Insert paper filter into Chemex with the multilayered side facing the pouring spout. When water reaches the desired brewing temperature rinse the paper filter liberally returning water to the stove to maintain temperature. Not only does this warm the Chemex, but it also clears the filter of any papery taste. Discard of water without removing the filter from the cone.
Weigh out 60 grams of coffee. Then, using a burr grinder, grind beans to a medium/ medium-course grind.
Place ground coffee in the Chemex filter ensuring coffee is distributed evenly across the bottom of the paper filter.
Once the water has reached about 205 degrees F, or just shy of boiling, slowly pour the water in the middle of the bed of grounds until the grounds are just covered with water. Wait about 30 to 45 seconds for the coffee to fully saturate (a good visual marker is when the “bloom “ has deflated).
Once the bloom has deflated begin pouring water slowly and evenly in a circular motion. Continue pouring water making sure that the grounds stay covered in water without allowing the water level to reach above 2/3 of paper filter.
Once the level of brewed coffee has reached the glass button on the outside of the Chemex, remove and discard the filter and grounds.
Pour and enjoy!