A batch for two small mugs
Use a six-cup or larger compatible Chemex and its specified bonded filter for this 500 g brew-water recipe. Chemex counts cups in 5 US fl oz portions, not 250 ml mugs. The 3-cup model has different filter requirements; do not assume every Chemex paper fits it.
Start with 31.25 g medium-coarse coffee, 500 g water at 94°C / 201°F, a scale, timer and kettle. Estimated drink is roughly 438 ml if grounds retain 2 g water per gram of coffee. This is an editorial starting point; it is not a tested claim about the resulting flavor.
| Pour | Cumulative water | Timing cue |
|---|---|---|
| Bloom | 94 g | 0:00–0:20; wait to 0:45 |
| First main addition | 300 g | From 0:45, finish near 1:40 |
| Second main addition | 500 g | From around 1:55, finish near 2:40 |
| Drawdown | No more water | Investigate around 3:30–4:30; taste decides |
Fold, rinse, empty, brew
Cumulative means the number displayed since the start; the final addition here is 200 g. Do not lift a full, hot filter to troubleshoot during brewing.
- Open the matching paper into a cone with three layers on one side and one on the other. Put the three-layer side against the spout, leaving that air channel clear.
- Rinse the filter to warm and seat it, then empty the rinse water carefully while keeping the paper positioned. Return the brewer securely to the scale.
- Add and level 31.25 g coffee. Tare, start the timer and pour 94 g to wet the bed. Wait until about 0:45.
- Pour gently to 300 g, mostly onto coffee rather than along bare paper. Keep the slurry well below the rim.
- When there is space, continue to 500 g. Let it drain and record the main-flow finish time.
- Lift out the filter only when safe to handle. Swirl the carafe to mix its stronger early and weaker later fractions, then pour into cups.
Evidence: Chemex: official filter folding and use
A slow Chemex does not always need a new grind
Check assembly before changing the recipe. The spout is part of the brewing system: a collapsed filter can restrict air escaping from the lower vessel.
| Observation | First action for the next brew |
|---|---|
| Flow stops with water still high | Check that the three-layer side supports the spout and preserves its air channel. Then consider a coarser grind. |
| Drying or bitter and slow | Use gentler pouring; if still slow, try a small coarser setting. |
| Sharp and weak with fast drainage | Try a little finer with the same dose and water. |
| Cup is balanced but too light | Try 33.3 g with 500 g water, keeping the pours the same. |
| Papery note | Rinse the paper more thoroughly and fully discard that water. |
| Stale flavor despite fresh coffee | Clean the narrow waist and bottom of the carafe, where a quick rinse can miss oil. |
| Balanced but heavier than wanted | Add measured hot water to a sample. For the next 500 g brew, try 29.4 g coffee with the same pour targets, then reassess the changed bed depth and flow. |
| Sharp and bitter together, with dry patches or a crater | Keep dose and grind fixed; wet the whole bed during the bloom and use a lower, gentler moving stream. Check the spout air path before using a finer grind. |
| Fast but balanced and enjoyable | Keep the recipe. Time is a diagnostic; do not make a good cup slower solely to match the example. |
| Flat despite normal flow and a clean carafe | Compare fresh coffee, then suitable water in a separate test. Preserve the brew recipe so the comparison identifies a useful change. |
Smaller, darker and iced batches
For a smaller batch in a suitable brewer, use 20 g / 320 g and cumulative targets of 60, 192 and 320 g. Its thinner bed may drain faster. Do not force it to last as long as the 500 g recipe.
If a dark roast stays harsh, test 90°C / 194°F before changing grind. If a light roast stays sharp despite even wetting, test 96°C / 205°F. Filter type and grind distribution can matter more than a precise finish second.
For iced Chemex, use the flash-brew method's explicit hot-water/ice split and ensure the brewer is suitable for the temperature change. Extra serving ice is separate from ice counted as recipe water. A metal replacement filter produces a different texture and needs a new grind/timing baseline.
A gooseneck kettle is useful, but not mandatory. With an ordinary safely handled kettle, split each main addition into short gentle pours while watching the same cumulative target. Avoid a high forceful stream and pause whenever the paper fills too high. Do not push down the paper or lift a hot full filter to speed drainage. If precise pouring is difficult, make a smaller batch or choose an immersion dripper.
Protect the collar and the glass
Let the carafe cool before washing. Remove the wooden collar and tie for washing the glass; Chemex permits the glass in a dishwasher when it is secured against contact with other dishes. Hand washing with warm soapy water and an appropriate brush is another option. Rinse and dry fully.
Do not reheat a Chemex in a microwave. Avoid sudden temperature changes and stop using damaged glass. Follow the particular model's instructions before placing it on any heat source.
Sources & limitations
This guide combines source-based explanations and practical starting points. Coffee Jacob has not performed hands-on product testing or controlled tasting trials for this guide. Source check: 13 October 2026.