The Chemex: elegance and clarity in the cup
Some objects transcend time without aging. The Chemex is a perfect example. Invented in 1941 by chemist Peter Schlumbohm, this hand-blown glass coffee maker is now on display at the MoMA in New York. And for good reason: its hourglass shape, thick filter, and minimalist design make it as much a work of art as a precision instrument.
At La Réminiscence, the Chemex is the method we recommend for preparing coffee in quantity, without compromising on quality. It's also the ideal tool for sharing a tasting, exploring the nuances of a single-origin coffee, or accompanying a meal.
What distinguishes Chemex from other filtering methods
The Chemex uses paper filters three times thicker than standard filters. This thicker filter retains more oils and sediment, producing a remarkably clear and light cup — clean, bright, with pure and defined aromas.
Unlike the V60, the Chemex is both the dripper and the serving vessel. Its glass construction is inert: it doesn't impart any unwanted flavors. This is a significant advantage for blind tastings or comparisons between different origins.
Chemex extraction parameters
The dose and the ratio
The recommended ratio for the Chemex is between 1:15 and 1:16. For a 400 ml brew—ideal for two cups—use 25 to 27 g of coffee. The Chemex is designed for larger volumes than a single-serve V60, making it ideal for brewing multiple cups simultaneously.
The grind
The grind should be slightly coarser than with the V60 to compensate for the greater thickness of the filter, which naturally slows the flow. A grind that is too fine will result in an extraction that is too long, bitter, and sticky. Aim for a texture similar to coarse sea salt.
The pouring
As with the V60, start with a bloom of 45 seconds to 1 minute. Continue with a slow and steady pouring in concentric circles. The ideal total extraction time is between 2 and 3 minutes, depending on the quantity prepared.
Which coffees should I choose for the Chemex?
The Chemex is particularly well-suited to "floral" and "fruity" coffees: Ethiopian and Kenyan origins, or naturally processed coffees with notes of red fruit or citrus. The clarity of the extraction highlights these delicate profiles without overpowering them.
Heavier, chocolatey, or darker roast coffees are less suited to the Chemex—the filter thickness can mask some of the underlying aromas. In these cases, a French press or AeroPress is preferable.
The Chemex, a tool for tasting and sharing
Beyond the technique, the Chemex creates a ritual. Its slow pouring, its elegant silhouette on a table, the coffee gently unfolding in the glass: it's an invitation to slow down, to observe, to converse. At La Réminiscence, we like to think that each extraction method is a different way to honor the work of the producer.
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