Grind 42 grams (about 6 Tablespoons) of coffee – the ground coffee should be about as coarse as kosher salt. (These are the parameters for a standard 40 oz Chemex brewer.)
Place the filter inside the Chemex, lining up the multiple folds with the spout. Pre-rinse with hot water to seal the filter and rinse out the paper flavor.
Discard the rinse water and add your ground coffee.
BARISTA TIP: During the bloom, give the coffee a quick stir to make sure the water fully saturates all the grounds. This will ensure even brewing.
Now pour just enough water (30 seconds off the boil or about 205 degrees F) to saturate the grounds and let it bloom for 30 seconds. The fresher the coffee, the more of a bloom you will see.
BARISTA TIP: If you’re using a scale and timer, start the 4 minute timer and fill to 150 grams of water for the first pour. At 3:20 minutes, fill to 450 grams of water. At 2 minutes, fill to 700 grams. Pull filter when the coffee reaches the glass button (20 oz) which should be at about 4 minutes.
Next, pour water evenly in a spiral over the coffee bed and slowly fill to the top of the brewer. For an even extraction, pour over the dark spots and avoid the light ones.
Continue to add water periodically until the brewed coffee reaches the glass button on the Chemex.
Lift the filter out of the Chemex and quickly move the filter to your sink where it will drain completely. Pre-warm your mug with hot water.
Drink the coffee.
SHOP BREW GEAR
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