The Chemex filter drip method eliminates bitterness, and the slow brewing allows full flavor from the best coffee beans.
1. Unfold the Chemex filter, making it into a cone, and place it in the top chamber of the Chemex, making sure that the 3-ply side is facing the spout.
This will allow air to escape during brewing and help with the flow rate and extraction time.
2. Rinse and pre-heat the filter and Chemex with at least 370 g (about 1.5 cups) of hot water.
This will pre-heat your brewer and remove any papery flavors imparted by the filter. Once the filter is completely saturated with hot water, carefully dispose of the rinse water.
Pro tip: Do not take the filter out, as it may be difficult to get it back into place. Be careful not to oversaturate the area around the spout causing it to collapse.
3. Weigh out the correct amount of coffee and grind it slightly coarser than the consistency of sand.
This is coarser than what would be used for regular drip coffee. Coarsen the grind more for larger volumes of coffee.
4. Add coffee to the Chemex, gently leveling the coffee in the brew bed, and tare the scale to zero.
5. Bring your water to a full rolling boil, or 210°F. Let your water stand for about one minute before beginning to brew.
6. Start the timer and pour just enough water to saturate your grounds to pre-infuse your coffee.
7. After one minute, begin pouring in a slow, steady stream in small counter-clockwise circles until the weight on the scale reaches 370 grams.
You may need to stop pouring momentarily to allow some of the water to drain through the filter before adding more water. Try to keep the slurry about 2cm from the top of the dripper. This step should take between 1–2:30 minutes or until the timer reads 2:00–3:30.
8. Allow the coffee to brew for another full minute after you finish pouring the water.