A chemex produces a complex, flavorful cup to enjoy by yourself, or can brew enough to share with a friend.
WHAT YOU NEED
Bring water to a boil in your kettle, about 500 g.
Place filter into the top section of the Chemex making sure the triple layered side is facing the spout. This allows air to escape while the coffee is brewing.
Rinse the filter to prevent any papery taste from entering the coffee. This also preheats the Chemex.
Once finished rinsing, tip the Chemex over a sink to drain the rinse water. Do NOT remove the filter.
Weigh out 26 g of coffee, about 2 tablespoons.
Grind coffee with a coarseness resembling sea salt.
Add coffee to the Chemex. Start the timer and add about 50 g (twice as much water as coffee) water over the grounds. This first pour of water causes the coffee to "bloom" and release it's initial gasses. Allow coffee to bloom for 40-60 seconds.
Starting in the center, gently pour water in stages (70-100 g) until reaching the final brew weight. Work your way outward, avoiding pouring directly on the sides of the filter.
Continue pouring into the center of the coffee grounds in a circular motion. Pour slowly, ensuring all the grounds are evenly saturated. The whole brew process should take between four and five minutes. Continue pouring until you reach 415 g of water. Remove filter and discard.
12 oz: 415 g water, 26 g coffee
16 oz: 525 g water, 33 g coffee
24 oz: 800 g water, 50 g coffee