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Invented in 1941, it uses thicker paper than a V60, retaining more oils for a bright, clean cup.
Medium grind, bloom and controlled pours. In Cafesito it often maps to filter/manual methods.
Mis-folded paper (bypass) or grind too fine that stalls flow.
How to use
Ratios, gear and steps to brew it.
Ratios and parameters
- Dose 30 g
- Water 500 ml
- Ratio 1:16–1:17
- Grind Medium (slightly coarser than V60)
- Temperature 92–96 °C
- Time 4:00–5:00
What you need
- Chemex
- Chemex bonded filter
- Scale
- Gooseneck kettle
Brewing steps
-
Place filter with triple fold toward the spout and rinse well.
-
Add coffee, bloom ~60 ml (45 s).
-
Pour in circles to 500 ml without overfilling the cone.
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Wait for full drawdown; serve a clean tea-like cup.
Tips
- Thick paper = high clarity—don’t grind too fine.
- Serve soon; glass doesn’t hold heat forever.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.