Take a filter, open it up, set in the brewing device. Rinse thoroughly with hot water then discard water. This will ensure no papery taste resides in the brew, and will also heat the brewer. If you are using a Chemex, position the filter so that the side of the filter with the 3 folds is against the spout.

Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference.

Place the brewer on the scale and tare to zero.

Once the kettle boils, grind your coffee and add it to the brewing device. Tare the brewer with coffee to zero.

Start your timer and pour three times as much water as coffee (e.g. 23g coffee x 3 = 69g water) over the grounds. The goal is even saturation, so pour slowly in a clockwise pattern. This essential step allows the coffee to de-gas, enabling the water to yield the full potential of the coffee. This is called the bloom.

After about a minute, add water in stages (100–250g at a time) until you reach the desired final brew weight. Pour the water slowly (8-10g/s) in a spiral pattern that goes from the center out to the perimeter and back to the center again. Do not pour directly onto the paper filter above the coffee.

Once the liquid disappears from above the grounds the brew is finished.