A perfect filter coffee is smooth, balanced, and allows the unique characteristics of the beans to shine through, without excessive bitterness or strength.
#1 Sinks
Place the filter in the Chemex and rinse it with warm water. This neutralizes any papery taste and brings the Chemex to the correct temperature.
#2 Grinding
Grind coffee to a medium-coarse consistency. The recommended ratio is 60 grams of coffee per liter of water for a balanced extraction.
#3 Flourish
Place the Chemex on a scale and tare it. Start the timer. For the first
pour, wet the coffee grounds evenly with a slow, circular motion. Use
about one-third of the total water volume for this. Let the coffee grounds
bloom for 45 seconds, as gases escape and bubbles form on the
surface.
#4 Second infusion
After the 45-second bloom, slowly add the second third of the water,
maintaining the circular pouring motion.
#5 Extraction
In the third and final step, pour the remaining water in the same
circular motion. The full extraction should take 3 to 4 minutes and
result in a clean, flavorful cup of coffee.
#6 Enjoy
Enjoy sip by sip and practice until you've mastered the perfect pour-over coffee.
