Chemex, Chemex filters, scale, kettle, timer
42 grams (4 1/2 small handfuls)
Ground like cane sugar.
700 grams at 200°F (a few minutes off boil)
Makes about two mugs.
- Place the filter inside the Chemex, aligning the three-layered side with the spout.
- Rinse the filter with hot water. Discard rinse water by pouring it from the back of the Chemex.
- Add ground coffee to the filter. Use a spoon to gently create a divot on the center of the coffee bed.
- Place the Chemex on your sacale, and tare the scale to zero.
Start your count-up timer, and pour 100G of water. Saturate the entire bed of coffee. - After 30 seconds, begin adding the remaining water in 100G increments every other 15 seconds, pouring for 15 and resting for 15.
- To reiterate; you pour 100G each from 30-45, 1:00-1:15, 1:30-1:45, 2:00-2:15, 2:30-2:45 and 3:00-3:15. Start pours in the center and spiral outward.
- Coffee should finish brewing around 5:15. If it takes longer, coarsen your grind. If it brews faster, fine your grind.
- Compost the used filter and grounds, and swirl the coffee sexily in the Chemex.