Best method for complex flavor with a bright and clean brew


For 1 to 2 cups: 20 g coffee (4 tbsp ground) to 330 ml water.

For 2 to 3 cups: 30 g coffee (6 tbsp ground) to 500 ml water.

For 3 to 4 cups: 45 g coffee (9 tbsp ground) to 750 ml water 

* 1 ml of water = 1 g 



    • Chemex
    • Chemex filter
    • Scale
    • Grinder
    • Sundream coffee (whole bean)
    • Kettle
    • Water
    • Timer


    Place a filter in your chemex and rinse it with hot water. This will reduce the papery flavor the filter may add and it also preheats the glass. *This is an important step because it will ensure that the water temperature doesn't drastically change while you are brewing.


    Heat your water kettle to 200°F-205°F (cool for about 2 minutes after boiling)


    Weight out the proper amount of coffee beans and grind them to a medium-course setting.


    Empty the water used for preheating then pour your coffee grounds into the filter. Slightly shake to level the grounds. Set the Chemex on top of your scale and zero (tare) it. 


    Set a timer and begin pouring the about 50 g - 75 g of water over the coffee grounds, or enough to make sure all of the coffee is saturated. Allow the coffee to bloom for 30 seconds.


    Start pouring water into the center of the coffee grounds, then slowly move the stream of water outward in a circular motion toward the outer rim before circling back towards the center. Repeat this movement until you have added the proper amount of water. *If the water level gets too high, take a break from pouring. Try to avoid having coffee grounds stick to the filter above the water line. 


    Finish pouring water between to 2 and 2:30 minute mark on the timer. All of the water should finish passing through the coffee at the 3:30 and 4 minute mark.*If the water is taking too long to pass through, try a courser grind next time; if the water is passing too quickly, try a finer grind.