• Fresh Coffee Beans
  • Measuring Scales
  • Grinder
  • Kettle
  • Water
  • Chemex Filter – FP2 for the 1-3 Cup and FP1 for the 4+ Cup
  • Chemex
  • Timer (built in to the Hario Scales if you have them)
  • Hario Bamboo Stirrer
  • Coffee Mug



A good start point with coffee to water ratio is around 60g of coffee to 1000ml of water.  Depending on the Chemex you have and how many cups you are planning to make the following ratios are recommended. Remember 1ml water = 1g

  • 1 to 2 cups – 20g Coffee, 330ml water
  • 2 to 3 cups – 30g Coffee, 500ml water
  • 3 to 4 cups – 45g Coffee, 750ml water



Weigh your selected coffee and grind to a medium-coarse setting.  If you think very fine at the bottom of the range is like cinnamon and the top end is like raw sugar you want to be somewhere above the middle but not too coarse.  This is where adjustments can be made if the brew is too quick, I will come to that later on.

Get your kettle on to boil with enough water for the brew, to rinse your filter and maybe preheat your mug.  Many people will quote temperatures of 94 – 96 degrees Celsius, I don’t worry about this too much as by the time your kettle has turned off, you have rinsed a filter and actually got to start your brew your water will have cooled enough.

Place your filter in the Chemex and give the filter a quick rinse.  Don’t forget to empty this water. (If you have the FP1 you fold in half then in half again; open into a cone and place the multi layer near the spout.  If you have the FP2 you fold the small half circle over, fold in half then in half again; open into a cone and place the multi layer near the spout.)

Place the Chemex and filter on to your scales and add the ground coffee.  Tare the scales to zero and evenly pour in a circular motion 50g of water over the coffee.  Fresh coffee will ‘bloom’ as it out gasses.  Now, what I do next is take my Hario stirrer and give the coffee and water a stir, I want all my coffee to get the same treatment.

After 30 seconds add the remaining water again in a circular motion to get the water around all of the coffee; I usually give a gentle stir when the Chemex is full of water.  Keep pouring until you get to the correct water amount as shown for the amount of cups you are making.

You should finishing pouring at around 2:00 to 2:30 minutes and all of the water should have passed through around 3:00 to 3:30.  As I mentioned above this is where you can adjust the grind, if the water passes through too quickly then grind finer and if taking too long grind more coarse.

Pour into your favourite mug and enjoy 🙂

The great thing about coffee brewing is that you can experiment and adjust things to your liking, while you are experimenting you can makes notes until you achieve your perfect settings.