What you need:

  • Chemex

  • Chemex filter

  • Digital scale

  • Grinder

  • Gooseneck kettle

  • 30g of fine ground coffee

  • 500g water boiled at 93˚C

  1. Fold filter into a half then a quarter. Proceed by pulling out sides to make a funnel shape

  2. Place filter in the Chemex and rinse well with hot water. Ensure the filter papers are completely wet and stuck to the brewer, with no folds or creases

  3. Empty rinsing water, add grounds and place Chemex on the scale.  Level the grounds slightly so they are flat

  4. Start timer as you pour 80g of water evenly over the bed of the coffee ensuring all grounds are wet. Allow 10 seconds for the pour and 30 seconds for the bloom

  5. At 45 seconds slow pour 50g-75g of water in a slow circular motion. starting from the inside outwards, covering all grounds

  6. Pour 50g-75g increments at 30 second intervals until all of the water is added. This should take 3 to 4 minutes

  7. Allow the water to pass through the entire bed of coffee.  When dripping stops, remove and discard used filters and serve