How to Brew Coffee with a Chemex: A Complete Guide for a Clean and Aromatic Result

Displayed in the permanent collection of the MoMA in New York, the Chemex combines aesthetics and extraction performance. Designed in 1941 by a chemist, it uses a single-piece borosilicate glass hourglass and proprietary paper filters that are thicker than common pour-over filters. The thickness retains heavy oils and micro-sediments, resulting in a very clear and aromatic cup.

For the 6-cup Chemex: weigh 45 grams of medium-coarse ground Specialty coffee (coarse salt size) and use 700 grams of filtered water at 93°C. After rinsing the filter to eliminate the paper taste, perform a pre-infusion with 90 grams of water for 50 seconds. Then proceed with 3 slow pours in the center of the coffee bed. The total time settles between 4:00 and 5:00 minutes, enhancing the floral and fruity notes of the Ethiopian and Kenyan microlots available in the Verona Shop or in our e-shop.