How to Brew a Chemex
French press. Drip brewer. Espresso. Nespresso. Aeropress. Chemex.
This is by far my favorite brewing method, and not only for its beauty. (Did you know it’s on permanent display at the Museum of Modern Art?) The versatility of the brew, the clean cup it offers, and the therapeutic process are all reasons why I love it. And yes, it doubles as a vase.
It’s essentially a brew that’s worked out to a mathematical science. Key numbers to remember: 45/90/360/720. All in grams, the first is the amount of ground coffee used and the following three are each of three pours of water, precisely measured and timed.
The Chemex makes for simple iced brews, too. Simply substitute half of the hot water with ice and cut your water pours in half. Or brew a double strength batch of coffee and chill it over ice.
What are you brewing? Tag me on Instagram, @andrewjvagner.
This particular brew features Thanksgiving Blend, a timely choice for the season that pairs with just about anything (more on that below). One of the best reasons to make coffee is to have food to enjoy it with. Savory, sweet, snacky, or a full meal, there’s no wrong answer.
In these step-by-step instructions, a couple pieces of coffee equipment are used. Definitely not necessary, but a major plus if you’re into coffee.
Here’s what I use:
Here’s how to brew:
Prepare: Get the Chemex situated on a scale with a fresh cone filter (layered side facing the spout). Soak the filter with hot water, then pour out. This will prime the filter and warm the Chemex.
Add Coffee: Weigh 45g of fresh coffee ground on a standard metal filter setting (medium coarseness).
Level Surface: Gently shake the Chemex to get an flat surface on the top of the coffee grounds. This ensures even brewing.
Tare Scale: Set the scale back to 0 before brewing. If your scale has a timer, start it now.
First Pour: Begin pouring hot (195º–200ºF) water in a slow, circular motion over the grounds. Stop the first pour at 90g, ensuring all the grounds are soaked.
Second Pour: After about 45 seconds, begin a second, slow pour. This time, pour to 360g. This is half of all the water used.
Bloom: After this pour, pause for a minute and a half to two minutes. The light brown color of the grounds when the second pour begins is called the “bloom.”
Third Pour: For the final pour, again in a circular and steady motion, pour to 720g. An optimal brewing time is anywhere between 4:30 and 6:00.
Finish: A sign of a well-brewed Chemex is smooth “walls” on the side of the filter. This shows an even brew. Discard the filter, give the coffee a swirl, and enjoy!
Thanksgiving Blend
Starbucks Thanksgiving Blend—a coveted and very limited-time offering—is featured in these step-by-step instructions. I look forward to it every autumn for its balance of sweet and savory notes and impeccable ability to pair with nearly any food. It really was made to pair with an entire Thanksgiving feast! A dark roast with a full body and deep earthiness, this is sure to be a pleaser on the table.