Have you ever wondered why your Chemex coffee tastes like a dream one day and a bit hollow the next? In our experience, that tea-like clarity usually lies in the fine details of your technique and your specific coffee-to-water ratio.
The Chemex is a design icon that uses thick paper filters to trap oils and fine particles. This results in an incredibly bright profile, making it a great choice for highlighting the delicate acidity found in specialty filter coffee.
Balance for your morning
Different brewing styles change how your coffee feels on the tongue and how the flavors present themselves. We recommend starting with a 1:16 coffee to water ratio to achieve a balanced extraction that isn't too heavy or too thin.
| Style | Coffee | Water | Grind | Brew Time |
|---|---|---|---|---|
| Balanced Standard | 30g | 480g | Medium-coarse | 4:00 – 4:30 |
| The Daily Cup | 37.5g | 600g | Coarse | 3:00 – 3:30 |
| The Big Batch | 45g | 720g | Coarse | 4:30 – 5:30 |
Having the right brewing equipment on your counter makes it much easier to replicate your results every morning. We recommend using a digital scale to stop guessing and a reliable burr grinder to ensure your grounds are consistent.
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Bean preparation and the bloom
The journey to a better cup begins with preparing the vessel. We recommend placing your paper filter into the brewer with the triple-layered side against the spout. Rinsing the filter with hot water is a step you shouldn't skip; it washes away any lingering paper fibers and warms the glass. Always remember to pour out that rinse water before adding your grounds.
Once you know how to grind coffee beans for this method – aiming for a texture like coarse Kosher salt – the "bloom" phase begins. Pour about twice the weight of the coffee in water and wait 45 seconds. This pause allows carbon dioxide to escape, which ensures an even extraction. In our experience, skipping this step often leads to a hollow-tasting cup.
The actual pouring requires a gentle hand and a steady rhythm.
- Use a circular motion, starting from the center and moving outward.
- Keep the stream away from the very edges of the filter to prevent water from bypassing the coffee bed.
- After the water level drops slightly, finish with the remaining volume and give the brewer a very light swirl.
- A successful brew should end with the coffee grounds settling into a flat, level bed.
Coffees for glass brewers
Because the Chemex highlights acidity and floral notes, we recommend using light to medium roasts. Many of our customers tell us they love how washed Kenyan coffees or bright Rwandan beans taste through these thick filters.
For a juicy cup with notes of wild strawberries and rhubarb, the Karimikui from Kenya, roasted by Morgon Coffee, is a fantastic choice. If you prefer something with citrus fruits and black tea notes, we recommend the Huabal from Peru, roasted by KALVE.
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For those who enjoy a more floral profile with citrus acidity, the Shyira from Rwanda, roasted by Good Life, works beautifully with the Chemex's clean finish. Another excellent option is the washed Mexico Eloxochitlán, which offers notes of stone fruits and sweet spices.
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Extraction and flavor adjustments
If your coffee tastes a bit sour or salty, it might be under-extracted. This often happens if the water is too cool or the grind is too coarse. Try using water just off the boil – around 94-96°C – for lighter roasts to pull out those hidden sugars. On the flip side, if the coffee feels bitter or "dry" on your tongue, it is likely over-extracted. A slightly coarser grind or a faster pour can usually fix this.
Consistency is the final piece of the puzzle. By using a scale and timing your pours, you can turn a good morning into a great one by replicating that balance every time.
Ready to put these recipes to the test? Browse our latest arrivals to find a roast that brings out the best in your glass brewer.