Grind: Start with a medium-coarse grind (#7.5), slightly finer than the texture of kosher salt. The particle size should be flaky, with visible chunks.
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Separate 3rd and 4th layers of filter and place in Chemex pot.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the pot below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the pot.
- Place ground coffee in the rinsed and filter lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to create saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour as slowly as possible, stopping the pour as necessary so that the water never reaches above the original bloom volume. This will require stopping the pour every 15–30 seconds. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in 3–4 minutes.
- Remove the used filter and coffee and swirl the brewed coffee for 10 seconds.
- Serve and enjoy.
If the brew time is less than 3–4 minutes and the taste is weak, experiment with a finer grind. If the brew time is more than 3–4 minutes and the taste is bitter, experiment with a coarser grind.