Set up the Chemex and filter on the scale. When folded, the thick (three-sided) portion of the filter should rest next to the spout. Heat 1000g (1L) of water in the kettle to 208 degrees Fahrenheit. 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. Let the coffee bloom for 45 seconds.

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.

Stare in amazement at your freshly brewed coffee. Drawdown time can vary based on coffee variety and roast degree, but your brew should finish between 4:30-5:00 minutes.