Brewing a Chemex

Said to be "one of the best-designed products of modern time", the Chemex is even included in the Museum of Modern Arts in New York City. The thicker filter used makes for a 'cleaner' cup as it removes most of the coffee's oils.


- Grinder

- 6-cup Chemex

- Chemex Filter

- Scale and Timer

- Gooseneck kettle


DOSE:  40g of Back Road Coffee

WATER:  600g

RATIO:  1:15

EXTRACTION:  3:30 - 4:30 minutes

Step 1:

Set up your Chemex on the scale. Fold the Chemex filter and place the chemex, with 2-paper side towards the spout. Turn on your kettle to 96°C (204°F). Once hot, wet the filter completely and warm up the Chemex; discard water.

Step 2:

Measure out your beans according to ratio, grind and dose into filter. When dosing, groom the ground coffee and distribute evenly into the funnel. Place Chemex back onto scale and tare.

Step 3:

Start the timer.
0:00-0:45 Begin pouring 200g of 96°C (204°F) water in a circular motion over coffee bed.

Step 4:

Using a stirrer, help wet grinds by moving stir stick from north to south, east to west, in slow even movements. Wait for bloom. Allow for water to drain into bottom half of vessel.

Step 5:

0:45 – 1:45 – Pour 200g, wait
1:45 – 4:00 – Pour to target 600g, wait
2:00 – 3:00 – Wait until coffee stops dripping

Step 6:

Remove filter, pour yourself a mug, and enjoy!