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Learn how to extract all the marvellous flavours that speciality coffee has to offer with these 9 simple steps:

You will need the following:

  • 30 grams of good quality coffee (you can buy it here!) for each 500ml of water you use
  • Kettle
  • Chemex filter
  • Timer (recommended)
  • Scale (recommend)
  • Grinder (in case you have coffee beans)


1 - Bring the water up to a boil and let it rest for about 10 seconds.

2 - Unfold the Chemex filter and place it inside the brewer, assuring the 3-layered side is aligned with the pouring sprout.

3 - Pour hot water around the interior of the filter, just enough to make it wet (and discard it). This will make sure the filter is properly sealed.

4 - Remember the proportion: 30g of coffee for every 500ml of water (you can use about 6 tablespoons if you don't have a scale). If you are using pre-ground coffee skip to step 6!

5 - You should look for a slightly courser than medium grind. It should look something like this.

6 - Place the ground coffee inside the filter and give it a gentle shake to settle the grounds.

7 - Slowly, start pouring the water until it is evenly wet and let it rest for 30 seconds. This step is called the bloom, one of the best phases to enjoy your coffee's aromas. 

8 - Keep pouring the water in a spiral motion. Try avoiding pouring it directly in the centre or on the filter's edges. In case the water level reaches the brewer's rim, stop pouring for a moment to let it drain. Continue this process until you run out of water or until 3 minutes and a half have passed since you first started pouring water.

9 - Let of the water drain from the filter, discard it and savour your cup of coffee!

Take into consideration that some flavours are hidden, and only revealed after the coffee has rested and its temperature dropped.
If the final time was over 4 minutes, your grind was probably too fine. If it was under 3 minutes, the grind was probably too coarse. Keep making small adjustments, the result is definitely rewarding!