Heat 1L of water to 95 and grind a little over 50g of coffee as some is lost in the grinder.
Insert filter in the Chemex brewer and rinse paper filter thoroughly, removing any paper taste while also warming the Chemex. Discard rinse water, positioning the three folds toward the spout and place on scale.
Add 50g of freshly ground coffee and make a pit with a spoon in the middle of your coffee bed for even ground saturation.
Tare scale and start timer. Gently pour 100g water covering coffee bed and stir twice back and forth ensuring all grounds are wet. Allow to bloom until timer hits 30 seconds.
Add enough water to raise the slurry halfway up the cone. Continue adding water slowly and in stages (pulse brewing), while submerging the crust.
Once crust is submerged, spin the chemex gently submerging all grounds on the cone side and pour the remaining water in the center of Chemex. Try to add all water within 3mins. Complete brewing time should be between 3.45 and 4.30min. You should have a clean, vibrant and delicate cup.
This recipe is for 2 big cups. For the smaller 1 cup chemex just use half the ratios.
Grind size particles should feel in-between mill ground pepper and coarse sea salt.
Due to the size of this brewer and the recipe, flow rates can be a bit slow. If the extraction time is still longer than desired, try raising the kettle spout while pouring in the middle. This will agitate the slurry and speed up extraction.
If your brew is too slow, intense or bitter, use a coarser grind. If it’s too quick, tasting thin or sour, use a finer grind.
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