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Things you’ll need:
  • Chemex and chemex filter
  • Burr grinder
  • Gooseneck kettle
  • Gram scale
  • Yield Coffee (We suggest Brazil Villa Boa for its sweet and chocolatey notes)

Brewing parameters:

  • Brew time: 3:30-4:30 minutes
  • Coffee: 50g
  • Water: 750g
  • Coffee to water ratio: 1:15
  • Grind: medium-coarse (consistency similar to sea salt).  See the coffee grind science guide here.
  • Ideal water temperature: 206-208F​


  1. Place the filter in chemex, making sure the thicker, multi-layered side of the filter is against the spout. Rinse with hot water to remove the paper taste from the filter and to preheat the chemex.
  2. Pour out the rinse water.
  3. Weigh out 50 g of coffee. Grind medium-coarse and pour into the filter.
  4. Place everything on your scale and tare it to zero.
  5. Start a timer and pour 60 g of water over the coffee. Make sure to saturate all the grounds thoroughly by slowly pouring in concentric circles, starting from the center and moving towards the edge. Allow the coffee to bloom for 30 seconds before adding more water. Allowing the coffee to bloom opens up the cup and helps develop the flavor of the coffee.
  6. Continue to pour water over the coffee in slow, concentric circles. Keep the filter halfway filled with water during the brewing process, and pour until you’ve reached the ideal weight of 750 g of water.
  7. General brew times are between 3:30 and 4:30 minutes. When all the water has been poured over the grounds and the filter has begun to drip slowly, remove and discard the filter and grounds. 
  8. Give the chemex a swirl to aerate the coffee and enjoy!