You will need
- A Chemex
- Chemex bleached filters
- A burr grinder
- A timer
- A scale
- A kettle with a narrow pouring spout
- A stirring device
- Filtered water
- Start bringing your water to a boil
- Place your filter in the chemex with the three folds facing the spout
- Rinse thoroughly to remove paper flavor
- Pour rinse water out, and make sure filter is clinging to the brewer evenly on the bottom of the cone.
- Weigh out 40 grams of coffee, and grind to a coarse, sand like texture (similar to french press.)
- Once your water is boiling, transfer it to your pouring kettle
- Start your timer and slowly pour a little water, about 60 grams, to cover the grounds evenly, and start the bloom. Let the bloom go for 40 seconds.
- After 40 seconds start pouring gently on top of the bloom in small circles, avoiding the edges.
- Once the coffee has reached about half-way up the cone, start pouring very slowly in the middle.
- Keep pouring very slowly until you have reached your desired brew volume, in this case, 640 grams of water, once achieved, give the slurry a slow stir to loosen any coffee clinging to the edges of the filter.
- The brew should be finished at 3:30 to 4:00 minutes, if it brews too fast, try a finer grind, if it takes too long, try a coarser one.
- Compost your filter, and enjoy your coffee.