Description: Balanced, light, rounded cup of coffee, pour over method

Equipment: Grinder, Timer, Scale, Hot Water, Chemex, Chemex Filter, Whole Bean Coffee

Instructions:

1. Open the Chemex filter into a cone shape, place in Chemex so that the triple-folded part is facing the pour spout.
2. Wet the filter with hot water, then pour out the water through the spout.
3. Bring 700 grams of water to a boil in a kettle, then set aside.
4. Weigh out 50 grams of coffee and grind at medium coarse (like sea salt); Pour grounds into the filter. Give the vessel a little shake to make the grounds lay evenly and flat at the bottom of the filter.
5. Set Chemex on scale and set the scale to zero
6. Start the timer when you begin to pour. Slowly pour about 50 grams of hot water from the kettle, evenly saturating the coffee. Stir the coffee with a spoon, making sure there are no dry clumps. Wait 50 seconds for the coffee to bloom (the fresh coffee releases CO2, gets all bubbly and rises!).
7. Slowly pour in a gentle spiral going from the inside out (careful not to touch the filter, just the coffee) until you reach 450 g of water. Wait about 30 seconds.
8. Slowly pour the rest of the hot water (reaching 700 grams on the scale) using the same spiral motion.
9. Let the water drain. The volume of coffee should reach the bubble in the Chemex glass at 4 about minutes (give or take).
10. Remove filter. Pour, sip and enjoy!