Start by heating up some hot water. We recommend using filtered water as opposed to tap or distilled (read why here). Aim for between 198-205 degrees. If you have to estimate we recommend using water 30 seconds off of boil.
For this recipe, we will use 40g of coffee to 600g of water. Measure out your coffee. This recipe is a 15:1 coffee:water ratio. If you'd like to make more or less coffee just keep a similar ratio.
The Chemex filter will have four folds- dividing three of the folds to one side. Place the side with three folds facing the spout of the chemex.
After rinsing your filter with hot water, hold the filter in place and pour the water out. This will help to remove any paper taste from the filter and preheat your vessel.
Grind your coffee. We recommend using a burr grinder, either electric or hand-held with variable controls. You want a medium-course grind (it should look similar to ground kosher sea salt).
Add your ground coffee to the filter. Tap the sides of the Chemex to level the coffee bed.
Pour your hot water in a circular motion covering all of the grounds (we recommend double the weight of water to coffee). Let sit for 30-45 seconds. You will see the coffee begin to rise.
After the bloom it is time to start the rest of the pour. Pour your water in a controlled circular motion, about an inch from the center. Avoid pouring too close to the wall of the Chemex where there is no coffee. Continue pouring as evenly as possible until you've reached 600g (20oz) total.
After your pour is over you just have to wait for the draw-down to complete before removing your filter. Pour some hot water in your drinking vessels for a few minutes and then pour it out, leaving your cups nice and warm. Swirl around the coffee in the Chemex nice and good before pouring into your cups. Enjoy!