{"id":162034,"date":"2020-03-31T05:00:27","date_gmt":"2020-03-31T12:00:27","guid":{"rendered":"https:\/\/sprudge.com\/?p=162034"},"modified":"2025-03-17T18:08:53","modified_gmt":"2025-03-18T01:08:53","slug":"how-to-brew-with-a-chemex-coffee-maker","status":"publish","type":"post","link":"https:\/\/sprudge.com\/how-to-brew-with-a-chemex-coffee-maker-162034.html","title":{"rendered":"How To Brew With A Chemex Coffee Maker"},"content":{"rendered":"

The Chemex Coffee Maker is a classic pour-over brewer and longtime Sprudge favorite that’s perfect for brewing with at home. Invented in the 1940s and presently manufactured<\/a> in western Massachusetts, the set-up required for brewing with a Chemex couldn’t be easier. All you need is a Chemex, some official Chemex filter papers, a scale, a kettle, and delicious coffee.<\/p>\n

Here’s our tried-and-true brew method that yields a delicious cup.<\/p>\n

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The gear: The Chemex, a scale, coffee, filter, kettle, and cup.<\/figcaption><\/figure>\n

What you’ll need:<\/strong><\/p>\n

\u2611\ufe0f Chemex 6-Cup Coffee Maker<\/p>\n

\u2611\ufe0f Chemex filters<\/p>\n

\u2611\ufe0f ground coffee<\/a><\/p>\n

\u2611\ufe0f hot water<\/p>\n

\u2611\ufe0f cup<\/a><\/p>\n

What’ll you’ll want to have:<\/strong><\/p>\n

\u2611\ufe0f coffee grinder<\/p>\n

\u2611\ufe0f gooseneck kettle<\/p>\n

\u2611\ufe0f coffee scale<\/p>\n

\u2611\ufe0f thermometer<\/p>\n

\u2611\ufe0f stop watch<\/p>\n

Shop local \u2014find a roaster selling gear in your area online. Don\u2019t know where to start? Check out this map<\/a>.<\/p>\n

The Sprudge Chemex Brew Recipe<\/p>\n

40g ground coffee (medium-coarse)
\n640ml hot water (205\u00baF)<\/p>\n

Add 80ml of hot water and let bloom for 30 seconds.<\/p>\n

After thirty seconds, slowly add 150-200ml water. As the water begins to fall, slowly add the rest of the brew water until you reach 640ml at ~3 minutes.<\/p>\n

Allow the water to draw down for another minute or so.<\/div><\/div>\n

Step one:<\/strong><\/p>\n

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\nMeasure out 40g of coffee and get your hot water going. Shoot for 205\u00baF\/96\u00baC. Once your water is up to temperature, place the paper filter in the Chemex, with the three-layer side against the spout.<\/p>\n

Step two:<\/strong><\/p>\n

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\nPour a good amount of hot water through the filter to both rinse the paper filter and preheat the vessel. Pour the hot water out of the backside of the Chemex.<\/a><\/p>\n

Step three:<\/strong><\/p>\n

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\nGrind the coffee and place it into the filter. We like making a depression in the bed of the coffee with a spoon to focus the stream of water to saturate all of the coffee. Place your coffee on the scale and tare it. Get a timer ready!<\/p>\n

Step four:<\/strong><\/p>\n

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\nPour about 80g of hot water on the grounds and start the timer. Use a spoon or a chopstick to stir up the bed of coffee, being careful not to tear the paper filter.<\/p>\n

Step five:<\/strong><\/p>\n

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\nAfter 00:30 (30 seconds) has passed, pour another 150-200g of hot water onto the bed, distributing the coffee evenly with the stream of water. Let the water level fall slightly, but always keep the bed of coffee submerged. Gradually add water until you have reached your target of 640g of water in 03:00. The liquid should take an additional 01:00-01:30 to drain out. Try to come up with your own system of time\/volume pulse pours for consistency.<\/p>\n

Hot tips<\/strong><\/p>\n

Being overly aggressive with a pour can pile all of the coffee ground towards the center of the filter, further restricting with flow. Try focusing the pour mainly in the center of the cone, or grinding coarser if you keep choking the brew. Again, there are plenty of variables to play with, and your mileage may vary.<\/p>\n