, medium roasts around 1:16, and dark roasts closer to 1:15. Use these as guidelines and adjust to taste.

3. What temperature should the water be for Chemex brewing?
For light roasts, 93–96°C (200–205°F). For medium roasts, 91–94°C (198–201°F). For dark roasts, 88–92°C (190–198°F).

4. How long should a Chemex brew take?
A typical brew takes about 3.5–4 minutes. Faster or slower brews usually mean you need to adjust your grind size.

5. Why rinse the Chemex filter before brewing?
Rinsing removes any papery taste and preheats the Chemex, helping maintain stable brewing temperature.

How to Brew Coffee with a Chemex: Step-by-Step Guide for Perfect Pour-Over

The Chemex is one of the most elegant ways to brew coffee at home, delivering a clean, balanced cup that highlights the unique qualities of your beans. While it may look intimidating, it’s simple to master once you understand the basics. With the right coffee-to-water ratio, grind size, and pouring technique, you can enjoy café-quality coffee in your kitchen.

Choosing Your Coffee and Ratio

Your brew ratio should match your roast. Light roasts work best with a 1:17 or 1:18 ratio, medium roasts around 1:16, and dark roasts closer to 1:15. Lighter beans are roasted for less time and retain more complex, vibrant flavors, which need more water to shine. Darker beans, roasted longer, release flavors more easily and need less water. These ratios are starting points—adjust based on taste.

Grind Size and Water Temperature

Grind size is key for extraction. Lighter roasts benefit from a slightly finer grind to help release flavors, while darker roasts do better with a coarser grind to avoid bitterness. For water temperature, aim for 93–96°C (200–205°F) for light roasts, 91–94°C (198–201°F) for medium, and 88–92°C (190–198°F) for dark.

Equipment Checklist

You’ll need a burr grinder, a scale with timer (or phone), Chemex, Chemex filters, a gooseneck kettle, and fresh beans. For this recipe, we’ll use 30 grams of a Brazilian light roast with a 1:17 ratio (510 grams water).

Brewing Step-by-Step

1. Prepare Filter – Place and rinse your filter to remove papery taste and preheat the Chemex.

2. Grind Coffee – Grind 30 grams to medium and add to your Chemex.

3. Bloom – Start the timer and pour 60–90 grams of water, letting it bloom for 30 seconds.

4. First Pour – Add water up to 200 grams.

5. Second Pour – At 90 seconds, pour until you reach 500 grams total. Adjust grind if water drains too fast or slow.

6. Finish – By 3–4 minutes, brewing should be complete. Discard filter and grounds.

Enjoy Your Coffee

Pour your freshly brewed coffee and enjoy its clean, nuanced flavors. The Chemex highlights bright, fruity notes in light roasts and smooth, rich tones in dark roasts. Don’t be afraid to experiment—small changes in grind, ratio, or temperature can completely transform your cup.

Brewing with a Chemex is as much about the ritual as the flavor. Take your time, refine your technique, and savor the process.

Full Video Transcript:

"There are plenty of recipes out there, but today we’re here to guide you on how to master the Chemex pour-over technique to get the most out of your favorite coffee. My name is Lizzy, and I’m all about helping you make better coffee at home while also showing you that coffee is more than just caffeine. If you want to learn more, consider hitting the subscribe button down below.

First things first—it’s important to note that the way you brew your coffee with the Chemex will change depending on what type of coffee you’re using and what you want from your final cup. By the end of this guide, you’ll understand the best practices, be able to adapt your recipe based on the coffee you choose, and see how small changes at each step can impact your brew. For this recipe, we’ll be using a light roast from Brazil with a 1:17 ratio.

When deciding your coffee-to-water ratio, keep in mind the roast level. For lighter roasts, a 1:17 or 1:18 ratio works well. Medium roasts do best somewhere in between, while darker roasts shine closer to 1:15. The reason is simple: lighter roasts are roasted for a shorter time, retaining more of their natural flavors and higher acidity. More water helps to extract these complex notes without leaving the cup sour or underdeveloped. Darker roasts, on the other hand, need less water to bring out their rich, bold flavors. These are just guidelines—ultimately, it’s about personal preference, so use them as a starting point.

Grind size is another key factor. Lighter roasts are denser and harder, which makes it more difficult for water to extract their flavors. Using a finer grind increases the surface area, making it easier for extraction. For darker roasts, you might want a slightly coarser grind to avoid over-extraction and bitterness. Remember, there isn’t a one-size-fits-all setting—grind size depends on roast level, brewing method, and your personal taste. Experimentation is the best way to dial in your perfect cup.

Water temperature also plays a big role. For light roasts, aim for slightly hotter water, around 93–96°C (200–205°F). Medium roasts do better at 91–94°C (198–201°F). Dark roasts are more delicate and can turn bitter if the water is too hot, so keep it between 88–92°C (190–198°F). Lowering the temperature helps extract their smooth, rich flavors while minimizing bitterness.

Now, let’s get into the brewing process. You’ll need a grinder, a scale with a timer (or your phone), a Chemex, Chemex filters, a gooseneck kettle, and of course, some delicious coffee. For this recipe, we’re using a Brazilian Yellow Bourbon from Fazenda Santa Inês. If you’re just starting out, I recommend using a timer until you’ve built up a feel for the process.

Grind 30 grams of coffee beans to a medium consistency. With lighter roasts, go a touch finer, and for darker roasts, slightly coarser. Next, prepare your filter. You can either place the pre-folded filter directly into the Chemex with the three layers facing the spout, leaving a gap to avoid a vacuum, or you can fold it “paper airplane” style for better airflow. Either way, rinse the filter with hot water to remove any papery taste, then discard the rinse water.

Add your coffee grounds to the Chemex and get ready to bloom. A good rule is to use two to three times the coffee weight in water for blooming. With 30 grams of coffee, that means 60–90 grams of water. Start your timer as you pour, and let the coffee bloom for about 30 seconds. At the 30-second mark, top it up to 200 grams. This step releases gases and allows the grounds to swell, improving extraction.

At 90 seconds, pour until you reach 500 grams of water. If the water drains too quickly, your grind is too coarse—go finer next time. If it drains too slowly, it’s too fine, so go coarser. By the 3-minute mark, most of the water should be dripping through, and by 4 minutes, you should be finished.

Once the brew is complete, discard the filter and grounds. Now it’s time to enjoy your coffee—grab your favorite mug and take in the aroma. This particular Brazilian coffee has notes reminiscent of wine, with bold and unique flavors. The beauty of brewing with a Chemex is that you can adjust variables to create a cup that matches your taste.

Experiment, take your time, and enjoy the process. Brewing coffee is as much about the ritual as it is about the taste. Don’t forget to subscribe and let us know in the comments what you’d like to see next time."