Pouring Timeline:
0:00 – 0:30 Bloom to 125g
Rest 30 Seconds
1:00 – 1:30 Pour to 295g
Rest 30 Seconds
2:00 – 2:30 Pour to 465g
WHAT YOU WILL NEED
Chemex Brewer
Chemex Filter
Grinder
Coffee
Hot Water off boil
Scale
Timer
Mug
STEP 1:
Place the filter in the Chemex & place on a server.
STEP 2:
Use hot water from your kettle to rinse the filter! This helps eliminate paper taste & helps keep the dripper & decanter warm. Make sure to slowly pour the hot water out of the Chemex before brewing!
STEP 3:
Measure the Coffee & Grind
We use a 15.5:1 ratio. Meaning we use 15.5g of water to 1g of coffee.
Measure 30g of coffee & grind to the desired fineness.
Check out our grind adjustment page to dial in the grind.
Place the coffee in the dripper & shake the dripper to ensure the coffee bed is flat
STEP 4:
Bloom or saturate the grounds
Start your timer & pour 125g of coffee over the course of 15 sec. Ensure to saturate all coffee grounds in a circular motion
STEP 5:
Pouring will be split into 2 separate pours of 170g of water each pouring over 20-30 seconds.
In between the wait time will be 30-40 seconds. Start each pour gently in the middle & slowly in a circular motion to the outside walls of the brewer.
STEP 6:
The last pour will go all the way up to 465g. After pouring, take the Chemex & make 2 small swirl circles with it & wait to drip out. Once drained, toss the filter with coffee.
SERVE & ENJOY
This Recipe will yield roughly 400g of coffee, or 14oz.
