As a certified Q-grader and specialty coffee enthusiast, I've had the opportunity to explore many brewing methods, but few have captivated me as much as the Chemex. This iconic method stands out not only for its timeless elegance but also for its ability to deliver a clean, balanced, and nuanced cup. At Café Barsel, we are committed to methods that respect the quality of the bean, and the Chemex is undoubtedly one of our favorites.
Today I want to share with you everything you need to know to prepare exceptional coffee with this coffee maker: from essential utensils to tricks that will make all the difference in your cup. Whether you're a specialty coffee lover or just starting out, I assure you this method can become your favorite.
What is the Chemex coffee maker and why does it captivate coffee lovers?
Designed in 1941 by German chemist Peter Schlumbohm, the Chemex combines science and art. Its hourglass-shaped glass body and wooden collar are not only aesthetically unique but also functional. The key to its performance lies in the special paper filters, 20-30% thicker than conventional filters, which trap oils and microparticles, resulting in a clean and crystal-clear cup.
It's ideal for coffees with floral, citrus, or fruity profiles, and allows for great precision in extraction. At Café Barsel, we especially recommend it for our Ethiopian and Central American coffees.
Utensils and ingredients needed to prepare coffee in a Chemex
- Chemex coffee maker (3, 6 or 8 cups depending on consumption)
- Paper filters specifically designed for Chemex
- Freshly ground specialty coffee (medium-coarse grind)
- Digital scale
- Swan neck kettle
- Filtered water at 92-94 °C
Recommended ratio: 60 g of coffee per liter of water (1 g of coffee per 16-17 g of water).
How to prepare coffee in a Chemex step by step
- Place the filter: Fold the Chemex filter (if it is not pre-formed) and place it on top of the pitcher, making sure the triple side is facing the pouring spout.
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Rinse the filter: Pour hot water over the filter to remove any papery taste and warm up the Chemex. Discard the water.
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Add the coffee: Place the Chemex on the scale, add the amount of ground coffee and tare.
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Pre-infusion: Add twice as much water as coffee (for example, 60g of water if you are using 30g of coffee) and let it bloom for 30-45 seconds. This releases the CO₂ from the roasted grounds.
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Spiral pouring: Slowly pour the remaining water in circular motions from the center outwards, without directly touching the filter paper. Maintain a steady flow until the required amount is added.
- Let it drain: Once you've added all the water, let the coffee finish filtering. The entire process shouldn't take more than 4 minutes and 30 seconds.
Barista tricks to take your Chemex coffee to the next level
- Use a burr grinder and adjust the grind to achieve extraction in 4-5 minutes.
- Control the water temperature between 92 and 94 °C to avoid burning the coffee.
- Moisten the entire coffee bed evenly during pouring.
- Avoid over-shaking, but if the bed is uneven, you can gently stir it with a bamboo spoon.
- Preheat the cups before serving to better preserve the temperature and aromas.
The most common mistakes when using Chemex and how to avoid them
- Grinding too finely: you will get an overextracted, bitter coffee with excessive body.
- Do not do pre-infusion: you will lose clarity and uniformity in the extraction.
- Pouring water directly onto the filter: ruins the flow of the coffee and dilutes it.
- Do not use a scale: you risk unbalanced proportions.
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Using tap water: chlorine or limescale alters the coffee's flavor profile. Always use filtered water.
What coffee should you use in a Chemex? Our expert recommendations
The Chemex brings out clarity and subtle nuances. That's why, if you want a truly exceptional experience, I recommend trying one of these coffees from our shop:
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Burundi Kibingo : A vibrant coffee with notes of elderflower, black tea, and a delicate acidity. Perfect for those seeking a complex and aromatic cup.
Papua Wahgi : Medium-bodied with a soft citric acidity and notes of cocoa and nuts. Ideal for those seeking a balanced profile.
Bali Karana : An exotic coffee with spicy and sweet notes and a very clean profile. A delight for palates seeking something different.
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Colombia Supremo : Sweet, with notes of caramel, nuts, and red fruits. Very versatile, it's a perfect match for the Chemex method.
Why the Chemex method fits with our specialty coffee philosophy
At Café Barsel, we work from origin to cup to ensure that each coffee retains its authenticity. We choose methods like Chemex because they respect the product, allow for clean extraction, and let you savor the work of the coffee growers in every sip.
Furthermore, its minimalist and sustainable approach —compostable filters, durable materials— is in line with our Project 2030, which is committed to sustainability and respect for the entire coffee chain.
If you're as passionate about coffee as we are, there's no better time to start brewing with a Chemex or perfect your technique. Will you join us in this coffee culture?
