Step 1

Heat a pot of filtered water to 200 to 205F. We use an electric kettle that shows us the exact temperature. You could also use a teapot on the stove — just heat to boiling, then let the water cool down for a few minutes.

Step 2

Use a food scale to weigh out 34 grams of coffee, then grind it to a medium fine grind (slightly more fine than standard pour over grind). We use an electric burr grinder to get a consistent grind.

Step 3

When the water is heated, hold the filter over a sink and carefully wet it with hot tap water.

Step 4

Place the Chemex on top of the food scale and add the 200 grams of ice. Place the filter in the Chemex, then add the ground coffee into the filter and shake it to level it out. Tare the food scale so that the it reads Slowly pour in 70 grams of water in a circular motion. Then stop and wait for 1 minute: this allows the coffee to bloom (you may have to tap your scale once so that it doesn’t time out!).

Step 5

Then slowly add the remaining water in two batches, pouring very slowly in concentric circles, pouring right onto the coffee and not touching the coffee filter. Fill to 200 grams water, wait for the water level to go down a bit, and then fill the remaining water up to 320 grams.

Step 6

After a few minutes, all of the water will filter through the coffee grounds into the pot below. Swirl the coffee until ice mostly melts and the coffee is cool. Remove the filter and discard it (we compost ours).  Serve over ice, or add milk and sweetener as desired.