Brew Guide
Iced Coffee With Your Chemex
Bright, clean, and refreshing. Brew hot directly onto ice for a vibrant iced coffee in minutes.
The Basics
The Chemex Makes Incredible Iced Coffee
Your Chemex isn't just for hot coffee. By brewing directly onto ice, you lock in the bright, aromatic flavors that make pour-over coffee special—served cold. Unlike cold brew, which steeps for hours and emphasizes smooth, mellow notes, the iced Chemex method takes about five minutes and preserves all the complex, fruity, and floral qualities of great single origin beans.
The secret is splitting your water between hot water for extraction and ice for instant chilling. The thick Chemex filter produces a clean, sediment-free cup, and the ice ensures it's perfectly cold the moment it's ready. No waiting, no dilution—just exceptional iced coffee.
What You'll Need
- • Chemex brewer — 6-cup or 8-cup
- • Chemex paper filter — bonded or natural
- • Burr grinder — for a consistent medium-coarse grind
- • Kitchen scale — weight beats volume every time
- • Gooseneck kettle — for precise pouring control
- • 50g fresh coffee beans — the most important ingredient
- • 400g ice cubes — standard ice from your freezer works great
Step One
Rinse the Filter
Place your Chemex filter in the brewer with the triple-fold side facing the spout. Pour hot water through the filter to wet it thoroughly—this removes the papery flavor that can taint your coffee and preheats the glass.
Once the rinse water has drained through, pour it out of the Chemex. This step takes only a few seconds but makes a noticeable difference in the clarity of your final cup. Don't skip it.
Why Rinse?
Removes Paper Taste
The thick Chemex filter can impart a papery flavor if not rinsed first
Seals the Filter
A wet filter sticks to the glass, creating a proper seal for even extraction
Step Two
Add the Ice
This is what makes iced Chemex different from simply pouring hot coffee over ice. You need 800g of water total to maintain a proper 1:16 coffee-to-water ratio with your 50g of coffee. Divide that evenly—400g of ice cubes go into the bottom of the Chemex, and 400g of hot water will be poured over the grounds.
When the hot brewed coffee drips down onto the ice, it chills instantly, locking in volatile aromatics that would otherwise evaporate. You'll end up with a perfectly cold cup with just a bit of ice still intact—not watered down, not lukewarm, just right.
Ice & Water Ratio Breakdown
50g
Coffee beans
400g
Hot water (for brewing)
400g
Ice cubes (in Chemex)
Step Three
Grind Your Beans
Weigh out 50g of whole beans and grind them to a medium-coarse consistency—about 11 on a Hario Mini Mill. This is slightly coarser than a standard drip grind but finer than a French press grind.
Place the grounds in the rinsed Chemex filter. Give the brewer a gentle shake to level the coffee bed. An even bed means even extraction, which means balanced, delicious iced coffee.
Grind Size Guide
- • Hario Mini Mill — setting 11
- • Baratza Encore — setting 18–20
- • Visual reference — coarse sand or raw sugar texture
- • Always grind fresh — right before brewing for the best flavor
Step Four
Add the Water
Bring your water to a boil, then let it cool for about 30 seconds (around 200–205°F). Start by pouring just enough water to wet all the grounds from the center outward, being careful not to pour directly on the filter. Pause and let the coffee bloom—you'll see the grounds dome up as CO₂ escapes. This takes about 30–45 seconds.
When the dome deflates, continue with a slow, steady spiral pour. Add about one-third of the remaining water at a time, letting each pour drain most of the way before adding the next. Keep your pour in the center of the bed, maintaining a gentle spiral. The total brew time should be about 3–4 minutes.
The Bloom
- Wet grounds from center outward
- Don't pour directly on the filter
- Wait 30–45 seconds for CO₂ to release
- The dome will rise, then deflate
The Pour
- Pour in slow, steady spirals
- Add about ⅓ of water at a time
- Let it drain before the next pour
- Total brew time: 3–4 minutes
Step Five
Enjoy Your Iced Chemex Coffee
That's it—pull up your glasses, grab a friend, and toast to the sun. Your iced Chemex coffee is ready to drink. Give the Chemex a gentle swirl to mix the melted ice with the brewed coffee, then pour over a glass of fresh ice if you like it extra cold.
The beauty of this method is how clean and bright the flavors are. You'll taste notes you might miss in cold brew—floral aromatics, citrus brightness, delicate sweetness. It's the perfect way to experience single origin coffee on a warm day.
Pro Tips
- • Use large ice cubes—they melt slower and dilute less during brewing
- • Fruity, light roast single origins shine brightest with this method
- • Drink it black first to taste the full range of flavors before adding milk or sweetener
- • Make coffee ice cubes from leftover brew so your iced coffee never gets watered down
Common Questions
Iced Chemex Coffee FAQ
What ratio should I use for iced Chemex coffee?
Use a 1:16 coffee-to-water ratio with 800g total water. Split the water evenly: 400g as hot water for brewing and 400g as ice cubes in the bottom of the Chemex. This produces a perfectly chilled, full-strength cup.
What grind size should I use for iced Chemex coffee?
Use a medium-coarse grind, about 11 on a Hario Mini Mill or 18–20 on a Baratza Encore. This is slightly finer than a regular Chemex grind to account for the smaller volume of hot water contacting the grounds.
Why do I put ice in the Chemex before brewing?
Placing ice in the bottom of the Chemex instantly chills the hot coffee as it drips through, locking in bright, aromatic flavors that would otherwise evaporate. The result is a cleaner, more vibrant iced coffee compared to simply cooling hot coffee in the fridge.
Is iced Chemex coffee different from cold brew?
Yes. Cold brew steeps coarse grounds in cold water for 12–16 hours, producing a smooth, low-acid concentrate. Iced Chemex brews hot water over grounds directly onto ice, taking about 5 minutes and preserving brighter, more complex flavors. They're both delicious but quite different.
Do I need to rinse the Chemex filter first?
Yes. Rinsing the filter removes the papery taste and preheats the brewer. Pour hot water through the filter, then discard the rinse water before adding ice. This small step makes a noticeable difference in flavor clarity.
Better Beans Make Better Iced Coffee
Fresh roasted, single origin specialty coffee delivered to your door. The secret ingredient in exceptional iced Chemex coffee.
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