two 12oz cups or 680 grams
chemex – 6 cup filters, burr grinder, pouring kettle, digital scale, timer
675 grams 201-205° F
Two: Weigh coffee (72 grams) and grind.
Three: Place the chemex on a scale. Add 180 grams of ice and replace filter. Add coffee and shake to level the coffee bed. Zero the scale.
Four: Fill your pouring kettle with hot filtered water.
Five: Start timer and pour 225g of water in 30 seconds. Start in the center and work your way out in concentric circles.
Six: At 1:00, pour to 450g of water in 30 seconds.
Seven: At 2:30, pour to 675g of water in 30 seconds.
Eight: Coffee should drain at around 5-6 minutes. Remove filter. stir to prevent stratification of hot and cold. Serve over ice.
Brewing Tip № 1: When replacing the filter after adding ice, check to make sure the filter is still suctioned to the wall of the cone, with no air pockets. Be sure to have the side with three layers against the spout.
Brewing Tip № 2: When pouring, you should look for dark spots on the surface of the slurry. Target your pour to submerge these spots which will ensure that all the coffee in the cone is saturated. When this is achieved, continue the pour directly in the middle to agitate the slurry.
Grind Tip: All grinders will produce a mix of course and fine particles – none are perfect, however, burr grinders produce far more uniformity. If your resulting cup is too strong and/or bitter, adjust your grind slightly courser. If it is too weak and/or sour, adjust slightly finer.