Boil the kettle.
Measure 30g of coffee and grind to caster sugar coarseness, adjust grind size to your liking.
Fold filter paper and place into Chemex. Rinse paper filter with a sufficient amount of water to get rid of papery taste and to preheat the vessel. Discard the water.
Add the ground coffee to the brewer. Shake gently to level the surface.
Slowly pour enough water onto the grounds and gently stir a couple of times. Wait about 30 seconds.
After 30 seconds start slowly pouring the rest of water. Try pouring in steady circular motion and avoid pouring in the sides of the vessel as this might result in the water passing through too quickly without extracting the coffee.
Once you’ve added all water (at about 4min) gently stir a couple of times to stop coffee sticking on the walls and ‘sitting’ at the bottom – this will ensure more even extraction.
Let drip the water through until the coffee surface looks relatively dry.
Discard the paper with the used coffee.
To clean up – remove filter cap and plunge the coffee ‘puck’ in the bin.
Enjoy your coffee!
30G OF COFFEE (WE USE RATIO APPROX. 60G OF COFFEE FOR 1L OF WATER)
500G OF FILTERED WATER (90-94°C)