Step 1

In an electric kettle, teapot or water heater, bring about 3.5 cups water to a *boil (see note below).  Meanwhile, use a digital kitchen scale to weigh 48 grams of coffee beans.

Step 2

Grind the beans using a hand or electric grinder to medium coarseness.

Step 3

Place a filter in the top of the Chemex, and with the double-folded side of the filter facing the spout.  Use a slow-pouring kettle to pour the water all over the filter until it is completely soaked.  This “rinse” will help remove the paper-y taste from the filter and preheat it.  Once the filter is completely rinsed, carefully pour out the water in  the Chemex, leaving the filter in its place.

Step 4

Pour the coffee grinds into the bottom of the filter, and give the Chemex a small shake to even out the grounds.  Then place the Chemex on a digital scale and tare it out so that it begins at 0 grams.

Step 5

Using a zig-zag motion, pour water over the grounds until they are completely wet (and the scale measures approximately 80 grams).  Wait 30-45 seconds for the grounds to puff up and “bloom”, which allows the gasses to release from the coffee grounds.

Step 6

Then starting from the center and moving outward in slow concentric circles, continue pouring water in a steady stream to rewet the grounds, careful not to pour directly along the edges of the filter.  Pour until the scale measures 300 grams, then wait for the water to mostly drain.

Step 7

Pour another round of water over the grounds in concentric circles until the scale measures 600 grams, then wait for the water to mostly drain.

Step 8

Then pour a final round of water over the grounds in concentric circles until the scale measures 750 grams.

Step 9

Once most (not all) of the water has drained from the final round, carefully remove the filter.  (Be careful, it’s hot!)  Don’t wait until all of the water has drained out, or else some of the final drops can be really bitter.

Step 10

Pour and serve!