What you need

  • 30 g coffee, medium coarse
  • 500 g water at 95 C
  • Chemex and a bonded paper filter

Steps

  1. Fold the filter with three layers toward the spout and rinse well.
  2. Bloom with 80 g water for 45 seconds.
  3. Pour in three equal stages to 500 g, keeping the level steady.
  4. Lift the filter out once the drip slows, around 4:30.

Swirl the carafe before serving to mix the stronger first drops with the lighter last ones.