Place the filter in your Chemex triple-folded side facing the spout to prevent clogging by escaping air. Flush the filter with hot water to remove the papery taste, heat the glass, and rinse the water before brewing.

Grind 30 grams of coffee beans to the size of sea salt. Place the grounds in the filter and gently shake the Chemex to spread them out evenly. The flat layer of coffee allows the water to flow evenly while brewing.

Pour 60 to 90g of hot water over the coffee grounds in slow circles, so that all the coffee gets wet. This blooming step helps release gas and enhance the flavor. Wait 45 seconds before pouring more water.

Repeat bloom circles 3 to 4 times to reach pouring 500 grams of water. Ensure all water drops slightly before each new pour. This steady process helps make a smoother cup.

After you pour all the water, gently stir the coffee with a spoon or stir stick. Swirl the Chemex to clean the coffee grounds and help the water drain.

Let the coffee drip completely. The brewing should take about 4 to 5 minutes. If it takes longer, your grind is too fine. If it’s faster, the grind is too coarse. Adjust it next time to improve the flavor.

Let It Finish Dripping