Set up the Chemex and filter on the scale. Separate the square filter with three points on one side, one point on the other. The three-pointed side should rest next to the spout. Heat 1000g (1L) of water in the kettle to 208° Fahrenheit (just off boil). Weigh 50g of coffee and grind on a coarse setting to a coarseness of Maldon salt.

Pour hot water over the empty filter to thoroughly rinse. Hold the filter in place and dump out the rinse water through the Chemex spout, then place back on the scale.

Add the coffee to the Chemex, ensuring that you add 50g of coffee, then tare the scale to zero.

Start the timer and add 100g of water to the bed of coffee quickly, in about 10 seconds, ensuring to saturate all the grounds. Let the coffee bloom for 45 seconds. As the gasses escape, the bed will breathe and expand!

When the timer reads :45, start pouring in the center and spiral out in concentric circles taking care not to pour down the filter itself. Continue pouring in concentric circles spiraling back in towards the center until the scale reads 350g. This should take about 30 seconds. Let the slurry drain for about 30 seconds.

When the timer reads 1:45, resume pouring in concentric circles to maintain a slurry height that sits 1” below the top of the Chemex until the scale reads 600g. This should take about 30 seconds. Let the slurry drain for about 30 seconds.

When the timer reads 2:45 begin your final pour, moving in concentric circles to maintain a slurry height that sits 1” below the top of the Chemex. You should reach 800g of water between 3:15-3:30.

Drawdown time can vary based on coffee variety and roast degree, but your brew should finish between 4:30-5:00 minutes. After the water has completely passed through the coffee bed, remove the filter and coffee immediately to to avoid those overly bitter last drops. Remove and discard the filter. Give your coffee a swirl to distribute the sediments, then pour and enjoy!

If ...
- your brew finished after the time goal or tastes bitter, grind coarser
- your brew finished before your time goal or tastes sour, grind finer
- your brew finished in your time goal but is too concentrated/intense/strong, pour more water
- your brew finished in your time goal but is too weak/watery, pour less water
- your brew bed is not flat (peaks and valleys), make sure your water stream is consistent as you pour in concentric circles