Chemex: the timeless dripper
Peter Schlumbohm patented the Chemex in 1941. The shape has not changed since — rare for a piece of equipment that has lived through eight decades. There is a reason.
The Chemex uses thick filters — about 20–30% denser than standard papers. They hold back more oils and fines, giving the characteristic crystal-clear cup.
Who is the Chemex for
For people who drink filter coffee from a carafe — not single cups. The ideal size is the six-cup (about 850 ml). For two people in the morning, no reheating needed.
What you need
- Chemex:A classic six-cup, or the glass model with a wood collar.
- Filters:Original Chemex filters — they are not interchangeable with V60.
- Beans:45 g, medium-coarse grind.
- Water:720 g, 94 °C.
- A gooseneck kettle and a scale — non-negotiable.
Recipe for 600 ml
Fold the filter and place it in the Chemex with the three-layer side toward the spout. Rinse generously — at least 200 g of hot water. Pour out.
Add 45 g of ground coffee. Tare the scale. Pour 90 g of water in concentric circles. Wait 45 seconds.
Pour up to 450 g with slow concentric movements. Keep the level steady — do not let the bed dry out.
Top up to 720 g total. Keep the stream thin and centred.
Total time: 4:15–4:45. Lift out the filter, swirl the carafe, and serve. The cup holds up well even cold.
A Chemex cup is so clean you taste the coffee itself — not the filter, not the device.