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1.  Open the Chemex-Bonded® Coffee Filter into a cone. One side should have three layers. Place the cone in the top of your coffeemaker with the thick portion toward the pouring spout.

2.  Using Regular or Automatic Grind coffee only, put one rounded tablespoon of coffee per 5 oz. cup into the filter cone. If you prefer stronger coffee, use more; there is never any bitterness in coffee brewed using the Chemex® method.

3.  When the water is boiling, remove it from the heat until it stops boiling vigorously. It should now be at about 200°F, a perfect brewing temperature. Pour a small amount of water over the coffee grounds, just enough to wet them without floating. This is important because it allows the grounds to "bloom," so the desirable coffee elements can be released.

4.  After this first wetting simply pour more water, soaking the grounds each time, but keeping the water level well below the top of the coffeemaker. Once the desired amount of coffee is brewed, dispose of the spent grounds by lifting the filter out of the coffeemaker. And that's it! You are now ready to enjoy a perfect cup of coffee!

Always use regular or medium grind with the Chemex Coffee Filters. Any other grind may affect the filtration rate. We recommend using spring water or purified water for making coffee. The quantity of brewed coffee can be measured in the Chemex Coffee Maker by using the button and handle bottom as guides. Measurements are based on a standard 5 ounce cup. The button marks the halfway point, and the bottom of the handle indicates full capacity.

Press Pot

14-16 grams of coffee for every 8 fl oz is a good rule of thumb, however, note that the dose of the coffee will depend on brewing amount and grind coarseness.

You can use a pre-heated measuring cup to measure the water, but my favorite method is to measure by weight. Pour the freshly ground coffee into the press pot, place it on the scale and zero it out. (Key: 1 ml of water weighs 1 gram.)


1.  Start heating the water while you grind the coffee beans. Press pots require a coarse grind. Rubbing the ground coffee between your fingers should feel like sand, or a little coarser. Set the ground coffee aside.

2.  Pour a little boiling water into the press pot to heat it. Coffee is very sensitive, and temperature shocks bring out bitter flavors. Dump the heating water out and add the ground coffee to the press pot. Slowly pour the hot water (which should have cooled to about 200º) so all grounds are wetted and clump-free. The ground coffee should form a dome on top of the brew. Start your timer for 2 minutes.

3.  At 2 minutes, use your spoon to agitate the “dome.” Excessive agitation can lead to over-extraction and astringency, so don’t stir too much. Put the lid on the pot and continue brewing.

4.  At 3 1/2 to 4 minutes, begin slowing pressing down on the filter using only the weight of your hand, until the plunger is as far down as it will go.

5.  Decant the coffee into cups or an other pot. Do not leave the brew in the pot as extraction will continue, developing off-flavors.

6.  Enjoy!!!


1.  Pour water in a kettle and put it on the stove to boil. You will need about two cups or twelve ounces (340g) if you want to make enough coffee for one mug, although it's always nice to have a little extra. Once the water has boiled, remove it and leave to cool briefly, as water used for coffee should be just off the boil. Alternatively, remove the kettle just before it reaches boiling point. If you're a techie, 195°f (90°C) is a good measure.

2.  Place the dipper on top of the mug, and place a paper filter inside. Usually a ceramic or glass dipper is best for extracting the most of the coffee flavor.

3.  Pre-soak the filter and mug by pouring boiling water over the filter. This will rinse out any persistent paper taste. (Dump out the water that's now inside your mug.)

4.  Measure out the correct amount of coffee grounds. You will get the best flavor from coffee that has been freshly ground in your kitchen, but you can also use pre-ground coffee. Generally, it's best to use one tablespoon of grounds for every cup of water (or approximate six ounces/170g), but it may differ for the type of coffee and your tastes. Remember that most mugs hold about two cups.

5.  Pour a little almost boiling water over the filter. The coffee will begin to froth, and create a "flume." Wait 30-45 seconds for the flume to go down somewhat, and then repeat this process; you can now pour all of the water into the dipper. While pouring, make sure the dipper stays on top of the mug––sometimes it can topple over! As you're pouring, check that the mug does not overflow.

6.  Let the water drain all the way into the mug, as it turns magically into coffee.