How to Make Coffee with a Chemex

Now I know what you’re thinkin’. “What’s a rough-ridin’, cattle-drivin’, early-risin’ cowboy doin’ talkin’ ‘bout a glass coffee contraption that looks like it belongs in a science lab?”

Well, just ‘cause I prefer dusty boots and open plains don’t mean I don’t appreciate a good clean cup of coffee. And that’s exactly what a Chemex delivers — smooth, clear, and downright elegant, like a sunrise over the mesa. It might not clang like a percolator or hiss like an AeroPress, but it sure brews a cup fit for a frontier king.

So saddle up, because today we’re gonna learn how to make coffee with a Chemex, cowboy-style — slow, steady, and full o’ heart.

Why a Cowboy Might Choose a Chemex
Back in my early trail days, I brewed with nothin’ but a tin pot over a campfire. But as I wandered far and wide, I picked up some new tricks — and the Chemex is one of the best for rustic coffee that’s clean and balanced. It’s perfect for those quiet mornings on the porch, where every sip counts and cowboy coffee means more than grit and ash.

The Chemex don’t just look fancy — it brews a cup as pure as spring water and smooth as a fiddle tune. It’s western coffee refined, like a gunfighter who learned patience.

What You’ll Need

• 1 Chemex (6-cup or 8-cup works best)
• Chemex bonded filters (those thick white ones)
• Freshly ground coffee (medium-coarse, like rough cornmeal)
• Hot water (around 200°F — just off the boil)
• A gooseneck kettle (or a steady hand and good aim)
• Your favorite Wrangler Coffee Co. roast — I recommend our Wrangler’s Costa Rican Roast or Brumby Bali Blue.

How to Make Coffee with a Chemex

This method’s about grace, not grit. You’re coaxin’ flavor out of them beans, not wringin’ it out like a wet saddle blanket.

1. Heat the Water: Get that water boilin’, then let it cool for about 30 seconds. You want it hot, but not scaldin’.

2. Set the Filter: Unfold your Chemex filter so three layers sit against the pour spout. This ain’t just for looks — it controls flow and keeps the brew from turnin’ muddy.

3. Rinse the Filter: Pour hot water through the filter to wash out any paper taste and preheat the glass. Discard that water — don’t go drinkin’ it unless you’re desperate.

4. Add the Grounds: Use about 1 gram of coffee for every 15 grams of water. In cowboy terms, that’s roughly 2–3 tablespoons of coffee per 12 oz cup. Adjust to taste — some like it strong like a bronco, others mellow like prairie wind.

5. The Bloom: Start your pour slow — just enough to wet all the grounds. Let it sit for 30-45 seconds. This releases CO₂ and wakes up the beans, just like we do at dawn.

6. The Slow Pour: Pour in a slow, circular motion, keepin’ the water level about halfway up the filter. Go easy, partner. This ain’t a race. Take your time — the pour should last 3.5 to 4.5 minutes total.

Let it drip down like rain on a tin roof. That’s where the magic happens.

7. Remove the Filter and Serve: Once all the water’s through, toss that filter and pour yourself a cup of gold. What you’ve got is cowboy coffee, clean and refined — brewed with care, not haste.

Cowboy Tips for a Better Brew

• Use quality beans. Life’s too short for bitter coffee. Our Wrangler’s Costa Rican Roast or Brumby Bali Blue shine in a Chemex.
• Grind fresh. Don’t let your beans sit ground longer than your horse’s morning yawn.
• Mind your ratios. Too much coffee, and it’s a punch in the jaw. Too little, and it’s dishwater.
• Control the pour. Steady hands make smooth coffee — same as a good draw.

Chemex vs Cowboy Coffee — A Peaceful Standoff
Now don’t get me wrong — I still love brewin’ over open flame with a battered percolator or a soot-covered kettle. But the Chemex gives me a different kinda satisfaction. It ain’t about the rough edge — it’s about the clarity. The craftsmanship. The art of rustic coffee made smooth.

It’s for those mornings when the wind’s still, the fire’s cracklin’, and you want to slow down and taste the West — not just gulp it down and ride off.

Final Thoughts from the Trail
Whether you’re nestled in a cabin, posted up at a campfire, or just dreamin’ of wide open ranges from your kitchen, the Chemex gives you the power to brew like a cowboy with taste. It’s all about patience, quality, and intention — just like livin’ free out on the prairie.

So next time you saddle up for a new brew, give the Chemex a try. You just might find that clean, bold, cowboy-approved cup you’ve been missin’.