Chemex pour-over coffee brewing method

What is pour-over coffee? The name is kinda’ self descriptive and very simple– all you need is a dripper, a filter, happy® coffee and some hot water! A dripper is a cone shaped device in which hot water is added to coffee grinds. The dripper sits above the pot and cradles a paper filter that’s placed within. Coffee grinds are added to the paper filter. You then pour hot water, over the bed of coffee grinds– that’s it!

The really cool thing about using a Chemex pour-over is the fact it incorporates a dripper and a pot in a single unit made of durable glass. Unlike a single cup pour-over, a Chemex allows you to brew a full pot of coffee to your exacting specifications. And if you seek something less than exacting, that’s okay too— the pour-over method is flexible that way!

Advantages of a Chemex coffeemaker

Sure, a pour-over Chemex may require more work than some types of machines but it does have many advantages:

There’s no need to find an outlet with a Chemex.
No need for electricity during a power outage.
No need to take-up a bunch of counter space with yet another small appliance.
No need to decipher cryptic buttons with confusing and obnoxious, flashing lights.
A Chemex is capable of providing some Zen for those who seek it, affording a morning ritual culminating in a wonderful cup of coffee. Not only that, but a pour-over can bring a sense of connectedness to all the people who had a hand in growing, nurturing, and picking each and every coffee bean.
The clear glass of a Chemex touches the senses. Not only do you smell your coffee, but now you can hear it and watch as the brew cascades into the pot below. Talk about morning calm– and a great start to the day!
A Chemex is made of 100% glass. Zero dubious plastic touches your coffee.
A Chemex looks pretty cool– barista cool –sitting there on the kitchen counter, full or empty!
The how-to’s of a pour-over may sound intimidating at first but a Chemex is really beauty in simplicity. And it is incredibly easy to master.

Basics of the Chemex pour-over method, full pot

Necessary equipment:

Coffee Filters: Chemex filters are made specifically for Chemex brewers so you won’t find them in your local grocery store. But fortunately they’re readily available online and often found in trendy coffee shops that sell brewing equipment. Chemex filters are made of paper– the white ones are bleached while brown ones aren’t. Both work equally well but be careful, once wet some filters (especially unbleached) can give off a papery smell or flavor that can find its way to your brewed pot. Not very tasty. Once we get brewing, we’ll explain further how to minimize those papery tastes. Chemex filters appear pretty crazy at first glance, and are nothing like the ubiquitous circular and cone shaped filters used in drip coffee makers and single cup pour-overs. Each Chemex filter is a large square of paper folded into quarters, creating a smaller square.
Water kettle: stove top or electric will work just fine. No need for one that whistles for that’s a signal your water is now too hot to make a pour-over that meets barista specs.

Thermometer (digital): Unless you’re using an electric kettle with the ability to hold water at a specific temperature, you will need a thermometer to get water to your perfect temperature; too hot could prove bitter while too cold might give you a cup that’s lacking flavor and body. Be sure to select a thermometer that can reach the bottom of your kettle safely. And please, don’t place your hand in a hot kettle— steam is hotter than boiling water!

Measuring cup: A liquid measuring cup to measure-out your water. And large enough for the amount of brewed coffee you desire.

Measuring spoon: A 1 or 2 Tablespoon measurer will work nicely.

Optional equipment, should you like to step-up your game:

Small spoon: Use it to give the water and coffee slurry in the dripper a few stirs. This assures all grinds receive equal contact time with hot water. The more consistent contact is throughout the bed of grinds, the more you can count on a consistent tasting pot of coffee each and every morning– making for an awesome start to each day!

Timer: Finishing the brewing process in 4 - 6 minutes tends to make for a better pot.

Scale: If you don’t like early morning surprises (and let’s face it, who does?) get yourself a scale. A scale will keep your water-to-coffee ratios consistent. This is a big step in creating your perfect cup.

Gooseneck kettle: Gooseneck kettles are easy to identify, they have a long, skinny spout resembling, guess what– a goose! A goose neck makes it easier to achieve a steady and repeatable pour that makes for a more consistent cup. As functional as they are, goosenecks are also a lot of fun to use!

Grinder: Grinding whole bean coffee immediately prior to brewing almost always tastes better. Unground beans have a little extra somethin’ locked within their cell structure. The more of those tasty locked-up bits that find their way to your cup, the more flavor you’ll get out of your Chemex.

Water and Coffee

Let’s dive into the details…

Water: Your cup of coffee contains less than 2% coffee, the other 98%+ is water so needless to say, water is very important:
- Home filtered or bottled water is better than chlorinated tap water.
- Don’t use distilled water for it lacks the minerals needed to help extract the delicious flavors from our coffee.
Temperature: Heat the water. Notice we said heat, not boil. We want to brew the coffee grinds not cook them; the ideal temperature being somewhere between 195 - 205℉. We think 202℉ works best with our coffees, that temp extracts the sweet spot of the bean, pulling out some of the sugars and tasty acids without going deeper into the less tasty stuff.

Grind size: The universal grind we use for our happy® cubes works well in a Chemex— nothing more to do here! If grinding from whole bean you may find a more coarse grind to your liking; something that resembles Sugar In The Raw or slightly more coarse.

Let’s get brewin’…

Now’s the time to put all the above into action. Now’s the time to grab that optional stirring spoon, should you choose.

Water:

Use a measuring cup or scale to measure the amount of water you will use.

Heat the water somewhere between 195 - 205℉ (we like 202℉ for our happy® ground coffees)

Coffee grinds:

We recommend starting with 2 Tablespoons of coffee for every 8 ounces of hot water. If you like stronger coffee add a touch more. If a milder cup is to your liking add a touch less. It will probably take a few pour-over brews to dial-in your exact preference– so don’t get deterred! If you want to step-up your game a scale is the way to go. Weigh 1.63 grams of coffee for every ounce of water. Or use any ratio of 1:17, coffee to water.

Place a filter in the built-in dripper. Find the single sheet of fold and separate it from the other folds, creating a paper cone with the pointy side down. Now place the single sheet side of the cone toward the back of the Chemex; the side without the built-in groove that serves as a pour spout. If you want to add a professional barista touch to your pour-over routine rinse the filter sitting in the dripper with fresh water. A super pro move would be to use hot water, for now the dripper and carafe are pre-warmed to help keep the work of art you are about to prepare warmer, longer. Regardless, you have now minimized the possibility of papery tastes of the filter from negatively affecting your brewed coffee. Be sure to dispose of the papery tasting water before continuing.
Place grinds inside the paper filter.

When water is ready, pour a steady stream moving in a spiral motion from center to outside. Slowly pour approximately 1/2 the hot water over the coffee grinds. Be sure to wet all the grinds as evenly as possible. If you have a spoon nearby give the coffee slurry a gentle, circular stir to make sure all grounds are soaked.

A minute after water first came in contact with the grinds during your initial pour, continue to pour the remaining 1/2 of water in a steady spiral stream, from center to outside.

Clocking the time from when hot water first touches the coffee to the last drip out the bottom of the filter, the time should be approximately 4 - 6 minutes.

Once finished brewing, discard spent grounds by removing the paper filter, lifting it by the 2 pointy sides. If your filter is compostable, bypassing the trash is another option.

Enjoy your perfect cup of coffee!

Sometime things don’t go as planned— no biggie!

Did the above not create a cup of coffee that put a smile on your face? Not to worry— there’s plenty of ways to fix that! All it takes is a little trial-and-error, and a bit of patience. You got this!

Here’s 5 variables to look into for improvement:

Water
- Did you use the correct amount of water?
- Was the water of good quality?
Grind
- Was the grind size correct?
- Did you use the correct amount of coffee for the water you chose? (aka, coffee-to-water ratio)
Time:
- Was total brew time within the range of 4 - 6 min?

Temperature:
- Was the water at least 195℉ but lower than 205℉?

Turbulence:
- When pouring water did you wet all the grounds evenly?
- Did you pour the water in two passes?
- Did you give the slurry a circular stir after each pour?

Whether you’re brewing a Chemex pour-over or a single pod, whipping up an instant coffee or setting up for your morning pot, we’ve totally got you covered. #letscoffee.