Invented by a scientist in 1941, the Chemex has been a staple in kitchens across the world for almost a century. Known for its delicate, clean-sweet brews, and visual appeal, this method is a longtime favorite of ours. 

What you need: 1 Chemex. 26 grams of your favorite coffee. Grinder. Scale. 416 grams of water fresh off the boil. Timer. Mug.

Step 1: Set your water to boil.

Step 2: Weigh and grind the coffee. Use 26 grams of coffee, ground to the consistency of coarse table salt. 

Step 3: Once your water reaches a boil rinse/wet the filter. This removes the taste of paper and parchment from your filters. (pro tip: pour that paper water out! It does not taste good.) 

Step 4: Add coffee to chemex.

Step 5: Bloom. Pour 100g of water into the coffee. Let the coffee bloom for 1:00. 

Step 6: Pour another 100g of water from 1:00-1:10. Wait until 2:00 for the next pour.

Step 7: Pour another 216g of water at 2:00. (Total water volume will be 416g.) Let coffee drain. 

Step 8: All brewed coffee should be through the chemex by 3:30. Once its in the base of the chemex, pour yourself a cup and enjoy.