Chemex

1. PREP AND PREHEAT

Boil at least 25oz of water between 205°F - 210°F and then fold and rinse the filter to remove potential paper taste in the cup.

2. WEIGH AND GRIND COFFEE

Please keep in mind when brewing Chemex style, the amount of coffee and water varies depending on the type of coffee you are brewing and your preferred outcome.

To start, we recommend using 42g of coffee grounded (similar to kosher salt) and then adjust according to your taste.

Place pre-wet filter in the dripper. Center the coffee in your brewer and zero out the scale to (0.0g).

3. BLOOM

Gracefully pour 150g of water right off the boil over the coffee grounds, starting at the center and then moving in a steady spiral toward the edge repeatedly for 30 seconds.

Gently stir in a circular motion with a chopstick (or spoon) to make sure there are no dry clumps.

4. POUR SUM'O

At :45 seconds, continue pouring gradually from the center towards the edges in a slow, even spiral until you reach 450g.

Wait 15-20 seconds.

5. FINAL POUR

At 1:45 seconds, continue pouring gracefully in a slow, even spiral until you reach 700g.

6. WAIT A SIP

Allow the water to drip through the coffee grounds. The brew should take 4 minutes to finish!

If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.