Brew
Guides

200.4–201℉ temp ( 93.5 ℃ )
8.75 bar pressure
19 gram dose (double basket)
24–26 grams yield
Total Brew Time: 24–26 seconds
Going ristretto is important. Not super ristretto —but very ristretto compared to current norms

We recommend brewing our coffees using a 15.5 : 1 (water to coffee) ratio by weight. For example:

Always start with a clean Chemex coffee maker.
Open a Chemex paper filter cone so that it’s 3-ply on one side and single-ply on the other. Place the filter in the Chemex with the 3-ply side aligned with the spout.
Pre-rinse the filter with heated water to rinse away any paper taste. Dump the rinse water out carefully. Reinsert rinsed paper filter.
Weigh out 29 grams of coffee.
Grind coffee on coarsest setting.
Place your Chemex Coffee maker on a gram scale and press the zero (or tare) button. Add the coffee to the bottom of the filter cone. Double check the amount of coffee is 29g, and level out your bed of coffee.
Re-zero the scale.
Pour 150 grams of heated water over the coffee in concentric circles, to wet the entire bed of coffee. This is the “Bloom” phase. The pouring part of the bloom phase should take no longer than 30 seconds.
At 1 minute and 20 seconds, pour the remaining water. As you add the remaining water, use the force of your pour to create a slight bit of circular agitation. Make sure to evenly distribute.
Stop pouring after you have a total of 450g of water
Once water level has depleted halfway, lift out the filter and reintegrate any coffee that has been left up on the sides of the filter. Return filter back to Chemex.
Brew should be finished in 4 minutes, 20 seconds. Enjoy!