Updated: September 2026.
The Chemex is a pour-over coffee maker made of borosilicate glass, shaped like an hourglass, with a wooden collar. It was invented by German chemist Peter Schlumbohm in 1941. It uses paper filters that are thicker than those of other methods, which hold back oils and sediment and produce a very clean, light and aromatic cup.
Its elegant design has made it a symbol of specialty coffee and one of the best-known coffee filtration methods in the world. In this guide we cover its history, its parts, how to use it step by step and how it differs from the V60 and the French press.
Who Invented the Chemex? History and Origin
The Chemex was created in 1941 by Peter Schlumbohm, a German chemist living in the United States. He was inspired by laboratory glassware: its shape recalls a funnel on a flask, and his goal was a method that filtered coffee cleanly without altering its flavor.
It has since received several design awards. In 1958 the Illinois Institute of Technology selected it among the best designs of modern times, and it is part of the collection of the Museum of Modern Art (MoMA) in New York. New sizes and models have been added over time, but the original shape remains almost unchanged.
What Are the Parts of a Chemex?
- Borosilicate glass body: it isn't porous, so it doesn't absorb odors or residue, and it handles high temperatures well. That's why every brew keeps the pure flavor of the coffee.
- Wooden collar with a leather tie: lets you hold the coffee maker when it's hot without burning yourself, and gives it its classic look.
- Pouring spout: a channel at the top edge used for serving and for letting air escape while the coffee drips.
- Thick paper filter: 20 to 30% heavier than standard filters. It holds back oils and fine particles and is responsible for the Chemex's signature clean cup.
The most common sizes are the 3-cup (about 15 oz / 450 ml) and the classic 6-cup (about 30 oz / 900 ml). If you'd like to get started, you'll find our Chemex coffee maker at Green Hills Coffee.
How Do You Use a Chemex, Step by Step?
- Heat the water to 198-205 °F (92-96 °C). If you don't have a thermometer, let boiled water rest for about 30 seconds.
- Place the filter with the three-layer side toward the pouring spout, so the paper doesn't block it. Rinse it with hot water, which also preheats the coffee maker, and discard that water.
- Add the coffee: 30 g of specialty coffee, medium-coarse grind, similar to sea salt, for 500 ml (17 oz) of water.
- Bloom: pour about 60 ml of water until all the coffee is wet and wait 30 to 45 seconds. The coffee swells and releases gas; this step is called the bloom.
- Pour in circles, slowly, from the center outward, until you reach 500 ml. Keep the water level steady, without filling the cone to the brim.
- Remove the filter and serve. The total brew time should be between 3:30 and 4:30 minutes. Swirl the coffee maker gently before serving.
If you'd rather skip grinding, choose our specialty ground coffee with the right grind for your Chemex.
| Parameter | Recommended value |
|---|---|
| Coffee-to-water ratio | 1:15 to 1:17 (30 g per 500 ml) |
| Grind | Medium-coarse, like sea salt |
| Water temperature | 198-205 °F (92-96 °C) |
| Bloom | About 60 ml, for 30-45 s |
| Total time | 3:30 to 4:30 minutes |
What Are the Advantages of the Chemex?
- A very clean cup: the thick filter holds back sediment and oils, so the drink is light, not bitter, and has well-defined notes.
- Ideal for sharing: it brews one to several cups at a time, and the coffee maker doubles as a carafe.
- Neutral material: the glass doesn't hold flavors from previous brews.
- Design: a brewing method that is also a beautiful object in the kitchen or on the table.
Chemex, V60 or French Press?
| Method | How it extracts | Grind | Result in the cup |
|---|---|---|---|
| Chemex | Gravity drip, thick filter | Medium-coarse | Very clean and light |
| V60 | Gravity drip, thin filter | Medium-fine | Clean and bright, with more room to adjust |
| French press | Immersion, metal filter | Coarse | Full-bodied, with oils |
| AeroPress | Immersion and pressure | Fine to medium | Concentrated and versatile |
The V60 gives more control over water flow, while the Chemex produces an even cleaner cup thanks to its filter. Unlike the French press, which keeps the oils and gives more body, the Chemex filters them out. And the AeroPress combines immersion and pressure for a completely different profile. To compare them all, check our comparison table of coffee brewing methods.
Which Coffee Should You Use in a Chemex?
The Chemex highlights acidity, sweetness and floral and fruity notes, making it perfect for Colombian specialty coffee, which usually has bright acidity, fruity notes and a medium body. These processes shine especially in it:
- Natural Coffee: its notes of red berries and wild strawberry come through with maximum clarity. Learn more about the natural process.
- Honey Coffee: its natural sweetness comes through without interference. Learn more about honey coffee.
- Gold Coffee: its floral notes of hibiscus and jasmine find their best match in the Chemex.
Tips for Getting Started with the Chemex
- If you're new to specialty coffee, start with our beginner's guide to specialty coffee.
- Learn to identify an excellent specialty coffee.
- Experiment with our 25 coffee recipes.
- Learn how to store opened coffee to keep it fresh.
Frequently Asked Questions About the Chemex
What is a Chemex?
It's a pour-over coffee maker made of borosilicate glass, shaped like an hourglass, with a wooden collar, invented in 1941 by Peter Schlumbohm. It uses thick paper filters that produce a very clean, light cup.
How do you use a Chemex?
Place the filter with the three-layer side toward the spout and rinse it. Add 30 g of medium-coarse ground coffee, bloom with about 60 ml of water at 198-205 °F (92-96 °C) for 30-45 seconds and pour in circles until you reach 500 ml. The brew should take 3:30 to 4:30 minutes.
What grind does a Chemex need?
Medium-coarse, similar to sea salt: coarser than for a V60, because the thick filter makes the water drain more slowly.
What is the difference between the Chemex and the V60?
Both are pour-over methods, but the Chemex uses thicker filters that hold back more oils and produce a cleaner, lighter cup. The V60 uses thin filters and gives more control over water flow.
Why does the Chemex have a wooden collar?
So you can hold it when it's hot without burning yourself. The collar is tied with a leather strip and, besides its practical function, is part of the coffee maker's classic design.
The Chemex is more than a coffee maker: it's a precision instrument that reveals the true personality of Colombian specialty coffee.
Written by the Green Hills Coffee team, specialty coffee growers and roasters in Itagüí, Antioquia.
