Step1: Rinse the filter
Open a Chemex filter paper into a cone shape and place it into the top of the Chemex, with the thicker side facing the spout. Pour hot water (93-96 degrees) through the filter to rinse it and pre-warm the glass. Discard the rinse water through the spout.

Step 2: Add the coffee
Add 30g of freshly ground coffee to the rinsed filter, then give it a gentle shake to flatten the grounds evenly. Place the Chemex on your scales and tare to zero.

Step 3: Start brewing
The moment you begin pouring, start your timer. Pour 70 ml of water in a slow, gentle circular motion, working from the centre outward to fully saturate the grounds. Complete this bloom pour before 45 seconds is up.

Step 4: The Main Pour
Slowly and steadily pour the remaining hot water over the grounds until you reach 500g on the scales. Gently stir to make sure all the coffee is fully saturated, then allow the brew to drip down through the filter at its own pace.

Step 5: The Drip Down
Allow all the water to drain fully through the filter at its own pace — anywhere between 4 and 5 minutes is perfectly normal. A flat, even bed of grounds left in the filter tells you the extraction has gone well and your cup will be clean and balanced.

Step 6: Time to Pour
Lift out the filter and pour your freshly brewed coffee into your cup. Thanks to its thick glass walls, the Chemex keeps your brew warm for a few minutes — giving you a moment to appreciate the aroma before that first sip.