Materials: 

• 40g 100% Kona American Roast (or coffee of your choice)

• 200g ice

• 600g water

• Chemex 6-cup brewer

• Chemex 6-cup filters

• Scale

• Grinder

• Electric kettle

• Timer

Instructions

1. Prepare the filter and Chemex:

• Place the Chemex filter in the brewer with a single fold away from the spout and multiple folds lined up against the spout.
• Rinse the filter with hot water to ensure an even seal. Discard the rinse water.

2. Grind the coffee:

• Measure 40g of coffee beans.
• Grind the coffee to a medium-fine consistency.

3. Add ice and set up:

• Weight out 200g of ice (approximately 1/3 of the total water volume) and add it to your Chemex.
• Place the pre-wet paper filter back to the Chemex.

4. Prepare the brew bed:

• Add the ground coffee to the Chemex.
• Place the Chemex on the scale.
• Zero out the scale.
• Give the Chemex a slight shake to level the coffee grounds.

5. Bloom the coffee:

• Start the timer.
• Add 80g of hot water, ensuring all of the grounds are saturated.
• All the coffee to bloom for 45 seconds, releasing CO2 gases.

6. Continue brewing:

• After the bloom, continue adding water in increments of 100g. Use a wiggling motion followed by a gentle spiral.
• Stop adding water once the total water added equals 400g.

7. Complete the brew:

• Allow the coffee to drain completely.
• Remove the filter and give the Chemex a swirl.

8. Serve:

• Pour the brewed coffee over ice and enjoy.

Watch how to make it