WHAT YOU NEED:

Chemex, Chemex Paper Filter, Digital Scale, Filtered H2O, Burr Grinder, Pour Spout Kettle



STEP 1

 Begin by boiling filtered H2O. While H20 is boiling, weigh and grind 38g of freshly roasted TMF coffee to a medium grind.

Step 1: Begin by boiling filtered H2O. While H20 is boiling weigh and grind 42g of freshly roasted TMF coffee to a medium grind.


STEP 2

Prepare filter by placing 3 of 4 folds to the side the pour spout is located.

Step 2: Prepare filter by placing 3 of 4 folds to the side the pour spout is located.




STEP 3

Finish preparation by pouring some of your filtered H2O over the placed filter. This will rinse the filter and seal it in place. When water boils, remove it from heat and let sit 1 minute before pouring.

Step 3: Finish preparation by pouring some of your filtered H2O over the placed filter. This will rinse the filter and seal it in place. When water boils, remove it from heat and let sit 1 minute before pouring.




STEP 4

To start pour, aim for the bed of coffee and only pour 80ml. This will start the bloom process.

Step 4: To start pour, aim for the bed of coffee and only pour 2-3 oz (50-60g), this will start the bloom process.


STEP 5

After 30-50 seconds of bloom, pour water into bed of coffee constantly for remaining water needed. Total added water will be 650ml. While pouring, do not break constant pour nor fill the upper Chemex level. Try to keep level ½ inch from the top. Coffee is finished brewing when the stream turns to a drip. Total brew time should fall between 3.5-4 minutes.

Step 5: After 30-50 sec of bloom pour into bed of coffee constantly for remaining water needed. Total added water will be 21 oz (650g). While pouring do not break constant pour nor fill the upper chemex level. Try to keep level ½ in. from top. Coffee is finished brewing when stream turns to a drip. Total brew time should fall between 4-5 minutes.


STEP 6

 Serve, enjoy, repeat.

Step 6: Serve, enjoy, repeat.