Ground coffee for your Chemex

Why Chemex filters call for a coarser grind

Chemex filters call for a coarser grind because the paper is noticeably thicker than a standard filter paper. It traps more oil and fine sediment, which gives Chemex coffee its clean, clear cup, but it also slows the water down. Grind too fine and the filter clogs: the water stands in the cone, the coffee over-extracts and tastes bitter. Grind too coarsely and the water runs straight through, leaving a thin, sour cup.

How much coffee for a Chemex, and how long it takes

Use about 60 g of coffee per litre of water, so roughly 30 g for 500 ml. Start with a small pour to wet the grounds and let them bloom for about 30 seconds, then add the rest of the water in stages. The whole brew should take around 4 to 5 minutes. If it takes much longer, the grind is too fine; if it is done well inside 4 minutes, it is too coarse. The basics of brewing through paper are in How to brew the most delicious filter coffee.

Single origins, roasts and beans for the Chemex

• Single origins. The clean cup of a Chemex makes differences between origins easy to taste. Our own range includes Ethiopia (with a Yirgacheffe), Kenya, Colombia, Guatemala and Peru.
• Roast. Light and medium roasts keep their fruit and acidity through the thick paper; darker roasts give a rounder, heavier cup.
• Ground to order. Choose 'Freshly ground - Chemex' as the Coffee type and we grind after you order; the bag shows the roast date.
• Grinding yourself. Prefer beans? Pick the beans option and grind medium-coarse just before brewing; more choice is under coffee beans.

Related grinds and the brewer itself

A drip filter machine uses a slightly finer grind than the Chemex: see filter ground coffee. For immersion brewing in a French press the grind is coarser again, at French press coffee. Still need the brewer? The Chemex Classic 6-cup coffee maker is in our range too.