An iconic piece of coffee brewing and a great way to make coffee for more than one cup. Different size Chemex brewers are available, but we really like the 6-cup.



  • Dose – 30g coffee : 500ml water
  • Grind – Medium. Consistency: between demerara sugar – rock salt
  • 6-cup Chemex and filter papers
  • Hot water just off the boil (92–96ºC)
  • Coffee paddle
  • Scales
  • Timer
  • Mug



  1. Place filter paper into the neck of the Chemex with the three-point fold lined up with the spout.
  2. Wash the filter paper with hot water whilst in the neck of the Chemex to wash away potential papery taste and to warm up the brewer.
  3. Dispose of water from the brewer and place ground coffee into filter paper – give the Chemex a shake to level out the grinds.
  4. Place your Chemex on a set of zeroed scales.
  5. Set your timer and pour 60g of hot water over the coffee, in a circular motion, wetting all the grounds. Fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee.
  6. Stir the coffee.
  7. After 30 seconds or so, pour the remaining water over the coffee 150g at a time up to 500g total, wetting all the coffee grounds.
  8. The water should finish flowing through in around 4 minutes and will continue dripping for up to 1 minute. If it’s taking any less or any longer then you will need to adjust your grind size.

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