Ground coffee for your Chemex

Why a Chemex needs a coarser grind than filter

A Chemex needs a coarser grind than a filter machine because its bonded paper filters are thick and drain slowly. Put ordinary filter-grind coffee in one and the water stands on the grounds for too long: the filter stalls and the coffee turns bitter. Go too coarse and the water drops through in a couple of minutes, leaving a weak, sour cup. A medium-coarse grind sits between the two and gives the clean, clear cup a Chemex is known for.

Chemex ratio and brew time

The ratio for Chemex coffee is about 60 g of ground coffee to 1 litre of water, so two large mugs, around 500 ml between them, need roughly 30 g. Wet the grounds first with a splash of hot water and let them bloom for about 30 seconds, then pour in the rest in stages; the whole brew takes 4 to 5 minutes. That time is your check. If it runs well over, use a little less coffee or, when you grind yourself, a coarser setting. If the water races through, dose a little more. The general principles of brewing by hand are in How to brew the most delicious filter coffee?

Choosing coffee for a Chemex

• Single origins. A Chemex gives such a clean cup that the character of a single origin comes through clearly. Next to our blends, our own range includes single origins from Colombia, Ethiopia, Kenya, Guatemala and Peru, among others.
• Compare in 250 g bags. To try origins side by side, order 250 g bags: at about 30 g a brew, that is roughly eight 500 ml pots per coffee. Pick "Freshly ground - Chemex" and we grind after your order.
• Strength. Every coffee carries a number on our strength scale of 1 to 13: the lower numbers make a light, clear pot, the higher ones a fuller one.

Filter machine, French press or your own grinder

For a drip filter machine, the slightly finer ground filter coffee is the right grind. Even coarser grounds belong in a cafetière: see French press coffee. If you would rather grind just before you pour, whole beans are under coffee beans.