Chemex Brew Guide

Fill your kettle and set to boil. If you have an adjustable temperature set to 195 - 200 degrees Fahrenheit.
Weigh out coffee beans or medium course grind as follows:
26g coffee for 2 cups or 415g of water. Total brew time of 3.5 minutes.
33g coffee for 3 cups or 525g of water. Total brew time of 4 minutes.
50g coffee for 4 cups or 800g of water. Total brew time of 4.5 minutes.
Place a paper filter or Kone into the top compartment of the Chemex.
Rinse the filter to preheat Chemex / Kone and remove any paper residue. Once thoroughly saturated, tip out water slowly. Do not remove the filter to empty faster.
Place your Chemex with filter on the scale & set / tare to zero. Add coffee & tare to zero.
Start your timer and pour twice as much water as coffee (i.e. 26g coffee x 2 = 52g water) in a clockwise circle over the grounds to evenly saturate and ‘bloom’. This bloom releases gas from the coffee enabling the water to extract its full potential. Don’t rush!
After about a minute, in a slow and even pour, add water in small doses (around 70–100g at a time) until you reach the final brew weight, making sure that the grounds never dry out until the brew is finished. Start the pour towards the centre of the Chemex, working your way outwards to about a centimetre from the edge of the grinds.
Once the stream reduces to an occasional drip, the brew is done!