What you’ll need:

• A Chemex
• Chemex filters
• A scale and a timer
• Clean, hot water (200-205°F)
• A burr grinder
• 40 grams of your favorite coffee, ground medium-coarse
• Gooseneck kettle

Directions:

1. Heat the water and rinse the filter (dumping the rinse water before brewing).
2. Grind the coffee.
3. Place the Chemex on the scale and add the ground coffee (shake slightly to create a level bed of coffee).
4. Tare the scale.
5. Hit the coffee with about 100 grams of water to wet all the grounds and cause the coffee to bloom. (When the coffee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the gases in the coffee are released.) Bloom for 30 to 40 seconds.
6. Once the coffee bloom stops bubbling, proceed with the first pour (about 100 grams), wetting all of the grounds in concentric circles beginning in the center.
7. Continue pouring in several small (about 100 gram) pours until you reach 640 grams. After the last pour, use a small spoon or wooden paddle to gently stir a couple of times to bring the grinds off of the walls and into the middle.  This allows a good extraction of all of the coffee and avoids those “high and dry” grounds that cling to the sides. (You know you’ve had a good extraction if the coffee bed is flat or slightly domed when all of the coffee has drawn down.)
8. Toss the filter in your compost and enjoy an amazing cup of coffee.