Blue Bottle Coffee Chemex

A multi-pour Chemex guide aimed at batch brewing a clean, bright cup to share with others.

Coffee: 41g, said in the original. Show the evidence.
“Coffee Dose 36–46 g”
said in the original · recipe summary block; midpoint 41 g taken
Water: 600g, said in the original. Show the evidence.
“Water Amount 600 g”
said in the original · recipe summary block
Ratio: 1:14.6
Temperature: 99°C, said in the original. Show the evidence.
“Heat at least 600 g of water, plus extra for rinsing and preheating your filter, to a temperature of 200–210ºF.”
said in the original · step 1; range 200–210°F converts to approximately 93–99°C; midpoint 99°C taken as the upper end is the default for lighter roasts and the recipe is written around a general audience
Brew time: 5:30, said in the original. Show the evidence.
“Total brew time should land between 4:30 and 5:30 minutes”
said in the original · step 9; midpoint 5:00 (300 s) taken; lower bound 4:30 (270 s) used as stated minimum
Grind (estimated): medium-coarse, worked out from the recipe. Show the evidence.
Grind your coffee to a medium-coarse consistency.
worked out from the recipe · creator's own term maps directly to medium-coarse on the standard spectrum

FineCoarse

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Designed on: Chemex, said in the original. Show the evidence.
“The Chemex is a classic manual pour over brewer known for its timeless design and exceptional clarity in the cup.”
said in the original · opening paragraph
Works with: conical paper dripper, worked out from the recipe. Show the evidence.
paired with thick bonded paper filters
worked out from the recipe · Chemex is a conical paper dripper; the method is specific to that geometry and filter thickness

Brewing a different amount?

grams

Uses 600g of water

Water in the brewer over time, drawn from the recipe.

0:00

0:00Pour to 80gBloom pour, slow spiral from centre at roughly 10 g per secondyou have 45s
0:45Pour to 300gadd 220gSpiral from centre to edge and back, rinsing grounds off filter walls; aim to finish by 1:00you have 35s
1:20Pour to 400gadd 100gSame spiral pattern; aim to finish by 1:30you have 30s
1:50Pour to 500gadd 100gSame pattern; aim to finish around 2:00you have 30s
2:20Pour to 600gadd 100gFinal pour; aim to finish at 2:30you have 10s
2:30Let it drainAllow full drawdown; total brew time 4:30–5:30 depending on coffee density
5:30Done

Weights are cumulative: what the scale reads when that pour finishes.

Filter: Chemex bonded paper filter, said in the original. Show the evidence.
“paired with thick bonded paper filters”
said in the original · opening paragraph
Filter rinsed first: Yes, said in the original. Show the evidence.
“Rinse the filter thoroughly with hot water to remove any paper taste and preheat the Chemex.”
said in the original · step 3
Dripper: glass, said in the original. Show the evidence.
“Made from a single piece of non-porous glass”
said in the original · opening paragraph

dose: 36–46 g depending on preference
grind: For blends, grind slightly finer to add body
temperature: Darker roasts brew best on the cooler end of 200–210°F; lighter roasts benefit from hotter water
drawdown time: Denser coffees such as many Ethiopian coffees will brew longer; Central and South American coffees tend to finish more quickly

Acidity: high, said in the original. Show the evidence.
“highlight delicate aromatics, crisp acidity, and nuanced sweetness”
said in the original · opening paragraph
Sweetness: medium, said in the original. Show the evidence.
“highlight delicate aromatics, crisp acidity, and nuanced sweetness”
said in the original · opening paragraph; described as nuanced rather than prominent, read as medium
Style: clarity, said in the original. Show the evidence.
“the Chemex allows coffee to brew cleanly and evenly without absorbing odors or flavors”
said in the original · opening paragraph; creator explicitly frames the method around clean, clear extraction
Suits: light, medium, dark roasts, said in the original. Show the evidence.
“Darker roasts brew best on the cooler end of this range, while lighter roasts benefit from hotter water to fully extract their brightness and complexity.”
said in the original · step 1; both light and dark are addressed with adjustments, not excluded; medium implied by inclusion of all

This recipe is Blue Bottle Coffee’s. We have written out the numbers and linked to the original.