The Chemex: “Gold Standard” for clarity.
The Chemex is arguably the most beautiful piece of equipment in any coffee lover’s kitchen—it even sits in the Museum of Modern Art. For The Coffee Guide, it represents the “Gold Standard” for clarity.
Because of its extremely thick paper filters, the Chemex removes almost all of the coffee oils and sediments, leaving you with a cup that looks and tastes more like a fine tea or a light wine.
The Science: The Filter is the Secret of The Chemex
The Chemex was invented in 1941 by a chemist (Dr. Peter Schlumbohm). The secret isn’t the glass; it’s the bonded paper filter.
The Result: It traps “cafestol” (a molecule that can raise cholesterol) and all the “fines” (micro-sediments). This allows the delicate, high-altitude notes of a Kenya (#20) or Ethiopia (#05) to shine without any muddy bitterness.
The Thickness: These filters are 20-30% thicker than standard drip filters.
The Thickness: These filters are 20-30% thicker than standard drip filters.
The Brewing Blueprint of The Chemex
Most people brew French Press by pressing the plunger immediately at 4 minutes. For The Coffee Guide, we recommend a cleaner, more refined approach:
The Ratio: 1:15 (30g coffee to 450g water).
The Grind: Coarse (like sea salt).
The Steep: 92°C – 96°C (Just off the boil)
Brew Time: 4:00 – 5:00 minutes
Caffeine ExtractionMedium ⚡⚡
The 4-Step Method
The Draw Down:
Let the water filter through completely. The bed of grounds should look flat at the end. Remove the filter and swirl the carafe to aerate the coffee before serving.
The Rinse: Place the filter (with the 3-layer side facing the spout) and rinse it thoroughly with hot water. This removes the “paper taste” and warms the glass. Discard the water before brewing.
The Bloom: Add your coarse grounds. Pour about 60g of water over them—just enough to saturate. Wait 30-45 seconds. You’ll see bubbles; this is the coffee “degassing,” which prevents a sour taste.
The Main Pour: Pour in slow, steady circles, avoiding the very edges of the filter. Keep the water level about 1-2cm below the rim.
Recommended Origins: “To get the most out of your Chemex, and because the Chemex is so good at highlighting acidity, it is the “Perfect Match” for these specific origins
Kenya : Highlights the blackcurrant zing.
Ethiopia : Brings out the jasmine and floral notes.
China : Perfect for those tea-like Yunnan beans.
“The Grind Warning“
“If your Chemex takes longer than 5 minutes to finish, your grind is too fine! The thick filter already creates a lot of resistance. If the grind is too small, it will ‘clog’ the paper, resulting in a bitter, over-extracted cup. For The Coffee Guide reader: aim for a grind that looks like coarse kosher salt.”