What you’ll need:
- A Chemex
- Chemex ﬁlters
- A scale and a timer
- Clean, hot water (200-205°F)
- A burr grinder
- 40 grams of your favorite coﬀee, ground medium-coarse
- Gooseneck kettle
- Heat the water and rinse the ﬁlter (dumping the rinse water before brewing).
- Grind the coﬀee.
- Place the Chemex on the scale and add the ground coﬀee (shake slightly to create a level bed of coﬀee).
- Tare the scale.
- Hit the coﬀee with about 100 grams of water to wet all the grounds and cause the coﬀee to bloom. (When the coﬀee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the gases in the coﬀee are released.) Bloom for 30 to 40 seconds.
- Once the coﬀee bloom stops bubbling, proceed with the ﬁrst pour (about 100 grams), wetting all of the grounds in concentric circles beginning in the center.
- Continue pouring in several small (about 100 gram) pours until you reach 640 grams. After the last pour, use a small spoon or wooden paddle to gently stir a couple of times to bring the grinds oﬀ of the walls and into the middle. This allows a good extraction of all of the coﬀee and avoids those “high and dry” grounds that cling to the sides. (You know you’ve had a good extraction if the coﬀee bed is ﬂat or slightly domed when all of the coﬀee has drawn down.)
- Toss the ﬁlter in your compost and enjoy an amazing cup of coﬀee.