Slow Pour brew guide
How to brew coffee in a Chemex
Use 30 g of coffee ground medium-coarse and 500 g of water at 95°C (1:16.7). Bloom with 75 g, then pour to 250 g, 400 g and 500 g, and let it drain by about 4:30.
What you need
- A Chemex or another hourglass carafe, and its thick bonded paper filters
- A kettle with a gooseneck spout
- A scale and a timer
- A burr grinder
The recipe
The thick paper holds back oils and fine particles, which makes the cup very clean and bright. It also drains slowly, so the grind is a little coarser than for a cone. These numbers make two mugs.
- Coffee: 30 g
- Water: 500 g
- Ratio: 1:16.7
- Grind: medium-coarse (about 800 to 1000 microns, like coarse sand)
- Water temperature: 95°C (203°F)
- Total time: about 4:30
- Makes: about 440 ml
Step by step
Zero the scale with the coffee in, then follow along. The times are from your first pour.
- Heat the water to 95°C
- Open the filter with three layers towards the spout, rinse it well and pour the rinse out of the spout
- Grind 30 g, medium-coarse
- Coffee in, level, zero the scale
- 0:00 Bloom. Pour to 75 grams.
- 0:45 Pour to 250 grams. Steady circles. Keep the water about two fingers below the rim.
- 1:30 Pour to 400 grams.
- 2:15 Pour to 500 grams.
- 2:45 Let it drain. It should finish round four and a half minutes. If the paper stalls on the spout, lift it a little to let air out.
- 4:30 Done. Lift the filter out and give it a swirl.
The filter
Open the folded filter so one side has three layers and the other one, and put the three layers against the spout. The thick side keeps the paper from collapsing into the spout, which would block the air and stall the brew. Rinse it well with hot water and pour the rinse out of the spout before you start.
If it doesn’t taste right
Sour or thin means the water didn’t take enough from the coffee: grind a step finer next time. Bitter or harsh means it took too much: grind a step coarser. Weak means you need a little more coffee for the same water; too strong, a little more water. Change one thing at a time so you learn what each one does.
Questions
Why is my Chemex so slow?
Usually the grind is too fine, or the paper has sealed against the spout so air can’t escape. Grind coarser, and lift the paper a little if it stalls.
How much coffee for a Chemex?
This recipe uses 30 g for 500 g of water, about two mugs. Keep the same ratio for more or less.
Can I use other filters in a Chemex?
Thinner papers drain faster and let more oil through, so the cup is heavier. Grind finer if you swap.