The Chemex was designed in 1941 by chemist Peter Schlumbohm and remains one of the most recognisable pour-over brewers. Its thick, bonded paper filter removes nearly all oils and fine particles, producing one of the cleanest cups of any brewing method.

The Chemex's filter is significantly thicker than standard V60 filters, which slows the flow and removes more lipids. The result is a remarkably clean, bright cup with exceptional clarity — ideal for coffees with complex flavour notes.

Light to medium roasts with clear fruit or floral characteristics. The Chemex's filtration amplifies clarity, making it well-suited to washed Ethiopian or Kenyan origins.

• Tip: Rinse the Chemex filter thoroughly — the thick paper can impart a stronger papery taste than thinner filters if not pre-rinsed with hot water.
• Tip: Pour slowly and steadily. The Chemex's slower drain means turbulence from fast pouring has a bigger effect on extraction than it would in a V60.
• Tip: Grind slightly coarser than V60 (medium-coarse) to compensate for the slower drain rate and prevent over-extraction.