What you’ll need
- Chemex brewer & paper filter
- Kettle (gooseneck preferred)
- Coffee grinder
- Scales
- Timer
- Cup/server
- Fresh-roasted coffee (50 g)
- Filtered water (700 g at ~93°C)
Step 1. Boil water & grind coffee
Boil 700 g water. Weigh 50 g coffee and grind medium-coarse (resembling sea salt).
Step 2. Prep & rinse filter
Place the paper filter with the triple-folded side on the spout side. Rinse thoroughly with hot water to remove paper taste and preheat the Chemex. Discard the rinse water.
Step 3. Add coffee
Add the 50 g ground coffee. Gently shake to level the bed for an even extraction.
Step 4. Three pours to 700 g
First pour: Zero the scale and start the timer. Pour to 150 g, spiraling gently from center outward. Avoid the filter walls. Let it bloom.
Second pour: At ~0:45, pour in small circles to 450 g.
Third pour: At ~1:45, continue pouring to 700 g total.
Step 5. Drain completely
Allow the slurry to draw down fully. The bed should look flat and even. Remove and discard the filter.
Step 6. Enjoy
Swirl gently and serve. Expect a clean, bright cup with floral notes and rounded sweetness.
