Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee
Method
Coffee
- 1
Prepare equipment
Bring your filtered water to a boil, then let it cool for about 30 seconds to reach ~94–96°C (200–205°F). Place the Chemex on the scale, put the paper filter into the Chemex with the thicker folded side against the spout, then tare the scale to zero.
- 2
Rinse filter
Pour about 60–80 ml of the hot water through the paper filter to fully wet it and preheat the Chemex. Dispose of the rinse water through the spout and tare the scale again.
- 3
Weigh and grind coffee
Weigh 55 g of whole bean coffee and grind to a medium-coarse consistency (similar to sea salt). Place the ground coffee in the rinsed filter and level the bed by gently shaking the Chemex so the grounds settle evenly. Tare the scale.
- 4
Bloom
Start the timer and pour 110 ml of hot water evenly over the grounds to saturate them completely. This is the bloom pour; allow the coffee to degas for 30–45 seconds. You should see bubbles rise as CO2 is released.
- 5
Main pours
After the bloom (30–45s), pour in a steady spiral from the center outward, avoiding pouring directly on the filter, bringing the total water to 450 ml by about 1:00–1:15. Pause briefly, then continue pouring in stages to reach 900 ml total by around 3:00–3:15 minutes. Maintain a gentle, consistent pour to keep the coffee bed evenly saturated and slightly domed but not overflowing.
- 6
Stir and settle
If you notice channels or uneven extraction, gently stir the top of the grounds once with a spoon or paddle around 2:00 minutes to ensure even saturation. Allow the water to drain through the coffee completely.
- 7
Serve
When the brew has finished dripping (target total brew time 3:30–4:30 minutes), remove and discard the used filter with grounds. Swirl the Chemex gently and decant the brewed coffee into a serving carafe or serve directly from the Chemex. Cup immediately for best flavor.
- 8
Yield
This recipe yields about 900 ml of brewed coffee — roughly 4 small cups (serves 4). Adjust coffee dose and water proportionally for different pot sizes.