How to Brew Pour-Over Perfection with the Six Cup Chemex
By Trade Coffee | Published: 2026-10-24
Category: How-to Guides
Learn the simple steps to brew a clean, bright cup of coffee using the iconic Six Cup Chemex, from rinsing the filter to the perfect pour.
Quick answer
To brew a clean, balanced pour-over with the Six Cup Chemex, use a medium-coarse grind, pre-wet the Chemex filter, and pour water in slow, concentric circles.
Why the Chemex design matters for flavor
The Chemex brewer has been a design icon since 1941, but its shape isn't just for looks. The narrow pour spout and thick glass walls control heat retention and flow rate, which directly affect extraction. The bonded wood collar and leather tie also make handling easy, even when the glass is hot.
The role of Chemex filters
Chemex filters are thicker than standard paper filters. They trap more fine coffee particles and oils, producing a cleaner, brighter cup. The pre-folded cone shape ensures uniform extraction, and the filters are compostable and biodegradable, so you can toss them in the compost bin after brewing.
Step-by-step brewing guide
- 1. Boil water and grind coffee: Heat about 700 ml of filtered water to 200°F (93°C). Grind 42 grams of coffee (about 6 tablespoons) to a medium-coarse consistency, similar to sea salt. A finer grind can clog the filter and over-extract, making the coffee bitter. Use a burr grinder for an even grind. If your coffee tastes muddy or weak, adjust the grind size first.
- 2. Place the filter and rinse it: Unfold the Chemex filter so it forms a cone with three layers on one side and one layer on the other. Place it in the Chemex with the three-layer side facing the pour spout. Pour hot water through the filter to wet it and preheat the glass. Discard the rinse water. Rinsing also removes any papery taste. If you skip this step, your coffee may taste like paper.
- 3. Add coffee and start the bloom: Add the ground coffee to the filter and gently shake to level the bed. Pour 80 grams of hot water (about twice the coffee weight) evenly over the grounds, then wait 30 seconds. This bloom releases trapped CO₂ and allows for even extraction. If the coffee doesn't bubble during the bloom, your beans may be stale. Fresh beans should foam visibly.
- 4. Pour in stages: After the bloom, pour water in slow, concentric circles, starting from the center and working outward. Pour until the water level is about 1 inch below the rim. Wait for the water to drain about halfway, then repeat the pour. Aim for a total brew time of 3.5 to 4 minutes. Pour too fast and the water will channel through the coffee, leaving it under-extracted. Pour too slowly and the brew may stall, over-extracting.
- 5. Serve and enjoy: Once all the water has drained through, remove the filter and discard the grounds. Swirl the carafe gently to mix the brew, then pour into your cup. The Chemex keeps coffee hot for about 30 minutes, but it's best fresh. Don't let the coffee sit on the grounds after brewing—it will turn bitter. Serve immediately or transfer to a thermal carafe.
Product facts
- Six Cup Classic Chemex: The Six Cup Classic Chemex is designed with a polished wood collar and leather tie, and its form is so iconic it is in the Museum of Modern Art. The collar stays cool to the touch and the wide opening makes it easy to stir the coffee bed during brewing.
Six Cup Classic Chemex - CHEMEX® FS-100 Filters: The CHEMEX FS-100 filters are cone-shaped, pre-folded, and manufactured in the USA. They are compostable and biodegradable. These thicker filters remove more sediment and oils than standard filters, giving you a cleaner, brighter cup without bitterness.
CHEMEX® FS-100 Filters
