If you don’t own a Chemex, you can pick on up here.

Despite being on-display at the Museum of Modern Art, the Chemex is more than just a pretty face - It’s, in-fact, one of the original conical drippers circa 1941. Its elegant, hour-glass-shaped carafe doubles as a filter-basket for it’s proprietary bonded paper filter.

Lauded for its clarity of cup profile (which is in-no-small-part thanks to its hyper-thorough paper filtration), the Chemex does require careful calibration of grind-size to guarantee an appropriate contact-time.

The end-result is an aromatic and light-bodied brew and can easily be scaled-up to serve up to four coffee drinkers.

Step 1

Measure out 45 grams of coffee.

Grind it medium-course. We recommend a #21 on your Baratza Encore, #21 for a Virtuoso and #20d for your Preciso.

Step 2

Pop the Chemex onto your tared scale and rinse the filter (there’s a lot of paper in that filter). Load the coffee, double checking that you’ve got 45 grams of coffee in there. Boil your water.

Step 3

Use that right-off-the-boil water to bloom (or de-gas) the bed of grounds. Dish out 90 grams of water (double the 45 grams of coffee), evenly saturating all the particles.

Pour in concentric circles to evenly agitate all the coffee and control water direction under the surface of the slurry.

If you’re lucky, and the coffee is fresh, you’ll see a giant, beautiful honey comb of co2 bubbles come off the bloom.

Step 4

Pour another 210 grams of water (totalling 300g) and let drip till 2:00.

Step 5

Pour another 100 grams of watern (totalling 400g) and let drip till 3:00.

Step 6

Pour another 150 grams of water (total of 550g) and let drip till 4:00.

Step 7

Pour another 125 grams of water (total of 675g) and let drip till 4:00.

Enjoy in good company

Classic, beautiful. The Chemex is the most recognized pour-over device out there. Designed in the 40's, this device continues to demonstrate it's timeless design function, and can be found on the table tops of many coffee enthusiasts and baristas alike.