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Place the Chemex filter in the brewer. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavour from the filter. Pour away the rinse water.
Add 45g of coffee grounds. Centre the coffee in your brewer and ensure the coffee bed is even for a consistent extraction. Zero out the scale.
Start the timer when you add the hot water, just off the boil (92-96°C). Pour until all the grounds are saturated or until you reach about 150g and wait 30 seconds.
Slowly pour the remaining water (around 600g) over the grounds in a circular motion, working your way from the outer edge inwards to ensure even soaking of the grounds. Having only one pass means your brew extraction will be consistent every time. The more times you start and stop with water, the more likely the extraction will be uneven resulting in an under/over extracted cup.
Lift the filter. It’s OK to hover for a couple of seconds to make sure you have enough brewed coffee. Then pull the filter out completely and let it drain.