How to make a great cup of coffee with a Chemex coffee maker

Share it with your friends Like

Thanks! Share it with your friends!


Aaron Blanco of Brown Coffee Co. in San Antonio demonstrates the art of making coffee. For every gram of coffee, add 16 grams of water. Opinions vary on how …


knifeforkandaspoon says:

Is that a 3-cup (15oz) Chemex brewer? Edit: That’s most likely a 6-cup
brewer as the 3-cup model has a narrower body. Answered my own question

Freddy Happenstance says:

People asking about the filters: I’m pretty sure I paid like $14-$16 for my
box of 100 Chemex-brand unbleached filters. It’s not that big of an
investment considering that’s 100 pots of great coffee brewed exactly to my
liking, and the filters are specifically designed for the best brewing with
this particular pot. Why would you want to use regular auto-drip filters
for something that isn’t auto-drip? If you want premium coffee, then you’ll
need the supplies for it. If you’re unable/unwilling to make special
investments in your coffee, then I think you should just stick with
Folger’s or whatever freeze-dried can stuff you like.
Also, I think the whole “divot” and “island” thing that this guy does is a
bit unnecessary, it’s more-or-less just one of his brewing “habits”, which
everyone will pick up their own after enough experience with

HLM190586 says:

The method looks so ghetto but Chemex is actually a top coffee maker.

jon jon wes says:

No measurements. Not very helpful.

Kerrie Kerns says:

Basically, it’s exactly the same as making filter coffee… 😉 

Gregorio Gonzalez says:

Haha, I use Folgers instant! You jelly coffee fags?

chachimcflex says:

Ummm…pretty useless without mentioning the amount of coffee used and
grind level. Fail.

Stefan Sigfinnsson says:

woowww 36g of coffee to 850g of water is very weak.

Matt Megyesi says:


Drew Cox says:

I have become a big fan of this method over time! I use it nearly every day
& might be able to execute it in my sleep.

*Note to self: learn to execute this in my sleep

boscogirl says:

We would like to use this video for our restaurant with your permission. We
use the Chemex process and would like to post your video with full credits
to our Facebook page. Do we have your permission? on Facebook, you can look
us up as PoorRichardsDowntown

MrLeendah says:

BrownCoffeeCo recently posted a hatetweet: @BrownCoffeeCo: No human law can
ever legitimize what natural law precludes #SorryFolks #NotEqual #WhyBother
#ChasingAfterTheWind #SelfEvident. now they have darkened their page.

infamousmonster says:

You explain that you keep an island of grinds dry until the very end, where
you sink it, because you believe the “island” will be pushed down the cone.
I guess this is your way of avoiding overextraction, considering you’re
agitation is most prominent down the center of the cone. But how do you
know that island will sink into the center of the cone? How do you know
that once it sinks below the surface, it’s not just gonna disperse?

aaronblanco1 says:

@CEYSEY Most automatic machines have serious flaws in design and
engineering. They don’t heat up hot enough; they debit water poorly, etc.
Manual brewing controls those factors and more for the best flavor

Dani J says:

I really want one of these, but I’ve heard that the difference is all in
the filters.. The chemex filters I can only find online for no cheaper than
14 dollars. I can get regular ‘cone’ filters at my local grocery store for
a fraction of the price. Can I use the cone filters with this? or does it
have to be chemex filters to really get the most out of it?

unknownpleasures100 says:

nice video. have you tried aeropress? how does the taste compare to that
(widely regarded the best non-coffee machine coffee you can make)?

BloodAndThunder00 says:

Are the Chemex filters really needed for the best result, or can I get a
good pour with using a normal cone filter?

infamousmonster says:

What’s the point of the divot? And why do you pour outside-in, as opposed
to inside-out?

aaronblanco1 says:

@ConsumerFanatics There are a number of other kettles on the market that
debit water the same way. Takahiro and Tiamo come to mind. Takahiro is way
more costly than Hario; Tiamo is slightly less so. All three kettles have
pros/cons. I personally have been favoring the Tiamo lately because I like
its flow rate.

Stefan Sigfinnsson says:

After the blooming of the coffee why do you pour from outside to the center
rather than from the center and almost to the end ?

Tim Liao says:

Also I can guarantee you that nuking your mug of coffee for less than a
minute won’t alter the flavor. So make it in the Chemex and nuke it for

Flurderkian says:

Wow, I’m excited to post this. Since being the “original” commentor on this
amazing video from over a year ago, I see that lots of other people have
recognized the best chemex tutorial on the net. Since commenting on this
video, my wife and I have relocated to .. guess where? San Antonio! Not
only that, we’re 5 miles away from your coffee shop! I would love the
opportunity to meet you and learn more about coffee. Maybe you could
critique my Chemex pouring technique! Thanks man.

Stefan Sigfinnsson says:

@aaronblanco1 I personally find this method making the cup too robust
almost bitter(but not) rather than sweet and refined like some other

mymayapapaya says:

why aerate when that adds bitterness?

kevinsmithr says:

i like your Chemex video the best and I honestly feel, without knowing you
personally, that you know what you are doing. My question however is for
someone like me who will be getting the Chemex system along with the
Bonivita variable gooseneck kettle what grinder would be a perfect fit for
this? I am not brewing espresso here or turkish grind. A perfect grinder
for the home within a reasonable budget but without skimping on necessary
qualities. Thanks.

hiota45 says:

@Flurderkian The bloom is the result of residual CO2 in the beans. After
roasting, one actually has to allow a short degassing period otherwise the
coffee will actually have a slight carbonated feel to it. Notice that it is
the the time after roasting that determines bloom, not when and how its
ground. So a bean that was roasted 48 hrs ago will have a very bubbly
bloom. A coffee that was roasted a week ago will not.

aaronblanco1 says:

16:1 is a good ratio to follow. For every gram of coffee, add 16 grams of
water. You can scale that up or down infinitely. At that ratio your brew
should be 3:30-4:00′. If it’s not you need to adjust grind setting coarser
(if longer than 4:00′) or finer (is less than 3:30′).

Joe Aguirre says:

I agree on the ratio. Although, I remember it as 2g of coffee per ounce of
water. 2/1 is just easier for me and maybe others.

Elle Smith Fagan says:

John is right – water boils at 212degrees F. MORE IDEAS: Is the room chilly
or in a draft? THAT would chill the entire procedure. Is the Chemex
coffeemaker chilled in any way? Try running hot water in the Chemex
coffeemaker to warm it ( just as is recommended with a thermos bottle)

avion106 says:

OMG!!! GREAT VIDEO! I’m so excited to get my Chemex going but I first had
to freshen up on the brewing skills.

William Dunn says:

oh my lawd. just used this technique on a two-week old (!) Ecco coffee and
it’s just awesome awesome awesome

CEYSEY says:

@flyroscoefly I actually prefer to go to local coffee shops. but not
because of the taste, just to support the local business. About my comment,
I didn’t really see the point of pouring hot water over coffee manually
rather than using a coffee machine. I prefer doing it in a machine. that’s
my preference. maybe the more flavor comes from using freshly grounded
coffee not from the manual procedure.

Hugh Donagher says:

Wonder why we’re hearing nothing out of BrownCoffeeCo in the wake of their
offensive, downright hateful rhetoric? They’ve shut down their twitter feed
and their FB page, and removed all social networking links from their
website, trying to shut down the discourse that they started. Well, they
can’t un-ring the bell. RT @BrownCoffeeCo: No human law can ever legitimize
what natural law precludes #SorryFolks #NotEqual #WhyBother
#ChasingAfterTheWind #SelfEvident.

Just1perspective says:

Thanks so much for your reply! I definitely don’t want gritty coffee.

OMGitssooooEPIC says:

I noticed you poured basically all at once; would pouring intermittently
maintain an optimum brew temperature or is that an overrated notion? Also,
what was with the aeration swishing at the end? I’ve never seen that done
with coffee.

Hernan Ordaz says:

I know where your place is, I pass by it everyday on the way home from

ettic0982 says:

What am I doing wrong if there are “mudslides” when I brew coffee with the
Chemex? Thanks.

aaronblanco1 says:

@CEYSEY Most automatic machines have serious flaws in design and
engineering. They don’t heat up hot enough; they debit water poorly, etc.
Manual brewing controls those factors and more for the best flavor

MrLeendah says:

@hdonagher they’re cowards

Braxton Howard says:

The grind for a chemex is a little courser than a drip grind.

Don Patch says:

What type of kettle is that?

Kasra Ghodsi says:

Killer traffic jam analogy.

Just1perspective says:

Thanks so much for the fantastic demonstration! I appreciate very much you
sharing your technique. Do you prefer the chemex over the French press? I’m
clueless about these things, trying to switch to a healthier vessel to brew
in. Thank you.

spartan2600 says:

Anyone else trying to use a Zojirushi water heater with their Chemex? I
love using the Zoji, and it was expensive so I don’t want to get something
like the Hario Kettle. However, the its really hard to control how the Zoji
pours since I can’t move it, I’m moving the Chemex and the Zoji won’t reach
to the middle, it can only get about half of the way in from the edge to
the middle. I’d hate to find that my nascent love of Chemex has mostly made
my $200 Zoji only good for tea now.

T. van der Horst says:

mmmmm…. I can just smell the coffee! Might dedicated a page on The to coffee. I still love my own personal mix of coffee
beans, 1/3 of each of the following. chocolate fudge, espresso & italian
made on the stovetop espresso.

kennyt1230 says:

go to the Chemex website and you can get 100 filters for 8.50. that’s where
I got mine when I bought my Chemex.

aaronblanco1 says:

The divot helps pre-infuse the under body of grounds before you begin
pouring the main pour. Otherwise you risk having dry pockets of grounds and
then air pockets that rise up to the surface, creating inconsistent brews.

Braxton Howard says:

60g / liter, all immersion/pourovers will use this. Of course adjust this
to suit your personal taste.

gofuckyourself says:

What coffee to water ratio do you use? I have an 8 cup chemex and have been
strugging a bit to find the right grind and ratio. I never seem to brew
that fast. Thanks.

pfunk79 says:

Not sure it’s good to end up with a tall wall of grounds hugging the filter
when you’re done. The grounds at the top are going to have a lot less
contact time with the brew water than at the bottom of the filter. You want
all your coffee to contact the water for the same amount of time for an
even extraction.

Write a comment