How to make the perfect Chemex Coffee

Hi, my name is Ash, and I'm the head of coffee here at Rave, and today I'm going to take you through how to brew coffee at home with Chemex. The Chemex falls into the category of pour over method similar to a v60, and that's exactly how it sounds we're going to be pouring hot water over fresh ground coffee, letting it drip through the filter paper, creating a super clean, bright and tasty cup of coffee.

What you'll need is
- Chemex & Chemex filter papers
- scales and a timer
- Boiling water (94 degree filtered water if possible, and we'll talk about that a bit later)
- Rave coffee.

We're going to be using a washed Guatemalan from the Bosques farm, so start by popping the kettle on. We're going to take our Chemex filter paper and we're going to nestle this into the top chamber of the chemex make sure that the folded side is on the same as the spout. Once the kettle is boiled, you can use this water to first rinse your filter paper and remove that paper taste. This will also heat up the glass neck and the chamber beneath keeping the brewing temperature more stable and keeping the coffee hotter for longer.

Once that's pulled through, you can discard this water. OK, put this back onto the scales and we're going to hit zero. We've chosen to use the Guatemalan Bosque coffee because it's super sweet, super nutty, and it's going to taste great brewed in this way.

Now we're going to weigh in 30 grams of fresh ground coffee. You'll need quite a coarse grind for this. Grinding fresh will give you a much better result with more complexity and freshness. But if you need to, you can also select the Cafetière grind when buying coffee from us direct online.

We're going to use a gooseneck kettle for a pour. You absolutely don't need to go out and buy one. However, it will give you a more controlled and gentle appar. By now your boiled Kettle has been sitting for about a minute, which is actually ideal because we want the water to be around 94 degrees and not boiling. You can also boil your kettle pot the lid for 30 seconds, and it will achieve something close to this. We're just going to level out the coffee bed, so we've got a nice even surface on which to pour our water.

Zero the scales again, and we're going to pour in a total of 500 grams of water equivalent to 500 ml. To begin with, we're just going to pour the first 75 grams and this should be enough to saturate all of the grounds.

Pour in concentric circles, if you can. If this takes you over 75 grams, that's OK. We're going to leave this for around 30 seconds and this process is called the bloom or pre infusion. And what that does is it saturates the coffee, opens up the pores and gives a more even flow rate so we can get as

good extraction as possible when we pour on the remainder of our water. So we're going to gently pull up to a total of 500 grams in a couple of stages. And what this does is it gives the water a chance to start filtering through the coffee.

If we pull all of the water on in one go, it might be that the weight of the water will start to impact the coffee and clog the filter paper. It was slow right down and we may get over extraction or slightly bitter compounds.

So if we keep topping up the water level again, pouring in concentric circles, if possible, we should get a nice, consistent drip through to the chamber of the Light. If you think that the flow of coffee is starting to slow down a bit, you can take a spoon and just agitate the grounds, get everything moving again.

And this is also going to improve your extraction as well. OK, so now we're up to 500 grams of water. The whole process should take between three and five minutes for a nice quality tasting brew. Use this brew guide as a starting point and be open to some experimentation.

If you happen to like your coffee more full bodied, maybe a little bit stronger, maybe like a splash of milk, and you can use a slightly finer grind or you can use slightly more coffee. In contrast to that, you can speed up your extraction and you can make your brew a little lighter and more delicate by using

a coarser ground coffee, or you can use slightly less coffee in the process as well. We only ever suggest changing one variable at a time, though, so you know what's working? So we're up to about four minutes, and the coffee has almost poured all the way through.

We're just slowing to a drip now, so we're going to discard our filter paper and grounds. You can put those directly into your compost then and now we're ready to drink coffee so you can find this and other brew guides, rave coffee, Skoda UK and good luck with your break.

Frequently asked questions

What is a Chemex?

A cone dripper where the coffee sits in a cone shape filter and water drips through into the glass decanter below.

What kind of coffee works best with Chemex?

A single origin coffee works great in the Chemex. It will highlight the subtle flavours of a particular coffee and will produce a lovely clean flavoured brew.

What grind size should I use for Chemex coffee??

A medium fine grind is great for Chemex. Grind as you would for filter coffee somewhere between Cafetiere and Aeropress.

Whats best a Chemex or Aeropress?

This really depends on how you like your coffee. Aeropress generally is better for the coffee lover on the go, It's a great one cup device and produces a fuller bodied cup than Chemex. Chemex brewing is a little more involved and produces a much cleaner fruitier cup.

What size of Chemex should I buy?

This really depends on how many people you are making your morning cup for. However, let’s assume that you’re making coffee for two. A three-cup machine will probably be too small, especially if both of you are drinking from a larger cup or what a top-up. A ten cup machine is probably overkill unless you are both seriously tired or want to be seriously wired. In our opinion, the six cup machine is probably going to be just right for two people for your daily cup.

Isn’t Chemex just the same as the pour-over method?

Both methods involve pouring coffee over a filter. So, let’s be honest, there are some big similarities. The difference is all about the filter, thicker filters lead, in our opinion to a much tastier brew.



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