CHEMEX

| Bright | Crisp | Clean |
When it comes to both aesthetics and clarity of cup, few things rival the Chemex. If you find yourself more a fan of coffees with richer deeper tones, it may take you a while to warm up to the Chemex, as its unique triple filter brings out notes that are well suited to fruit-forward coffees with more acidity. Make no mistake, however, as it can also bring out the best in nutty or caramelly coffees as well, leaving a refreshing lightness on the palate. Correctly-extracted coffee tastes divine from a Chemex, but it is not a very forgiving method and you may find yourself needing to make multiple adjustments so different coffees can achieve their true potential.
Step 1.) Heat the water to between 200-205 degrees Fahrenheit. Place the filter in the Chemex and saturate the filter with hot water. Empty the rinse water at the bottom of the vessel.
Step 2.) Weigh 45 grams of whole bean coffee and grind on Medium-Fine. Place inside the pre-wet filter. Place Chemex on kitchen scale and tare.
Step 3.) Pour 100 grams of hot water into the filter and start the stopwatch. Allow coffee to bloom.
Step 4.) After 45 seconds, pour an extra 350 grams of water into the filter, bringing the total on the scale to 450 grams.
Step 5.) When the stopwatch reads 1:45, pour an additional 250 grams of water into the filter, bringing the total on the scale to 700 grams. Stir the coffee slurry in the filter to agitate.
Step 6.) When the stopwatch reads between 4:30-4:45, remove the filter and discard. Swirl the coffee in the Chemex to aerate and decant.
Step 7.) Enjoy!