Things you’ll need:
- Chemex and chemex filter
- Burr grinder
- Gooseneck kettle
- Gram scale
- Yield Coffee
- Brew time: 3:30-4:00 minutes
- Coffee: 50g
- Water: 750g
- Coffee to water ratio: 1:15
- Grind: medium-coarse (consistency similar to sea salt)
- Ideal water temperature: 195 – 200F
- Place filter in chemex making sure the thicker, multi-layered side of the filter against the spout. Rinse with hot water to remove the paper taste from the filter and to preheat the chemex.
- Pour out the rinse water.
- Weigh out 50g of coffee. Grind medium-coarse and pour into filter.
- Place everything on your scale and tare it to zero.
- Start a timer and pour 60g of water over the coffee. Make sure to saturate all the grounds thoroughly by slowly pouring in concentric circles starting from the center and moving towards the edge. Allow the coffee to bloom for 30 seconds before adding more water. Allowing the coffee to bloom opens up the cup and helps develop the flavor of the coffee.
- Continue to pour water over the coffee in slow, concentric circles. Keep the filter halfway filled with water during the brewing process, pour until you’ve reached the ideal weight of 750g of water.
- General brew times are between 3:30 and 4:30 minutes. When all the water has been poured over the grounds and the filter has begun to drip slowly, remove and discard the filter and grounds.
- Give the chemex a swirl to aerate the coffee and enjoy!