Chemex® Coffee

The best Chemex® coffee tends to be medium to light roasted beans that can showcase subtle flavours. The thick paper filter used in Chemex® brewing removes oils and fine particles, so you want coffee beans that shine through this intensive filtering process. Our Ethiopian coffee works brilliantly, as its natural fruity and floral notes really come through in the clean cup that Chemex® produces. Look for beans with bright acidity and complex flavour profiles – these characteristics will still be prominent even after the thorough filtering.

While we offer both options, whole beans are best for Chemex® brewing. Grinding just before brewing ensures the freshest taste and lets you control the grind size. You’ll want a medium-coarse grind – think sea salt texture. This size helps water flow through at the right speed and prevents over-extraction. If you do opt for pre-ground, make sure to store it properly in an airtight container away from light and heat.

Medium roasts are perfect for Chemex® brewing. They offer a balanced flavour that’s not too light or too dark. Light roasts can also work well, especially if you enjoy brighter, more acidic notes. Dark roasts aren’t typically recommended for Chemex® as the filtering process can make them taste thin. The Chemex® method really highlights the coffee’s natural flavours, so choosing the right roast is crucial.

For Chemex® coffee, aim for a medium-coarse grind size – slightly coarser than what you’d use for a regular drip coffee maker. This grind size looks similar to rough sand or sea salt. Too fine a grind will clog the filter and lead to over-extraction, while too coarse a grind will result in weak, under-extracted coffee. Getting the grind size right is key to achieving that perfect Chemex® brew.

For the best results, use a ratio of about 1:16 – that’s one part coffee to 16 parts water. In practical terms, this means using about 30g of coffee for every 480ml (2 cups) of water. However, feel free to adjust this ratio to match your taste preferences. Remember, consistency in your measurements will help you brew better coffee and make it easier to adjust your recipe.

Chemex® coffee tastes distinct because of its special thick paper filter, which removes more oils and fine particles than other brewing methods. This results in a cleaner, brighter cup that really highlights the coffee’s subtle flavours. The slower brewing process also allows for proper extraction, bringing out the best in your beans without any bitterness or sediment.

While you can use any coffee bean in a Chemex®, some work better than others. Single-origin beans often shine in a Chemex® because the brewing method highlights their unique characteristics. Look for beans with complex flavour profiles – think fruity, floral, or chocolate notes. Avoid very darkly roasted beans as they can taste thin after filtering.

The ideal water temperature for Chemex® brewing is between 93-96°C (200-205°F). If you don’t have a temperature-controlled kettle, bring your water to a boil and let it sit for about 30 seconds before brewing. Water that’s too hot can extract bitter compounds, while water that’s too cool won’t extract enough flavour from your coffee.