Slow Down and Make Better Coffee.
Our favorite way to brew a Chemex, one pour at a time
I have a confession: I really enjoy making coffee with a Chemex. I have for years.
Not just drinking it, but actually making it. The whole thing.
There's something about weighing the beans, heating the water, watching the first pour bloom, and giving yourself a few minutes to do one thing well. It feels like a small, uncomplicated win before the day starts asking for everything else.
And yes, the Chemex looks great sitting on a counter. We can admit that, too.
But the real reason I keep coming back to it is the cup. Its thick paper filter produces a clean brew that lets the character of the coffee come through. You can notice the sweetness, the body, the little differences between a Brazil roast and a Guatemala blend. A lot of things start to make sense when you slow down enough to taste them.
This is the MSTRY approach I use. It has a very specific rhythm, and once you've done it a few times, it becomes almost automatic.
The short pour
Best for: A slow morning, sharing a pot, and tasting what makes a coffee distinctive.
Coffee: 40 g, coarsely ground.
Brewing water: About 26 fl oz (765 g by water weight), plus extra for rinsing.
Water temperature: About 200°F, or just off the boil.
Bloom: 45 seconds.
Equipment: Chemex, Chemex paper filter, grinder, kitchen scale, kettle (ideally a gooseneck), and fresh coffee.
First, a quick note about measurements
Most brewing guides tell you to tare your scale after adding the coffee. Mine works a little differently: I tare the empty Chemex with the filter in place, then add 40 g of grounds, and I do not tare it again.
That means the numbers on my scale include the coffee and the water. No need to do subtraction while you're half awake; just follow the targets below.
If you're measuring the water separately in ounces, the equivalent cumulative water amounts are provided, too. Pick one approach and stick with it.
1. Heat your water and rinse the filter
Bring water to a boil and transfer it to your pouring kettle. Fold and place the Chemex filter, with its thicker three-layer side against the pouring spout. Rinse it thoroughly with hot water.
This warms the glass and helps wash away any papery taste. Swirl the rinse water around, then pour it out.
Please pour it out. Accidentally leaving rinse water in the bottom is a humbling way to start your day.
2. Grind 40 g of coffee
Use a coarse grind. On my own grinder, I use my preset coarse setting; your grinder's number may be completely different, so go by texture rather than copying a setting.
Put your Chemex and rinsed filter on the scale. Tare to zero. Add 40 g of grounds and level the bed gently. The scale now reads 40 g. Leave it there.
3. Bloom: the first pour
Slowly pour hot water in small circles, making sure all the grounds get wet. Stop when the scale reads 135–150 g total. That's approximately 3.2–3.7 fl oz of added water.
Now wait 45 seconds.
You'll often see the coffee puff and bubble a little as gas escapes. It's one of those tiny coffee moments I still find pretty fascinating.
4. Second pour
Pour gently in circles until the scale reads 350 g total, or approximately 10.5 fl oz of water added since the beginning.
Let the water filter through. There's no need to rush it.
5. Third pour
Pour again until the scale reads 600 g total. That's approximately 18.9 fl oz of cumulative added water.
Let it drain. Notice the aroma. Resist the temptation to shake the whole thing around like you're trying to win a carnival game.
6. Final pour
Add water until the scale reads 805 g total. That equals approximately 25.9 fl oz of brewing water added overall.
Let the water drain completely. Remove and discard the filter, swirl the Chemex gently to combine the brew, and serve.
For clarity, here's the whole sequence:
Stage Scale reading, including 40 g coffee Water added, cumulative
Bloom 135–150 g 3.2–3.7 fl oz
Second pour 350 g 10.5 fl oz
Third pour 600 g 18.9 fl oz
Final pour 805 g 25.9 fl oz
These are starting targets for my 40 g batch. Water amounts are cumulative, not separate amounts to add at each stage.
What if you use a different pour-over brewer?
A smaller cone dripper can make a fantastic cup, too, but it usually needs a different recipe. For a single-cup cone, try 20 g of medium-ground coffee with about 11–12 fl oz of brewing water, a short bloom, and several gentle pours. The drawdown may take roughly 2½–3½ minutes. Adjust for your filter and brewer.
Chemex filters are thicker and the brewers behave differently. That's why I don't pretend one exact recipe works perfectly in every pour-over device.
How to fix a cup that's not quite right
Sour or thin? Try a little finer grind or slightly hotter water next time.
Bitter or dry? Try a little coarser grind or gentler pouring.
Taking forever to drain? Your grind may be too fine, the filter may be clogged with fines, or you're pouring too aggressively.
The goal is a cup you genuinely enjoy, not a world record for perfectly timed pouring.
A little intention goes a long way
I'm not suggesting everyone needs to add another seven-step ritual to their morning. Life is plenty complicated already.
But if you've got a few extra minutes, this one is worth it. You make something with your hands. You slow down. You share a pot with someone. And the coffee tastes pretty incredible.
When you're ready, our Free, Interactive Perfect Pour guide can help you adjust the amounts for your next brew.
A coffee worth sharing starts with a story
That's a big part of why we started MSTRY COFFEE. We help companies and organizations create custom-roasted coffees that actually mean something: a roast developed at a tasting, a beautiful bag carrying your brand, a thoughtful gift for the people who make your business what it is, or an exclusive coffee for your office or event.
Not another logo slapped onto something nobody asked for. Something people will take home, open, brew, and maybe share with someone they care about.
If your team, clients, or community deserves something better than ordinary swag, let's brew something together.
