The Chemex Method

Step 1: Grind 28 grams of coffee at a coarse grind, slightly coarser than an auto drip maker

Step 2: Boil 600 grams of water in your goose neck kettle

Step 3: Once your water is boiling, remove from heat source and let sit for a minute, water temp should be around 191 when ready to pour

Step 4: Wet filter entirely with warm water, swish around water and then empty the water into sink.  This will get some of the pulp taste out of the filter and also preheat the caraffe

Step 5: Place the Chemex brewer with filter on the scale and tare out.  Pour in the 28 grams of coarse medium coarse ground coffee and tare out again.  

Step 6: Start Timer and then pour 56 grams of water slowly into the coffee grounds in a counter clockwise motion starting from the center and moving outward.  Try to wet all the grounds.

Step 7: Let sit for 30 seconds.  This is known as the bloom and really opens up the floral aromas in the coffee.  A fresh roasted and fresh ground coffee will cause the grounds to swell, hence the term bloom

Step 8: Pour in water 220 grams of water in a counter clockwise motion, being careful not to pour directly on the paper filter.  When you reach a 276 grams total on the scale, you will have pour in 220 grams, plus the 56 gram bloom.  Allow to drain until just the top of the grounds begin to show

Step 9: Pour in the last 200 grams of coffee in a counter clockwise motion, carefully washing down any grounds on the filter from the first pour.  Allow to drain until the top of the grounds begin to come out of the water.  Throw away filter with grounds in it.

Step 10: Pour an amazing cup of coffee or two.  Time should be right around 3:30.

Details:

Coffee - 28 Grams

Water - 476 Grams

Grind - Medium Coarse

Time - 3:30 mins