What is the best grind for Chemex?
The best grind for a Chemex is a medium-coarse consistency, similar to sea salt. Because the Chemex uses a thick, proprietary paper filter, a medium-coarse grind allows for an optimal flow rate, preventing the filter from clogging while ensuring the water extracts the coffee's complex flavors without becoming bitter or overly astringent.
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The Chemex is an iconic piece of coffee equipment known for its elegant design and the exceptionally clean, bright cup it produces. The secret to this clarity lies in its thick, bonded paper filters, which remove more oils and sediment than standard drip filters. However, this filtration power is a double-edged sword; if your grind is too fine, the water will struggle to pass through the filter, leading to an over-extracted, bitter brew. If it is too coarse, the water will pass through too quickly, resulting in a weak, sour cup.
Achieving a medium-coarse grind is the 'sweet spot' for the Chemex. You want the texture to resemble coarse sea salt. This size provides enough surface area for the water to extract the coffee's sweetness and acidity, while maintaining enough space between the particles to allow for a steady, controlled draw-down. If you find your brew is taking too long—typically, the total brew time should be between 3.5 and 4.5 minutes—you should adjust your grinder to a slightly coarser setting.
Consistency is just as important as the size itself. Using a high-quality burr grinder is highly recommended for Chemex brewing. A blade grinder will produce a mix of fine dust and large chunks, which will inevitably clog the Chemex filter and lead to an uneven extraction. With a burr grinder, you can ensure that every particle is roughly the same size, which allows for a uniform flow of water through the coffee bed. This uniformity is what allows the Chemex to highlight the delicate floral and fruit notes often found in high-quality .
When preparing your Chemex, remember that the grind size is only one variable. The water-to-coffee ratio and the water temperature also play significant roles. However, the grind is the most critical factor in managing the flow rate. If you are struggling with a 'stalled' brew where the water sits on top of the grounds for too long, it is almost always a sign that your grind is too fine or that you have too many 'fines' in your coffee.
In practice, mastering the Chemex grind is a process of trial and error. Start with a medium-coarse setting and adjust based on the taste of your final cup. If it tastes bitter, go coarser; if it tastes sour or thin, go finer. Once you find that perfect setting, you will be rewarded with the clean, crisp, and highly aromatic coffee that has made the Chemex a favorite among coffee professionals for decades.
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