FILL KETTLE WITH ENOUGH FILTERED WATER TO BREW AND RINSE PAPER FILTER. BRING WATER TO APPROXIMATELY 205˚ F (OR JUST OFF BOIL).
2.
OPEN THE CHEMEX FILTER SO THAT IT IS SEPARATED WITH 3 LAYERS TO ONE SIDE AND 1 LAYER TO THE OTHER SIDE. INSERT THE FILTER INTO THE DRIPPER WITH THE 3 LAYERS AGAINST THE CHEMEX POUR SPOUT.
3.
USE PLENTY OF WATER TO PRE-WET AND FULLY SATURATE THE PAPER FILTER TO REMOVE ANY PAPER TASTE. DISCARD RINSE WATER.
4.
WEIGH OUT 40 GRAMS OF FRESHLY ROASTED WHOLE BEAN COFFEE AND GRIND TO MEDIUM COARSENESS SIMILAR TO KOSHER SALT. GRIND AS CLOSE TO BREWING AS POSSIBLE.
TAP GENTLY TO ENSURE THAT THE GROUNDS ARE SITTING FLAT IN THE FILTER.
TARE SCALE TO ZERO.
7.
NOW FOR THE BREWING!
FIRST “BLOOM” THE COFFEE. START THE TIMER AND POUR 80 GRAMS OF WATER IN A CIRCULAR MOTION WITH THE KETTLE. BE SURE TO WET ALL THE COFFEE GROUNDS.
8.
ALLOW THE COFFEE TO BLOOM FOR 30 TO 45 SECONDS, DEPENDING ON FRESHNESS.
9.
AFTER ALLOWING TO BLOOM, POUR AN ADDITIONAL 200 GRAMS OF WATER WITH A SLOW, CIRCULAR MOTION. AVOID POURING DOWN THE SIDES OF THE FILTER. PAUSE FOR 5 SECONDS TO ALLOW WATER TO DRAIN SLIGHTLY.
10.
ADD AN ADDITIONAL 200 GRAMS OF WATER. PAUSE 5 SECONDS. ADD A FINAL 200 GRAMS OF WATER.
11.
AFTER 680 GRAMS OF WATER IS POURED, ALLOW THE COFFEE TO FULLY DRAIN INTO THE CHEMEX. THIS ENTIRE PROCESS SHOULD TAKE APPROXIMATELY
4-4:30 MINUTES.
12.
REMOVE FILTER AND GROUNDS FROM CHEMEX, BEING CAREFUL NOT TO GET ANY GROUNDS IN BREWED COFFEE.
