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• 8-cup Chemex
• Chemex Filter
• 42 grams of coffee, roughly 8 tablespoons
• Hot water - about 205°F
• Stir stick
We’ll be making four to five cups of coffee with about 42 grams of coffee beans. When you’re making coffee using a Chemex, try to keep a 1:15 coffee to water ratio for a nice, balanced cup.
First, grind your coffee until it’s coarse, about the consistency of sea salt.
Next, place your filter in the Chemex and wet the filter. Pour out the remaining water from the decanter before getting started with your brew.
The first pour is exciting. It’s the moment all that flavor packed in your coffee beans comes to life. Here, we want to pour slowly, wetting the grounds and allowing the coffee to release carbon dioxide. A handy bloom rule here is to double it. Meaning, the amount of water you pour to bloom your coffee will always be double the weight of the coffee itself.
Start your timer and pour 80 grams of water slowly over the grounds, spiraling out from the center of the Chemex towards its edges.
Wait 45 seconds after pouring.
Slowly pour an additional 200 grams of water over the grounds in a spiral motion until your scale reads 280 grams.
Wait 45 seconds.
You should be about 1 minute and 45 seconds into your coffee making journey at this point.
Pour another 200 grams of water in the same spiraling motion. Your scale should read 480 grams.
Wait 45 seconds.
For our final pour, we’ll pour 135 grams of water until our scale reads 615 grams and our timer sits at 3 minutes and 30 seconds.
Give the Chemex some time to catch up. Let it rest for a minute as our final pour passes through the beans. Then, serve and enjoy!