How to Brew Coffee


The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.


Use the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.  Be sure to check the 'cup' lines on your brewer to see how they actually measure.


Your brewer should maintain a water temperature between 195 - 205 degrees Fahrenheit for optimal extraction.  Colder water will result in flat, underextracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee.  If you are brewing the coffee manually, let the water come to a full boil, but do not overboil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.


The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short—the coffee is in contact with the water for only 20-30 seconds. If the taste of your coffee is not optimal, it is possible that you are either overextracting (the brew time is too long) or underextracting (the brew time is too short) your coffee. Experiment with the contact time until you can make a cup of coffee that suits your tastes perfectly.



 In order to brew a perfect cup through the Chemex you will need the following:

    1. Chemex
    2. Chemex Filters
    3. A coffee scoop (which is a two tablespoon scoop)
    4. A liquid measuring cup
    5. Clean filtered water
    6. Coffee
    7. A quality burr grinder



Measure Water

Start by measuring out your clean filtered water. Always use a two tablespoons of coffee for every 6 oz. of water. We are going to brew 30oz. of coffee in our Chemex. All the water will be transferred to a clean and empty water kettle. Bring your water to a boil.

Measure Coffee

Measure coffee. Remember two tablespoons/ 10 grams per 6oz. of water. As we are making a 30oz. Chemex, we will be using 5 coffee scoops (10 tablespoons/50 grams).

Grind Coffee

When making a Chemex we prefer a coarse grind similar to a French Press.

Set Up Chemex

When brewing with a Chemex you can only use Chemex brand filters. The thick, sturdy cone fits the large opening of the Chemex. Open filter into a cone shape and place it in the Chemex with the three-layered side facing the pouring spout. This keeps the filter from collapsing into the spout, which constricts air flow.

Rinse Filter

Rinse the filter by pouring approximately 10oz. of hot water through it into the Chemex. Pour water out.








Add Coffee

Add your fresh, coarsely ground coffee to the filter in the Chemex. Shake gently to level the grounds.

Remove Water From Heat

When your water comes to a full rolling boil take it off the heat and let the kettle rest for about 20 seconds (water temperature will drop from 212 to 200 in this time at sea level).

Pour Water

Wet the grounds with about 4 fl. oz. of water and let the coffee bloom for 30-40 seconds. (Fresh coffee will have a larger bloom, or foam-like head.)








Ensure All Grounds Are Wet

Slowly pour the rest of water over the coffee in a circular motion, avoiding the sides/edges. Ensure all the grounds are evenly wet.








Remove Filter and serve

The process should take aproximately 4 minutes.  When all the water has dripped through, carefully gather the coffee filter and remove before serving.