Description: Balanced, light, rounded cup of coffee, pour over method
Equipment: Grinder, Timer, Scale, Hot Water, Chemex, Chemex Filter, Whole Bean Coffee
- Open the Chemex filter into a cone shape, place in Chemex so that the triple-folded part is facing the pour spout.
- Wet the filter with hot water, then pour out the water through the spout.
- Bring 700 grams of water to a boil in a kettle, then set aside.
- 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.
- Set Chemex on scale and set the scale to zero
- 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!).
- 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.
- Slowly pour the rest of the hot water (reaching 700 grams on the scale) using the same spiral motion.
- Let the water drain. The volume of coffee should reach the bubble in the Chemex glass at 4 about minutes (give or take).
- Remove filter. Pour, sip and enjoy!