- Chemex filter
- Kitchen scale
- Long neck kettle
- 500g Water
- 25g Coffee
- Bring water to a boil.
- Open the Chemex filter so that there are 3 layer on one side and 1 layer on the other. Line up the side with 3 layers with the spout of the Chemex.
- Rinse the filter with hot water, this will "prime" it, and help it adhere to the glass. Make sure to pour out rinse water before continuing.
- Grind your coffee. For this Chemex recipe, we want the water to be able to drain through the coffee relatively easily. All grinders are different, but generally we want to set the grinder to 3/4 of the way to the coarse end. (Bigger numbers are coarser). If you are using a Baratza Encore we recommend 27/40.
- Pour ground coffee into the rinsed filter, place the Chemex on your scale and press tare to set the weight to zero.
- Begin your timer
- 0:00 - Pour 60 grams of water onto to the coffee. Wait 30s while the coffee degasses. This is called the bloom.
- 1:00 - Slowly add water to the center of coffee in a circular motion until you have reached 150g. Allow to drain.
- 1:30 - Slowly resume pouring until you've reached 250g. Allow to drain.
- 2:00 - For the final pour, continue until you've reach 400g.
- By about 5 minutes, your coffee should be fully drained - if it's not, remove the filter and place in the sink until it finishes draining and grind slightly coarser next time.