What you will need:
- Chemex coffee maker
- Chemex paper filter
- Mill
- Freshly ground coffee
- Hot water (ideally 92-95°C)
- Timer
Method:
1. Insert the filter into the Chemex so that the side with three layers is aligned towards the spout and the side with one layer is further away from the spout. We rinse the filter with hot water so that it is evenly sealed around the entire perimeter and gets rid of the papery taste. Pour out the water and align the filter at the sink.
2. Pour 40 g (approximately 6 tablespoons) of medium coarse ground coffee into the filter, align and lower the stem.
3. First, pour 100 ml of hot water over the coffee and let it bloom for 45 seconds. We wait until the water completely wets the coffee.
4. After that, we will gradually pour in circular movements for three steps. First up to 200 ml, secondly up to 450 ml and finally up to 600 ml. The third infusion should end around the third minute.
5. The total extraction time should be between 4:00 and 4:30.
6. Take out the filter, swirl it a bit with Chemex and serve!